Alright so I have seen numerous posts on tastings and how to store the World Wide Stout, but despite countless internet searches, I have yet to find anything definitive as far as specs are concerned on this brew. I saw one bit of information on ratebeer.com that has stated World Wide Stout as utilizing six different yeast strains over seven months, and is then aged for six months. But I have not found this information elsewhere and am questioning its validity? Is the shroud of mystery intended or am I mistaken? If not, I'd love to know more about this brew...like, why is it named World Wide Stout? What is the strength for the 2010 release? IBU's? Is it barrel-aged? And did you really use six different yeast strains? Thanks so much! I appreciate you taking the time to comment on this :]
Zach
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