Dry Stouts are to Espresso as Milk Stouts are to Macchiatos.  Milk Stouts begin just as many Stouts  – with Pale type Malts coupled with Roasted Malts for color and bite.  The addition of Lactose sugar is what gives a Milk Stout its je ne sais quois- joke sorta stolen from Steve Martin.  Lactose sugar isn’t really fermented by yeast the way other sugars are and it remains in the brew as a modifier.  Lactose gives a light sweetness without being cloying and a nice silkiness to the beer as well.