Milk Stouts ----> Imperial Milk Stouts?

I dont think this has been specifically discussed yet in this forum. I reviewed a Lord Whangdoodle from Veil two days ago, (outstanding beer BTW!) and was a little surprised it was listed as a milk stout at 11.5% ABV.

I looked further and there are loads of "milk stouts" over 10% ABV and it made me think about having an Imperial Milk Stout category. Keeping it simple would be a milk stout above a certain ABV. Maybe 8.5% as a threshold just to start a conversation. The current style guide lists 3.2 - 6.3% as the range, so at the least this could be expanded.

I also know there is some crossover potential into American Imperial and Russian Imperial stouts. Here I would suggest the line is lactose or not lactose. Again a pretty clear line in the sand for where a beer SHOULD be listed style wise.

Anyway, be glad to read others thoughts on this topic.

 

Hmm....I wasnt actually thinking about pastry stouts when I posted this thread. But they would probably fit into that category as well.
I guess for me Imperial Milk Stout is easier to define than Pastry Stout.
Higher ABV with lactose = Imperial Milk Stout

Can there be a pastry stout with low ABV? I need to think more about this now.

 

I think you are probably right, I am realizing that the definition of a pastry stout isnt well defined in my own mind, leading me towards other questions of what is a pastry stout?
Im definitely thinking more on this topic and guess it all points back to creating a definition of What is a "pastry stout"?