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Milk stout

Milk stout (also called sweet stout, mellow stout, or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable bySaccharomyces cerevisiae, it adds sweetness, body, and calories to the finished beer. Contemporary labeling standards prevent the use of the term in the UK, but Mackeson still bears on its label the milk churn that has been its trademark since it was first brewed in 1907.

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.^[2]

[edit]History

The recipe for Mackeson Milk Stout has been around since 1801, but that is in reference to the British version of the beer known simply as Mackeson’s Stout.^[3]

The beer was originally brewed in Hythe, Kent, by Mackeson's Brewery in 1907. Brewing discontinued after 1968 at the Hythe plant.^[4]

Whitbread acquired the brand in the 1920s and gave it national distribution, eventually turning it into the market leader for a low abv sweet dark beer. Whitbread was purchased in 2001 by InBev. The beer is no longer brewed in England, but by Boston Beer Company's Cincinnati plant. ^[5]