Raciborskie SET BARLEY WINE & IMPERIAL PORTER + POKAL
5 in stock
Finally, we can share our new project with you!
For the first time we have created a completely new composition for you.
Barley Wine and Imperial Porter with the original pokal in one package.
Each bottle has its own unique number from ⃣ to ⃣ ⃣ ⃣ ⃣ ⃣0️0️0️0️! 1️1️ This is a limited series, so it will definitely work as a unique Christmas gift.
Barley wine, Barrel Aged, Dark, Imperial Porter
Malt (i.e. germinated and dried malting barley grain) produced in a traditional threshing floor malting plant is brought to us by tankers and stored in a silo, from it goes to a grinding machine in which it is crushed. When we have the right amount of malt shot-blasted, pour water into the mash vat and pour the malt into it to form a mash. During the mashing process, the starch contained in the grain is transformed into sugars fermentable by yeast – transformed at further stages into alcohol and carbon dioxide and non-fermentable, giving the beer fullness and sweetness.
After complete saccharification of the starch, the mash is pumped into the filter tun, where the solids are separated from the wort that goes to the brewing boiler.
When the boiler is full, the cooking process begins, lasting from 1.5 to 4 hours depending on the type of beer. During boiling, hops of bitter and aromatic varieties are added to the wort in several doses, giving the beers according to their name bitterness and hop aroma respectively. After boiling we separate the parts of the hops from the wort.
Cool the resulting wort to a temperature below 10°C and pour into open fermentation vats. In them, after adding brewer’s yeast, the fermentation process takes place lasting from about a week to several days. During this time, most of the sugars from malt are converted into alcohol, carbon dioxide and substances that together with the aroma of hops form a bouquet of flavor and aroma of beer.
After fermentation, young beer is pumped to lager tanks, where at temperatures close to 0°C it spends from several weeks to several months maturing, acquiring the right taste and aroma and saturating itself with natural carbon dioxide.
After the aging period, the beer is ready for consumption, it is already saturated with natural dioxide resulting from fermentation, it has the right taste, and after pouring into a mug, a beer foam is formed on it. Such beer can be filtered to obtain perfect clarity. You can skip this stage by getting unfiltered beer.
The next and last stage is bottling beer into metal barrels going to pubs, bars and outdoor events or into glass bottles, which after capping and sticking labels straight from the production line go to trucks, and from them to wholesalers and store shelves.
PRODUCENT - Raciborskie
In 1318, all houses of the Racibórz burghers had the right to brew beer. The privilege of brewing was the most important source of income. At that time, beer was not brewed all year round, only from autumn to spring. In the summer season, the malt produced a sour wort, besides, it was difficult to store the beer at high temperatures. The best malt was made in spring and autumn, and the best beers were produced in March. The heyday of the brewery was interrupted by the outbreak of World War I, better times came for the brewery only in the 1930s. During World War II, the brewery was spared major damage. In 1997, the city of Racibórz was visited by the so-called the "flood of the millennium", leading to huge material losses. The cellars where the beer was aged were completely flooded. The plant could not cope with such large losses and in the years 1999–2004 its operations were suspended. In 2005, the brewery was restarted. It underwent a major modernization, a new brewhouse and a bottling plant were launched. Currently, Browar Zamkowy celebrates its 450th anniversary. Despite its turbulent history, it has managed not only to preserve this unique facility, but also the tradition of producing the golden beverage.