Has anyone seen this beer available? My local pub here in SoCal was able
to snag one case. It didn't last long.

It's a really nice, flavorful, malty, high alcohol stout -- not hopped as
aggressively as an Impy but balanced to enhance the sensation of malt
flavors.

I'd love to get my paws around another bottle.

--
Bill

reply to sirwill1 AT same domain as above

In article ,
Bill Benzel wrote:
Has anyone seen this beer available? My local pub here in SoCal was able
to snag one case. It didn't last long.

I've got a couple of the 23% incarnation aging in the "cellar" as we
speak.

This year's model was released a couple of weeks ago. Ask, nay, demand
that your publican restock while he can.

--NPD
--
___________________________
Nicholas P. Dempsey
Department of Sociology
University of Chicago

(Bill Benzel) wrote in
:

Has anyone seen this beer available? My local pub here in SoCal was
able to snag one case. It didn't last long.

It's a really nice, flavorful, malty, high alcohol stout -- not hopped
as aggressively as an Impy but balanced to enhance the sensation of
malt flavors.

It's call an imperial stout just because that's about as close as you
can get to a style. They should just invent a "Dogfish Head" general
style and put all their bizarre yummy stuff in together. Haven't had
this year's WWS yet, will soon. The 23% last year was good, the 18% was
one of the best beers I've ever had. --
************************************************** ***************
Dan Iwerks thinks that the beer you're drinking probably sucks.
The fundamental problem with Solipsism is it makes me
responsible for the fact that you're a complete idiot.
************************************************** ***************

Dan Iwerks (dan_iwerksatyahoodottcom) wrote:
:
: It's call an imperial stout just because that's about as close as you
: can get to a style. They should just invent a "Dogfish Head" general
: style and put all their bizarre yummy stuff in together. Haven't had
: this year's WWS yet, will soon. The 23% last year was good, the 18% was
: one of the best beers I've ever had. --

I didn't have any last year but this one is not an Imperial Stout -- it
doesn't have the kind of hop presence that I'd expect in an Imperial
Stout.

The label does not define it that way either. IIRC it said something like
A really dark beer made with a ridiculosly huge amount of grain or
something along those lines.

I just found an online source at liquidsolutions.biz. They define the
style as "dogfish" which, IMO, is absolutely appropriate.

--
Bill

reply to sirwill1 AT same domain as above

(Bill Benzel) wrote in
:

Dan Iwerks (dan_iwerksatyahoodottcom) wrote:
:
: It's call an imperial stout just because that's about as close as you
: can get to a style. They should just invent a "Dogfish Head" general
: style and put all their bizarre yummy stuff in together. Haven't
: had this year's WWS yet, will soon. The 23% last year was good, the
: 18% was one of the best beers I've ever had. --

I didn't have any last year but this one is not an Imperial Stout --
it doesn't have the kind of hop presence that I'd expect in an
Imperial Stout.

The label does not define it that way either. IIRC it said something
like A really dark beer made with a ridiculosly huge amount of grain
or something along those lines.

I just found an online source at liquidsolutions.biz. They define the
style as "dogfish" which, IMO, is absolutely appropriate.

Makes me a bit nervous. I see something categorized as a "fruit" beer, I
assume fruit was used to brew it. If it's actually called a "dogfish"
beer, that means it was brewed with . . .
--
************************************************** ***************
Dan Iwerks thinks there's something fishy about his Raison D'Etre.
The fundamental problem with Solipsism is it makes me
responsible for the fact that you're a complete idiot.
************************************************** ***************

(nicholas peter dempsey) wrote:
Bill Benzel wrote:
I've got a couple of the 23% incarnation aging in the "cellar" as we
speak.

I think I've asked before, but how does one tell the difference between
the 18% and the 23%?

This year's model was released a couple of weeks ago. Ask, nay, demand
that your publican restock while he can.

Oo, there's more? How can we tell THIS one, and what % is it?
--
//*================================================= ===============++
|| Russ Perry Jr 2175 S Tonne Dr #114 Arlington Hts IL 60005 ||
|| 847-952-9729 [NEW!] VIDEOGAME COLLECTOR! ||
++================================================ ================*//

On Wed, 05 Nov 2003 22:20:00 -0600, Russ Perry Jr
wrote:

(nicholas peter dempsey) wrote:
Bill Benzel wrote:
I've got a couple of the 23% incarnation aging in the "cellar" as we
speak.

I think I've asked before, but how does one tell the difference between
the 18% and the 23%?

It's on the label, no?

This year's model was released a couple of weeks ago. Ask, nay, demand
that your publican restock while he can.

Oo, there's more? How can we tell THIS one, and what % is it?

I think it hit 26% or something crazy this year, but haven't seen the
new release yet.
--
Nobody You Know

Snip
It's on the label, no?

This year's model was released a couple of weeks ago. Ask, nay, demand
that your publican restock while he can.

Oo, there's more? How can we tell THIS one, and what % is it?

I think it hit 26% or something crazy this year, but haven't seen the
new release yet.
--
It's not that easy following my info. Cornelia C. wrote this on Ratebeer
lately:
"I emailed DFH today and got this back from brewer John Gillooly:

"Here's the story on the World Wide Stout-we did 2 batches this year, one at
21%, most of which we sold in the UK, and the primary batch, which came in @
18.8%. Since we released some of the 21% batch domestically, there has been
some confusion about the abv. Unfortunately, I can't think of any way to
tell which batch is which by looking at the bottle. Taste-wise, the 18.8% is
much less sweet."

As to the labels, someone noted elsewhere that the 2003 bottles do not have
"vim and vigor" visible or marked through. So, it seems at least there won't
be any confusion about 2003 versus all the previous years. I haven't seen it
myself, though."
Cheers, Joris

There was some misinformation about this year's being very high,
as a matter of fact, I was one of the people spreading it, on the
Burgundian Babble Belt. I had misunderstood a statement from a
Dogfish Head Sale rep at a NY homebrew meeting. But it turns
out that this years is only (!) 21%. It's also quite a bit better than
last year's.

Bill Coleman

================

"Oh, Guess" wrote in message
...


I think it hit 26% or something crazy this year, but haven't seen the
new release yet.
--
Nobody You Know

Russ Perry Jr wrote:

(nicholas peter dempsey) wrote:
Bill Benzel wrote:
I've got a couple of the 23% incarnation aging in the "cellar" as we
speak.

I think I've asked before, but how does one tell the difference between
the 18% and the 23%?

You can still pour the last of the 18% into your glass without spilling
any ;-)

Russ Perry Jr wrote:
I think I've asked before, but how does one tell the difference
between the 18% and the 23%?

(Tim Vanhoof) wrote:
You can still pour the last of the 18% into your glass without
spilling any ;-)

Heh... It's not THAT big a bottle, and I've had lots of practice.

(Oh, Guess) wrote:
It's on the label, no?

I don't think it is, at least not directly.

"Joris Pattyn" wrote:
As to the labels, someone noted elsewhere that the 2003 bottles
do not have "vim and vigor" visible or marked through.

Was that what it was? The ones marked out were the 23%, and the
ones with "vim and vigor" were 18%?

So, it seems at least there won't be any confusion about 2003
versus all the previous years.

Still gotta find it though...

On the other hand, I actually found a bottle of Raison D'Extra,
which I feared I wouldn't find, so I'm kind of happy now. :-)
--
//*================================================= ===============++
|| Russ Perry Jr 2175 S Tonne Dr #114 Arlington Hts IL 60005 ||
|| 847-952-9729 [NEW!] VIDEOGAME COLLECTOR! ||
++================================================ ================*//

Russ Perry Jr ) wrote:
:
: Still gotta find it though...
:

www.liquidsolutions.biz

--
Bill

reply to sirwill1 AT same domain as above

On Wed, 5 Nov 2003, Russ Perry Jr wrote:

(nicholas peter dempsey) wrote:
Bill Benzel wrote:
I've got a couple of the 23% incarnation aging in the "cellar" as we
speak.

I think I've asked before, but how does one tell the difference between
the 18% and the 23%?


The 23% is less good, less balanced, more alcohol presence?

This year's model was released a couple of weeks ago. Ask, nay, demand
that your publican restock while he can.

Oo, there's more? How can we tell THIS one, and what % is it?
--

Newest release is supposedely 18.8%.

On Thu, 6 Nov 2003, Russ Perry Jr wrote:

Russ Perry Jr wrote:
I think I've asked before, but how does one tell the difference
between the 18% and the 23%?

(Tim Vanhoof) wrote:
You can still pour the last of the 18% into your glass without
spilling any ;-)

Heh... It's not THAT big a bottle, and I've had lots of practice.

(Oh, Guess) wrote:
It's on the label, no?

I don't think it is, at least not directly.

"Joris Pattyn" wrote:
As to the labels, someone noted elsewhere that the 2003 bottles
do not have "vim and vigor" visible or marked through.

Was that what it was? The ones marked out were the 23%, and the
ones with "vim and vigor" were 18%?


Apparently the 23% had Vim and Vigor crossed out in black marker. The 18%
had some with Vim and Vigor not crossed out, and some that *were* crossed
out. So that by itself is not a good means to tell the difference.
The newest 18.8% apparently doesn't mention vim and vigor at all, so
that's how to ID that one.

On Thu, 13 Nov 2003, Expletive Deleted wrote:
Apparently the 23% had Vim and Vigor crossed out in black marker. The 18%
had some with Vim and Vigor not crossed out, and some that *were* crossed
out. So that by itself is not a good means to tell the difference.
The newest 18.8% apparently doesn't mention vim and vigor at all, so
that's how to ID that one.
anybody know why they marked out "vim and vigor" in the previous
years?
Warren Place