Another note is lactose is used since S. cerevisiae can’t metabolize it to alcohol.
I’d never wondered if actual dairy was ever added to give milk stout its name until you made me think of sour cream being directly squirted into sour ale wort.(I think the dairy’s lactobacillus would outcompete the sour’s yeast or secondary fermenting bacteria.)
A lazy web search’s headlines maybe says milk got mixed with (already fermented) porter as a ye olde laborers’ lunch booze to give the style its name, but seems like a true ‘milk stout’ has always been brewed with pure lactose isolate?
Milk stouts are a thing, so… maybe this works? Probably depends on how the bacteria in the sour cream fermentation interacts with the beer yeast.
Really it’s just beer where the malt liquid has lactose added to it during the fermentation.
Another note is lactose is used since S. cerevisiae can’t metabolize it to alcohol.
I’d never wondered if actual dairy was ever added to give milk stout its name until you made me think of sour cream being directly squirted into sour ale wort.(I think the dairy’s lactobacillus would outcompete the sour’s yeast or secondary fermenting bacteria.)
A lazy web search’s headlines maybe says milk got mixed with (already fermented) porter as a ye olde laborers’ lunch booze to give the style its name, but seems like a true ‘milk stout’ has always been brewed with pure lactose isolate?