May 15, 2026 • 40 mins
Embracing the speed of stout
@alesmithbrewing #beer #stoutbeer #craftbeer #sandiego #radioshow #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS Episode – In this thrilling episode of Sips, Suds, and Smokes, we dive deep into the dark and delicious world of Alesmith Brewing Company's Speedway Stout and its tantalizing variants. Join Good Ol' Boy Dave and Good Ol' Gal Juliana as they taste and rate five unique versions of this imperial stout, each with its own twist. Each stout is packed with flavor and a hefty 12% ABV, making for an exciting tasting experience. Our hosts share their thoughts, food pairing ideas, and signature ratings from 1 to 5 SUDS. Whether you're a stout lover or just curious about these creative brews, this episode is sure to satisfy your craft beer cravings!
All beer in this episode from Alesmith Brewing Company, San Diego, CA
7:50 Speedway Stout- imperial stout with coffee. 12% ABV. SUDS-4
11:50 Speedway Stout New Orleans Café Edition- imperial stout with coffee from French Truck Coffee and chicory. 12% ABV. SUDS-5
16:40 Speedway Stout Peanut Butter Cup Edition – imperial stout with Dominican cacao nibs, roasted peanuts, sea salt, and coffee. 12% ABV. SUDS-3
23:40 Speedway Stout Horchata Edition – imperial stout with Bird Rock Coffee Roasters Mexico Los Milagros single origin coffee, Ceylon cinnamon, Madagascar vanilla, rice, and milk sugar. 12% ABV. SUDS-4
31:58 Speedway Stout German Chocolate Cake Edition – imperial stout with toasted coconut and roasted pecans. 12% ABV. SUDS-3
35:18 Speedway Stout Tart Cherry Edition – imperial stout with tart cherries, and vanilla. 12% ABV. SUDS-4
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TITLE: Back Roads
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Alesmith Brewing Company, Speedway Stout, Imperial Stout, Coffee, Craft Beer, Beer Tasting, Beer Reviews, Stout Variants, New Orleans Cafe Stout, Peanut Butter Cup Stout, Horchata Stout, German Chocolate Cake Stout, Tart Cherry Stout, Beer Pairings, Alcohol By Volume, San Diego Breweries, Coffee Stouts, Craft Brewing Awards, Beer Culture, Imperial Stout Variants
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Episode Transcript
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>> Announcer (00:00):
On the next episode of sips, suds
>> Dave (00:02):
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
(00:24):
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.
(00:48):
This is a special release with tart cherries,
vanilla and coffee.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
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.
>> Dave (01:50):
Suds.
>> Announcer (01:50):
Suds.
>> Julianna (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hello, folks. Come on in and get comfortable.
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
(02:21):
that is embrace the darkness.
>> Dave (02:24):
God almighty.
>> Julianna (02:25):
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
>> Dave (02:44):
was a cucumber yesterday.
>> Julianna (02:47):
Did you?
>> Dave (02:49):
Don't ask me how.
>> Julianna (02:51):
Okay, I will.
>> Dave (02:52):
Still not ready to talk about it.
>> Julianna (02:54):
Oh, um, yeah. Too close. Too soon.
>> Dave (02:56):
Too soon, Grace. Yeah.
>> Julianna (02:58):
Okay, folks, this winter has been a bit of a turd
so far.
>> Dave (03:04):
Not to be confused with epical.
>> Julianna (03:07):
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
(03:28):
the predators could beat is the Tennessee Titans.
And that game would probably go to overtime.
>> Dave (03:34):
Yep, football players on ice could be a new thing.
>> Julianna (03:40):
Might m be an inspiration for some do much worse.
Yeah, well, maybe.
>> Dave (03:45):
Yeah.
>> Julianna (03:45):
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?
>> Dave (04:01):
Soundtrack of life.
>> Julianna (04:02):
Oh, yes. Yes. And today we are drinking five.
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
(04:26):
San Diego, California.
>> Dave (04:28):
Nice.
>> Julianna (04:29):
Good old boy. Dave, why don't you tell us a little
bit about Aylesmith?
>> Dave (04:33):
Uh, Ailsmith Brewing Company was founded in San
Diego in 1995 by Skip Viglio and Ted Newcomb.
Starting as a small Miramar brewery, focused on
handcrafted Europeans Inspired ales. In 2002,
(04:55):
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
(05:16):
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
(05:38):
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
(05:58):
of that myself.
>> Julianna (05:59):
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?
>> Dave (06:11):
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,
(06:35):
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
(06:57):
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.
>> Julianna (07:16):
Yeah, could be great.
>> Dave (07:17):
It could all be great.
>> Julianna (07:18):
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.
>> Dave (07:29):
Okay, which one is good?
>> Julianna (07:31):
We'll see.
>> Dave (07:32):
I mean, is one good or five good?
>> Julianna (07:34):
Five is good.
>> Dave (07:36):
One is less than good. One fifth is good.
>> Julianna (07:40):
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.
Very dark chocolate roasted malts dominate the
flavor, supported by notes of dark fruit, toffee
(08:01):
and caramel. A healthy dose of locally roasted
coffee added to each batch brings out the dark
Chocolate flavors and enhances its drinkability.
This is a 12% ABV and it's available year round.
>> Dave (08:16):
Yeah. Good. Those good hot San Diego summer days.
The nice 12% coffee stout.
>> Julianna (08:24):
You know, it might be about the cool nights. Who
could be, um. This is pitch black. Like, this is
gorgeous to look at.
>> Dave (08:32):
Very nice.
>> Julianna (08:35):
Roasty.
>> Dave (08:35):
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.
(08:57):
More. A little more. The chocolates coming out.
The. The. All the notes are starting to work
together a little better. Blend a little better.
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.
>> Julianna (09:14):
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.
>> Dave (09:24):
Yeah.
>> Julianna (09:25):
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.
>> Dave (09:33):
It's got good viscosity, but it's not chewy.
>> Julianna (09:36):
Yeah. It's got, like, a little bite to it, for
lack of a better word. Uh, which I. I like and I
appreciate.
>> Dave (09:43):
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.
This is a good start to the Speedway Stout.
>> Julianna (10:00):
Uh, I mean, this is. This is a classic. Like, we
have heard of Steve Speedway Stout for years.
>> Announcer (10:06):
Yeah.
>> Julianna (10:07):
And, you know, this, to me, is one of the
standards that I think of.
>> Dave (10:12):
I don't think I've had it before. Have you?
>> Julianna (10:15):
Yeah.
>> Dave (10:15):
Have, um, you been around?
>> Julianna (10:17):
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.
>> Dave (10:23):
Yeah.
>> Julianna (10:23):
Um, we sourced.
>> Dave (10:25):
We stole this.
>> Julianna (10:25):
We did. We stole it from a guy.
>> Dave (10:28):
Yeah.
>> Julianna (10:29):
Or two guys.
>> Dave (10:31):
But I think this is a good base beer to start
from. And now we can see where they.
>> Julianna (10:37):
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):
Today's episode is not necessarily a brewery
takeover, but a particular beer takeover, I guess
we could say.
>> Dave (11:11):
Yeah.
>> Julianna (11:12):
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.
>> Dave (11:28):
Yes.
>> Julianna (11:29):
Otherwise known as variants. Yes. So the bottom
line is we like it solid. It's a good gateway.
>> Dave (11:36):
Yeah. Solid base coffee stout and we can build
from there.
>> Julianna (11:40):
And we are going to rate it a 4.
>> Dave (11:46):
Good job, Ill Smith.
>> Julianna (11:47):
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.
Right. Haha. Green. Anyways, this is the New
Orleans Cafe edition. So this speedway pays
(12:10):
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.
>> Dave (12:32):
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
(12:56):
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.
>> Julianna (13:06):
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
(13:29):
sometimes, like,
>> Dave (13:30):
it's like you get tired swallowing it.
>> Julianna (13:32):
Well, like 15 minutes later, you're still
swallowing it, right. I. You're still tasting it.
>> Dave (13:37):
Let me qualify that.
>> Julianna (13:38):
Sorry.
>> Dave (13:39):
Yes. Tell me more about this.
>> Julianna (13:40):
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.
>> Dave (13:53):
Yay. Yeah.
>> Julianna (13:54):
You can either move on or take another sip.
>> Dave (13:56):
Yeah.
>> Julianna (13:57):
You know, like, we are go about your day. Yeah.
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.
>> Dave (14:08):
Sure.
>> Julianna (14:09):
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.
Yeah. And like. And kind of rounds it out.
>> Dave (14:22):
Yeah.
>> Julianna (14:23):
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.
>> Dave (14:36):
I mean like, I guess you could go the cheap route
and say a beignet.
>> Julianna (14:40):
And that's exactly what they say.
>> Dave (14:41):
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
>> Julianna (14:55):
know, um, however, against a coffee.
>> Dave (15:00):
Well, and that's why I think this, that's why I
think this would cut through that.
>> Julianna (15:04):
Yeah.
>> Dave (15:04):
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.
>> Julianna (15:20):
Yeah.
>> Dave (15:21):
And a little bit of sweetness.
>> Julianna (15:22):
I m think you should bring some like. Come on.
Dude.
>> Dave (15:24):
Dude, I'm sorry. I. I stole the beer for you. I
mean, what do you want me to do? Come on.
>> Julianna (15:30):
You know this half butted stuff you do. I don't
know. I think it sucks. I think that sucks.
>> Dave (15:37):
I think it sucks.
>> Julianna (15:38):
Okay, so we like it almost better. It's building
upon the base.
>> Dave (15:44):
Yes. I think the original was a little rough to
start just because of some of the, the heavy
bitter roastiness and everything.
>> Julianna (15:54):
Okay.
>> Dave (15:55):
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.
>> Julianna (16:05):
Okay. Well, we are going to rate the New Orleans
Cafe version of the Speedway stout of five.
>> Dave (16:13):
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.
>> Julianna (16:26):
Yeah. Okay, so now we get to the peanut butter cup
edition. Will it be Reese's?
>> Dave (16:34):
I love me some peanut butter cups. That's my
favorite candy.
>> Julianna (16:37):
So this one now has the orange stripe. Get it?
Orange, yeah. Peanut butter okay, whatever, dude.
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
(17:00):
and rich, etc. This is also 12% ABV. Now, this
came out a little different texturally out of the,
um can than the others.
>> Dave (17:13):
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.
This beer.
>> Julianna (17:29):
Okay. But do you think that the peanut butter is
reasonable in this?
>> Dave (17:33):
Well, uh, let me say this. It smells peanutty.
Like when, when it. When I'm sniffing the cup.
Well, that's weird. Um, sniffing the cup of beer.
Um, uh, does come across as peanutty. So that's a
good sign to me.
>> Julianna (17:53):
Okay.
>> Dave (17:54):
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
(18:15):
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.
>> Julianna (18:28):
Okay.
>> Dave (18:28):
Like, the peanut butter doesn't stand out.
>> Julianna (18:31):
Gotcha. Well, maybe. Okay.
>> Dave (18:34):
And again, that's not necessarily a bad thing.
Like I've had peanut, uh, butter beer. There's one
that's made here in town. That is not great.
>> Julianna (18:44):
Well, that's the other extreme.
>> Dave (18:46):
Yeah.
>> Julianna (18:47):
And. And what I was going to say is I could tell
that the peanut butter was tastefully done.
>> Dave (18:54):
Yeah.
>> Julianna (18:54):
Because in some peanut butter stouts you get this
oil slickness that just.
>> Dave (19:01):
Yeah. From the peanuts.
>> Julianna (19:02):
It's like that just permeates through and then
you. And you almost get like a vegetalness at the
end.
>> Dave (19:08):
Yeah.
>> Julianna (19:09):
Where you're like, this is not something to
cleanse this.
>> Dave (19:11):
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.
>> Julianna (19:32):
Or a PB&J.
>> Dave (19:33):
Or a J.
>> Julianna (19:34):
Right.
>> Dave (19:34):
Just have a J. I smoke a J right now. And then
drink the three of These.
>> Julianna (19:42):
We'll be back with more in just a minute.
>> Dave (19:44):
Don't do drugs, kids.
>> Julianna (19:49):
Welcome back, everyone. Hey. Hello. Okay, I like
this. Maybe he does. I don't know.
>> Dave (19:58):
He doesn't like stuff.
>> Julianna (19:59):
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.
And right before the break, we were talking about
(20:20):
the peanut butter cup. And what did you just do?
Face. Did you blend?
>> Dave (20:27):
Just my face, dude.
>> Julianna (20:28):
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
(20:51):
subtle peanut butter. And that in itself is
freaking amazing. Right?
>> Dave (20:55):
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.
>> Julianna (21:10):
Well, yeah, yeah, that's fair. I uh, mean, and
that should go without staying.
>> Dave (21:14):
This has a nice peanut after flavor. After. After
taste.
>> Julianna (21:20):
Flavor.
>> Dave (21:20):
Yeah, the after flavor. Like the after party.
There's an after party in my mouth and it's full
of nuts. Yeah, that's right. I went there. Yeah.
>> Julianna (21:29):
Are you going to give yourself a sound effect?
>> Dave (21:31):
I don't think I deserve a sound effect.
>> Julianna (21:34):
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.
>> Dave (21:46):
Peanuts, man. So dirty golly. This is a family
show.
>> Julianna (21:54):
Mhm. It was for like the first two minutes. Okay,
fine.
>> Dave (21:58):
So where else do small children go to learn about
good beer?
>> Julianna (22:01):
Sure. So besides jelly donuts, what else would you
have with this beer?
>> Dave (22:06):
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.
>> Julianna (22:24):
Okay.
>> Dave (22:24):
And offset some of the richness of this beer.
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
(22:45):
people or so and Everybody just sip on it a little
bit and hang out. And.
>> Julianna (22:50):
Yeah, one thing I will say is, in general, I do
not think that I could get through a total can by
myself.
>> Dave (22:59):
I don't think you should try.
>> Julianna (23:01):
Yeah, this is meant to be sharing.
>> Dave (23:03):
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
>> Julianna (23:16):
about it and go from that. Okay, so what shall we
rate the peanut butter cup? Three.
>> Dave (23:24):
Okay.
>> Julianna (23:24):
Uh, three it is
>> Dave (23:27):
good. Not as good as the chicory.
>> Julianna (23:29):
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.
>> Dave (23:42):
What did you call me? Would you call me essay?
>> Julianna (23:46):
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.
>> Dave (23:55):
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.
>> Julianna (24:04):
Yeah, yeah, yeah. Okay. So this one is their take
on the classic Mexican rice based drink, which
>> Dave (24:13):
I've not had, but it seems like it'd be pretty
good.
>> Julianna (24:16):
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.
And then some Ceylon cinnamon, Madagascar vanilla
sweet. And then, um, they've also added touch of
(24:38):
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
>> Dave (24:51):
or something in this too, right?
>> Julianna (24:53):
Uh, yes, sorry. Combined it with rice as well. So
milk sugar, rice, vanilla, cinnamon.
>> Dave (25:00):
Wonder if it's like rice milk.
>> Julianna (25:02):
You know, it says milk, sugar and rice,
>> Dave (25:09):
so.
>> Julianna (25:09):
Huh.
>> Dave (25:09):
Uh, interesting. I wonder if they used rice in the
grain Bill, then. Maybe.
>> Julianna (25:14):
Yeah, maybe.
>> Dave (25:15):
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.
Just a hint just to knock the edge off. That's
(25:38):
what this Tastes like. To me.
>> Julianna (25:39):
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?
>> Dave (25:50):
Yeah.
>> Julianna (25:51):
But again, they're not heavy handed about
anything. And we know because we have had.
>> Dave (25:58):
It's very easy to go.
>> Julianna (26:00):
Cinnamon can go sideways very quick.
>> Dave (26:02):
Yeah.
>> Julianna (26:02):
But this does not do that.
>> Dave (26:04):
No, it's all very. So the vanilla, and I was going
>> Julianna (26:07):
to say vanilla can go sideways.
>> Dave (26:09):
Any one of those flavors.
>> Julianna (26:10):
Right.
>> Dave (26:10):
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
(26:30):
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
(26:51):
go through your lactose beer phase. Milkshake
stouts and.
>> Julianna (26:55):
Sure. Huh.
>> Dave (26:55):
Milkshake IPAs and milkshake sours. You know, I
mean, you have to shake IPAs.
>> Julianna (27:02):
You have to wear a raincoat when you would open
the can. Sure.
>> Dave (27:05):
Milkshake pilsners. You know, that was, ah. That
was a thing back in the, you know, early aughts.
But anyways, um, the point being though is, is,
uh, you know, we, we kind of veered away from
lactose.
>> Julianna (27:20):
Yeah. We veered away from the subject pretty hard.
>> Dave (27:23):
Yeah.
>> Julianna (27:23):
Yeah.
>> Dave (27:25):
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.
>> Julianna (27:38):
Yeah. Yeah.
>> Dave (27:40):
What would I pair with it? Well, like, what would
you pair with it? I don't know. What is their
suggestion?
>> Julianna (27:44):
Well, tres leches.
>> Dave (27:47):
Is that the like custard? Yeah, yeah, I can see
it.
>> Julianna (27:51):
A caramel custard.
>> Dave (27:52):
Yeah. That's pretty.
>> Julianna (27:53):
Because you could see like, see having some
caramel and see that.
>> Dave (27:56):
And that's the thing. But with the custard too,
with that creaminess and, and uh, and everything.
The kind of. The fattiness on it. Yeah, that.
Hundred percent. Yeah.
>> Julianna (28:06):
Yeah. And also I think like croissants or
something like that to uh.
>> Dave (28:11):
Yeah. Because this is bringing a ton of flavor.
It's very balanced and stuff. But there's still a
lot of flavor in this beer.
>> Julianna (28:17):
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.
>> Dave (28:37):
Yeah.
>> Julianna (28:38):
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.
>> Dave (28:52):
That's why they're imperial stouts.
>> Julianna (28:53):
Right, right, right.
>> Dave (28:54):
They're already going big.
>> Julianna (28:56):
Right.
>> Dave (28:56):
So.
>> Julianna (28:56):
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
>> Dave (29:06):
you had to keep your pants on.
>> Julianna (29:08):
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.
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?
>> Dave (29:32):
It goes. It becomes just a basic ingredient, but
yeah.
>> Julianna (29:35):
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.
So what we're talking, or, uh, what we've been
(29:55):
talking about is the Speedway Stout from Ayl
Smith. That was the Speedway Ailsmith Brewing
Company in San Diego.
>> Dave (30:04):
You're welcome, Ail Smith.
>> Julianna (30:06):
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?
>> Dave (30:19):
I don't know. I'm gonna say horror. Chada.
>> Julianna (30:23):
Oh, okay.
>> Dave (30:25):
Because it's an H, like so.
>> Julianna (30:29):
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.
>> Dave (30:45):
To varying degrees. And I think also they're using
different coffees.
>> Julianna (30:51):
Yeah.
>> Dave (30:51):
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.
>> Julianna (31:05):
Oh.
>> Dave (31:05):
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
(31:28):
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.
>> Julianna (31:43):
Oh, my God. Okay, fine. Did we rate this?
>> Dave (31:46):
Yes, we gave it a four.
>> Julianna (31:47):
Okay, good. Let's move on to the German chocolate
cake edition. And this is another limited edition.
>> Dave (31:56):
Um, you will drink the beer, M. You will enjoy the
beer.
>> Julianna (32:01):
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.
>> Dave (32:24):
My tongue is swelling.
>> Julianna (32:25):
And did you know German chocolate cake is not
actually from Germany? It gets its name from the
brilliant chocolatier who invented it.
>> Dave (32:34):
Yeah, it's from some lady in Ohio or something.
>> Julianna (32:37):
Okay, so what do you think?
>> Dave (32:42):
Um, I'm gonna be honest.
>> Julianna (32:44):
Do you taste. Do you smell anything?
>> Dave (32:46):
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.
>> Julianna (33:03):
Okay.
>> Dave (33:03):
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,
>> Julianna (33:21):
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?
>> Dave (33:37):
Yeah, it could be from coconut, but it's probably
the pecans.
>> Julianna (33:41):
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.
>> Dave (33:48):
Yeah.
>> Julianna (33:48):
Um, I just think that maybe everything is muddled.
>> Dave (33:53):
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.
>> Julianna (34:04):
Okay, fine. What do you think you would pair with
something like this? That was coconut. Stop it.
Coconut and pecans and roasted.
>> Dave (34:15):
I don't know, like, mounds. Almond Joy. You Know,
sometimes you feel like a nut, sometimes you
don't.
>> Julianna (34:20):
Well, they were saying vanilla ice cream.
>> Dave (34:22):
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.
>> Julianna (34:40):
Yeah.
>> Dave (34:41):
You know?
>> Julianna (34:42):
Yeah, that spiciness.
>> Dave (34:43):
Channel my inner Carrie Ann and say, shot of rye,
baby.
>> Julianna (34:49):
Okay. Carrying.
>> Dave (34:51):
Probably going to try that after this episode.
>> Julianna (34:53):
Okay. Yeah, yeah, we'll do. We'll do. Okay. What
do you want to rate? Uh, the German chocolate
cake.
>> Dave (35:00):
I don't think it's a bad beer. I mean, I think we
could go three.
>> Julianna (35:04):
Okay. We're going to rate this one a three. Okay.
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
(35:25):
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%.
>> Dave (35:37):
This smells so cherry.
>> Julianna (35:40):
Okay, but does it taste cherry?
>> Dave (35:47):
I'm gonna be very real with you right now.
>> Julianna (35:50):
Oh, as opposed to the rest of your life?
>> Dave (35:52):
Yes.
>> Julianna (35:52):
Okay.
>> Dave (35:53):
Uh, the rest of our life has been a lie up to this
point.
>> Julianna (35:56):
Oh, good.
>> Dave (35:56):
Compared to how real I'm gonna be right now, this
beer smells better than it tastes.
>> Julianna (36:05):
Okay.
>> Dave (36:06):
It smells so cherry, so amazing that I wish, like.
>> Julianna (36:10):
And you're thinking, like, sweet cherry?
>> Dave (36:13):
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
(36:34):
is something that I'm seeking out in my life. It
almost tastes like cherry licorice to me.
>> Julianna (36:41):
Okay.
>> Dave (36:42):
Like or, uh, not. Not cherry licorice. I'm sorry.
>> Julianna (36:45):
Cherry. That.
>> Dave (36:46):
Twizzlers. You know, like, you know, Twizzlers
taste. This tastes like Twizzlers, but it smells a
lot better.
>> Julianna (36:53):
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
(37:16):
probably dig this. Beer. If you are not a lover of
cherry vanilla, then this might be a little
different for you.
>> Dave (37:24):
You know what I almost also tastes like is a
little bit of cherry Coke, but not Cherry Coke.
Cherry Coke. Like, if you go to Sonic and get a
cherry Coke.
>> Julianna (37:34):
Yeah.
>> Dave (37:34):
It's got the syrup.
>> Julianna (37:35):
I gotcha. Yeah, I gotcha. Okay.
>> Dave (37:37):
Well, they say pairs with it, though. Cheesecake.
>> Julianna (37:40):
Uh, yeah.
>> Dave (37:42):
Yeah, I can see that.
>> Julianna (37:44):
It's almost.
>> Dave (37:44):
They're pretty straightforward on its desserts,
all the way with this. This.
>> Julianna (37:49):
But I think that's a really. I like that.
>> Dave (37:52):
Well, that's the context you're gonna have this
beer in, too. Yeah. So what do you want to rate
this one?
>> Julianna (37:57):
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
(38:18):
take it to the spicier, nuttier ver. Like with
the, um, New Orleans Cafe. Yeah.
>> Dave (38:25):
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.
>> Julianna (38:39):
Who knows? And vice versa.
>> Dave (38:40):
Yeah.
>> Julianna (38:41):
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.
>> Dave (38:53):
I like this.
>> Announcer (38:56):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the subscribe button.
>> Julianna (39:04):
Give it a little tappy. Tap, tap, taparoo.
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(39:29):
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(39:52):
another episode, and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
appreciation of some of the finer slices of life
(40:14):
from the dude in the basement studios. Your host.
The good old boys will see you all next time.
On the next episode of sips, suds
>> Dave (00:02):
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
(00:24):
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.
(00:48):
This is a special release with tart cherries,
vanilla and coffee.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
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.
>> Dave (01:50):
Suds.
>> Announcer (01:50):
Suds.
>> Julianna (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hello, folks. Come on in and get comfortable.
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
(02:21):
that is embrace the darkness.
>> Dave (02:24):
God almighty.
>> Julianna (02:25):
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
>> Dave (02:44):
was a cucumber yesterday.
>> Julianna (02:47):
Did you?
>> Dave (02:49):
Don't ask me how.
>> Julianna (02:51):
Okay, I will.
>> Dave (02:52):
Still not ready to talk about it.
>> Julianna (02:54):
Oh, um, yeah. Too close. Too soon.
>> Dave (02:56):
Too soon, Grace. Yeah.
>> Julianna (02:58):
Okay, folks, this winter has been a bit of a turd
so far.
>> Dave (03:04):
Not to be confused with epical.
>> Julianna (03:07):
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
(03:28):
the predators could beat is the Tennessee Titans.
And that game would probably go to overtime.
>> Dave (03:34):
Yep, football players on ice could be a new thing.
>> Julianna (03:40):
Might m be an inspiration for some do much worse.
Yeah, well, maybe.
>> Dave (03:45):
Yeah.
>> Julianna (03:45):
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?
>> Dave (04:01):
Soundtrack of life.
>> Julianna (04:02):
Oh, yes. Yes. And today we are drinking five.
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
(04:26):
San Diego, California.
>> Dave (04:28):
Nice.
>> Julianna (04:29):
Good old boy. Dave, why don't you tell us a little
bit about Aylesmith?
>> Dave (04:33):
Uh, Ailsmith Brewing Company was founded in San
Diego in 1995 by Skip Viglio and Ted Newcomb.
Starting as a small Miramar brewery, focused on
handcrafted Europeans Inspired ales. In 2002,
(04:55):
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
(05:16):
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
(05:38):
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
(05:58):
of that myself.
>> Julianna (05:59):
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?
>> Dave (06:11):
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,
(06:35):
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
(06:57):
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.
>> Julianna (07:16):
Yeah, could be great.
>> Dave (07:17):
It could all be great.
>> Julianna (07:18):
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.
>> Dave (07:29):
Okay, which one is good?
>> Julianna (07:31):
We'll see.
>> Dave (07:32):
I mean, is one good or five good?
>> Julianna (07:34):
Five is good.
>> Dave (07:36):
One is less than good. One fifth is good.
>> Julianna (07:40):
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.
Very dark chocolate roasted malts dominate the
flavor, supported by notes of dark fruit, toffee
(08:01):
and caramel. A healthy dose of locally roasted
coffee added to each batch brings out the dark
Chocolate flavors and enhances its drinkability.
This is a 12% ABV and it's available year round.
>> Dave (08:16):
Yeah. Good. Those good hot San Diego summer days.
The nice 12% coffee stout.
>> Julianna (08:24):
You know, it might be about the cool nights. Who
could be, um. This is pitch black. Like, this is
gorgeous to look at.
>> Dave (08:32):
Very nice.
>> Julianna (08:35):
Roasty.
>> Dave (08:35):
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.
(08:57):
More. A little more. The chocolates coming out.
The. The. All the notes are starting to work
together a little better. Blend a little better.
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.
>> Julianna (09:14):
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.
>> Dave (09:24):
Yeah.
>> Julianna (09:25):
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.
>> Dave (09:33):
It's got good viscosity, but it's not chewy.
>> Julianna (09:36):
Yeah. It's got, like, a little bite to it, for
lack of a better word. Uh, which I. I like and I
appreciate.
>> Dave (09:43):
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.
This is a good start to the Speedway Stout.
>> Julianna (10:00):
Uh, I mean, this is. This is a classic. Like, we
have heard of Steve Speedway Stout for years.
>> Announcer (10:06):
Yeah.
>> Julianna (10:07):
And, you know, this, to me, is one of the
standards that I think of.
>> Dave (10:12):
I don't think I've had it before. Have you?
>> Julianna (10:15):
Yeah.
>> Dave (10:15):
Have, um, you been around?
>> Julianna (10:17):
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.
>> Dave (10:23):
Yeah.
>> Julianna (10:23):
Um, we sourced.
>> Dave (10:25):
We stole this.
>> Julianna (10:25):
We did. We stole it from a guy.
>> Dave (10:28):
Yeah.
>> Julianna (10:29):
Or two guys.
>> Dave (10:31):
But I think this is a good base beer to start
from. And now we can see where they.
>> Julianna (10:37):
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):
Today's episode is not necessarily a brewery
takeover, but a particular beer takeover, I guess
we could say.
>> Dave (11:11):
Yeah.
>> Julianna (11:12):
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.
>> Dave (11:28):
Yes.
>> Julianna (11:29):
Otherwise known as variants. Yes. So the bottom
line is we like it solid. It's a good gateway.
>> Dave (11:36):
Yeah. Solid base coffee stout and we can build
from there.
>> Julianna (11:40):
And we are going to rate it a 4.
>> Dave (11:46):
Good job, Ill Smith.
>> Julianna (11:47):
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.
Right. Haha. Green. Anyways, this is the New
Orleans Cafe edition. So this speedway pays
(12:10):
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.
>> Dave (12:32):
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
(12:56):
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.
>> Julianna (13:06):
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
(13:29):
sometimes, like,
>> Dave (13:30):
it's like you get tired swallowing it.
>> Julianna (13:32):
Well, like 15 minutes later, you're still
swallowing it, right. I. You're still tasting it.
>> Dave (13:37):
Let me qualify that.
>> Julianna (13:38):
Sorry.
>> Dave (13:39):
Yes. Tell me more about this.
>> Julianna (13:40):
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.
>> Dave (13:53):
Yay. Yeah.
>> Julianna (13:54):
You can either move on or take another sip.
>> Dave (13:56):
Yeah.
>> Julianna (13:57):
You know, like, we are go about your day. Yeah.
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.
>> Dave (14:08):
Sure.
>> Julianna (14:09):
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.
Yeah. And like. And kind of rounds it out.
>> Dave (14:22):
Yeah.
>> Julianna (14:23):
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.
>> Dave (14:36):
I mean like, I guess you could go the cheap route
and say a beignet.
>> Julianna (14:40):
And that's exactly what they say.
>> Dave (14:41):
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
>> Julianna (14:55):
know, um, however, against a coffee.
>> Dave (15:00):
Well, and that's why I think this, that's why I
think this would cut through that.
>> Julianna (15:04):
Yeah.
>> Dave (15:04):
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.
>> Julianna (15:20):
Yeah.
>> Dave (15:21):
And a little bit of sweetness.
>> Julianna (15:22):
I m think you should bring some like. Come on.
Dude.
>> Dave (15:24):
Dude, I'm sorry. I. I stole the beer for you. I
mean, what do you want me to do? Come on.
>> Julianna (15:30):
You know this half butted stuff you do. I don't
know. I think it sucks. I think that sucks.
>> Dave (15:37):
I think it sucks.
>> Julianna (15:38):
Okay, so we like it almost better. It's building
upon the base.
>> Dave (15:44):
Yes. I think the original was a little rough to
start just because of some of the, the heavy
bitter roastiness and everything.
>> Julianna (15:54):
Okay.
>> Dave (15:55):
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.
>> Julianna (16:05):
Okay. Well, we are going to rate the New Orleans
Cafe version of the Speedway stout of five.
>> Dave (16:13):
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.
>> Julianna (16:26):
Yeah. Okay, so now we get to the peanut butter cup
edition. Will it be Reese's?
>> Dave (16:34):
I love me some peanut butter cups. That's my
favorite candy.
>> Julianna (16:37):
So this one now has the orange stripe. Get it?
Orange, yeah. Peanut butter okay, whatever, dude.
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
(17:00):
and rich, etc. This is also 12% ABV. Now, this
came out a little different texturally out of the,
um can than the others.
>> Dave (17:13):
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.
This beer.
>> Julianna (17:29):
Okay. But do you think that the peanut butter is
reasonable in this?
>> Dave (17:33):
Well, uh, let me say this. It smells peanutty.
Like when, when it. When I'm sniffing the cup.
Well, that's weird. Um, sniffing the cup of beer.
Um, uh, does come across as peanutty. So that's a
good sign to me.
>> Julianna (17:53):
Okay.
>> Dave (17:54):
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
(18:15):
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.
>> Julianna (18:28):
Okay.
>> Dave (18:28):
Like, the peanut butter doesn't stand out.
>> Julianna (18:31):
Gotcha. Well, maybe. Okay.
>> Dave (18:34):
And again, that's not necessarily a bad thing.
Like I've had peanut, uh, butter beer. There's one
that's made here in town. That is not great.
>> Julianna (18:44):
Well, that's the other extreme.
>> Dave (18:46):
Yeah.
>> Julianna (18:47):
And. And what I was going to say is I could tell
that the peanut butter was tastefully done.
>> Dave (18:54):
Yeah.
>> Julianna (18:54):
Because in some peanut butter stouts you get this
oil slickness that just.
>> Dave (19:01):
Yeah. From the peanuts.
>> Julianna (19:02):
It's like that just permeates through and then
you. And you almost get like a vegetalness at the
end.
>> Dave (19:08):
Yeah.
>> Julianna (19:09):
Where you're like, this is not something to
cleanse this.
>> Dave (19:11):
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.
>> Julianna (19:32):
Or a PB&J.
>> Dave (19:33):
Or a J.
>> Julianna (19:34):
Right.
>> Dave (19:34):
Just have a J. I smoke a J right now. And then
drink the three of These.
>> Julianna (19:42):
We'll be back with more in just a minute.
>> Dave (19:44):
Don't do drugs, kids.
>> Julianna (19:49):
Welcome back, everyone. Hey. Hello. Okay, I like
this. Maybe he does. I don't know.
>> Dave (19:58):
He doesn't like stuff.
>> Julianna (19:59):
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.
And right before the break, we were talking about
(20:20):
the peanut butter cup. And what did you just do?
Face. Did you blend?
>> Dave (20:27):
Just my face, dude.
>> Julianna (20:28):
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
(20:51):
subtle peanut butter. And that in itself is
freaking amazing. Right?
>> Dave (20:55):
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.
>> Julianna (21:10):
Well, yeah, yeah, that's fair. I uh, mean, and
that should go without staying.
>> Dave (21:14):
This has a nice peanut after flavor. After. After
taste.
>> Julianna (21:20):
Flavor.
>> Dave (21:20):
Yeah, the after flavor. Like the after party.
There's an after party in my mouth and it's full
of nuts. Yeah, that's right. I went there. Yeah.
>> Julianna (21:29):
Are you going to give yourself a sound effect?
>> Dave (21:31):
I don't think I deserve a sound effect.
>> Julianna (21:34):
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.
>> Dave (21:46):
Peanuts, man. So dirty golly. This is a family
show.
>> Julianna (21:54):
Mhm. It was for like the first two minutes. Okay,
fine.
>> Dave (21:58):
So where else do small children go to learn about
good beer?
>> Julianna (22:01):
Sure. So besides jelly donuts, what else would you
have with this beer?
>> Dave (22:06):
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.
>> Julianna (22:24):
Okay.
>> Dave (22:24):
And offset some of the richness of this beer.
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
(22:45):
people or so and Everybody just sip on it a little
bit and hang out. And.
>> Julianna (22:50):
Yeah, one thing I will say is, in general, I do
not think that I could get through a total can by
myself.
>> Dave (22:59):
I don't think you should try.
>> Julianna (23:01):
Yeah, this is meant to be sharing.
>> Dave (23:03):
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
>> Julianna (23:16):
about it and go from that. Okay, so what shall we
rate the peanut butter cup? Three.
>> Dave (23:24):
Okay.
>> Julianna (23:24):
Uh, three it is
>> Dave (23:27):
good. Not as good as the chicory.
>> Julianna (23:29):
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.
>> Dave (23:42):
What did you call me? Would you call me essay?
>> Julianna (23:46):
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.
>> Dave (23:55):
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.
>> Julianna (24:04):
Yeah, yeah, yeah. Okay. So this one is their take
on the classic Mexican rice based drink, which
>> Dave (24:13):
I've not had, but it seems like it'd be pretty
good.
>> Julianna (24:16):
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.
And then some Ceylon cinnamon, Madagascar vanilla
sweet. And then, um, they've also added touch of
(24:38):
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
>> Dave (24:51):
or something in this too, right?
>> Julianna (24:53):
Uh, yes, sorry. Combined it with rice as well. So
milk sugar, rice, vanilla, cinnamon.
>> Dave (25:00):
Wonder if it's like rice milk.
>> Julianna (25:02):
You know, it says milk, sugar and rice,
>> Dave (25:09):
so.
>> Julianna (25:09):
Huh.
>> Dave (25:09):
Uh, interesting. I wonder if they used rice in the
grain Bill, then. Maybe.
>> Julianna (25:14):
Yeah, maybe.
>> Dave (25:15):
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.
Just a hint just to knock the edge off. That's
(25:38):
what this Tastes like. To me.
>> Julianna (25:39):
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?
>> Dave (25:50):
Yeah.
>> Julianna (25:51):
But again, they're not heavy handed about
anything. And we know because we have had.
>> Dave (25:58):
It's very easy to go.
>> Julianna (26:00):
Cinnamon can go sideways very quick.
>> Dave (26:02):
Yeah.
>> Julianna (26:02):
But this does not do that.
>> Dave (26:04):
No, it's all very. So the vanilla, and I was going
>> Julianna (26:07):
to say vanilla can go sideways.
>> Dave (26:09):
Any one of those flavors.
>> Julianna (26:10):
Right.
>> Dave (26:10):
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
(26:30):
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
(26:51):
go through your lactose beer phase. Milkshake
stouts and.
>> Julianna (26:55):
Sure. Huh.
>> Dave (26:55):
Milkshake IPAs and milkshake sours. You know, I
mean, you have to shake IPAs.
>> Julianna (27:02):
You have to wear a raincoat when you would open
the can. Sure.
>> Dave (27:05):
Milkshake pilsners. You know, that was, ah. That
was a thing back in the, you know, early aughts.
But anyways, um, the point being though is, is,
uh, you know, we, we kind of veered away from
lactose.
>> Julianna (27:20):
Yeah. We veered away from the subject pretty hard.
>> Dave (27:23):
Yeah.
>> Julianna (27:23):
Yeah.
>> Dave (27:25):
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.
>> Julianna (27:38):
Yeah. Yeah.
>> Dave (27:40):
What would I pair with it? Well, like, what would
you pair with it? I don't know. What is their
suggestion?
>> Julianna (27:44):
Well, tres leches.
>> Dave (27:47):
Is that the like custard? Yeah, yeah, I can see
it.
>> Julianna (27:51):
A caramel custard.
>> Dave (27:52):
Yeah. That's pretty.
>> Julianna (27:53):
Because you could see like, see having some
caramel and see that.
>> Dave (27:56):
And that's the thing. But with the custard too,
with that creaminess and, and uh, and everything.
The kind of. The fattiness on it. Yeah, that.
Hundred percent. Yeah.
>> Julianna (28:06):
Yeah. And also I think like croissants or
something like that to uh.
>> Dave (28:11):
Yeah. Because this is bringing a ton of flavor.
It's very balanced and stuff. But there's still a
lot of flavor in this beer.
>> Julianna (28:17):
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.
>> Dave (28:37):
Yeah.
>> Julianna (28:38):
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.
>> Dave (28:52):
That's why they're imperial stouts.
>> Julianna (28:53):
Right, right, right.
>> Dave (28:54):
They're already going big.
>> Julianna (28:56):
Right.
>> Dave (28:56):
So.
>> Julianna (28:56):
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
>> Dave (29:06):
you had to keep your pants on.
>> Julianna (29:08):
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.
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?
>> Dave (29:32):
It goes. It becomes just a basic ingredient, but
yeah.
>> Julianna (29:35):
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.
So what we're talking, or, uh, what we've been
(29:55):
talking about is the Speedway Stout from Ayl
Smith. That was the Speedway Ailsmith Brewing
Company in San Diego.
>> Dave (30:04):
You're welcome, Ail Smith.
>> Julianna (30:06):
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?
>> Dave (30:19):
I don't know. I'm gonna say horror. Chada.
>> Julianna (30:23):
Oh, okay.
>> Dave (30:25):
Because it's an H, like so.
>> Julianna (30:29):
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.
>> Dave (30:45):
To varying degrees. And I think also they're using
different coffees.
>> Julianna (30:51):
Yeah.
>> Dave (30:51):
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.
>> Julianna (31:05):
Oh.
>> Dave (31:05):
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
(31:28):
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.
>> Julianna (31:43):
Oh, my God. Okay, fine. Did we rate this?
>> Dave (31:46):
Yes, we gave it a four.
>> Julianna (31:47):
Okay, good. Let's move on to the German chocolate
cake edition. And this is another limited edition.
>> Dave (31:56):
Um, you will drink the beer, M. You will enjoy the
beer.
>> Julianna (32:01):
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.
>> Dave (32:24):
My tongue is swelling.
>> Julianna (32:25):
And did you know German chocolate cake is not
actually from Germany? It gets its name from the
brilliant chocolatier who invented it.
>> Dave (32:34):
Yeah, it's from some lady in Ohio or something.
>> Julianna (32:37):
Okay, so what do you think?
>> Dave (32:42):
Um, I'm gonna be honest.
>> Julianna (32:44):
Do you taste. Do you smell anything?
>> Dave (32:46):
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.
>> Julianna (33:03):
Okay.
>> Dave (33:03):
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,
>> Julianna (33:21):
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?
>> Dave (33:37):
Yeah, it could be from coconut, but it's probably
the pecans.
>> Julianna (33:41):
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.
>> Dave (33:48):
Yeah.
>> Julianna (33:48):
Um, I just think that maybe everything is muddled.
>> Dave (33:53):
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.
>> Julianna (34:04):
Okay, fine. What do you think you would pair with
something like this? That was coconut. Stop it.
Coconut and pecans and roasted.
>> Dave (34:15):
I don't know, like, mounds. Almond Joy. You Know,
sometimes you feel like a nut, sometimes you
don't.
>> Julianna (34:20):
Well, they were saying vanilla ice cream.
>> Dave (34:22):
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.
>> Julianna (34:40):
Yeah.
>> Dave (34:41):
You know?
>> Julianna (34:42):
Yeah, that spiciness.
>> Dave (34:43):
Channel my inner Carrie Ann and say, shot of rye,
baby.
>> Julianna (34:49):
Okay. Carrying.
>> Dave (34:51):
Probably going to try that after this episode.
>> Julianna (34:53):
Okay. Yeah, yeah, we'll do. We'll do. Okay. What
do you want to rate? Uh, the German chocolate
cake.
>> Dave (35:00):
I don't think it's a bad beer. I mean, I think we
could go three.
>> Julianna (35:04):
Okay. We're going to rate this one a three. Okay.
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
(35:25):
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%.
>> Dave (35:37):
This smells so cherry.
>> Julianna (35:40):
Okay, but does it taste cherry?
>> Dave (35:47):
I'm gonna be very real with you right now.
>> Julianna (35:50):
Oh, as opposed to the rest of your life?
>> Dave (35:52):
Yes.
>> Julianna (35:52):
Okay.
>> Dave (35:53):
Uh, the rest of our life has been a lie up to this
point.
>> Julianna (35:56):
Oh, good.
>> Dave (35:56):
Compared to how real I'm gonna be right now, this
beer smells better than it tastes.
>> Julianna (36:05):
Okay.
>> Dave (36:06):
It smells so cherry, so amazing that I wish, like.
>> Julianna (36:10):
And you're thinking, like, sweet cherry?
>> Dave (36:13):
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
(36:34):
is something that I'm seeking out in my life. It
almost tastes like cherry licorice to me.
>> Julianna (36:41):
Okay.
>> Dave (36:42):
Like or, uh, not. Not cherry licorice. I'm sorry.
>> Julianna (36:45):
Cherry. That.
>> Dave (36:46):
Twizzlers. You know, like, you know, Twizzlers
taste. This tastes like Twizzlers, but it smells a
lot better.
>> Julianna (36:53):
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
(37:16):
probably dig this. Beer. If you are not a lover of
cherry vanilla, then this might be a little
different for you.
>> Dave (37:24):
You know what I almost also tastes like is a
little bit of cherry Coke, but not Cherry Coke.
Cherry Coke. Like, if you go to Sonic and get a
cherry Coke.
>> Julianna (37:34):
Yeah.
>> Dave (37:34):
It's got the syrup.
>> Julianna (37:35):
I gotcha. Yeah, I gotcha. Okay.
>> Dave (37:37):
Well, they say pairs with it, though. Cheesecake.
>> Julianna (37:40):
Uh, yeah.
>> Dave (37:42):
Yeah, I can see that.
>> Julianna (37:44):
It's almost.
>> Dave (37:44):
They're pretty straightforward on its desserts,
all the way with this. This.
>> Julianna (37:49):
But I think that's a really. I like that.
>> Dave (37:52):
Well, that's the context you're gonna have this
beer in, too. Yeah. So what do you want to rate
this one?
>> Julianna (37:57):
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
(38:18):
take it to the spicier, nuttier ver. Like with
the, um, New Orleans Cafe. Yeah.
>> Dave (38:25):
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.
>> Julianna (38:39):
Who knows? And vice versa.
>> Dave (38:40):
Yeah.
>> Julianna (38:41):
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.
>> Dave (38:53):
I like this.
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(39:29):
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(39:52):
another episode, and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
appreciation of some of the finer slices of life
(40:14):
from the dude in the basement studios. Your host.
The good old boys will see you all next time.
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