Lactose is a non-fermenting milk sugar and is often used to add sweetness to overly dry beers.
2 in stock.
Brewing yeast is unable to ferment Lactose, so small amounts can be added to dry beers or stouts (to form Milk Stouts) to sweeten them without the risk of creating additional carbonation.
The Brupaks Lactose we usually stock is a pure wite colour, but the lactose supplied by Youngs has a slight yellow colour, which has been added to prevent it being used as anything other than a natural, non-fermenting sugar in beer or wine. It does not affect the flavour or sweetening ability in any way.