This full-bodied, black, sweet stout has the addition of unfermentable milk sugar called Lactose – just like its beer brothers the Milk Stout and Coffee Milk Stout.  We also add Breaking New Grounds coffee, but include some cacao nibs in the fermentation process.  This enhances sweetness of the lactose and helps mellow the acridness (burnt flavor) of the roasted barley. Stout floats anyone?