dairy

If you’re getting a little weary of “Toasted Whole Wheat Flakes” it might be time to consider Lancaster Milt Stout. It’s made with lactose and without preservatives according to the label. Wki explains:

Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer. Milk stout was claimed to be nutritious, and was given to nursing mothers, along with other stouts, such as Guinness. The classic surviving example of milk stout is Mackeson Stout, for which the original brewers claimed that “each pint contains the energising carbohydrates of 10 ounces of pure dairy milk”. In the period just after the Second World War when rationing was in place, the British government required brewers to remove the word “milk” from labels and adverts, and any imagery associated with milk.

Another choice, and not necessarily a good one, is Jersey Summer Breakfast Ale. It’s made by Cricket Hill Brewing of Fairfield, NJ. Their blog describes it as:

A breakfast ale as fresh and full with flavor as a day down by the shore. … Pairs as well with bacon and eggs as it does with a back...

Good idea. A 38 proof spirit in a ReddiWhip can. Somebody should have done it a long time ago. The Atlanta Journal-Constitution reports that:

two Atlanta inventors are getting ready to release a product they think will forever change the world of silly cocktails as we know it. … So original and so potentially game-changing is this creamy newcomer that the inventors had to invent a word for it. … It is a beautiful word, a portmanteau of the highest order, and it tells you all you need to know: Whipahol!

Because of a state law that prevents bars from selling liquor from containers smaller than 750 ml, the Whipped Lightning boys have yet to get a Georgia distributor. So they’re beginning with distribution deals in neighboring states and are working toward getting a Georgia waiver.

Maple Grove Products … is the only producer of distilled spirits in the state of Georgia, according to David Dyal at the Georgia Department of Revenue.

This is what happens you combine alcohol, cream, a lawyer, and Devo (“It’s not too late. To whip it. Whip it good.”). November 30, 2010 Update:  here is a good CNBC clip on Whipahol, from yesterday. It is hard to believe that this light and frothy...

There is a lot going on with this label. First and most obviously, it’s in the style of a cream liqueur, but it’s classified as a wine. The back label is in the style of a front label. And it’s made with whey neutral spirits. Wikipedia says whey is “the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein.” It is further evidence that wine and spirits can be made from a huge number of commodities. Dr. John Murtagh was an expert on converting whey into spirits:

Since 1979 John has been retained as a consultant to Carbery Distillers Ltd. of Ireland, on the development and operation of their process for the fermentation of cheese whey, to produce very-high-quality neutral spirit for beverage and industrial uses. He has also been responsible for the commissioning of three whey-alcohol plants for Carbery licensees in New Zealand and the U.S., and continues to visit and assist these plants.