Everything You Need to Know About Milk Stout and 7 to Try

If you’ve spent any time staring at the tap handles at your local craft beer bar, you’ve probably noticed the term “milk stout.” You’ve also probably asked yourself, What in the world is milk stout? Milk stout is not just a clever descriptor to emphasize a stout’s creamy texture. There really are milk-derived ingredients in these brews.

Milk stouts — also called “cream” stouts — are dark beers brewed with lactose, a type of milk sugar. Lactose does not ferment when exposed to beer yeast, imparting sweetness to the final beer. When properly made, the sweet notes perfectly complement the bitter flavors of the beer’s hops and barley.

Milk stouts first became popular during the 1800s. Back then, many beer drinkers were laborers who enjoyed their lagers and ales with morning or midday meals. Just as the old “Guinness for Strength” advertisements were designed to attract these customers with healthy-sounding sloganeering, brewers recognized that adding lactose and calling a beer “milk stout” made it seem more nutritious and was good for sales. If you’re lactose intolerant, it’s best to avoid this style of beer. Otherwise, this rich, creamy beer style is worth trying.

If you’re curious about milk stout, here are seven that Food & Wine recommends.