Add smooth sweetness and creamy body to your beer with Lactose (Milk Sugar), a non-fermentable brewing sugar that enhances mouthfeel without increasing alcohol content. Commonly used in stouts, milkshake IPAs, and dessert-style beers, lactose provides lasting sweetness and a fuller finish that remains after fermentation. Lactose is intended for brewers who want to increase perceived sweetness and body while maintaining stable fermentation. Because standard brewing yeast cannot ferment lactose, it stays in the finished beer, creating a rounder texture and balanced sweetness without affecting ABV. This milk-derived sugar is available in sizes formulated for common batch volumes. A 4 ounce package treats approximately one gallon of beer, while a 20 ounce package is suitable for five-gallon batches. Dosage can be adjusted depending on beer style and desired sweetness level. For best results, add lactose during the boil to ensure full dissolution and even distribution throughout the wort. It is especially effective in darker beers, hop-forward styles that benefit from softness, and lactose-based dessert recipes. Widely used by home and professional brewers, Lactose provides a reliable way to add sweetness, body, and creaminess to beer while maintaining predictable fermentation performance.