I hate lactose

And I don’t get that labeling, along with the Sam Adams cream stout. Why would you dissuade potential buyers by suggesting you put an allergen in your beer that you didn’t?

 

I like it.

 

Not a fan either. Too sweet. Been hating milk stouts since 1800s and milkshake neipas since... couple years ago. But is just my personal (my tastebuds') opinion. Too each his own I guess

 

Damn, how old are you?

 

Strawberry Milkshake, a DIPA by Bare Hands Brewery, has lactose. It was excellent, IMHO.

 

I'm alright with lactose as long as it's in a stout, or maybe a porter on very limited cases. Other than that I have yet to find an IPA, Pale Ale, or anything close to those styles that I enjoy and would bother drinking again.

 

I suppose that I'm not anti-lactose tolerant or intolerant, just label it.

 

I dislike it in general as well and shy away from the milk stout because of it. There was a beer in that world beer case recently that used it and I did not dislike it that one time.

 

Lactose is my favorite non-fermentable sugar.

 

Wholeheartedly agree that it needs to be clearly labeled at all times for allergen and dietary preference reasons.

What I don't get, sort of in an ideological sense, is that it seems like homebrewers and budding craft brewers have spent the better part of multiple generations increasing fermentation efficiency and *drying* out their beers, and now all-of-the-sudden it's trendy to essentially back-sweeten beers?

Even Milk/Sweet Stouts, with their interesting history, are an early form of dairy nutritive propaganda. Unless I am mistaken, the style arose with a nutritional narrative, not a real desire to sweeten the beer (which was already plenty sweet back then).

Now here we are with back-sweetened IPAs, and I suspect some of the same folks that enjoy them also deride nearly any form of malt-associated sweetness in other IPAs, particularly caramel malt. That is why I think it is more of a hollow fad than truly desirable beer quality.

 

Umm . . it definitely IS craft beer, but it is certainly your choice as to whether or not you drink beers with unfermentable sugar added to them.

So, you don't drink beers with anything other than grain, water, hops, and yeast in them?

 

It seems as if you do not understand how brewing beer works and are simply throwing around buzzwords that have no meaning. Many, many excellent and well rated craft brewers use sugar to great effect in their beers, whether it be to lighten the body or to enhance it. That is the prerogative of the brewer and demonstrates great skill when used correctly. Same goes for using other adjuncts like rice, corn, or oats. Instead of eschewing certain ingredients simply because they are not included in an outdated purity law enacted in one country, you should take the time to learn about the process of brewing.

 

As long as it is lightly sweet and not sickeningly sweet I personally like, but as
said earlier...on a case per case basis.

 

Pardon if I’ve skimmed over a similar comment in the thread, but most IPAs with lactose I’ve had impart a somewhat sour or tartness to the beer, as well as mouthfeel.

Am I wrong? Any beer with lactose has a huge potential to build a tart-ish component over a certain amount of time and storage, especially in IPAs, and even sometimes in milk stouts.

 

Here is your chance to rescue your posts. What specific beers do you know of that use additives to mask errors, and what errors do you think are being masked? And which macro beers do you know that don't use adjuncts/additives? And do you feel pretty confident you could correctly choose between a beer that is sweet from maltose and another sweet from lactose?

 

Agreed, but depends on the brewer....sometimes the lactose does not translate well or is
over done. Still, a solid well made milk stout is a thing of beauty as are the IPA's although much smaller in number compared to stouts as far as availability. Also a milk stout that sits on a shelf for too long can also impart a sour note.