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Thanks,The Beer Hawk Team.
We do love a pun, and this one is udderly brilliant. Here is a fantastic Milk Stout from To Øl. Milk Stout uses lactose, a type of sugar found in milk. This is non-fermentable by the beer yeast used, and so it doesn’t convert to alcohol during the brewing process. The result is a fuller body, and sometimes a little residual sweetness. Anyway, lesson time over! This pours dense black with a huge frothy tan head. Aromas of rich chocolate and toasted malt. A luxurious, creamy body achieved here, but not too sweet at all. Some great chocolate and coffee notes, but a little umami to balance it out.
After several years of brewing beer in their kitchen and selling it to their friends, Tore Gynther and Tobias Emil Jensen founded To Øl in 2010. Their first beer was a collaboration with Mikkeller and, with such an auspicious start, they were always going to do well.
Coupled with their relentless pursuit of big flavours and perfectly balanced beers, they have garnered a well-deserved reputation for innovation and technical skill. Using ingredients not always associated with beer and, with a particular penchant for using fruit wherever they can, you’re always guaranteed a unique, flavourful and boundary-pushing drinking experience.
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