From Japan's most prestigious brewery, Hitachino Nest Sweet Stout is one of the last, true examples of this classic beer style, which was first documented in the 1900s in England. The nutritional value of lactose, a by-product of cheese making, is widely credited in the further development of this style throughout the 20th and 21st century, in particular during and after both world wars. As milk sugars are not fermentable by beer yeast, sweet stouts are characterized by their low level of alcohol (around 3.5% ABV), rather modest carbonation, and hints of sweetness on the palate and finish. The rise of mass produced beers in the later part of the 20th century, however, caused the demise of this classic style.
Authentic milk sugar (95% of lactose is milk sugar), about 10% of total grain bill, is added to the boil -- 10 minutes into it. Kent Goldings hops are used. A fermentation period of about 10 days and a maturation time of three more weeks conclude the brewing of Hitachino Nest Sweet Stout. (Description provided by company)