Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.
How a 1911 court case against a South London brewery producing Milk Stout without a license cemented the style’s definition as a beer brewed with lactose.
Three years after opening in Gary, Ind., across the Indiana state line from Chicago, 18th Street Brewery has torched any skeptics with founder Drew Fox’s hard-charging, heavy metal brand of brewing.
The Irish Iced Latte, made with a Milk Stout, has the bold whiskey backbone of an Irish coffee, the elegance of a milk punch, and the playful, foamy mouthfeel of a Smith and Curran.
This dessert is one of a kind. The top layer has the look and texture of a brownie, the inside has the mouthfeel of a moist cake and the bottom is rich and creamy, much like a thick custard or pudding.
This month, we track an entry from a BeerAdvocate member through the 2013 Doug King Memorial Competition. In the middle of my panel appeared Ward’s Vanilla Chai Strong Milk Stout. It was rich, sweet and chocolaty with enough spice to balance a lactose-enhanced body.
Infusing brews with a story and meaning is great fun and adds texture to the homebrewing process, but sometimes, the memoriam hits a little too close to home.
Creamy and wholesome and chocolaty as that glass of Nesquik you used to dunk your Oreos into, Milk Stout—aka Cream Stout or Sweet Stout—seemingly comes straight from the dairy.
The Duck-Rabbit Craft Brewery celebrates its fourth birthday this August. That’s four years of plying the Southeast with dark, full-bodied, flavorful beers—and proving the cynics wrong.
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