Lactose

Kelly Montgomery of Third Eye Brewing won four straight GABF gold medals for milk stout—and he did it at two different breweries, using two different recipes. We sent David Nilsen to get the insights on how.

In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.

Jeff Hardesty of Narrow Gauge discusses how he prepares vanilla beans before adding them to fermentors full of milkshake or sour fruited IPA.

They say there's nothing new under the sun, but in the past few years a cluster of styles has created a lot of excitement: sour IPAs and/or milkshake IPAs. These are unlike anything we’ve ever seen before.

Scott Vaccaro of Captain Lawrence in Elmsford, New York, shares his insight on why lactose works and what it brings to IPA.

Missing summer already? This creamy, sweet milkshake IPA might bring it back.

Peter Kiley, Brewmaster of Monday Night Brewing in Atlanta, has a lot of opinions when it comes to milkshake IPAs. Since the style is so loosely defined, he enjoys the freedom to get creative.