History & Style

Stouts made with milk sugar (lactose) were introduced in the late 19th century. The lactose in a milk stout is not consumed by yeast during fermentation, lending a mild sweetness to the resulting beer. Beau’s first brewed The Tom Green Beer! milk stout in 2013. Many of Tom’s early career antics involved cows and milk, which led to the idea of making a milk stout together.