About the Milk Stout

The Milk Stout originated in England in the early 20th century and was marketed as a tonic for invalids and nursing mothers. The Milk Stout is very similar to the Sweet Stout but makes use of unfermentable sugars, typically lactose. The name is no longer allowed to be used in England but is perfectly fine elsewhere. Like other stouts, its color ranges from dark brown to black and is either opaque or clear. Full body or nearly so with a creamy feel and low carbonation. Roasted grain combined with the sugars give the aroma and palate a coffee and cream or sweet espresso character. Chocolate and fruity esters may be present. Hops typically lend an earthy or floral flavor. The Milk Stout and Sweet Stouts are sweeter than other stouts with a milder roast character. Its balance is similar to that of an Oatmeal Stout.

Arabicadabra is a Milk Stout by Bell’s Brewery, Inc. that blends fresh ground coffee roast with hints of dark chocolate and lactose.

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Lacto Milk Stout brewed by Simonds Farsons Cisk Plc. blends toasted malt and dark fruit with lemon tea and soy sauce.

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Maven is a Milk Stout by Barley Mow Brewing Company that balances coffee roast with cocoa nibs and dark chocolate.

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