In article <ido5rv4hh6slcd8n50gq1vu17c644o1agn@4ax.com>,
Phil <dogglebe@yahoooo.com> wrote:[color=blue]
>The November meeting of the New York City Homebrewers Guild will take
>place on Tuesday, November 18th at Brewsky's (located on Seventh
>Street between 2nd and 3rd avenues) at 7:30pm.
>
>Our guest speaker will be Elizabeth Lyons of the Dogfish Head Craft
>Brewery.
>[/color]
Can you interrogate her as to what the deal is with World Wide Stout? Over
at RateBeer, Sam has claimed that the recipes are identical from year to
year and they just don't know what's going on with the yeast, bouncing
around from batch to batch, 18%, 21%, 23%, etc. The very different flavors
seem to belie this claim.
What's the straight dope?

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