Founded with a passion and respect for brewing in 1995, AleSmith Brewing continues to be recognized as one of the world’s foremost craft breweries on the strength of numerous awards garnered at prestigious local, national, and international competitions. Consistently ranked in the World’s Top Ten list on the consumer generated website www.ratebeer.com, AleSmith is currently ranked #9 out of 33,000+ breweries worldwide, thanks mostly to their imperial coffee stout, Speedway. For those unfamiliar with AleSmith’s original Speedway Stout, it is best characterized by dominant chocolate and roasted malts supported by notes of dark fruit, toffee, and caramel. A healthy dose of locally roasted coffee added to each batch brings out the beer’s dark chocolate flavors and enhances its drinkability. Head Brewer Ryan Crisp and his team of creatives produce unique Speedway blends and variants that exemplify what makes their imperial stout so beloved, while incorporating complexities that rev up the tasting experience. Today, Peaks & Pints offers a to-go flight of Speedway variants — a flight we call Peaks and Pints Pilot Program: Speedway On the Fly.
Peaks and Pints Pilot Program: Speedway On the Fly
12% ABV, 70 IBU
Crashing in with an ABV of 12 percent, AleSmith’s Speedway Stout goes a step farther than most coffee-flavored stouts and porters (which derive their flavor from roasted malts) and includes an unspecified amount of ground coffee in the brewing process. The result is an intimidatingly dark beer that pours smoothly, leaves very little head, and is surprisingly light and easy to drink. The coffee flavor dominates: the beer is reminiscent of a freshly brewed iced coffee with hints of chocolate and caramel. It finishes with just a tinge of alcohol, which helps to cut the richness of the flavor and leaves you feeling warm, though whether that’s because of the alcohol or the coffee, we’re not sure.
Perilously situated on the westerly flank of the active shield volcano, Mauna Loa, Kona coffee beans are the result of nature’s ideal coffee growing conditions. The combination of dark, mineral-rich volcanic soil and Hawaii’s diurnal cycle of bright sunny mornings, moist rainy afternoons, and mild nights yield a ripe environment for this exceptional coffee. Unlike other coffee producing regions, every Kona berry must be inspected and handpicked because of the lack of mechanized harvesting techniques available in this rocky location. Mostra Coffee carefully roasted 100 percent Kona beans to showcase the coffee’s nutty sweetness and floral aroma, a seamless complement to AleSmith’s award winning Speedway Stout. Roasted cereals, toffee candy and coffee merge in this cushiest of coffee-infused imperial stouts.
This indulgent flagship variant of the iconic Speedway Stout is brewed using Madagascar vanilla beans, fleur de sel sea salt, cacao nibs, and cocoa powder. Clocking in at 12 percent, AleSmith Speedway Stout: Salted Caramel Brownie Edition has all the makings of a dessert beer with roasty aromas, bold espresso flavors, sweet notes of caramel, and a smooth balance between bitter chocolate and salty sweetness.
AleSmith’s Speedway Stout goes a step farther than most coffee-flavored stouts and porters (which derive their flavor from roasted malts) and includes an unspecified amount of ground coffee in the brewing process. The result is an intimidatingly dark beer that pours smoothly, leaves very little head, and is surprisingly light and easy to drink. The coffee flavor dominates: the beer is reminiscent of a freshly brewed iced coffee with hints of chocolate and caramel. The barrel-aged version is aged in premium bourbon barrels for up to one year for added notes of oak, vanilla, and bourbon to this beer’s already massive flavor profile.
AleSmith traditionally brews gallons of Vietnamese Coffee with a phin-style filter that gently percolates water through ground coffee to make their Barrel-Aged Vietnamese Coffee Speedway Stout. The result is a chocolatey and bold-tasting coffee that perfectly complements the notes of oak, vanilla, and bourbon barrel in this massive barrel-aged stout.