By The Professor JW Faulkner – @EngProfJW
Ah, the first heavy dose of winter for the East Coast! It’s 36 degrees outside, there is a combination of rain / sleet / snow falling, and I have just started a rumor on Twitter that all early classes at the University where I teach will be canceled. I would almost feel bad, but I have seen heavier frosts than what is accumulating right now. While I am no Colin Quinn, anyone who takes me seriously on Twitter, or in life for that matter, has some real trust issues. Besides the of trolling 18 – 22 year olds, I do not know what pairs better with bone-chilling temperatures than a smooth Milk Stout. That is why tonight, and this weekend, Duck-Rabbit’s Milk Stout is What’s on Tap.
Out of sheer principle and solidarity, I am going to 100% support any brewery started by a university professor. Duck-Rabbit, brewed in Farmville, NC (no, not that Farmville – a better one where instead of raising a fictional cow beer is brewed), is dubbed “The Dark Beer Specialist.” To be honest, they will get zero argument from me. Brown, Porter, Black IPA and Schwarzbier – all dark and all awesome!
Milk Stout is Duck-Rabbit’s “flagship” beer that is also their best seller. Because it’s brewed with lactose, Milk Stout is one of the “sweeter” stouts on the market. On first smell and taste, you notice the beer’s smokiness, but then you are hit with chocolate and coffee flavors that are very complementary to the brew’s roast malt notes. Despite Milk-Stout being very dark and looking like a heavy beer, at 5.7% ABV, it is rather smooth and drinkable.
Tonight I am pairing Milk-Stout with some barbecued, slow-cooked, pulled beef. I left a chuck roast in my slow cooker all day, added some spices and some Milk-Stout and by the evening, it will be the perfect early winter meal and brew. Regardless if you are a dark beer fan or not, Milk Stout’s balance between roasted, smoky and sweet chocolate flavors make it a must try!
Alcohol by Volume: 5.7%
Color (SRM): Dark / Black