
Lactose, 1 kg
Lactose is a key ingredient in certain beer styles to create sweet, creamy, and fuller-bodied brews.
- Adds Creamy Mouthfeel: Lactose enhances the texture of the beer, giving it a smooth, velvety body that is especially desirable in stouts and milkshake IPAs.
- Sweetness Without Fermentation: As a non-fermentable sugar, lactose adds a subtle sweetness that balances bitterness or acidity without increasing alcohol content.
- Improved Flavor Depth: Lactose contributes to a fuller, more complex flavor profile, complementing roasted malts, chocolate, or fruity notes in certain beer styles.
Description
In beer brewing, lactose is a type of sugar derived from milk. It is commonly used in specific beer styles, such as milk stouts or cream ales, to add sweetness, body, and creaminess. Unlike fermentable sugars (like maltose), lactose is unfermentable by standard brewer's yeast, meaning it remains in the beer after fermentation, contributing sweetness without increasing alcohol content.
Why Use Lactose in Beer?
- Sweetness: Balances out bitterness from hops or dark malts.
- Body and Mouthfeel: Adds a rich, smooth texture to the beer.
- Creaminess: Enhances the perception of cream-like characteristics, particularly in stouts and dessert-inspired beers.
Common Beer Styles Using Lactose
- Milk Stouts: Known for their sweet, creamy profile and dark, roasty character.
- Pastry Stouts: Dessert-like stouts often featuring adjuncts like chocolate, vanilla, or coffee.
- Fruited Sour Ales: Lactose can help balance acidity in tart beers and add a milkshake-like quality.
- Milkshake IPAs: Juicy IPAs with a velvety texture and added fruit or vanilla.
Considerations
- Dietary Restrictions: Since lactose is a milk sugar, beers brewed with it are not suitable for people who are lactose intolerant or vegan.
- Balance: Overuse can lead to cloying sweetness, so it's typically used sparingly.
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