Milk Stout
Royal Guards protecting the country's English Yeast used to create their Milk Stout. In my tour of London, I was informed that the large hats worn by the guards were to store pints of beer.
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A motorcycle jumping a car to get the pub that serves Milk Stout
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To make a Milk Stout, we start with a fairly standard stout recipe--pale malt plus caramelized and roasted malts--then add lactose sugar which standard ale yeast cannot ferment, thus leaving more silky sweetness in the final beer…its je ne sais quoi as Steve Martin would say. Some folks compare the taste to chocolate milk, but what are we, babies? No! Imagine if you will a well-made macchiato, or rich dark chocolate bar with actual toasted cacao nibs, crème brulee, maybe a shot of rum, and just a hint of honey-soaked tobacco smouldering in a knurled hardwood pipe. Now we’re drinking like grown-ups. And at a sessionable 4.4% alcohol, we can enjoy several pints while pondering the “what is the quoi?” question.
Biographical Info:
ABV: 4.4%
IBU: 27
COLOR: Opaque, dark brown colour with thin but persistent beige foam
BJCP STYLE: 16A. Sweet Stout
INGREDIENTS: Authentic Maris Otter pale malt, Crystal and Carafa dark malts, lactose sugar, Chinook hops, English yeast
Biographical Info:
ABV: 4.4%
IBU: 27
COLOR: Opaque, dark brown colour with thin but persistent beige foam
BJCP STYLE: 16A. Sweet Stout
INGREDIENTS: Authentic Maris Otter pale malt, Crystal and Carafa dark malts, lactose sugar, Chinook hops, English yeast