With the w00tstout 2.0 having recently been released, it seemed fitting to pay visit to the first release. w00tstout is the highest ABV beer brewed by Stone Brewing Co. to date and it incorporated several ingredients to make this beer unique. Wheat and rye were thrown in as fermentables, while pecans were added for an additional layer and a quarter of the batch was aged in bourbon barrels. This was a big collaboration that turned out a big beer with great complexity.

The aroma is rich in a chocolate, salted nuttiness that draws heavily from the pecans. Nuts are a sublet flavor to work with and it takes a bit to make them really come out, so I'm a bit surprised that they've actually intensified a bit. A slight cereal grain dryness can be found beneath the cocoa and pecans. A soaked, wooded note shines through as the beer warms and oxygenates. Some dark fruits come around when it warms, and the cocoa seems to calm down a bit as everything else comes to the surface. You're almost left with a bit of a chocolate covered strawberry aftertaste.

The taste has a decent depth to it. There's plenty of dark cocoa to go around. Very rich without being overly sweet. Some oak and caramel makes it taste more like a chocolate toffee cookie. You can almost taste the dry wafer cookie mixed in with the toffee and cocoa. A dryness comes in half way through and opens up the flavor of black coffee. Perceiving more flavors as it hits different spots on your tongue.

There is no doubt this beer will age well, and so far it hasn't disappointed. The pecans have come through a lot more and so has the cocoa. This one will be fun to see how it develops. Having this beer now with the elevated chocolate flavors makes me wonder how 2.0 stands since it actually incorporated chocolate into the beer.


Our CELLARED series aims to explore the world of aging beer and sharing the effects of time in the bottle. Bottles have been kept away from light and at temperatures between 44-60 degrees. Individual experiences may vary depending on storage environments.

Posted on August 15, 2014 .