Sweet Stout or Cream Stouts are black. Malt sweetness, chocolate, and caramel should contribute to the aroma. Fruity-ester aroma is low if present. Hop aroma is not perceived. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile. They should also have low to medium-low roasted malt/barley derived bitterness. Hop flavor is not perceived. Hop bitterness is low to medium low and serve to balance and suppress some of the sweetness without contributing apparent flavor and aroma. Fruity ester flavors are low if present. Body is full with an overall sweet impression; the style can be given more body with milk sugar (lactose) before bottling.