Tasting: September 19, 2015
Style: Imperial Stout
Beer #: 798
Stone Farking Wheaton WOOT Stout
This is the third incarnation of the WOOT stout release and one that reunites the original three collaborators or at least reprises and tweaks their original recipe.
Drew Curtis founded the news website fark.com – it’s a pseudo aggregation website where readers post links to humorous or off the radar news items. For example, I just read that Volkswagen was forced to recall 500,000 cars because they installed software that would reduce emissions only when the car was being tested for emissions. Wow.
Wil Wheaton – I didn’t watch Star Trek the Next Generation but I guess Wheaton’s role relates with trekkies enough for a recurring role as himself on top show The Big Bang Theory.
Greg Koch – Former CEO of Stone – now has a czar-type role for the big-little craft brewer.
What’s different about this release? It’s still brewed with pecans, wheat and rye and a portion is barrel-aged. This time around, the barrel-aged quotient was upped and they’ve blended in a small amount of last year’s barrel-aged WOOT Stout 2.0. The WOOT Stout 2.0 added ground chocolate to the original recipe.
Tasting notes on WOOT Stout from the brewery:
The deepest opaque brown with a creamy brown head of foam.
Intense nutty, coffee and cocoa, followed by vanilla, oak and bourbon, with accompanying hints of maple and licorice.
Pronounced coffee and cocoa, followed by well-blended flavors of bourbon, vanilla and oak, with a touch of alcohol at the end.
Thick and smooth. At 13% ABV, this beer is definitely a sipper, but it is creamy and slightly warming with a pleasant sweetness.
The flavors are a wonderful blend of everything that makes a great imperial stout, loaded with roasted notes and malt complexity. Brewing with rye and nuts always creates challenges for our brewing team, but they again rose to the occasion with this one. We were even able to blend in a small amount of last year’s version into the entire batch. Simply amazing.
We’ve upped the barrel-aging quotient for 2015, adding to the mix a version of last year’s vintage that we aged in bourbon barrels for a year. This whopping, complex stout will cellar beautifully—if you can wait that long.
The nutty flavor took me by surprise but once a few sips washed across my palate, I was able to dissect the wave of complex flavors one by one. Under the roasted grains nutty, chocolate, oak, vanilla sweet (I guess I can see maple) all come in big. The 2015 WOOT Stout comes in a bit hot. 93 points.