History: The English style of Stout developed in the early 1900s and was also known as Sweet or Cream Stout. The name Milk Stout derives from adding an unfermentable disaccharide sugar called Lactose or milk sugar. This gives a Milk Stout a soft and creamy mouthfeel and an amazing balanced sweetness.
Appearance: The beer pours a deep, dark brown or black colour with a thick, creamy tan head. The head retains well, leaving lacing on the glass as it settles.
Aroma: The aroma is rich and inviting, with prominent notes of roasted malt, dark chocolate, and coffee. There may also be hints of caramel, toffee, and a subtle sweetness.
Taste: The flavour profile offers a harmonious blend of roasted malt and lactose sweetness. The roasted malt contributes flavours of chocolate, coffee, and sometimes hints of burnt caramel or toast. The lactose adds a creamy, smooth character and a touch of sweetness that balances out the bitterness from the roasted malts. The sweetness is generally moderate, not overpowering.
Mouthfeel: The mouthfeel is creamy, velvety, and full-bodied. It has a smooth texture, with a moderate carbonation level that enhances the overall drinking experience. The lactose contributes to the smoothness, giving the beer a slightly thicker and silkier feel on the palate.
Finish: The finish is rich and satisfying, with a lingering roasted malt and chocolate aftertaste. The slight sweetness from the lactose remains, leaving a pleasant and balanced impression.
Overall, Trueman Milk Stout offers a robust and flavourful experience with a smooth, creamy mouthfeel and a balanced sweetness. It is enjoyed by those who appreciate the combination of roasted malt, chocolate, and lactose characteristics.
Lactose intolerant: Due to a very low percentage of added milk sugar to the brew, it is just a small fraction of lactose found in a glass of milk, consuming a Milk Stout should generally not be an issue for the lactose-intolerant.