Milk Run is that first run of the day out on unchartered fresh powder summed up in an opaque, smooth, velvety, and creamy beer. Milk used to be added to "stout porters" during the 1800's at lunchtime to labourers to give them a few extra nutrients in their beverage. History made it easy to create the perfect breakfast beer by adding a load of fresh ground coffee from Ashanti Coffee Estate, Collingwood's local coffee roaster. Lactose or milk sugar is unfermentable by brewer's yeast creating a velvety creamy mouthfull of mingling natural coffee, chocolate and roast flavours from the malts. The coffee is added after the boil when the wort cools between 93-96°C to ensure all flavour and aromatics shine through without adding any extra acidity or harsh bitterness that comes from boiling coffee. The coffee is brewed in the wort before fermentation. The lactose helps balance any bitterness from hops, roasted barley, and the coffee. A beer for those who wake up early ...or stay up a little late.