CELLARED - 029

DOGFISH HEAD WORLD WIDE STOUT - VINTAGE 2010

Stouts clocking in at 18% ABV are bound to be a roller coaster of booze and malt sweetness. Big, bold flavors that knock you on your ass and because of the alcohol, remain there. World Wide Stout sits nestled into that category. Four years may not be much for this liquid beast, but we'll see.

It pours super thick, almost like warm syrup. It coats the inside of your glass and is one of the few beers that actually has legs. There is a slight, dark brown head that reduces to nothing but a ring around the edge of the beer and the glass.

The smell of the beer still has a lot going on. Molasses, dark sugars, brown sugar, chocolate covered dark cherries, and some fig fight for attention. There is a small amount of coffee but it is more of an afterthought than anything. As it opens, more of the dark fruits and cherry comes through and opens up to some leather.

The taste. You should definitely be sitting down, and maybe buckled up. You almost feel violated by the strong flavor of the beer as it hits with a sweetness that you can feel ringing throughout your body as it proceeds down your throat. Your pancreas cries out as it is woken up from it's slumber. Roasted chocolate, fig, cherry and other dark fruits give you a rush on the palate. There is a bit of alcohol and some tasted malts at the end of the taste. The taste is complex and very heavy. It definitely drinks like a liqueur more than a beer, so if you approach it with that mentality, you'll be better prepped for the weight.

This beer practically hits you with it's car, comes back to ask how you are doing, only to run you over a few more times before speeding off. This beer could probably sit for a decade, easy.


WHAT IS CELLARED?

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 8, 2014 .