Lancaster Brewing Company - Milk Stout

A traditional British style, milk stouts have unfermentable lactose sugar added for an extra dimension of sweetness in an otherwise dry brew. Lancaster’s version is among the best we’ve sampled in the last few years. Expect a nearly black pour, capped by a rich, attractive brown head. On the nose there’s a definite roasty, char-like black malt center with hints of coffee and very dark chocolate accompanied by scorched nuttiness, a somewhat woody character, and a bit of lactic creaminess. Expect these aromas to come through on the palate, with heavily toasted bread crust and more than a hint of smoke. Perhaps most notable, however, is the lactose sugar sweetness that builds from the opening, through the mid-palate, and into the finish as it provides an effective foil to the very dry black malt notes and adds a creamy character to the body. We like milk stouts with chocolate cake a la mode, drizzled with caramel or chocolate sauce. The interplay between the cake and ice cream reminds us of the interplay within the beer. Enjoy!

At one time in the early 19th century, seven percent of all beer produced in the U.S. originated in Lancaster County, PA.  While the county’s brewing tradition began with innkeepers brewing in back rooms, by the end of the 18th century the scale had increased dramatically with an influx of English and Scottish immigrants.  During the 1840s a new wave of German immigrants brought their own ancient brewing traditions to the region, adding German style lager beers to the existing British ale repertoire.  It was during this era that The Daily Intelligencer, the city’s local newspaper, nicknamed Lancaster the “Munich of the United States.”  Then in 1919, Prohibition came along and largely destroyed the region’s brewing industry, although several Lancaster brewers did, in fact, continue brewing, some even openly – at least until Federal police showed up and started to crack down.  Brewing did resume after Prohibition was repealed, but the damage was done and by 1956 all the region’s breweries had folded.

Almost four decades passed without a brewery in Lancaster, until the Lancaster Malt Brewing Company was founded by brewmaster Christian Heim and business partner John Frantz in 1995.  Ownership (and the name) changed in 2002, although Heim and Frantz stayed with the brewery.  In late 2009, Heim and Frantz left the company and Bill Moore came into the position of brewmaster, bringing with him over twenty years of brewing experience at such illustrious brewers as Stoudt’s and Sly Fox.

For more information about the brewery and their restaurant give ‘em a ring at (717) 391-6258, or visit www.lancasterbrewing.com.