Milko

IN A NUTSHELL: Milky, Oaty, Roasty. Sweet Nourishment.

We were keen to brew a Sweet Stout and couldn’t decide between a Milk or an Oatmeal style - so we thought: why not both?
‘Milk’ = Lactose added in the kettle. Lactose is not fermentable by Ale or Lager yeasts so contributes a residual sweetness to the brew.
‘Oatmeal’ = Flaked Oats in the Mash. Oats lend an oily, slick mouthfeel and fill out the body of the beer - a la porridge (but in a good way).
For Milko we wanted to combine the sweetness of a Milk Stout with the body of an Oatmeal Stout - the best of both worlds, so to speak. In the further pursuit of chewiness we mashed high and thick and fermented with a not-very-attenuative English Ale yeast; old school and honest.
The result: a silky, roasty Session Stout that’s like a milk chocolate hug. Comfort food. Show Less