One Love
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==Milk Stout History== | ==Milk Stout History== | ||
[[File:One love ad.jpg|thumb|left|alt=A Mackesons Milk Stout advertisement from 1929 |A Mackesons Milk Stout advertisement from 1929 ]] | [[File:One love ad.jpg|thumb|left|alt=A Mackesons Milk Stout advertisement from 1929 |A Mackesons Milk Stout advertisement from 1929 ]] | ||
In the early 20th century, British workers were fond of adding whole milk to a glass of Dry Stout as a breakfast drink. This spawned a commercial version, with Mackeson’s Brewery the first to make a commercial milk stout in 1909. Mackeson & Co then acquired various patents relating to using lactose, or milk sugar, in brewing from 1908. At that time, Stout was sold as a source of energy during convalescence. Mackeson hoped that the addition of lactose would further increase its nutritional value. Mackeson Milk Stout, the first milk stout in the world, began sales in 1909. At that time, nine lbs (4.1 kg) of lactose were added to each 36 gallon barrel. The product was an immediate success. | In the early 20th century, British workers were fond of adding whole milk to a glass of Dry Stout as a breakfast drink. This spawned a commercial version, with Mackeson’s Brewery the first to make a commercial milk stout in 1909. Mackeson & Co then acquired various patents relating to using lactose, or milk sugar, in brewing from 1908. At that time, Stout was sold as a source of energy during convalescence. Mackeson hoped that the addition of lactose would further increase its nutritional value. Mackeson Milk Stout, the first milk stout in the world, began sales in 1909. At that time, nine lbs (4.1 kg) of lactose were added to each 36 gallon barrel. The product was an immediate success.<ref>T Farrel, (Dec 24 2019) Let’s Look Again: A History of Branded Britain, http://letslookagain.com/2019/12/mackeson-stout/</ref> | ||
==Milk Stouts Today & One Love== | ==Milk Stouts Today & One Love== | ||
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This is an interesting Milk Stout because the IBUs are off the charts for the style. Normally you see IBUs in the range of 15-25 for this style, so 70+ is a bold move. So much of the bitterness comes from the excellent raw cacao nibs that I feel like it is still well within the style guidelines. | This is an interesting Milk Stout because the IBUs are off the charts for the style. Normally you see IBUs in the range of 15-25 for this style, so 70+ is a bold move. So much of the bitterness comes from the excellent raw cacao nibs that I feel like it is still well within the style guidelines. | ||
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Revision as of 11:08, 26 May 2023
What happens when a British-style imperial stout gets the lactose treatment? You get a Sweet Stout or a Cream Stout depending on which brewer you ask. Increasingly in the States you find these labeled as “milk stouts”, which is really a throwback to the origin of the style. One Love is a high octane version that hews closely to the current American trend in milk stouts.
Milk Stout History
In the early 20th century, British workers were fond of adding whole milk to a glass of Dry Stout as a breakfast drink. This spawned a commercial version, with Mackeson’s Brewery the first to make a commercial milk stout in 1909. Mackeson & Co then acquired various patents relating to using lactose, or milk sugar, in brewing from 1908. At that time, Stout was sold as a source of energy during convalescence. Mackeson hoped that the addition of lactose would further increase its nutritional value. Mackeson Milk Stout, the first milk stout in the world, began sales in 1909. At that time, nine lbs (4.1 kg) of lactose were added to each 36 gallon barrel. The product was an immediate success.[1]
Milk Stouts Today & One Love
Milk stouts are a style I particularly enjoy. This is partially a result of living near a brewery that makes one of the best examples in the US. Duck-Rabbit Brewery in my home state of North Carolina makes a milk stout that regularly wins awards, and is the most popular beer they make, and one of the most popular in NC. So One Love has some big shoes to fill.
It fills those shoes admirably, in my opinion. The bitter Venezuelan cocoa nibs add some balancing bitter bite and even more heft to the body.
Style Guidelines
- Color: Black (40 SRM)
- Standard: Black (40+(80+ EBC) SRM)
- Clarity: Opaque
- Standard: Opaque
- Perceived Malt Aroma & Flavor: Medium-High maltiness, Pronounced notes of bitter chocolate and caramel.
- Standard: Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the flavor profile. Roast flavor may be present. Low to medium-low roasted malt-derived bitterness should be present.
- Perceived Hop Aroma & Flavor: Zilch, zero, nada.
- Standard: Should not be present
- Perceived Bitterness: Medium-low, mostly from the cocoa nibs. (70 IBUs)
- Standard: Low to medium-low and serves to balance and suppress some of the sweetness without contributing apparent flavor and aroma (15-25 IBUs)
- Fermentation Characteristics: No detectable fruity esters or diacetyl.
- Standard: Fruity esters, if present, are low. Diacetyl should not be present.
- Body: Very full bodied.
- Standard: Full-bodied. Body can be increased with the addition of milk sugar (lactose).
Tasting Notes
This is an interesting Milk Stout because the IBUs are off the charts for the style. Normally you see IBUs in the range of 15-25 for this style, so 70+ is a bold move. So much of the bitterness comes from the excellent raw cacao nibs that I feel like it is still well within the style guidelines.
- ↑ T Farrel, (Dec 24 2019) Let’s Look Again: A History of Branded Britain, http://letslookagain.com/2019/12/mackeson-stout/
