LACTOSE
Lactose is a non-fermentable sugar, used to increase sweetness and profile. A vast range of beers use lactose widely for balance.
Benefits
Does not affect the colour of the beer
Provides a milky, creamy flavour and soft mouth feel to the beer
Suitable for a wide range of beers
Why do brewers use lactose in beer?
Sweetness: The brewing process does not convert lactose, a non-fermentable sugar, into alcohol. Therefore, it remains in the beer, adding a degree of sweetness.
Fuller Body and Mouthfeel: The brewing process leaves lactose in the beer, providing a fuller body and mouthfeel.
Balance: You can use it to balance out the bitter hops flavours in IPAs.
Versatility: Brewers use lactose in various styles of beer, including stouts, sours, and some IPAs. For instance, brewers often add it to New England IPAs to provide a fuller body and sweeter taste, pairing with the citrus already present from the hop varieties.
Innovation: The use of lactose has risen in popularity as brewers experiment with new beer styles. For example, in sours, lactose gives the beer a ‘smoothie’ characteristic by making it thicker and sweeter.
So, the use of lactose in beer not only enhances the flavour profile but also contributes to the texture and balance of the beer. It’s part of the ongoing innovation in the craft beer industry.
You can add Lactose Powder in the boil, fermenter, or with your priming sugars. The dosage rates are usually 250g – 500g per 23 litres (5 gallons) of
beer. You can optimise the dosage by adding small quantities and sampling the beer until you achieve the desired taste.
Storage and shelf life
Store in cool temperatures and away from direct sunlight
Keep in a sealed container
The shelf life is 2 years
Where does Lactose come from?
Manufacturers produce this Lactose from sweet cheese whey using a single crystallisation process, and then mill the resulting crystalline product.. This product is a pure lactose ingredient suitable for use in food applications.
Features
Kosher and Halal certified, suitable for vegetarians.