Pelican Brewing releases ‘Udder Tugger Milk Stout’

 Pelican Brewing Company is releasing ‘Udder Tugger Milk Stout’ in the Pacific City, Oregon based breweries Lone Pelican Small Batch Series. The beer pays homage to the production breweries home in Tillamook, famous for being dairy country where cows outnumber people. Udder Tugger is said to be silky-smooth, slightly-sweet and a good midway spring-into-summer season beer to bridge the cap. It will be available early June in 6-packs, 12oz and 22oz bottles, 50 liter kegs and 1/6 barrel.

More from the press release:

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.”

Samurai Artist
Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

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