Dogfish Head World Wide Stout 2001/2003-Present (18%)

Formerly brewed at Dogfish Head Brewery
Milton, Delaware USA
18% Imperial Stout | 2139 Ratings | Winter Seasonal |
This listing encompasses: A) the November, 2001 release (18% abv), B) the November, 2003 U.S. (but not U.K.) release (18.8% abv), C) the November, 2004 release (18% abv), and D) the November 2005 release (17.8% abv) and E) all subsequent releases due both to their similarity in alcohol content and a lack of change in recipe. None of the releases’ labels provides its ABV, however:
2001 - (18%) displays the unaltered words "Vim and Vigor" on the label, gold cap
"Vim and Vigor" is crossed out only on the 2002 release (23%), which is not rated under this listing
2003 - U.S. release (18.8%). No "Vim and Vigor" present, gold cap.
2004 - Bright yellow cap, no date stamp
2005 - Bright yellow cap, date stamp
2006 - Dark green cap, date stamp
2007 - Dark green cap, date stamp
2008 - Yellowish-green cap, date stamp
World Wide Stout is one of the world’s strongest dark beers. It is brewed using six different yeast strains over seven months and then aged for half a year. Dark, rich, roasty, and complex, World Wide Stout has more in common with a fine port than a can of cheap, mass-marketed beer (released in early winter with very limited availability).

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Taste
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Palate
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Overall
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TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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