 | The English version of stout as opposed to the dry stout of Ireland. It has a slightly lactic flavor, full-bodied mouthfeel and is less alcoholic than dry stout. Also called Milk Stout. |
Sweet stouts first emerged as a recognizable commercial style in London in the early 1900s. By 1936, Mackeson's Milk Stout from Mackeson Brewery of Kent, England, was widely available throughout the country. Although the Whitbread-owned Mackeson continues today to brew its "Sweet Stout," England's Ministry of Food persuaded brewers to remove lactic references from their labels. Still, Mackeson's displays a butter churn on its label and other breweries continue to use the appellation "cream stout" on their own. Outside the jurisdiction of the British government, the Guernsey Brewery, in the Channel Islands, still brews a beer labeled "Milk Stout," even though it no longer contains lactose. As in England, the United States has strict laws prohibiting the word "milk" on beer labels, contending that it would confuse consumers. Nevertheless, the Boston Beer Co. is permitted to market the widely available Samuel Adams Cream Stout. Go figure. Sweet or cream stouts offer less roasted bitterness on the palate and are more full-bodied than dry stouts. The style's body can be fortified with lactose, and the malty sweet, chocolatey-caramel flavor should be balanced with hops. |
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