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Wine Details
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Description:
Milk/Sweet Stouts are basically stouts that have a larger amount of residual dextrins and unfermented lactose sugars that give the brew more body and a sweetness that counters the roasted character. Milk Stouts are very similar
to Sweet Stouts, but brewers add unfermentable sugars, usually lactose, to the brew kettle to add body and some sweetness. Served on nitro.
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Varietal Definition
Cream Ale:
Cream Ale is a North American specialty that is somewhat of a hybrid in style. Despite the name, many brewers use both ale and lager yeasts for fermentation, or more often just lager yeasts. This style of beer is fermented like an ale at warm temperatures, but then stored at cold temperatures for a period of time, much as a lager would be. The resultant brew has the unchallenging crisp characteristics of a light pale lager, but is endowed with a hint of the aromatic complexities that ales provide. Pale in color, they are generally more heavily carbonated and more heavily hopped than light lagers.
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Milk Stout :
Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer.
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