Episode 5: No Label Elda M Milk Stout

February 16, 2018

In our fifth episode we review Elda M Milk Stout by No Label Brewing while discussing, kolaches, ghosting, and the differences we have had growing up in different cities in Texas and *shudder* Kansas.

Also in this episode Cutter gets references. 

 

Music for the show:

Evil Eye/ The Stranger Rides Tonight by Daddy Long Legs is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

 

Bottle of Beer by simon_mathewson is licensed under a Attribution-NonCommercial-ShareAlike License.

 

 

 

Show Notes:

 

Episode 5

 

No Label - Elda M Milk Stout

 

Oh, beauty is a beguiling call to death and I'm addicted to the sweet pitch of its siren. That that starts sweet ends bitter, and that which starts bitter ends sweet.

 

Houston Absolutes

 

  1. The road that runs along side the freeway is the feeder.

  2. You grow up with an innate hatred of Dallas.

  3. Katy is not Houston.

  4. The only donut is a Shipley’s donut.

  5. And if someone ever asks “would you like queso?” The only answer is “yes.”

 

No Label

 

One saturday afternoon in the spring of 2009, the Royo family was enjoying some of Brian Royo’s homebrew and after a few the topic turned to opening their own brewery. As it so often does. None of them had any experience operating a brewery but they thought, “hey, why not give it a try?”

 

- Name -

There are two stories.

  1. Brian Royo was peeling the label off a beer and said, “look there’s no label in this beer!”

  2. They wanted a name that would reflect the family as a whole. But of course since people are all different there were having a tough time.
    After trying several names they decided that No Label fit them. It represents how their personalities and beers are too unique to be labeled or classified.

 

Milk Stout

 

What is it?

Does it have milk in it?

Is it a Guinness milkshake?

 

Milk stouts do in fact have milk incorporated in them. Or to be more exact they have lactose added during the brewing.

 

Lactose adds body, smoothness, and sweetness. During fermentation the lactose is not turned into alcohol by the yeast. So in the final product you should be left with a creamy, slightly sweet, roasted flavor.

 

Milk stouts started in the UK in the 19th century. It was common for workers to add whole milk to their “stout porters” to make them more nutritious and satisfying.

It was so common that brewers started adding lactose ahead of time during the brewing.

 

After world war II the brits banned the use of the word “milk” to describe sweet stouts. And the style nearly died out because of it.

Apparently, as with a lot of uncommon beers, milk stouts faced near extinction before being revived by modern brewers.

 

 

 

 

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