Another representative of the traditional stout is the milk stout. At the end of the 19th century, British nutritionists thought that the most perfect food was milk, and their goal was to combine milk and beer into a completely new drink. For this reason, there is also competition among many nutritionists.
In 1907, Henry Johnson won the competition, and although he did not invent milk beer in the true sense of the word, he conquered and patented the technology of adding lactose and whey protein to the beer brewing process. According to the method he pioneered, about 2 kg of lactose can be fed into every 10 kg of wort during the wort boiling process. Since lactose is not converted into alcohol by yeast, it does not make the beer stronger, but rather more nutritious, silkier and sweeter.
At the beginning of the birth of the milk stout, people misjudged its nutritional value, but that doesn't stop today's milk stout from giving beer lovers the perfect taste of a silky latte. An excellent milk stout, with vanilla in its ingredients, a creamy and silky blend of roasted malt and coffee flavours, the lactose sweetness is very subtle, not directly sweet, but transitions from vanilla at the beginning to coconut and finally to coffee, with a well-balanced layer.