There is lactose in some beers. Lactose is a type of sugar found in milk, and it is often added to certain beer styles to enhance their flavor and texture. While most of the lactose used in the brewing process is converted to alcohol during fermentation, some trace amounts remain in the final product.
The presence of lactose in beer can provide a fuller body and a creamy mouthfeel, which is particularly desirable in certain styles such as stouts, sours, and some IPAs. Lactose can add a subtle sweetness to the beer, balancing out the bitterness from hops and other ingredients.
As a brewer, I have used lactose in some of my beer recipes to create a rich and indulgent experience for the drinkers. For example, in a milk stout, lactose is commonly added to give the beer a smooth and velvety texture, reminiscent of a glass of milkshake. This sweetness can also complement the roasted malt flavors, creating a deliciously complex and decadent brew.
It is important to note that lactose is not fermentable by brewer's yeast, which means it remains unconverted into alcohol. This makes it a unique ingredient to work with in brewing, as it adds sweetness without increasing the alcohol content of the beer. However, it is crucial for those with lactose intolerance or dairy allergies to be aware of the lactose content in beer, as it may cause discomfort or allergic reactions.
To summarize, lactose is indeed present in certain beers, particularly stouts, sours, and some IPAs. Its addition enhances the body, mouthfeel, and sweetness of the beer, creating a more indulgent and flavorful experience. However, it is essential for individuals with lactose intolerance or dairy allergies to be cautious when consuming these beers.