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From Bailey’s To Beer, Cream & Lactose Can Be Important Ingredient In Libations
The use of dairy ingredients like cream or lactose is a small yet significant growing trend in the alcoholic beverage segment.
Cream has always been a key ingredient in time-honored liqueurs like Baileys Irish Cream. However, with a surge in craft breweries and artisan distilleries, milk-derived ingredients like lactose are showing up in some unexpected places.
Lactose In Sweet English Stout
Lake Louie Brewing of Arena, WI, has been making its Milk Stout, an English-style, sweet stout using lactose from Muscoda Protein Products, Muscoda, WI, for about 10 years.
Owner Tom Porter said Milk Stout is the company’s primary winter seasonal beer, re-launched every December.
English sweet stout made with lactose has been around since the late 1800s, Porter said.
Lake Louie gets its lactose in powdered form, and adds it directly to the boiling beer.
“Brewers use it for body and mouthfeel,” Porter said. “Because lactose is not sweet to the human palate – even though it’s called an ‘English sweet style’ – the sweetness doesn’t come from lactose. We put it in there to give it a lot of body. It’s very velvety beer when you swallow.”
“Because of the type of sugar it is, the beer yeast can’t feed it and make it alcohol,” Porter continued. “It doesn’t contribute to the production of alcohol during fermentation.”
The mouthfeel you get by using lactose stays throughout the