Beer Forum

Ok was looking around today and found a reference to cream sugar in the description of buffalo sweat. Just wondering if it is the same as lactose sugar and they are just getting fancy with the wording. Love buffalo sweat and was going to brew the northern brewer sweet stout kit to see how close it comes.

Here is the description pasted from there website

We love this beer here at the brewery, and think you will have one of those “I’ve never-tasted-a-beer-like-that” kind of moments when you try it!

What we really like about this beer is the smoothness that brewing with cream sugar brings to the palate. This smoothness balances out the copious quantities of roasted barley used in the brewing process to create a rich, complex, and delicious beer. If you have not been a stout drinker in the past, give this beer a try. It might just change your mind about how dark beers should taste. It tastes so rich, but is surprisingly easy to drink!

I would assume that was it, it's classified as a "Milk / Sweet Stout" on beer advocate

Henning1966 wrote:Ok was looking around today and found a reference to cream sugar in the description of buffalo sweat. Just wondering if it is the same as lactose sugar and they are just getting fancy with the wording. Love buffalo sweat and was going to brew the northern brewer sweet stout kit to see how close it comes.

Here is the description pasted from there website

We love this beer here at the brewery, and think you will have one of those “I’ve never-tasted-a-beer-like-that” kind of moments when you try it!

What we really like about this beer is the smoothness that brewing with cream sugar brings to the palate. This smoothness balances out the copious quantities of roasted barley used in the brewing process to create a rich, complex, and delicious beer. If you have not been a stout drinker in the past, give this beer a try. It might just change your mind about how dark beers should taste. It tastes so rich, but is surprisingly easy to drink!

Correct. Yeah by "Cream Sugar" or "Milk Sugar" they do mean Lactose Sugar. I'm just going to go out on a limb and assume that "Cream" sounds better from a marketing standpoint than "Lactose" does.

Here is some nerdy info that I researched for those interested:
While Milk Sugar shares a similar Disaccharide (complex sugar) molecular formula as Table Sugar (12 parts carbon, 22 parts hydrogen, 11 parts oxygen), Milk Sugar and Table Sugar are each comprised of a different simple sugar in addition to Glucose (Corn Sugar). Unlike Table Sugar, yeasts don't fully utilize both simple sugars when they separate Milk Sugar into its respective simple sugars (Glucose & Galactose). Because of this, very little if any of the Galactose components will be fermented into alcohol. Supposedly Galactose can form Glycoproteins, meaning that they bond to protein molecules, thus making themselves unfermentable. Long story short, you are left with a more sweet creamy body to your beer, more than likely due to Galactose. This is very similar to having more dextrins bump up the gravity and mouthfeel of your brew.

Lactose (Milk Sugar) = Glucose(corn sugar) + Galactose
Sucrose (Table Sugar) = Glucose(corn sugar) + Fructose(fruit sugar)

Hopefully that was somewhat easy to follow and not too boring.