Milk stout (sweet stout)
Term from the Brauwerkstatt brewing glossary, category “Beer styles”.
Explanation
Sweet, creamy stout with milk sugar (lactose), which yeast cannot ferment. It tastes of milk chocolate and white coffee. It was once even considered a tonic for nursing mothers. Mackeson’s Milk Stout from 1907 is well known. Typical: 4–6% ABV.
Test your knowledge
What gives milk stout its sweetness?
- Fresh whole milk in the fermenter
- Lactose, which yeast cannot ferment
- Lots of hops
Show answer
Correct: Lactose, which yeast cannot ferment. Milk sugar remains in the beer and makes it sweet and creamy.
Why does lactose make a beer sweet?
- Brewer’s yeast cannot ferment milk sugar
- Lactose is bitter
- Lactose turns into alcohol
Show answer
Correct: Brewer’s yeast cannot ferment milk sugar. The milk sugar stays in the beer and adds sweetness and body, typically in milk stout.