Pelican Brewing Releases New Udder Tugger Milk Stout as Part of Lone Pelican Small Batch Series

23 May 2017

imageWe brought you a peek at this beer in March, and now this from Pelican:

Pacific City, OR (May 23, 2017)— Pelican Brewing Company releases new Udder Tugger Milk Stout as the next chapter in the popular Lone Pelican Small Batch Series. The unique silky-smooth, slightly-sweet brew is the perfect quaff for Oregon’s spring-into-summer ‘tweener’ season. It will be available early June in 6-packs, 12oz and 22oz bottles, 50 liter kegs and 1/6 barrel.

With more cows than people in Tillamook County, it was perhaps inevitable that Pelican would eventually create a milk stout. Brewed with lactose and debittered black malt, Udder Tugger sports a deep black color, long-lasting tan foam, and a soft, rich roast profile. Aromas of baker’s cocoa and toffee-like caramel combine with a slightly herbal hop character to create an inviting impression. The flavors follow through with a dark chocolate character and a slight sweetness in the finish. Enjoy with cookies—or not.

Pale Ale malt, Black Prinz malt, caramel malt, lactose, Willamette hops, Magnum hops, pure local water, pure ale yeast combine to create yet another Pelican small batch that flies in the face of convention. The Lone Pelican Series takes traditional beer styles and ingredients and reimagines them to demonstrate the vast spectrum of flavor experiences possible in beer.

ABV: 5.4%  |  IBU: 30   |  PLATO: 14º

“Given our location on the coast in Tillamook County with the predominance of the dairy industry we felt it was time to design this incredible milk stout—a subtle, clean character that we think is entirely drinkable right now if not any time,” says Darron Welch, founding brew master at Pelican Brewing Company. “We designed this beer to have a wonderful dark color and soft flavor profile that blooms on the palate for a clean, delicious drinking experience.”

According to American Craft Beer, milk stout originated in the United Kingdom in the 19th century, when it was common for workers to add whole milk to their ‘stout porters’ to make them more nutritious and satisfying. Over time, stouts and porters split into separate styles, and brewers started adding lactose ahead of time during the brewing process.

“Pelican has deep ties to the dairy community here in Tillamook County and this beer was designed as an homage to the 100+ dairy families that farm the area,” said Jim Prinzing, CEO, Pelican Brewing Company. “It’s a great relationship—we use milk lactose in this beer and then offer our spent grains back to the farmers as nutritious feed for their cows. It’s really a win-win.”

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