Whitbread bottled beers were available in over half the licensed houses in Britain by 1955. Demand was such that Whitbread had to subcontract around 20 percent of its bottling to other companies. Draught Double Diamond appeared as a keg beer in the early 1960s, this was weaker than the bottled version. Marston’s brews Mann’s Brown Ale in a U. K. style, with a 4.4% ABV, deep mahogany color, and a delicious malty flavor. Mann’s Brown Ale is brewed with four different malts, including English Maris Otter, English Crystal, and English Chocolate, and is hopped with East Kent Golding hops. Milk stout was believed to be nutritious, and was recommended to nursing mothers. In 1875, John Henry Johnson first sought a patent for a milk beer, based on whey, lactose and hops. [1] History [ edit ]

Ind Coope’s Double Diamond has returned as Dual Diamond, but how much do you know about the original beer? It has a longer history than you may think. Some had gone out of production by the time we got our hands on the book, while others were from far-flung corners of the world and unavailable in the UK. There were a handful, however, that we just skipped over out of snootiness, and in our haste to get to those big shouty IPAs and imperial stouts. The short answer to this question is that stout can be healthy in moderation, but it is important to consider the other ingredients in what you are drinking and the health benefits that you may gain from them. The Exchange Brewery was closed in 1993, and Whitbread relocated production to their Castle Eden, Co Durham and Samlesbury, Lancashire plants.These should be appreciated for their health benefits, as antioxidants are believed to protect cells from damage from things like pollution, radiation, and chemicals. Additionally, drinking one or two pints of stout has the potential to reduce inflammation and cholesterol, as the phenols and vitamin B compounds present can help improve heart health. It has a smooth, full-bodied taste and a sweet malty flavor with subtle hops. It is often described as having a slightly musty taste, as well as a hint of roasted coffee. Many people enjoy its sweet, creamy texture and velvety finish. I'm surprised at just how much handy documentation there is on the early days of Milk Stout. It must be one of best-recorded beer style birth. It’s considered a great beer for food pairings, being robust enough to stand up to bold flavors without overwhelming them. Although it is strong, it is not overly boozy and is easy to drink. Why is milk stout called milk stout? It's time for a revival. In common with all dark beers, it can stand being chilled down and it would make a splendid refresher in warm weather as well as warming drink in winter.

Lactose is unfermentable by beer yeast and thus remains comparatively sweet, creating a fuller and creamier character to the stout beer than found in other styles. It is one of the oldest styles of stout, originating in the 19th century in England.

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After its claimed health benefits were challenged, it shortened the slogan to "It looks good, tastes good and by golly!" [7]

The first use of lactose in brewing was thought to have occurred in London, during the 1880s, when one brewer had a surplus of it. The brewer was George Nonn Kramer and he started putting lactose into his stout beers. There is also an export version of the beer. It is 4.2% abv and has a higher level of bitterness. I once tasted this beer when it was brewed for Whitbread by Eldridge Pope. At present it is only available in Japan but I think, like some versions of Export Guinness, we should be allowed to drink it, too. Between 1966 and 1971 sales rose astronomically, by 1974 it was selling an incredible 50 million pints per annum! We were, therefore, extremely pleasantly surprised by the taste — a sort of dry fireplace ashiness, wrapped up in a body that, while not ‘creamy’, did suggest a 4% beer rather than one flirting with low alcohol territory. In 1971 CAMRA formed as a pressure group against keg beers such as Double Diamond, Watney’s Red Barrel etc. and the market for keg began to slowly decline in favour of cask ales.Manns Brown Ale is brewed by Marston’s, a major brewing company founded in Burton-on-Trent, England in 1834. Marston’s is the UK’s largest brewer and the leading player in the listed pub companies sector, with over 2,000 pubs, restaurants, and hotels across England and Wales. Mr. Ferdinand Traxler, wholesale newsagent, 3. Camden-road, Tunbridge Wells, said he had drunk milk stout, which was brewed Hythe. for two years and thought it was different from ordinary stout, because it contained some extract of milk." Dual Diamond first appeared in 2015 as a one off brew to mark the publication of “Ind Coope & Samuel Allsopp Breweries: The History of the Hand.” This was produced by Old Cottage Brewery. In1893, William Mann transferred his brewing business to Marston’s, giving them the recipe to Mann’s Brown Ale. This traditional brown ale is a long-standing favorite of British beer drinkers, and is still enjoyed today.