Interesting take on the traditional brews of choice of myriad Eurasian herding cultures. Glug glug!
Double fisting this and a bottle of airag while being lactose intolerant just to feel something
Airag would be pretty low in lactose though. Just like with kefir the fermentation process is going to turn a lot of the lactose into something else. In this case either lactic acid, simpler sugars or alcohol.
Finally! Something to chase my Dorito’s vodka (link is just to store page for proof of existence, if you don’t want to give them traffic)
This is going to make me sound like an alcoholic.
But if it’s “X Vodka” it’s no longer vodka. Vodka is distilled pure alcohol, if you pour shit in it it becomes something else. A screwdriver is literally just vodka and orange juice. We don’t call that orange vodka, because it’s a new thing.
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.
Milk stouts
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?
Eating this on a baked potato
Beat that summer heat.
Take a quick sippy
