From the Brewer – “Dark and delicious, America’s great milk stout will change your perception about what a stout can be. It has a super subtle nose. Cocoa powder, some lactose sweetness, and a faint aroma of raisins and prunes. The taste is nothing complicated. Just sweet and smooth, with mellow chocolate and roasted malt flavors taking center stage. A slightly sour, lactic tinge in the finish.”
Recipe: Milk Stout Barbecue Sauce on Beef Short Ribs
Ingredients:
1 cup Milk Stout
1 cup Worcestershire sauce
1 cup ketchup
1/2 cup vinegar (distilled or cider)
1/2 cup brown sugar
1 tablespoon chipotle chili powder (up to 3 tablespoons if desired)
2 teaspoons salt
2 cups onion – chopped
1/4 cup jalapeno pepper – minced
6 cloves garlic – minced
- Combine all ingredients in a saucepan and simmer covered for 25 minutes.
- Strain or puree in a blender or food processor until smooth.
- Refrigerate between uses.
- Place ribs, sausage or steak in a pan. Pour sauce over meat and turn so as to coat both sides.
- Pierce meat with a large fork. Cover and marinate in refrigerator for 8 hours, turning once.
Slow Cooker:
Place meat and marinade in cooker. Add more sauce if desired. Cook on low for 8 hours. Serve with warmed sauce on the side.
Grilled:
Remove meat from marinade and rub off excess sauce to avoid burning. Grill until done, brushing once with marinade. Heat extra sauce to serve with meat.
Hops: Magnum and US Goldings
Malts: Pale 2-row, Crystal, Munich, Roast Barley, Flaked Oats, Flaked Barley and Chocolate
Hop Bitterness (IBU’s): 25
Original Gravity: 16 plato
Alcohol by volume: 6%
Format: 12 oz. bottles
Seasonality: Year Round
ShopRite Wines & Spirits Micro-Brew Edition 
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