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Sweet stout with milk chocolate tones and silky smooth texture.
Smooth is a full-bodied milk stout loaded with milk chocolate, espresso, coffee, and other roasty flavors. Brewed with Lactose, Smooth retains some sweetness at the end of fermentation since Lactose can’t be consumed by brewers yeast. Jet black with a tan head, this beer is minimally hopped in order to keep the beer in balance, while still allowing the roasty elements of the malt and sweetness from the lactose to shine.
When trying to think of a name for a beer, the process is generally pretty simple: What do we want to say about this beer, and what comes to mind first? As we were tasting it, we just knew that there was simply one word to describe this luscious brew. Smoooooth.
Milk Stouts are fun to pair meals with. Roasty elements and a solid dose of sweetness can deliver some really interesting pairings. For the main course, we recommend going for a spicier dish for some contrast to the sweetness of the stout. Spicy jerk chicken with coconut rice will offer an amazing experience with the contrast of heat and sweet. For cheese pairing, the milk stout needs a classic mild English cheddar. Dessert, Tiramisu is the single best thing to put on the table.
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream or sweetened espresso. Very dark brown to black in color. It can be opaque (if not, it should be clear). Creamy tan to brown head. Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none, with floral or earthy notes. Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Medium-full to full-bodied and creamy. Low to moderate carbonation. The high residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation. Some versions in England are very sweet (low attenuation) and also low in ABV (Tennent’s Sweetheart Stout is 2%), but is an outlier compared to the other examples.
An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers. The sweetness in most Sweet Stouts comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or brewing sugars. Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.