Scottish Sweet Stout

Here is a rather rare style of beer: Sweet Stout. Had you heard it mentioned often? I don’t think so, unless you’re in the industry, an addict, or British. In England it’s best known as “Milk Stout” (and even “Cream Stout” sometimes, but these two terms are no longer permitted).

While a stout ranges from 30 to 45 IBUs, a sweet stout varies from 20 to 40. Thus we fully agree with the name — it’s more sweet. In the same vein, the flavour is also less bitter. In particular, it leaves an overall impression that’s clearly less roasted than dry stout, its big sister.

It’s a full-bodied beer, with a full-rounded flavour.

This 4.7%-ABV Jet Black Heart is from BrewDog (Ellon, Scotland). As the style theoretically requires, it’s made with lactose (milk sugar). The immediate effect is that all the wealth of the style is under control, and no feeling of excess emerges. This mild roasted beer is complex, but remains soft.

In fact, I would say that those who have a little difficulty with traditional stouts should begin their initiation with this style. Densities are lower (especially in the British version, as here).

Rather low in alcohol, rather less bitterness… Jet Black Heart nevertheless retains an impression of power (I might call it “smooth power”). Really sessionable, this admixture is a real success, and is bound to please.