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I'm trying to find any contemporaneous information relating to the use of lactose in brewing. Most data are, well, dated on the topic both from the archives of this forum as well as Reddit and other web portals. The opinions here and elsewhere are literally all over the place, and most are 3 to 5 years old (or older). Can somebody help me out?
My objective is to not cause intestinal distress to anyone lactose intolerant (a "lactard"?). I am not lactose intolerant. My wife is. Fortunately she does not drink my beer. Unfortunately for me, some of my guests, to varying degrees, are. So, cut to the chase: for those who are lactose intolerant or those who might have some academic insight into the process, how does the addition of lactose in the grain bill affect those who can't digest dairy products?
From the outset, I realize it's a question of degree, both in the level of intolerance in an individual as well as the amount of lactose in the consumed product. According to the interwebs (therefore it must be true...or not) the amount of lactose in various 'dairy' products varies from as little as 1.5% to nearly 10% by weight. I'm assuming what is meant is the weight of "sugars" in the product rather than percentage of the product's weight, but that could be wrong. My wife has zero problem with yogurt (1.5% lactose) or butter (0.6% lactose) or even ice cream, but anything more than a few tablespoons of milk in a sauce, or a bowl of 'soft-serve ice cream' (ice milk, that is) will result in an urgent need to find a porcelain rest stop.
So from a practical perspective, what is the bottom line for people who are lactose intolerant and who also have or do currently consume milk stouts or milkshake IPAs? Is it possible that either brewing yeasts or alcohol in finished beer have a mechanism to create lactase from the lactose and make it digestible? Would an enzyme like amyloglucosidaise render the otherwise unfermentable lactose tolerable?
The endgame goal is to brew a sessionable pale ale/IPA (~4% ABV) that still has body. Maybe ¼ to ½ pound of lactose in an 8# grist for a 5 gallon batch. Probably use flaked oats to some degree and possibly maltodextrin, but the concern there would be amyloglucosidaise converting 'unfermentables' to sugars resulting in higher alcohol and less mouthfeel. Also looking to produce a less-hazy beer, in the style of a West Coast IPA (i.e., not crystal clear necessarily).
Maybe this is just chasing the illusive unicorn, but hey, I've got plenty of time on my hands and a gusto for experimentation. Thanks in advance for anecdotes, advice and experiences.
Brooo Brother
My objective is to not cause intestinal distress to anyone lactose intolerant (a "lactard"?). I am not lactose intolerant. My wife is. Fortunately she does not drink my beer. Unfortunately for me, some of my guests, to varying degrees, are. So, cut to the chase: for those who are lactose intolerant or those who might have some academic insight into the process, how does the addition of lactose in the grain bill affect those who can't digest dairy products?
From the outset, I realize it's a question of degree, both in the level of intolerance in an individual as well as the amount of lactose in the consumed product. According to the interwebs (therefore it must be true...or not) the amount of lactose in various 'dairy' products varies from as little as 1.5% to nearly 10% by weight. I'm assuming what is meant is the weight of "sugars" in the product rather than percentage of the product's weight, but that could be wrong. My wife has zero problem with yogurt (1.5% lactose) or butter (0.6% lactose) or even ice cream, but anything more than a few tablespoons of milk in a sauce, or a bowl of 'soft-serve ice cream' (ice milk, that is) will result in an urgent need to find a porcelain rest stop.
So from a practical perspective, what is the bottom line for people who are lactose intolerant and who also have or do currently consume milk stouts or milkshake IPAs? Is it possible that either brewing yeasts or alcohol in finished beer have a mechanism to create lactase from the lactose and make it digestible? Would an enzyme like amyloglucosidaise render the otherwise unfermentable lactose tolerable?
The endgame goal is to brew a sessionable pale ale/IPA (~4% ABV) that still has body. Maybe ¼ to ½ pound of lactose in an 8# grist for a 5 gallon batch. Probably use flaked oats to some degree and possibly maltodextrin, but the concern there would be amyloglucosidaise converting 'unfermentables' to sugars resulting in higher alcohol and less mouthfeel. Also looking to produce a less-hazy beer, in the style of a West Coast IPA (i.e., not crystal clear necessarily).
Maybe this is just chasing the illusive unicorn, but hey, I've got plenty of time on my hands and a gusto for experimentation. Thanks in advance for anecdotes, advice and experiences.
Brooo Brother