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By Udder Means
To Ol wanted to make a stout that had a thick mouthfeel but mainatined a low alcohol percentage. They obtained this by adding a solid amount of lactose in the beer. The yeast strain used is not capable of fermenting lactose, so when the beer stops fermenting all lactose still remains in the beer. The result is a thick mouth feel without being an overly sweet or overly strong stout.