Stone wootstout 2.0 close-up
Stone wootstout 2.0 close-up

Stone w00tstout 2.0

2014 Release

Imperial Stout

In 2013, our CEO and co-founder, Greg Koch, invited two respected fans of craft beer, brewing and all things Stone to develop an intense, inventive beer capable of not only delivering immense flavor, but also serving as a fitting, singular celebration of über-level enthusiasm. Self-proclaimed geeks in a number of arenas, the duo of thespian and renaissance man Wil Wheaton and online news guru Drew Curtis proved up to the challenge, calling on their personal backgrounds to devise an imperial stout brewed with flaked rye, wheat and pecans that was partially aged in Kentucky bourbon barrels. Shortly after being released, this creation—dubbed “w00tstout” in honor of w00tstock, Wil’s annual tribute festival to cross-genre geekdom—became an instant cult classic. So, despite the fact that Greg spent the first half of 2014 on an international walkabout-style sabbatical, Wil and Drew were invited back to Stone to put a new spin on this threesome-borne beauty. All they needed was a third conspirator, and for that, they called on friend and fellow geek, Aisha Tyler. An actress, talk show host, comedian and author with a flair for individuality, she brought an entire new dimension to the brew day, just as the stone-ground chocolate the trio added to the original w00tstout recipe added delicious depth to the beer. Also brought in to put a personalized stamp on this year’s edition of w00tstout was famed comic artist Dave Gibbons.


Release Date
July 14, 2014

Tasting Notes

A deep, opaque, brownish-black color with a creamy brown head.
Intense nutty, cocoa, vanilla, oak and bourbon with hints of coffee and licorice. This version has a stronger bourbon-barrel presence than last year’s batch.
Pronounced dark chocolate, followed by bourbon, vanilla and oak flavors. At the end, there’s a slight alcohol heat.
Thick and smooth. At 13.5% ABV, this beer is definitely a sipper. It is smooth and creamy with a dry, slightly warming finish.
This beer is the highest ABV beer we’ve ever brewed. The flavors are a wonderful blend of everything that makes a great imperial stout, loaded with roasty notes and malt complexity. Brewing with rye and nuts always creates challenges for our brewing team, but they rose to the occasion again with this one. The addition of pure stone-ground cacao from ChocoVivo in Los Angeles increased the beer’s chocolate character in an exceptional way–it’s simply amazing.
Provided by
Mitch Steele

Pairing Notes

Caramelized onion dip, pulled wild boar sliders, lamb kebabs, blue cheese-stuffed shiitake mushrooms
French onion, goulash, roasted butternut squash, buffalo chili
Barbecued short ribs, venison tenderloin, coffee-rubbed porterhouse steak, fennel and leek risotto, wild mushroom ragout
Maytag Blue, Rogue Blue, Widmer’s 10 Year Aged Cheddar, Gorgonzola Dolce
Maple milk toffee, coconut macaroons, chocolate lava cake, pecan pie
La Flor Dominicana Double Ligero Chisel, Illusione MJ12 Maduro, Rocky Patel Fifty Robusto, Padrón 1964 Anniversary Series Exclusivo Maduro
Provided by
"Dr." Bill Sysak
Craft Beer Ambassador