I try to stick American on this blog when it comes to my micro-brews, but with this being stout week, my final sample was somewhat hard to come by. lacto1.jpgThe good old Milk Stout. Yes, you heard me right, Milk Stout. The milk stout is a form of sweet stout, which Beer Advocate says “includes lactose or milk sugar, and often additions of cane or other fermentable sugars for priming, dubbed a Milk Stout.” What it comes down to is a low-alcohol, creamy stout beer.
While I can’t say today’s beer with a straight face – Farson’s Lacto Stout, I can enjoy it’s smooth and creamy goodness. LACTO!

Appearance: Lacto (yeah, I’m gonna keep saying it) pours black with a dark caramel head. That head hangs out for a little while, then fades away to a nice lacing.
Aroma: This beer has a strange aroma that I’m having a hard time identifying. I’m smelling some roasted malts and maybe some hops. I found that other reviewers had this same problem. While there are undertones of roasted coffee and chocolate, there’s a strange kind of pungent smell. Maybe of sour milk? One reviewer on Rate Beer describes it as a “vegital weirdness”. While I don’t find this smell unattractive, I find that the unidentifiable smell also stumps my tastebuds.
Taste: This is a really mild beer. There’s little flavor here. Some of that same roasted flavor, a bit of bitterness.
While some might find it underwhelming, I don’t mind it that much. I’m not going to pick up a sixer of Lacto to hang out and drink them while I watch a football game. This is a beer to be enjoyed at the end of the evening, maybe after dessert.
Mouthfeel: The thing about a milk stout is how incredibly smooth and creamy it is. This is soft and full and leaves a little bitter aftertaste.