Hemingway drank it in doubles and Bluebeard pirated the seven seas fueled on the stuff. It’s rum, and it’s having a day at Peaks & Pints. Rum is said to have originated in the Caribbean island of Barbados in the 17th century. Since then, it has made its way around the world, becoming one of the most versatile and beloved spirits. Rum is an alcoholic distillate from the fermented juice of sugarcane, sugarcane syrup, sugarcane molasses, and other sugarcane by-products, produced at no less than 190 proof in such manner that distillate possess the taste, aroma and characteristic generally attributed to rum, and bottles at no less than 80 proof; and includes mixture solely of such distillates. When stouts are aged in used rum barrels, the beer lacks the harsh booziness that bourbon can often impart. The rum barrel-aged beer often has flavors range from coconut and oak to dark chocolate. Don’t expect to see Captain Morgan, obnoxious men in Hawaiian shirts, or a parrot or two when you arrive at our little lodge in the Proctor District today. You can expect these four rum barrel-aged beers on our in-house flight, Peaks and Pints Beer Flight: Rum.
Peaks and Pints Beer Flight: Rum
9.5% ABV, 45 IBU
pFriem Family Brewers ages their Imperial Porter for a year in barrels kissed by the Caribbean rum barrels, giving pFriem’s Rum Barrel Aged Coconut Porter a black walnut color with ruby red hues sitting beneath the dense khaki foam. Seductive aromas of Belgian chocolates, cinnamon, nutmeg, red velvet cake, coconut, and molasses hit the nose. Expect luscious flavors of vanilla bean, chocolate truffles, coconut, rum cake, and ripe cherries with a soft, round, and decadent finish.
If you love coconut, creamy cocktails, eggnog, and rum, chances are you love coquito. Often described as the Puerto Rican version of eggnog, the cocktail, whose name translates to “little coconut,” is a decadently rich concoction made especially for the holiday season. Traditionally, the recipe starts with a blend of coconut cream, evaporated milk, and condensed milk seasoned with vanilla, holiday spices, and — of course — plenty of rum. Epic Brewing’s version is 100-percent aged in rum barrels, laced with rum-soaked coconut, and finished with cinnamon and vanilla.
Speedway Stout has been a favorite in AleSmith Brewing Company’s year-round lineup since 1999. The 12-percent imperial stout’s flavor is dominated by chocolate and roasted malts, which are complemented by a healthy dose of coffee added to each batch. While the stout is topnotch just the way it is, its well-balanced profile and smooth drinkability make it the ideal candidate for the AleSmith team to use to flex their creative muscles. Once a year they decide to push the limits and create exclusive one-off variations of Speedway Stout that are sure to impress. Their Barrel-Aged Speedway Stout Chocolate Rum Cake is aged in rum barrels with cacao nibs, Dutch cocoa, molasses, roasted walnuts, and coffee.
To celebrate their 3000th batch brewed at their brewhouse on Airport Way in Seattle’s Georgetown neighborhood, Elysian Brewing let their imaginations run wild and held an open contest among the brewing team. The winner was an ode to the classic dessert Bananas Foster. Batch 3000 is an imperial stout brewed with turbinado sugar, banana puree, and cinnamon that was aged in rum barrels for one year and finished on vanilla beans.