One Hundred Bridges WRCLW Baltic Porter NITRO

Style

The Baltic Porter style, as the name suggests, developed in the Baltic Sea basin in the nineteenth century as a response to the island Imperial Stout. In contrast, it has a more intense malt foundation, a more harmonized bouquet, but above all it is a long-fermented and aged bottom-fermented beer. In fact, it is a dark version of the kid (Bock). It has less aggressive roasted notes, is sweeter, warming and despite its high power – pleasant to taste.

Malts/extract:

The backfill is similar to Koźlak (Bock) – the basis is Munich malt, which gives fullness and sweetness to the Baltic Porter. Caramel malts conquer the sweetness and introduce a large amount of melanoidins, which resemble the smell of caramelized bread crust. Colouring malts give a dark colour, but unlike the Imperial Stout – it is not an opaque colour, but with ruby flashes. Dark malts are more than Imperial Stoucie, which is why the notes of coffee and chocolate are definitely less intense. An interesting addition is barley malt smoked with cherry wood smoke – there is so little of it that beer does not dominate, but it is a small nuance that enriches the complexity of the aroma.

Hops:

We use traditional, continental hops – German Magnum to give the right bitterness, and Slovenian Styrian Goldings – with a tobacco-herbal profile, which oxidizes over time in an interesting way, especially in dark, strong beers.

Aging:

Such thick and essential beers store perfectly – like a good, strong wine. Therefore, it is a great idea to stock up on several bottles and open them at longer intervals (half a year, a year). Each time it will be slightly different. At the beginning it will be incredibly chocolate, dessert. Over time, it will gain notes of port, sherry, dried fruits (plums, raisins and cherries). Interesting experience.

*If the beer is stored in the right conditions (temperature about 10 degrees Celsius, no sunlight), the beer will repay with time the noble notes of oxidation.

Nitrogen saturation:

Saturating beer with nitrogen, instead of carbon dioxide, is aimed at increasing its drinkability and changing its texture to velvety.

The solubility of nitrogen in liquids is several dozen times lower than that of carbon dioxide. We use special technology to dissolve as much nitrogen as possible in beer, but just after opening and rapidly pouring beer into a glass, nitrogen tries to escape from it as soon as possible. During this time, it forms countless very small bubbles, which form the so-called. Cascading effect. After a while, the nitrogen is directed upwards, foaming the proteins dissolved in the beer. In this process, a beautiful, fine-bubbled, light beige and durable foam is generated, unattainable with beer saturated with carbon dioxide.

To fully enjoy nitrogen-saturated beer, serve it properly:

– cool the beer to <7 ° C, do not shake it,
– abruptly open the bottle and pour beer into the glass, turning the bottle vertically,
– enjoy the view of the cascade effect, building a beautiful cap of fine-bubble foam!

This beer is special in terms of nitrogen saturation – it has a high density. This fact causes that the cascade effect takes place at a slow pace – due to high density and viscosity, bubbles form and float much slower. Therefore, after pouring, it is better to wait a little longer to give the nitrogen bubbles time to act. It will not be wasted time – this process is very effective!