Lactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or "milky" flavor as it is called in some countries.
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J
J.
Adds sweetness
Goes well in a Cream stout. It's not digestible by the yeast so it adds to thickness and helps balance bitterness.
J
J.
Great for milk stouts and beyond
Lactose is a standard ingredient in cream/milk stouts, but I have also used it successfully in IPAs and Cream ales (unsurprisingly). It adds a nice, smooth sweetness to any beer and about 8-12 oz. will work just fine.
