The characteristics of milk stouts, also called cream stouts, are only subtly different from a more traditional dry stout, such as Velvet Merlin. There are the rich, chocolate roasted essences with hints of coffee & caramel present in both styles, but the milk sugar also balances the hoppy, & sometimes, roasted bitterness inherent in stouts. Since lactose is unfermentable by brewers' yeast, it is used primarily to create a fuller-bodied product with heightened mouthfeel as well as add sweetness. The result is a silky smooth, creamy & slightly sweet brew that is very palatable, even for non-stout drinkers
ABV = 5.5%
IBUs = 27