Left Hand Milk StoutMarch 1, 2007
Available: AL, AR, CO, FL, GA, IL, IN, KS, KY, MA, MN, NJ, NM, NC, OH, OK, PA, TN, TX, VA, WI
This morning I had milk stout for breakfast — delicious and nutritious. I would also recommend it for lunch and dinner. This is a great beer with food. It is full of delicious, earthy, doughy bread; coffee and chocolate flavors; rich and complex but not overpowering. It was sensational with a dinner of bagna cauda followed with rare rack of lamb, marinated in extra virgin olive oil and rosemary. For dessert, bread pudding with a sauce of chocolate and Left Hand Milk Stout — excellent!
- Charles Finkel
Poured aggressively to rock the tan head, arouse the fragrance, and liberate the carbonation. The color is deep brown-black and the head laces nicely. The aroma is enticing and complex with malted milk, dark chocolate and fleeting berry notes. A medium, creamy mouthfeel is followed by a flavorful blend of bittersweet chocolate, coffee, roasted nuts and a dash of vanilla bourbon. I’m left with a sweet, roast finish, similar to a shot of Turkish coffee. Pass the chocolate macadamia nut cookies, please.
- K. Florian Klemp
Can’t drink this beer without thinking of the tattoo-covered biker pulling a six-pack from the cooler when I first went looking for it in a store just miles from where it is brewed. “It’s smooth, man,” he said. He was right. The chocolate and burnt toast in the aroma and flavor are constantly balanced by a creamy sweetness. But, like that biker, it’s not too smooth. The finish turns dry, leaving only a coffee and cream memory. Undemanding, in a session beer way.
- Stan Hieronymus
Founder of Merchant du Vin and the Pike Brewing Co., Charles Finkel is a pioneer in the marketing of craft beers in America.
Editor at Realbeer.com, a professional journalist for 40 years and amateur brewer for 15, Hieronymus is the author of four beer books, including Brew Like a Monk.
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