Learn about how we rate & review beers with our BJCP blind panel here
“Our Siberian Night Russian imperial stout aged for 11 months in fresh bourbon barrels. The dark chocolate malt yields a milk chocolate flavor that blends perfectly with the vanilla flavor from the barrel.”
“A complex malt bill creates a rich, decadent, complex beer that features layers of bittersweet, dark, milk chocolate.”
“Vanilla Bean Buffalo Sweat is a combination of our award-winning oatmeal cream stout, Buffalo Sweat, with whole Ugandan vanilla beans. The result is the natural espresso-chocolate flavors of Buffalo Sweat infused with the sweetness of vanilla. It’s an exceptional treat on a cold winter’s night.”
“Classic milk stout brewed with lactose and roasted barley.”
"This classic, British-style stout is dark, smooth and slightly sweet, with just enough bitterness and hops to balance out the richness of the roasted malt’s nutty character and the creaminess of the oatmeal flakes. Freshly roasted coffee beans, cocoa and touches of raisin and dried fruit dominate the aroma of this super dark ale."
Traditional Milk stout with a hint of Coconut and Chocolate.
Silky smooth sweet stout.
“With lactose and coffee from ACME Coffee Roasting Co., Brian Gallagher put together a delicious stout that can be considered a hybrid between Irish, sweet, and a milk stout.”
“A blended mixed-ferm tropical stout aged on rum oak staves with vanilla, pineapple, golden raisins, toasted coconut.”
“We mixed coffee beans with a rich oatmeal stout under pressure.”
“We combined raspberries, cocoa, and lactose in a sweet stout base.”
"Summit Oatmeal Stout in bottles offers notes of hazelnut, caramel and chocolate. Full and sweet with a robust body, it finishes bright and crisp."
“We decided to take our classic brewhouse Stone Coffee Milk Stout and make our own riff by adding fresh chocolate mint and peppermint. The bright, intoxicating aromatics of the chocolate and mint emanating from this smooth-drinking, caffeinated libation are palpable.”
"Inspired by the cafes of Latin America, Cocoa Café is a chocolate, vanilla, and cinnamon coffee milk stout."
"Bourbon Barrel Aged Imperial Mole Milk Stout."
"Brazilian coffee, chocolate, oats, and milk sugar bring their best to this delightful, decadent beer."
Brazilian coffee, cacao, oats, and milk sugar are all parts of this complete breakfast stout. Roasty, rich, and smooth!
Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.
“Our imperial milk chocolate stout base with a blast of marshmallows.”
“This brew is a rich, big imperial stout deliberately brewed to age in bourbon barrels for many months. It has a rich body, vanilla notes, bourbon, light oak, and an underlying flavor profile of smooth milk chocolate.”
“Cascading aromas of roasted peanuts, dark chocolate, coffee.”
“Notes of hazelnut, caramel, chocolate. Sharp and sweet with a more robust finish.”
"Pure decadence with none of the gooey mess."
“Velvet Merkin milk stout aged in WhistlePig rye whiskey barrels.”
"Barrel-aged double milk stout with vanilla, toasted coconut, and cocoa nibs."
"Whiskey milk stout made with natural flavors."
“Our English-style oatmeal stout. Flavors reminiscent of coffee and chocolate-chip cookies.”
“Smooth, roasty, sessionable. Full flavor, robust body. Smooth finish.”
“Combines roasty chocolate richness, a creamy body, and a touch of piney character.”
“Aged in bourbon barrels with cacao nibs, caramel, milk sugar, vanilla, roasted pecans. Brewed with our friends at Angry Chair.”
This traditional English cream stout is brewed with actual milk sugar to create a creamy and sweet brew that will make you mooo for more.
“Inspired by our head brewer’s café con leche-fueled travels in Key West, this is a milk stout with some kick. Local coffee from Dynamite Roasting Co. is cold-extracted and added post fermentation to this sweet, creamy beer.”
“Tao: Chinese for ‘path’ or ‘way’. Should you follow the Cocoa CowTao of UCBC, it will guide you to a place of confectionary, bovinic, and zymurgic fusion, where you will find fulfillment through the exquisite wisdom of Chocolate Milk Stout.”
A massively rich imperial milk stout, full of chocolate, that has a smooth warming finish with just a hint of smoke.
“Imperial stout with decaf coffee, coconut milk, coconut, vanilla bean, cinnamon, nutmeg, ginger, clove, pumpkin seeds.”
"Bourbon Barrel-Aged stout aged for 90 days in a blend of first use and second use bourbon barrels."
Rich coffee, bitter and milk chocolate, dark charred oak, vanilla, and caramel.
“Allegro Coffee’s exotic Mocha Java blend’s dark cherry flavors and spicy undertones weave into the milky sweet stout like a chocolate-covered espresso bean melting on your tongue.”
“Our milk stout is full-bodied and smooth, with rich chocolate flavors and complex maltiness, along with a touch of subtle lactose sweetness.”
“Local Legend, a sessionable sweet milk stout, is the perfect balance of roasted barley and milk sugar for a subtly sweet, silky brew. Legends aren’t born, they’re brewed!”
“Noted by a strikingly vigorous cascade and thick foam head, nitro beers are known for their rich and smooth texture. With Nitro Project, we explored recipes that held the integrity of the style while being gassed with nitrogen. The result, in our humble opinion, is awesome.”
“Brewed with well water, the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth, and creamy character, with inviting deep flavors and a delightful finish.”
“Double milk stout with coffee and maple.”
"We take a traditional milk stout and add chocolate, coconut, and vanilla."
“Oats provide a smooth texture that complements roasted and chocolate flavors.”
“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”
"Session coffee stout with Sump Coffee."
“Milk chocolate, toffee, dark-fruit notes blend seamlessly with delicate spice from the barrels.”
“Vanilla cream, milk chocolate, roasted nuts, mixed fruits, toasted barrel, bourbon notes.”
"This is a big chewy Porter that focuses on quality malts. This luscious brew has the nose and flavor intensity of an imperial stout but comes in at a reasonable ABV. Best Fiends contains no adjuncts yet is packed with aromas of freshly baked chocolate croissant, graham cracker, cigar tobacco, high percentage cacao, and malted milk ball."
Imperial stout base aged in Buffalo Trace bourbon barrels.
“Milk-stout base with coffee added. Intensely coffee-forward.”
“Cloaked in black and crowned with vibrant color, the cassowary is the embodiment of prehistoric grace and primal ferocity. Our imperial milk stout is equally bold and unapologetically rich, presenting a balanced aroma of chocolate truffle and dark fruits followed by leather, toffee, and almond that linger on the palate and earn the name Hardywood Cassowary; a graceful behemoth in the beer world.”
“Brewed with organic fair-trade cacao nibs.”
“The creamy sweetness of milk sugar complements the dark-roasted barley to create a medium-bodied beer that is rich, complex, and delicious with a definite espresso-chocolate aroma and flavor.”
“Milk stout brewed with Santa Lucia Reserve Coffee.”
“Fifty pounds of lacotose, two different types of chocolate malt, and a touch of roast.”
Dark and delicious, America's great milk stout will change your perception about what a stout can be. Preconceived notions are the blinders on the road to enlightenment. Udderly delightful.
“Welcoming notes of dark chocolate and coffee, complex yet mellow flavor.”
"English-inspired with notes of rich milk chocolate, dark fruit—soft, comforting finish."
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses bourbon barrels.
“Treat yourself to our seasonal milk stout brewed with a special rotating cookie-inspired flavor.”
“Stout brewed with cacao nibs with natural flavor added.”
“Vanilla Milk Stout is a rich black stout enhanced by the addition of lactose and fresh Madagascar Bourbon vanilla beans for a unique drinking experience.”
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
“A smooth, creamy milk stout encounters the richness of golden peanut butter.”
“Cocoa nibs and shells from Olive and Sinclair Chocolate Company give this beer its great taste! An appetizing cold-weather treat, this sweet stout is rich creamy and uniquely satisfying.”
"A full-bodied milk stout brewed with coffee from Red Rooster Coffee Roasters."
"Big milk stout brewed with oats, lactose, and love."
"An imperial snack stout brewed with coconut, hazelnut, and milk sugar."
“Hints of cold milk, sweet vanilla, and hearty oatmeal remind us that our memories are forever led by our senses. In this case, we are led home.”
"Imperial Maple Stout aged in imported Moscatel wine puncheons for 18 months. Flavors of maple and chocolate marry with French oak, mild citrus, toffee, and raisin from the cask."
"When Velvet Merlin is brewed with milk sugar to create Nitro Merlin Milk Stout, the effect is similar to adding cream to your dark roasted coffee. The result is a stout that is still dark and roasty, but now with a mellow sweetness and added roundness of body."
“Imperial milk stout with an overabundance of single-origin cacao and fresh orange zest.”
“Chocolate stout with Ugandan vanilla, cacao nibs, coffee, cocoa powder, ancho chile, and lactose.”
“Imperial milk stout aged in bourbon, American whiskey, and Nocino barrels.”
"Imperial Stout aged in Balcones Cask Strength Rye Whisky Barrel. We're getting notes of cocoa puffs and sweet chocolate milk with a mild rye spiciness from the rye whiskey barrel."