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Feature

Powdered lactose (milk-derived sugar)
Imparts residual sweetness, rich mouthfeel and smoother flavor to beer
Complex sugar not readily fermentable by traditional brewer's yeast

Description

The practice of adding lactose to beer has existed for centruies since brewers learned that adding lactose (milk sugar) to beer imparts a pleasant residual sweetness, creamy texture and smooth flavor. This is possible since lactose is a complex sugar and not fermentable by traditional beer yeast. Lactose can be used in Milk Stouts, Oatmeal Stouts, Porters, Brown Ales and any style in which a residual sweetness is desired. Lactose should be added in the kettle and boiled in the wort. Usage Varies. Use as needed to taste.