World Wide Stout

That's the most intense and convincing BS I've ever read. Well done. I do hope the brewing process is dangerous, nothing else like sipping (chugging) liquid almost-death.

 

I'm not sure what their recipe is but there's really only one way to reach that high of an abv. Most ale yeasts can only ferment to 10-12% abv. So basically you make a 10-12% stout with whatever yeast you would like as the majority of the yeasts flavors are expressed early in the fermentation. Then once your 10-12%abv fermentation begins to slow you add a high alcohol tolerant yeast (champagne/distillers yeast). Theses strains don't have great flavor attributes so adding it late to only consume simple sugar will basically not express any of the yeasts nasty inherent flavors. You then dose the beer with some type of simple sugar (corn sugar, honey, candi sugar). The gradual addition of simple sugars are added until the desired abv level is reached.

I'm not positive but I think WWS is done in all stainless and doesn't see any type of oak/wood.

I have a friend that used this process to clone WWS and Mephistopheles from Avery. Very very nice beers.

 

Good description. But not sure about the use of extra sugars in the case of WWS, they imply sugars from the malt are why there's an insane amount of malt, but based on multiple tastings (including a side by sides with an oak aged beer) and at least two visits to the brewery, I'd agree, no Oak for WWS.

 

Perhaps they are using all malt sugars but I gotta believe that the beer would be sickly sweet if it was all malt. Simple sugars are 100% fermentable and malt sugars are not. But I don't put anything past DFH.

 

Thanks for posting this. WWS is one of my absolute favorites...think I'll have one tonight as I (wisely) stocked up when it was released.

 

Funny thing is, I think WWS IS sickly sweet. Gets better with age though

 

Yea I agree it's quite sweet and boozy fresh and does age wonderfully from what I hear. I have a 2009 that a friend gave me but have yet to crack. I think that if they didn't add sugar though the beer would be impossible to make. I've never had Dark Lord but I hear they use sugar additions to boost abv as well. It's pretty common practice.

 

I also have a bottle of 2009 but haven't decided when to open it...must be my taste in beers, but I like this beer fresh.

 

Another friend of mine has some other vintages as well as a case of 2014 so we will be doing a mini vertical when we decide to crack it. I wanna get my hands on some fresh raison dextra. The only bottle I ever had was an 06 a couple months ago and it was amazing.

 

That might be a bit difficult. Isn't Raison D'Extra not made anymore?

 

I believe Capone's in E. Norriton (just down the road from me) has several different years of WWS

 

. Correct but I pray that they make it again and I have a feeling that they will....

 

I have a couple of this year's hanging out but have yet to try it. Any different than Mephistopheles (which I've had) or any other ridiculously large stouts?

 

I had WWS on tap with KBS. Preferred the WWS. What a great beer. So glad the shelves are filled with it right now.

 

What's it going for down there? It's $10 per bottle around here.

 

8.50

 

While I don't prefer it to KBS, I agree it's an amazing beer and I very much enjoy it fresh/aged/whatever. Every time this comes out I buy a few, drink some, and age the rest and I'm always happy.

 

I had a Mephistopheles from 2011 a few months ago. IMO, they both are pretty sweet and boozy. But the edge went to Mephistopheles, it was less boozy/burning on the finish than WWS. I can kill both beers though.

 

Edit : I love you with my Stout is pretty great. It hides it's 12% quite devilishly.