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I’m a bit biased when it comes to milk stouts. They're one of my favorite styles, to the point where even a bad milk stout is OK by me. Thankfully, though, Pennsylvania’s own Lancaster Brewing Co. makes a darn good milk stout. For those who are unaware, milk stouts derive their name from the lactose sugar used in the brewing process. Lactose sugar is not fermentable by traditional beer yeast, the result being a creamy, smooth, sweet stout with a milk-like body. Lancaster’s take is a traditional English version of the style. Aromas of chocolate dominate the nose, bitter and roasted. Take a sip and it’s just a creamy, smooth delight, with sweet sugars and bitter chocolates coming through despite a surprisingly light mouth-feel for the style. This is a rare milk stout you could drink all day long, and as a lover of the style, I say cheers to that! You can find Lancaster Milk Stout on draft (the best way to get one) at Perch Pub, Churchville Inn and other establishments.