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Embracing the speed of stout · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds
• 0:02
  > Dave>and smokes, the Alesmith brewing company Speedway stout original and variants we'll be trying today are speedway stout, Imperial stout with coffee, the OG New Orleans cafe with coffee and chicory, peanut butter cup with cacao nibs, roasted peanuts, sea salt and coffee horchata, uh, with coffee, cinnamon, Madagascar vanilla, milk, sugar and rice, German chocolate cake with cacao nibs, toasted coconut, roasted pecans and coffee. That one might kill me, folks. Uh, tart cherry edition.
• 0:48
  > Dave>This is a special release with tart cherries, vanilla and coffee.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoke. And host the good old boys.
• 1:50
  > Dave>Suds.
• 1:50
  > Announcer>Suds.
• 1:51
  > Julianna>Suds.
• 1:52
  > Announcer>Uh, it's time for more suds.
• 1:59
  > Julianna>Hello, folks. Come on in and get comfortable.
• 2:03
  > Julianna>Welcome to another suds segment where when it's cold outside and it's dark when you get up to go to work, and it's dark when you get home from work, there's only one thing to do, folks, and that is embrace the darkness.
• 2:24
  > Dave>God almighty.
• 2:25
  > Julianna>I'm not part of this H. Except m. You are. I'm one of your hosts, Goodle gal, Juliana. And joining me today at the table is that funny, hysterical guy, good old boy Dave. I just found out that a pickle
• 2:44
  > Dave>was a cucumber yesterday.
• 2:47
  > Julianna>Did you?
• 2:49
  > Dave>Don't ask me how.
• 2:51
  > Julianna>Okay, I will.
• 2:52
  > Dave>Still not ready to talk about it.
• 2:54
  > Julianna>Oh, um, yeah. Too close. Too soon.
• 2:56
  > Dave>Too soon, Grace. Yeah.
• 2:58
  > Julianna>Okay, folks, this winter has been a bit of a turd so far.
• 3:04
  > Dave>Not to be confused with epical.
• 3:07
  > Julianna>There have been ice storms, no power, and especially rough flu variant going around. Bit of the COVID going around. And the only team, the Nashville Predators, bless their souls, as they say in the South. The only way the only team that the predators could beat is the Tennessee Titans.
• 3:31
  > Julianna>And that game would probably go to overtime.
• 3:34
  > Dave>Yep, football players on ice could be a new thing.
• 3:40
  > Julianna>Might m be an inspiration for some do much worse.
• 3:43
  > Julianna>Yeah, well, maybe.
• 3:45
  > Dave>Yeah.
• 3:45
  > Julianna>Well, it's times like this when the best thing to do is to put on your warmest jammies, snugly curl up by the fire and listen to us drink beer. What are you trying to say?
• 4:01
  > Dave>Soundtrack of life.
• 4:02
  > Julianna>Oh, yes. Yes. And today we are drinking five.
• 4:08
  > Julianna>That's right, five variants of, uh, the Speedway stout from Alesmith brewing company as well as the original Aylesmith Speedway Stout. Aylesmith Brewing company is from sunny and beautiful warm San Diego, California.
• 4:28
  > Dave>Nice.
• 4:29
  > Julianna>Good old boy. Dave, why don't you tell us a little bit about Aylesmith?
• 4:33
  > Dave>Uh, Ailsmith Brewing Company was founded in San Diego in 1995 by Skip Viglio and Ted Newcomb.
• 4:47
  > Dave>Starting as a small Miramar brewery, focused on handcrafted Europeans Inspired ales. In 2002, ownership passed to Peter Zion or Zen, maybe Zen sign, I don't know. Respected BJCP grand master beer judge who expanded Alesmith's reputation in production while maintaining its artisanal approach. Over the years, the brewery earned numerous awards. That's more than one. Including multiple World Beer cup medals and the 2008 Small Brewing Company of the Year honor. In 2015, Alesmith moved into a much larger state of the art faculty, I mean, facility home, um, to one of San Diego's largest tasting rooms, cementing its status as one of the world's top rated, top rated craft breweries. Yeah, thanks. I wrote every word of that myself.
• 5:59
  > Julianna>Yeah, okay, thanks. Good old boy. Co pilot. AI. I mean, Dave. Thanks, Rude. All right, why don't you give us today's lineup?
• 6:11
  > Dave>Okay. Co pilot. Uh, the Alesmith Brewing Company, Speedway Stout, original and variants we'll be trying today are Speedway Stout, Imperial stout with coffee, the OG New Orleans cafe with coffee and chicory, Peanut butter cup with cacao nibs, roasted peanuts, sea salt and coffee horchata with extra. No, just kidding. Uh, with coffee, cinnamon, Madagascar vanilla, milk, sugar and rice, German chocolate cake with cacao nibs, toasted coconut, roasted pecans and coffee. That one might kill me, folks. We'll find out soon. Uh, tart cherry edition. This is a special release with tart cherries, vanilla and coffee. Because what goes better with coffee than tart cherries and vanilla? Could m be good.
• 7:16
  > Julianna>Yeah, could be great.
• 7:17
  > Dave>It could all be great.
• 7:18
  > Julianna>Well, super great. Let me give you the rules and regulations here. We will be tasting these beers on the fly, giving notes and rating them from one to five.
• 7:29
  > Dave>Okay, which one is good?
• 7:31
  > Julianna>We'll see.
• 7:32
  > Dave>I mean, is one good or five good?
• 7:34
  > Julianna>Five is good.
• 7:36
  > Dave>One is less than good. One fifth is good.
• 7:40
  > Julianna>Yes. One fifth is good. All right, let's get to it. All right, first one we're going to start off with is the original, the Speedway Stout. So Speedway Stout's ominous pitch black appearance has become a hallmark of this modern day classic.
• 7:55
  > Julianna>Very dark chocolate roasted malts dominate the flavor, supported by notes of dark fruit, toffee and caramel. A healthy dose of locally roasted coffee added to each batch brings out the dark Chocolate flavors and enhances its drinkability.
• 8:10
  > Julianna>This is a 12% ABV and it's available year round.
• 8:16
  > Dave>Yeah. Good. Those good hot San Diego summer days.
• 8:21
  > Dave>The nice 12% coffee stout.
• 8:24
  > Julianna>You know, it might be about the cool nights. Who could be, um. This is pitch black. Like, this is gorgeous to look at.
• 8:32
  > Dave>Very nice.
• 8:35
  > Julianna>Roasty.
• 8:35
  > Dave>Um, on the nose. Um, when we first opened it, it was pretty cold. Uh, it was kind of very bitter forward. Not that pleasant, I will say. As it's warming up, though, some of these, uh, other.
• 8:57
  > Dave>More. A little more. The chocolates coming out.
• 9:00
  > Dave>The. The. All the notes are starting to work together a little better. Blend a little better.
• 9:04
  > Dave>So it's. It's actually turned into a pretty nice beer. Not a lot of alcohol burn or anything like that for me at least. But it's nice. It's becoming nicer.
• 9:14
  > Julianna>I like this because the texture is not super smooth. Like, it's 12%. Right. So I'm thinking it's going to be motor oil.
• 9:24
  > Dave>Yeah.
• 9:25
  > Julianna>But it's not. It's. It looks like it's motor oil as it's coming out of the can, but it is not motor oil. On the tongue.
• 9:33
  > Dave>It's got good viscosity, but it's not chewy.
• 9:36
  > Julianna>Yeah. It's got, like, a little bite to it, for lack of a better word. Uh, which I. I like and I appreciate.
• 9:43
  > Dave>I think that helps it be what it is, like a coffee stout versus, like an oatmeal stout, which would be maybe a little sweeter, a little thicker, sweeter, creamier. I like this. This is a good.
• 9:56
  > Dave>This is a good start to the Speedway Stout.
• 10:00
  > Julianna>Uh, I mean, this is. This is a classic. Like, we have heard of Steve Speedway Stout for years.
• 10:06
  > Announcer>Yeah.
• 10:07
  > Julianna>And, you know, this, to me, is one of the standards that I think of.
• 10:12
  > Dave>I don't think I've had it before. Have you?
• 10:15
  > Julianna>Yeah.
• 10:15
  > Dave>Have, um, you been around?
• 10:17
  > Julianna>Well, I mean, it's more like about bottle shares, you know, because we can't necessarily get it in this area that we live.
• 10:23
  > Dave>Yeah.
• 10:23
  > Julianna>Um, we sourced.
• 10:25
  > Dave>We stole this.
• 10:25
  > Julianna>We did. We stole it from a guy.
• 10:28
  > Dave>Yeah.
• 10:29
  > Julianna>Or two guys.
• 10:31
  > Dave>But I think this is a good base beer to start from. And now we can see where they.
• 10:37
  > Julianna>Sure. And you could see how you can build upon this as well. You know what I mean? Because it's not super sweet. It's got a nice roastiness. The bitter chocolate, um, kind of holds it all together and. Yeah. Well, we will be back in just a minute with more. Welcome back, everyone.
• 11:02
  > Julianna>Today's episode is not necessarily a brewery takeover, but a particular beer takeover, I guess we could say.
• 11:11
  > Dave>Yeah.
• 11:12
  > Julianna>You know, sure. So what we're talking about is the, uh, Speedway Stout from Alesmith in San Diego. And right before the break, we started with the original Speedway Stout and then we will build upon it with different versions.
• 11:28
  > Dave>Yes.
• 11:29
  > Julianna>Otherwise known as variants. Yes. So the bottom line is we like it solid. It's a good gateway.
• 11:36
  > Dave>Yeah. Solid base coffee stout and we can build from there.
• 11:40
  > Julianna>And we are going to rate it a 4.
• 11:46
  > Dave>Good job, Ill Smith.
• 11:47
  > Julianna>Okay, next up, let's go to Nolan's. Right. If I was Southern, I would say that. And this is the green stripe. So obviously this is going to be my favorite run regardless of what I say about it.
• 12:02
  > Julianna>Right. Haha. Green. Anyways, this is the New Orleans Cafe edition. So this speedway pays tribute to the deep history and vibrant coffee culture of New Orleans. For this brew, they added coffee from their friends at French Truck Coffee and then chicory to give it a richer, earthier and nuttier brew to capture the essence of the city's coffee tradition. This is also 12% ABV.
• 12:32
  > Dave>I like this, uh, out of the gate more than the last one, I think. Even even though it's still kind of warming up a little bit, um, the mouth feel still feels pretty good. It's a little bit lighter for some reason to me than the last one in mouth feel. But the chicory does add this little earthy kind of complexity and it sort of cuts some of that roastiness a little bit and sort of balances it out. To me, it's actually pretty nice.
• 13:06
  > Julianna>Yeah. The texture on it is nicer to me. Like there's. To me, there's a fine light. Like when you're talking about 12 ABV. Okay. You don't expect it to be watery at all. You're gonna. It's gonna be thick and like, kind of viscous. But what I don't like about some of the, you know, big imperial stouts is they're so viscous that sometimes, like,
• 13:30
  > Dave>it's like you get tired swallowing it.
• 13:32
  > Julianna>Well, like 15 minutes later, you're still swallowing it, right. I. You're still tasting it.
• 13:37
  > Dave>Let me qualify that.
• 13:38
  > Julianna>Sorry.
• 13:39
  > Dave>Yes. Tell me more about this.
• 13:40
  > Julianna>I know, I forget that I'm among men. Um, sometimes. So this is nice because it has like that lit. It still has a crispness. So it finishes and when it finishes, it's done. And you.
• 13:53
  > Dave>Yay. Yeah.
• 13:54
  > Julianna>You can either move on or take another sip.
• 13:56
  > Dave>Yeah.
• 13:57
  > Julianna>You know, like, we are go about your day. Yeah.
• 13:58
  > Julianna>And I love chicory coffee. Um, I mean, Cafe Dumone comes to mind, but I'm sure that there's other chicory coffees out there.
• 14:08
  > Dave>Sure.
• 14:09
  > Julianna>And I, I do. Like they said, I do find that chicory brings a nuttiness and kind of softens the almost astringency of roasted coffee sometimes.
• 14:20
  > Julianna>Yeah. And like. And kind of rounds it out.
• 14:22
  > Dave>Yeah.
• 14:23
  > Julianna>Um, so this is neat. Now we didn't mention before what you would pair with this, but what would you pair with this particular one? Because they have an option.
• 14:36
  > Dave>I mean like, I guess you could go the cheap route and say a beignet.
• 14:40
  > Julianna>And that's exactly what they say.
• 14:41
  > Dave>Which, I mean, that's so trite. But I do think the way this tastes and like when I think about a beignet, it's like, you know, you have to eat them fresh and they're sweet and they're kind of greasy, you
• 14:55
  > Julianna>know, um, however, against a coffee.
• 15:00
  > Dave>Well, and that's why I think this, that's why I think this would cut through that.
• 15:04
  > Julianna>Yeah.
• 15:04
  > Dave>And like, I think it would be a good pairing. But I think like anything creamy or, or like a nice hot pastry or something like that that's kind of light with a little bit of grease and fat. I think this would pair well with it.
• 15:20
  > Julianna>Yeah.
• 15:21
  > Dave>And a little bit of sweetness.
• 15:22
  > Julianna>I m think you should bring some like. Come on.
• 15:24
  > Julianna>Dude.
• 15:24
  > Dave>Dude, I'm sorry. I. I stole the beer for you. I mean, what do you want me to do? Come on.
• 15:30
  > Julianna>You know this half butted stuff you do. I don't know. I think it sucks. I think that sucks.
• 15:37
  > Dave>I think it sucks.
• 15:38
  > Julianna>Okay, so we like it almost better. It's building upon the base.
• 15:44
  > Dave>Yes. I think the original was a little rough to start just because of some of the, the heavy bitter roastiness and everything.
• 15:54
  > Julianna>Okay.
• 15:55
  > Dave>I think. And uh, I've had a couple of chicory stouts before. Chicory, like coffee stouts. And I think this one is well balanced and, and works well. Yeah.
• 16:05
  > Julianna>Okay. Well, we are going to rate the New Orleans Cafe version of the Speedway stout of five.
• 16:13
  > Dave>Nice. Yeah, it's good when they take something and, and build on it and it actually turns out maybe better, you know, cuz sometimes people will go kind of sideways. But I guess we'll find out how the next one goes.
• 16:26
  > Julianna>Yeah. Okay, so now we get to the peanut butter cup edition. Will it be Reese's?
• 16:34
  > Dave>I love me some peanut butter cups. That's my favorite candy.
• 16:37
  > Julianna>So this one now has the orange stripe. Get it?
• 16:41
  > Julianna>Orange, yeah. Peanut butter okay, whatever, dude.
• 16:44
  > Julianna>We've transformed. Well, they have transformed their classic Speedway stout into a decadent peanut butter cup inspired treat. Roasted peanuts with rich chocolate malts, bold coffee and Dominican cacao nibs. So it's balanced and roasty and rich, etc. This is also 12% ABV. Now, this came out a little different texturally out of the, um can than the others.
• 17:13
  > Dave>I think you're starting to get into the area where they. More the adjuncts are starting to impact the mouthfeel a little bit more. A lot of the non fermentable things that they're adding into these.
• 17:28
  > Dave>This beer.
• 17:29
  > Julianna>Okay. But do you think that the peanut butter is reasonable in this?
• 17:33
  > Dave>Well, uh, let me say this. It smells peanutty.
• 17:37
  > Dave>Like when, when it. When I'm sniffing the cup.
• 17:40
  > Dave>Well, that's weird. Um, sniffing the cup of beer.
• 17:46
  > Dave>Um, uh, does come across as peanutty. So that's a good sign to me.
• 17:53
  > Julianna>Okay.
• 17:54
  > Dave>The peanut butter is subtle in this, which is not a bad thing. I just. I don't know, it feels like there's some peanut butter, there's some chocolate, there's some coffee, there's some roasted malt I like. There's several things that are more or less balanced, but there's a lot of them going kind of in the same way, but not. It's hard to like really focus on one aspect of the flavor. To me.
• 18:28
  > Julianna>Okay.
• 18:28
  > Dave>Like, the peanut butter doesn't stand out.
• 18:31
  > Julianna>Gotcha. Well, maybe. Okay.
• 18:34
  > Dave>And again, that's not necessarily a bad thing.
• 18:36
  > Dave>Like I've had peanut, uh, butter beer. There's one that's made here in town. That is not great.
• 18:44
  > Julianna>Well, that's the other extreme.
• 18:46
  > Dave>Yeah.
• 18:47
  > Julianna>And. And what I was going to say is I could tell that the peanut butter was tastefully done.
• 18:54
  > Dave>Yeah.
• 18:54
  > Julianna>Because in some peanut butter stouts you get this oil slickness that just.
• 19:01
  > Dave>Yeah. From the peanuts.
• 19:02
  > Julianna>It's like that just permeates through and then you. And you almost get like a vegetalness at the end.
• 19:08
  > Dave>Yeah.
• 19:09
  > Julianna>Where you're like, this is not something to cleanse this.
• 19:11
  > Dave>You know, this is like, uh, a hint of peanut butter candy while you're drinking a beer. And so like, if you were to ask me what to pair with this. Yeah. Peanut butter cups. Like you could drink this and have peanut butter cups and you would get a more nuanced and peanut butter Ford flavor. Or a PB&J.
• 19:32
  > Julianna>Or a PB&J.
• 19:33
  > Dave>Or a J.
• 19:34
  > Julianna>Right.
• 19:34
  > Dave>Just have a J. I smoke a J right now. And then drink the three of These.
• 19:42
  > Julianna>We'll be back with more in just a minute.
• 19:44
  > Dave>Don't do drugs, kids.
• 19:49
  > Julianna>Welcome back, everyone. Hey. Hello. Okay, I like this. Maybe he does. I don't know.
• 19:58
  > Dave>He doesn't like stuff.
• 19:59
  > Julianna>Okay, fine. Uh, that would be Mike, in case we were wondering. Okay, so before the break and in general, we are talking about Ayl Smith Brewing Company, Speedway Stout. We have the original, which we spoke about and we also have some variants that we were able to get our hands on.
• 20:17
  > Julianna>And right before the break, we were talking about the peanut butter cup. And what did you just do?
• 20:25
  > Julianna>Face. Did you blend?
• 20:27
  > Dave>Just my face, dude.
• 20:28
  > Julianna>Oh, okay, well, good for you. Yeah, if looks and cameras could kill. Okay, fine. So before the break, we were talking about the peanut butter cup edition, um, again at 12%. And everything up to this point has been 12%. What we were talking about is how it's not overly peanut butter, it's subtle peanut butter. And that in itself is freaking amazing. Right?
• 20:55
  > Dave>I think, uh, this is also, and I would say this about every one of these beers in the flight today. These are beers, uh, small pores. Share them and let them warm up in your glass while you're drinking them probably.
• 21:10
  > Julianna>Well, yeah, yeah, that's fair. I uh, mean, and that should go without staying.
• 21:14
  > Dave>This has a nice peanut after flavor. After. After taste.
• 21:20
  > Julianna>Flavor.
• 21:20
  > Dave>Yeah, the after flavor. Like the after party.
• 21:23
  > Dave>There's an after party in my mouth and it's full of nuts. Yeah, that's right. I went there. Yeah.
• 21:29
  > Julianna>Are you going to give yourself a sound effect?
• 21:31
  > Dave>I don't think I deserve a sound effect.
• 21:34
  > Julianna>Oh my gosh, he is so smart. No, that's a wrong sound effect. So there's an after party in your mouth and it's full of nuts.
• 21:46
  > Dave>Peanuts, man. So dirty golly. This is a family show.
• 21:54
  > Julianna>Mhm. It was for like the first two minutes. Okay, fine.
• 21:58
  > Dave>So where else do small children go to learn about good beer?
• 22:01
  > Julianna>Sure. So besides jelly donuts, what else would you have with this beer?
• 22:06
  > Dave>Well, like I said, peanut butter cups. Um, I think anything, again, I would go with, with something maybe creamy or fatty just to cut through. Let this beer kind of cut through some of that creaminess a little bit.
• 22:24
  > Julianna>Okay.
• 22:24
  > Dave>And offset some of the richness of this beer.
• 22:27
  > Dave>Yeah, you know, um, it's not like a, you know, you're not gonna sit and eat a bunch of wings and sip on a peanut butter stout. You know, this is actually kind of like a beer. You might just take a. Take the 16 ounce, can split it between four people or so and Everybody just sip on it a little bit and hang out. And.
• 22:50
  > Julianna>Yeah, one thing I will say is, in general, I do not think that I could get through a total can by myself.
• 22:59
  > Dave>I don't think you should try.
• 23:01
  > Julianna>Yeah, this is meant to be sharing.
• 23:03
  > Dave>Yeah, it's. It's not even the 12%. Right. It's just there's a lot of flavor. There's a lot of things going on here and it's fun to talk about a beer. So like, you, you know, get a couple people and share it and talk
• 23:16
  > Julianna>about it and go from that. Okay, so what shall we rate the peanut butter cup? Three.
• 23:24
  > Dave>Okay.
• 23:24
  > Julianna>Uh, three it is
• 23:27
  > Dave>good. Not as good as the chicory.
• 23:29
  > Julianna>Okay, that's fair. But the chicory is your favorite so far. Or I should say the new New Orleans. Yeah, gotcha. All right, moving on. We are going to talk about the horchata edition.
• 23:42
  > Dave>What did you call me? Would you call me essay?
• 23:46
  > Julianna>Now, this is a limited edition and I don't know that they're still brewing this. Uh, I think it was like a one off.
• 23:55
  > Dave>Yeah, I think they do a lot of those with, with this type of beer though, which makes sense. I mean, yeah, you get a good bass beer and you start like, okay, well, let's try this.
• 24:04
  > Julianna>Yeah, yeah, yeah. Okay. So this one is their take on the classic Mexican rice based drink, which
• 24:13
  > Dave>I've not had, but it seems like it'd be pretty good.
• 24:16
  > Julianna>Yeah. Right. So they took the imperial stout, which they know and love, and infused it with Mexico. Los Milagros single origin coffee sweet from their friends at Bird Rock Coffee Roasters.
• 24:29
  > Julianna>And then some Ceylon cinnamon, Madagascar vanilla sweet. And then, um, they've also added touch of sweetness with milk sugar. And this also is 12% ABV. And honestly, kudos to them for maintaining that 12% and not like deviating a little with the adjuncts that there's rice
• 24:51
  > Dave>or something in this too, right?
• 24:53
  > Julianna>Uh, yes, sorry. Combined it with rice as well. So milk sugar, rice, vanilla, cinnamon.
• 25:00
  > Dave>Wonder if it's like rice milk.
• 25:02
  > Julianna>You know, it says milk, sugar and rice,
• 25:09
  > Dave>so.
• 25:09
  > Julianna>Huh.
• 25:09
  > Dave>Uh, interesting. I wonder if they used rice in the grain Bill, then. Maybe.
• 25:14
  > Julianna>Yeah, maybe.
• 25:15
  > Dave>This is nice. It's a little. You get the cinnamon, you get the vanilla. You definitely get a subtle sweetness from the milk sugar, which I appreciate the fact they did not not go crazy. It's like if you like your coffee with just a little bit of sugar, a little sweetened, you know, like just.
• 25:34
  > Dave>Just a hint just to knock the edge off. That's what this Tastes like. To me.
• 25:39
  > Julianna>Yeah, to me this is really impressive because you, uh, this is a little thicker in viscosity. So now we're like sort of amping that up and obviously with the milk sugar, right?
• 25:50
  > Dave>Yeah.
• 25:51
  > Julianna>But again, they're not heavy handed about anything. And we know because we have had.
• 25:58
  > Dave>It's very easy to go.
• 26:00
  > Julianna>Cinnamon can go sideways very quick.
• 26:02
  > Dave>Yeah.
• 26:02
  > Julianna>But this does not do that.
• 26:04
  > Dave>No, it's all very. So the vanilla, and I was going
• 26:07
  > Julianna>to say vanilla can go sideways.
• 26:09
  > Dave>Any one of those flavors.
• 26:10
  > Julianna>Right.
• 26:10
  > Dave>You know, you can go. Or coffee. You know, I mean, you do it the wrong way or you go too hard. You know, um, it gets weird. This is very well managed, very balanced. Now do I love it? I, uh, I mean, actually I think it's better than the peanut butter one. Really kind of hurts my heart to say because I love peanut butter cups, but the subtle nuances of how this plays out, I really respect it. And I do like the mouthfeel on it too. And especially, you know, we, we went through our lactose beer phase. Like everyone, like all kids go through your lactose beer phase. Milkshake stouts and.
• 26:55
  > Julianna>Sure. Huh.
• 26:55
  > Dave>Milkshake IPAs and milkshake sours. You know, I mean, you have to shake IPAs.
• 27:02
  > Julianna>You have to wear a raincoat when you would open the can. Sure.
• 27:05
  > Dave>Milkshake pilsners. You know, that was, ah. That was a thing back in the, you know, early aughts.
• 27:11
  > Dave>But anyways, um, the point being though is, is, uh, you know, we, we kind of veered away from lactose.
• 27:20
  > Julianna>Yeah. We veered away from the subject pretty hard.
• 27:23
  > Dave>Yeah.
• 27:23
  > Julianna>Yeah.
• 27:25
  > Dave>But, uh, but when it's used very economically, very tastefully, I think it can add a nice nuance to certain beers. And I think they did that with this.
• 27:38
  > Julianna>Yeah. Yeah.
• 27:40
  > Dave>What would I pair with it? Well, like, what would you pair with it? I don't know. What is their suggestion?
• 27:44
  > Julianna>Well, tres leches.
• 27:47
  > Dave>Is that the like custard? Yeah, yeah, I can see it.
• 27:51
  > Julianna>A caramel custard.
• 27:52
  > Dave>Yeah. That's pretty.
• 27:53
  > Julianna>Because you could see like, see having some caramel and see that.
• 27:56
  > Dave>And that's the thing. But with the custard too, with that creaminess and, and uh, and everything.
• 28:02
  > Dave>The kind of. The fattiness on it. Yeah, that.
• 28:05
  > Dave>Hundred percent. Yeah.
• 28:06
  > Julianna>Yeah. And also I think like croissants or something like that to uh.
• 28:11
  > Dave>Yeah. Because this is bringing a ton of flavor.
• 28:13
  > Dave>It's very balanced and stuff. But there's still a lot of flavor in this beer.
• 28:17
  > Julianna>Yeah. And I think for the breadiness of some things, like the sweetness would kind of work with that. But, I mean, that's just me. Um, but I really. I like my hats off to the Alesmith brewers, because you could so go sideways and over the top with any of these.
• 28:37
  > Dave>Yeah.
• 28:38
  > Julianna>You know, and the fact that these are all really enjoyable, you know, up to this point, like, so far, so good. I mean, kudos, because excessiveness when it comes to imperial stouts is kind of common in a way.
• 28:52
  > Dave>That's why they're imperial stouts.
• 28:53
  > Julianna>Right, right, right.
• 28:54
  > Dave>They're already going big.
• 28:56
  > Julianna>Right.
• 28:56
  > Dave>So.
• 28:56
  > Julianna>But you still can. Well, in the words. I mean, in the words of Sparky, you can still keep your pants on with this. And you can still taste your mole or feel your molars, I guess, if
• 29:06
  > Dave>you had to keep your pants on.
• 29:08
  > Julianna>Oh, uh, okay. Uh, that's nice. Uh, what shall we rate this F? Uh, four. Yes. We will rate the Horseshadow edition of four. Really nice so far.
• 29:22
  > Julianna>Yeah. Yeah, I'm, um. I'm digging it. Okay, what are your thoughts so far? Do you still feel like you can get the coffee stout on this?
• 29:32
  > Dave>It goes. It becomes just a basic ingredient, but yeah.
• 29:35
  > Julianna>Uh, we'll be back in just a minute. Welcome back, everyone. So today's episode is a variation on a beer which is, like, to me, is so cool that we have enough of a variation on one particular beer.
• 29:54
  > Julianna>So what we're talking, or, uh, what we've been talking about is the Speedway Stout from Ayl Smith. That was the Speedway Ailsmith Brewing Company in San Diego.
• 30:04
  > Dave>You're welcome, Ail Smith.
• 30:06
  > Julianna>I'm sorry, Ail Smith. And right before the break, we were finishing up talking about the, um, horchata. You said horchata, is it? Or chada?
• 30:19
  > Dave>I don't know. I'm gonna say horror. Chada.
• 30:23
  > Julianna>Oh, okay.
• 30:25
  > Dave>Because it's an H, like so.
• 30:29
  > Julianna>Okay, fine. So in talking about this, and right before the break, we might have been cut off, I was asking good old boy Dave whether throughout these variants, if you're still tasting the base beer. Throughout.
• 30:45
  > Dave>To varying degrees. And I think also they're using different coffees.
• 30:51
  > Julianna>Yeah.
• 30:51
  > Dave>In pretty much every one of these. So that's going to throw out some nuances. Um, it would be interesting to just know, like, what the stout tastes like without any coffee, you know.
• 31:05
  > Julianna>Oh.
• 31:05
  > Dave>And just taste the stout, you know, because that's when you're really getting back to it. But I think one of the reasons we are mostly enjoying these beers is because they have a good stout. That that is made to add coffee to it. Okay, Right. And then they're being tasteful in how they add all the adjuncts on top of those two things, whether it's chicory, peanut butter, mayonnaise, whatever, you know, for the difference. Oh, I thought we were doing a BLT step. Coffee stout.
• 31:43
  > Julianna>Oh, my God. Okay, fine. Did we rate this?
• 31:46
  > Dave>Yes, we gave it a four.
• 31:47
  > Julianna>Okay, good. Let's move on to the German chocolate cake edition. And this is another limited edition.
• 31:56
  > Dave>Um, you will drink the beer, M. You will enjoy the beer.
• 32:01
  > Julianna>Oh, boy. Okay, so this is a modern twist on a beloved treat. So it's a favorite from their 2023 Grand Prix, uh, speedway Grand Prix event. Okay, so it has flavors of coffee, semi sweet chocolate complemented with the delicate sweetness of toasted coconut and roasted pecans.
• 32:24
  > Dave>My tongue is swelling.
• 32:25
  > Julianna>And did you know German chocolate cake is not actually from Germany? It gets its name from the brilliant chocolatier who invented it.
• 32:34
  > Dave>Yeah, it's from some lady in Ohio or something.
• 32:37
  > Julianna>Okay, so what do you think?
• 32:42
  > Dave>Um, I'm gonna be honest.
• 32:44
  > Julianna>Do you taste. Do you smell anything?
• 32:46
  > Dave>I don't get a lot of coconut out of this thing. I think maybe it's in there somewhere. Pecans I have avoided for most of my life because I was led to believe I was allergic to them. Um, so it's hard for me to really pick that flavor out.
• 33:03
  > Julianna>Okay.
• 33:03
  > Dave>There is cocoa in this. It's kind of sweet, little chocolatey. It's okay. This one, you know, it's got me dreaming about horchatas, so it's all right. I mean, it's a chocolate coffee stout,
• 33:21
  > Julianna>so the viscosity on this one is high. For me, this is the most. This is the most viscous. And then I feel like that oil slickness that I would expect out of a peanut butter. And I'm assuming that it's coming from the tree nuts, right?
• 33:37
  > Dave>Yeah, it could be from coconut, but it's probably the pecans.
• 33:41
  > Julianna>Yeah. Like, I feel like that's there. It's a little bit more evident, if you will, than the peanut butter, which is. I mean, which is fine.
• 33:48
  > Dave>Yeah.
• 33:48
  > Julianna>Um, I just think that maybe everything is muddled.
• 33:53
  > Dave>Yeah. This is not. Yeah. It's just. Yeah. I don't know. I'm just not. I'm not really. I can't connect to this beer spiritually now.
• 34:04
  > Julianna>Okay, fine. What do you think you would pair with something like this? That was coconut. Stop it.
• 34:12
  > Julianna>Coconut and pecans and roasted.
• 34:15
  > Dave>I don't know, like, mounds. Almond Joy. You Know, sometimes you feel like a nut, sometimes you don't.
• 34:20
  > Julianna>Well, they were saying vanilla ice cream.
• 34:22
  > Dave>Yeah, I think that would be good because the vanilla ice cream would kind of balance out and add a little additional sweetness to this and give it some nuance. Maybe a shot of rye. I think a shot of rye whiskey would do this. Beer. Oh, some goodness.
• 34:40
  > Julianna>Yeah.
• 34:41
  > Dave>You know?
• 34:42
  > Julianna>Yeah, that spiciness.
• 34:43
  > Dave>Channel my inner Carrie Ann and say, shot of rye, baby.
• 34:49
  > Julianna>Okay. Carrying.
• 34:51
  > Dave>Probably going to try that after this episode.
• 34:53
  > Julianna>Okay. Yeah, yeah, we'll do. We'll do. Okay. What do you want to rate? Uh, the German chocolate cake.
• 35:00
  > Dave>I don't think it's a bad beer. I mean, I think we could go three.
• 35:04
  > Julianna>Okay. We're going to rate this one a three. Okay.
• 35:09
  > Julianna>Last but certainly not least, we are going to go to the tart cherry edition. So this iteration of their signature imperial stout, they used an ample amount of tart cherries, vanilla, and artisanally roasted coffee. So the tartness and the lusciousness. The tartness of the cherries, the lusciousness of the vanilla are balanced with the coffee. And Again, this is 12%.
• 35:37
  > Dave>This smells so cherry.
• 35:40
  > Julianna>Okay, but does it taste cherry?
• 35:47
  > Dave>I'm gonna be very real with you right now.
• 35:50
  > Julianna>Oh, as opposed to the rest of your life?
• 35:52
  > Dave>Yes.
• 35:52
  > Julianna>Okay.
• 35:53
  > Dave>Uh, the rest of our life has been a lie up to this point.
• 35:56
  > Julianna>Oh, good.
• 35:56
  > Dave>Compared to how real I'm gonna be right now, this beer smells better than it tastes.
• 36:05
  > Julianna>Okay.
• 36:06
  > Dave>It smells so cherry, so amazing that I wish, like.
• 36:10
  > Julianna>And you're thinking, like, sweet cherry?
• 36:13
  > Dave>No, not even that. Just, like, if it was tart cherry. It's. It's okay. It tastes okay. It's got some vanilla, and it's got the coffee, and it's got the stout, and it's. It's all there. And this is probably just a personal preference. Like, I don't know that this. That combination of flavors is something that I'm seeking out in my life. It almost tastes like cherry licorice to me.
• 36:41
  > Julianna>Okay.
• 36:42
  > Dave>Like or, uh, not. Not cherry licorice. I'm sorry.
• 36:45
  > Julianna>Cherry. That.
• 36:46
  > Dave>Twizzlers. You know, like, you know, Twizzlers taste. This tastes like Twizzlers, but it smells a lot better.
• 36:53
  > Julianna>Well, the thing to me is, when I hear cherry vanilla roasted chocolate notes, I think Neapolitan. Neapolitan ice cream is not for everyone. Right. But for those that enjoy it, well, hey, you know, it's great. And I think if you are a lover of cherry vanilla, you would probably dig this. Beer. If you are not a lover of cherry vanilla, then this might be a little different for you.
• 37:24
  > Dave>You know what I almost also tastes like is a little bit of cherry Coke, but not Cherry Coke.
• 37:31
  > Dave>Cherry Coke. Like, if you go to Sonic and get a cherry Coke.
• 37:34
  > Julianna>Yeah.
• 37:34
  > Dave>It's got the syrup.
• 37:35
  > Julianna>I gotcha. Yeah, I gotcha. Okay.
• 37:37
  > Dave>Well, they say pairs with it, though. Cheesecake.
• 37:40
  > Julianna>Uh, yeah.
• 37:42
  > Dave>Yeah, I can see that.
• 37:44
  > Julianna>It's almost.
• 37:44
  > Dave>They're pretty straightforward on its desserts, all the way with this. This.
• 37:49
  > Julianna>But I think that's a really. I like that.
• 37:52
  > Dave>Well, that's the context you're gonna have this beer in, too. Yeah. So what do you want to rate this one?
• 37:57
  > Julianna>Um, four. Honestly, I think this was a really good flight, you know, because. Oh, no. Yes, because it showcases something that's roasted, you know, a coffee stout and being able to take it to a sweetness level, like with the horchata. Sure. Or take it to the spicier, nuttier ver. Like with the, um, New Orleans Cafe. Yeah.
• 38:25
  > Dave>You know, I think too, like, you build a really good base beer, then you can do a lot of different things, and they're not all gonna be liked equally by everyone. You might like the peanut butter beer. I might like the horchata.
• 38:39
  > Julianna>Who knows? And vice versa.
• 38:40
  > Dave>Yeah.
• 38:41
  > Julianna>Well, thank you all for listening. Good old by Dave. Say goodbye. Bye. This is good old gal Juliana. Thank you so much for joining us. Keep on chuggling and we'll catch you next time.
• 38:53
  > Dave>I like this.
• 38:56
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• 40:05
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• 40:16
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