Lactose

Lactose is an unfermentable milk sugar widely used in brewing to add body, creaminess, and residual sweetness to beer. Because yeast cannot ferment lactose, it remains in the finished beer, contributing a smooth, full mouthfeel without increasing alcohol content. It's the defining ingredient in milk stouts and milkshake IPAs, but can be used in any style where extra body and sweetness are desired.

Usage:

• Add approximately 225g-500g per 23L batch, or as per recipe/taste
• Add directly to the boil or dissolve in warm water before adding to fermenter
• Ideal for milk stouts, milkshake IPAs, cream ales, and sweet porters

Available in 500g, 1kg, and 22.7kg bulk sizes.