The concept for Alecost began with the thought of producing a stout style ale with substantial amounts of crystal rye malt to give a distinctive black red tinge and delicious toasty biscuit character. Amber, Munich, and Black malts were also used and married with a touch of "Pacific Rim" hops. The intensely orange-esque Sorachi Ace hop from Japan and the delicate Riwaka from New Zealand are blended with Caraway seeds and Costmary, an enigmatic herb grown in the gardens at Thornbridge Hall. Costmary or Alecost as it is also known has been used in brewing since the 15th century and is known for its slight balsamic characters and wonderful spearmint aroma. Use of these ingredients gives Alecost mint and balsamic hint to its nose, a smooth mouthfeel and an almost cooling quality in the swallow due to the presence of the brewing herbs. It also has hints of light chocolate and roasted characters and a touch of malty bitterness in the finish.