Home-To ØL Let Maelk

This session milk stout is somewhat special because of the people who make it. To ØL is a pair of Danish guys who instead of brewing the beer themselves, design recipes and have them brewed at other breweries throughout the world. Many in the beer community have given "beer architects" the derogatory name of gypsy brewers because they don't have their own facilities. With that being said they alongside another famous brewer of this type Mikkeller have been well regarded for the quality of their recipes and some of their incredible experimental brews.

This beer pours an opaque black with a lasting 1 finger brown head. The aroma is primarily of coffe and burnt grain roastiness. The flavor is not quite what you expect from a milk stout because it lacks the characteristic sweetness that sticks around in the mouth long after you've had your sip. It starts with a dry burnt grain taste, with only a hint of lactose sweetness on the back end, mellowing out those roasted notes and slightly prolonging the finish. Used in this fashion, the lactose takes on a different character, and instead of contributing a pronounced flavor, the subtlety of it here slightly adjusts the common stout flavors to create something more drinkable and less astringent. Overall, this beer tastes not nearly as sweet as your average milk stout, and might take you by surprise if you come in expecting a load of lactose.

This past weekend, Becky and I went on the final school-sponsored field trip to the Cliffs of Moher. We were fortunate enough to have a sunny clear day, giving us spectacular views out onto the ocean and of the Cliffs below our feet. Even though the drive was long, I understand why this is one of the top tourist attractions in all of Ireland.