[Wilbur]

https://theoutline.com/post/4736/greek-yogurt-acid-whey-alcohol-beverage-waste-economy-sustainable

It seems like it could be a nice option for making milkshake IPA's and other beers that would normally need a bit of acid and non fermentable sugars. Definitely an interesting sounding product.

[Phil_M]

The lactose intolerant community is going to love this.

As someone who's lactose intolerant, let's keep dairy out of traditional non-dairy things. I'm OK with not being able to have milk stouts, I'm no OK with someone boosting a beer and not saying anything about it.

[ethinson]

I don't know how much of a "small" amount can cause problems, but there should be very little lactose left in yogurt.  Lactobacillus turns that into lactic acid. 

I'm not quite sure I understand the process of what they are doing here.  Using bacteria to convert the lactose to galactose, which is still not fermentable by regular yeast, that I know of, so they must be using brett to create the alcohol.  Either way, this is a lot of technology to throw at a waste product.  I understand wanting to be resourceful and use things, but not when the end result will be drastically more expensive than a standard product.  Who wants a 12$ pint of 3% beer? It should add value but not be over the top.