Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived
from milk. Because lactose is unfermentable, it adds sweetness, body, and calories to the finished
beer. Milk stout was supposed to be very nutritious, and was given to nursing mothers. In 1875,
John Henry Johnson first sought a patent for a milk beer, based on whey, lactose, and hops.
Milk stout was not very widely distributed before Mackeson’s Brewery acquired the patents to
produce it in 1910. Since then its production has been licensed to other brewers. Our version has
taken it a step further with the addition of five pounds of unsweetened chocolate nibs and five
pounds of hot chocolate mix during the boil. The color is pitch black like any good milk stout. The
aroma is malt and chocolate with some coffee notes. Upon first sip you will notice the creaminess
of this medium bodied stout. Also, the carbonation and hop profile was kept low so that the beer
finishes with rich chocolate notes.