List of products by brand Browar Stu Mostów

"Biere de Table is one of the first non-fruit releases in the #Wild series. Brewed in collaboration with the Little Earth Project in November 2019. Our partner is a brewery located in Suffolk, famous for its historic and wild beers that are fermented with local wild yeast and bacteria. We couldn't miss this opportunity and decided that this beer would be co-fermented with our own wild yeast blend and Little Earth home strain, harvested from apple skins from their own farm in Sudbury, UK. We chose only the best barrels from this small vat, and then mixed them with 10 percent aged Saison fermented with brewing and wild strains. "

6-pack in a nice collector's box with 6 different beers made in collaboration with 6 top wolrdwide breweries.
1. NEIPA, collab Verdant; 2. DDH DIPA w. Strata, Citra and Motueka, collab Other Half; 3. DDH Sour IPA, collab Bellwoods; 4. Old School Imperial Stout, collab Whiplash; 5. DDH NEIPA w. coconut and lactose; 6. Imperial Pastry Stout with coca nibs, Pecan nuts and TOnka beans, collab 3 Sons Brewing.

"Complex and malty Brown Ale aged in the presence of lots of oak flakes and filled with notes of biscuits, nuts and caramel complemented by a subtly oaky, vanilla aftertaste. Highly drinkable, full-bodied with a dark brown colour, beige head and low bitternness"

"It was made from super soft, sweet`n sour base, brewed with a bunch of oats, wheat and milk sugar – lactose, that created the perfect canva for fruit addition. This time we use crazy amounts of juicy nectarines mixed with sweet and sour raspberries, to obtain a clean raspberry tartness and tropical, mohito alike aroma. Super refreshing and comprehensive composition!"

Saison with Elderflower, Lemon Verbena and Acacia Honey. "10th beer from our rustic Wild series. We started the brewing process by creating a multi-grain base consisting of barley, wheat, rye and oats. We then hopped it with small amounts of our favorite German hops and fermented it with Belgian yeast strains in steel vats. After the first phase of fermentation, it went to oak barrels, in which our Wild number 8 - Bière de Table, was previously and we inoculated with a mixture of our home-made Brettanomyces yeast and LAB bacteria. When the secondary fermentation was completed, we conditioned the beer with the addition of local, hand-picked elderberry flowers and lemon verbena. After bottling, it is conditioned with the addition of 100% local acacia honey. "

"Another version from the "Bière de soif" series, which are hybrids that create a bridge between the world of wine, cider, local agriculture and beer. We present an almost one-year-old beer, which after a short fermentation in the tank, went to wooden barrels for a long time with a mixture of wild yeast and bacteria. We added huge amounts of fresh local apricots to the final product, and then we referred the beer in the bottle for a month! As a result, we received a product with a delicate orange color, with an intense apricot aroma balanced with a delicate hint of 'funky' with a rustic slightly herbal finish."

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged in low temperatures for almost half a year, into three parts. We have added something special to each of them. We like freshly roasted coffee, so we decided to incorporate it into one of the versions. Vanilla and roasted nuts are perfect for a dark malt base, freshly roasted Brazilian coffee. We used just the right amount of Madagascar vanilla and roasted hazelnuts."

"Brewed with the Baltic Porter Day in mind in 2020. We have added very aromatic additives - roasted coconut and toasted Palo Santo wood, which introduces ... coconut aroma exactly! Together, they create an incredibly delicious combination, and everything is held together by an exceptionally velvety texture, thanks to nitrogen saturation in the beer."

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged at low temperatures for almost half a year, into three parts. We have added something special to each of them. What strongly distinguishes the Baltic porter from the imperial stout is the balance shifted towards caramel malts. A natural combination is the addition of roasted caramel (caramelized sugar) with caramel beer. Often, such compositions end up suppressing one of the ingredients, but this time we managed to find a golden balance. The sweet camel palette, both from malts and from the addition of roasted caramel, complements each ot...

"In our new WRCLW beer, we decided to recreate the taste and smell of a breakfast classic with a French origin, namely French Toast! To achieve this effect, we enriched the extractive and strong base of Imperial Stout with lactose, maple syrup, cinnamon and vanilla, which emphasized the character of the pastry. Finally, we saturated it with nitrogen to enhance the dessert feeling and top the beer with a fine bubble foam. So it will be thick, creamy and outstandingly dessert."

"Imperial Stout is our birthday tradition - this year we used the addition of peanut butter and aged it in Four Roses bourbon barrels, which gave the aromas of vanilla, coconut and of course - American whiskey! The saturation with nitrogen smoothed its structure and combined it perfectly with the malt aromas, creating an incredibly delicious, dessert effect!"