The use of dairy ingredients in alcoholic beverage manufacturing is a growing trend. Over the past five years, 931 alcohol products globally have incorporated dairy components. The United Kingdom led in new product launches with 220, followed by the United States (75), Canada (64), China (55), Japan (44), and Italy (40). The majority of these were beers (628), followed by liqueurs (127) and flavoured alcoholic beverages (117). Dairy co-products like lactose and permeate from whey or milk protein manufacturing are gaining traction in alcohol fermentation. Lactose, a prominent dairy ingredient, is frequently used in various beers, particularly “Milk Stout,” and is also found in rice wine and other alcoholic beverages. Cream liqueurs, combining milk or cream with alcohol, are popular globally, offering creamy textures and indulgent flavours. This article encourages exploring diverse alcoholic beverages that creatively use dairy ingredients.

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