The Milk Stout has its origins in the United Kingdom. During this time the stout was still defined as a porter, most commonly referred to as a ‘Stout Porter’ as a determiner of the beer’s strength in alcohol and flavor. Times were weary in the advent of the Industrial Revolution; workers worked long, hard hours in the grime and soot of London. They needed a boost of energy during their lunch hours so they could return to the grind. This beverage happened to be a concoction of milk and stout porter. An easy-to-consume beverage with plenty of protein and carbohydrates to help fuel the workers through their day; it could be thought of as a depressing Gatorade.
Eventually brewer’s picked up on the popularity and added milk to the brewing process, then evolved the process to just the milk sugar — lactose. Marketed as a tonic for a little too long, the word ‘milk’ was removed from the label around World War II.
The milk stout has a seen a huge resurgence of popularity in the United States within the last 3 years. Breweries everywhere are playing with milk stouts to help assuage those afraid of dark beers. Lactose is an unfermentable sugar which allows it to remain in suspension after fermentation, giving this style its much- loved sweet, creamy goodness.
Dangerous Man’s Chocolate Milk Stout (CMS) is a heavenly sanctum for those without hope. One of our most popular beers, the CMS is almost always on tap. The chocolate on this beer can be smelled a mile away; it has a rich, chocolate milk scent paired with a slight, almost invisible, nose of hop and roast bitterness. Thick and chewy, the CMS is a pint of dessert! When you drink it, think of the chocolate and the lactose, try to isolate both and understand how they play off each other to make our most popular beer.
You’ve got aches, we’ve got ales; let the tonics flow!