Cerveza de Leche (Milk Beer) starts as a traditional milk stout brewed with lactose (aka milk sugar). The lactose gives this stout a creamy body, and just a touch of sweetness. We also use a blend of pale malt, chocolate malt, and roasted malt for that signature stout flavor and appearance.
We pushed the natural chocolate flavors to the next level by adding Ecuadorian organic raw cocoa powder to the brew kettle that was sourced by Master Chocolatier Richard Tango-Lowy of Dancing Lion Chocolate in Manchester, NH.
Next our friends at A&E Coffee Roastery & Tea in Amherst, NH roasted a custom blend of coffee from the La Voz co-op in Guatemala and the Aproselva co-op in Peru. From these beans, they produced cold brew coffee which we added to the fermentor.
To finish things off, we added a blend of chili peppers grown, dried, and ground by our good friend Bill Kannenberg in Weare, NH to warm things up just a bit. Vanilla and cinnamon round out and heighten all the flavors.
Brewery only release in 2020