The sugar that brewers use for mouthfeel, softness, and added sweetness. Usually applied to the milk stout now found in wide ranging styles from IPAs to Sours.
What is it?
- Milk derived sugar
- Sugar derived from milk that is not fermented by most beer yeasts
- 5 lb (2.26 kg)
- Use in dry or insipid beers; generally 4-8 oz per 5 gallon batch
- adds mouthfeel, body, and silkiness