I’m not a fan of milk, but I still very much enjoy certain dairy products, most of which I can tolerate better than straight up milk. I also tend to like a variety of beer—and I’ve had several stouts that I’ve tried thus far, with the previous being Guinness, and a Sweet Sin Chocolate (a Porter, which is essentially a sweeter stout). Some stouts, however, use lactose to make them sweeter. Lactose is used as a sweetener because yeast cannot ferment it, and it offers a unique, creamy mouthfeel. So, a double milk stout has even more lactose, making it even more sweet and creamy than a “regular” lactose containing stout. Double milk is basically like a double IPA (a double IPA being more hoppy than just an IPA). I had my first (and only, so far) Double Milk Stout at a local brewery somewhere in Fresno, but you’ll see that a bunch of breweries worldwide also brew double milk stouts.
What’s a Double Milk Stout?
