Which stout variant produced in England uses lactose to create sweetness and a fuller mouthfeel?

Which stout variant produced in England uses lactose to create sweetness and a fuller mouthfeel?

• A. English Porter
• B. Milk Stout
• C. Baltic Porter
• D. Dry Stout

Answer: (B)

The key idea is that lactose adds sweetness and body because yeast can’t ferment it. Milk Stout uses lactose in the brewing process, leaving residual sugar that sweetens the beer and gives a fuller, creamier mouthfeel. This makes it distinct from other stout variants that don’t include lactose. Dry Stout aims for a dry, roasty finish; Baltic Porter is a stronger, often lager-fermented porter; English Porter is malt-forward without the lactose sweetness. So the stout variant produced in England that uses lactose to create sweetness and a fuller mouthfeel is Milk Stout.

The key idea is that lactose adds sweetness and body because yeast can’t ferment it. Milk Stout uses lactose in the brewing process, leaving residual sugar that sweetens the beer and gives a fuller, creamier mouthfeel. This makes it distinct from other stout variants that don’t include lactose. Dry Stout aims for a dry, roasty finish; Baltic Porter is a stronger, often lager-fermented porter; English Porter is malt-forward without the lactose sweetness. So the stout variant produced in England that uses lactose to create sweetness and a fuller mouthfeel is Milk Stout.