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Bruny Island Whey Stout 500ml
BOTTLE:
$11.00
Out of stock
SKU
44147
HALF-DOZEN: $62.70 or $10.45 each
DOZEN: $118.80 or $9.90 each
DOZEN: $118.80 or $9.90 each
5.8% abv, 500ml
Style: Milk stout brewed with whey. Grain: Tasmanian grown and malted Westminster barley, Australian crystal malt and roasted barley. Hops: Cascade grown in Bushy Park, Tasmania. Yeast: House ale yeast (English origin). Additions: Raw Milk C2 Whey added to the brew kettle.
The 'Stout' family of beers flourished during the 19th and early 20th centuries. They were commonly regarded as extremely nourishing and were reputed to have many health benefits. 'Milk stouts' enriched with lactose were viewed as especially beneficial, and were even prescribed by doctors for a wide range of ailments. While the popularity of milk stouts waned during the latter half of the 20th century, the style has been reinvigorated in recent years by craft breweries around the world.
With the brewery situated fifty metres from Bruny Island Cheese Co.'s production room, milk made stout is a beer we've always wanted to make. Our brewers joined forces with the cheese makers on brewing day and formed a bucket chain to deliver 300 litres of cow's milk whey left over from making Raw Milk C2 to the brew kettle. Whey contains lactose, a naturally occurring milk sugar that beer yeasts cannot ferment, meaning that the lactose remains in the finished beer and increases its residual sugar content.
This Whey Stout has a full-bodied, creamy mouthfeel and tastes smooth and roasty, with a sweet, milk chocolate finish and just a hint of bitterness. Best enjoyed next to an open fire with a good book.
Style: Milk stout brewed with whey. Grain: Tasmanian grown and malted Westminster barley, Australian crystal malt and roasted barley. Hops: Cascade grown in Bushy Park, Tasmania. Yeast: House ale yeast (English origin). Additions: Raw Milk C2 Whey added to the brew kettle.
The 'Stout' family of beers flourished during the 19th and early 20th centuries. They were commonly regarded as extremely nourishing and were reputed to have many health benefits. 'Milk stouts' enriched with lactose were viewed as especially beneficial, and were even prescribed by doctors for a wide range of ailments. While the popularity of milk stouts waned during the latter half of the 20th century, the style has been reinvigorated in recent years by craft breweries around the world.
With the brewery situated fifty metres from Bruny Island Cheese Co.'s production room, milk made stout is a beer we've always wanted to make. Our brewers joined forces with the cheese makers on brewing day and formed a bucket chain to deliver 300 litres of cow's milk whey left over from making Raw Milk C2 to the brew kettle. Whey contains lactose, a naturally occurring milk sugar that beer yeasts cannot ferment, meaning that the lactose remains in the finished beer and increases its residual sugar content.
This Whey Stout has a full-bodied, creamy mouthfeel and tastes smooth and roasty, with a sweet, milk chocolate finish and just a hint of bitterness. Best enjoyed next to an open fire with a good book.