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Wye Valley Dorothy Goodbodys Wholesome Stout 3.19 219

Wye Valley Dorothy Goodbodys Wholesome Stout

Percentile
65
overall
Brewed by Wye Valley
Style: Dry Stout

Hereford, England

bottled
common

on tap
available

Broad Distribution
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RatingsAverageScoreABVStyle PctlServe in
2193.21/5.03.19/5.04.6%49English pint
Commercial Description:
Cask; Regular. Also available bottle conditioned.
Wholesome Stout, which was voted Supreme Champion at the CAMRA Winter Beer Festival 2002 is produced using only the finest ingredients available. They include Pale malt with roasted barley which produces a rich dark colour. Flaked barley is used to create a full and creamy head. The Stout is flavoured with Northdown hops which give a dry resinous taste.
 Most Recent Top Raters Highest Ratings Who's Rated This?  
 oteyj (821), Canterbury, New Hampshire, USA
2.9 Aroma Appearance Flavor Palate Overall
5/103/56/103/512/20
Aug 27, 2008  
Pours dark brown with huge lively head. Aroma is roast and a bit of chocolate. Flavor is very sweet with loads of chocolate. Dry on the finish, and a bit light on the palate.


 mcox90 (656), Wilton, USA
3.3 Aroma Appearance Flavor Palate Overall
7/104/57/103/512/20
Aug 2, 2008  
500ml bottle purchased at Wilderness Wines in Rangeley, Maine. Pours a clear, cola like brown with a Huge, frothy tan head. Nose was chocolate with an odd metallic scent in the background. Palate was dry and thin. Ms. Goodbody could use a little more body. Flavor was the usual dry stout flavors, molasses, semi sweet chocolate & some coffee. Decent, but uninspired.


 Rciesla (3880), Exit 15W, New Jersey, USA
3.7 Aroma Appearance Flavor Palate Overall
7/105/56/105/514/20
Jul 4, 2008  
Bottle. Pours a black body with little brown head. Aroma flavor is chocolate malt, some saltiness, liquorish, and a bitter roasty finish. decnet beer.


 nearbeer (1886), Knoxville, Tennessee, USA
3.2 Aroma Appearance Flavor Palate Overall
7/103/57/102/513/20
Jul 3, 2008  
500 ml. Nearly opaque, with a huge crusty head that stays around. Aromas of gunmetal, char, molasses, and spicy hickory wood. Flavor is charred wood, strong coffee, molasses, resin, slight acidic-metallic cherry, and occasional sour cream. Medium body is slightly watery, too frothy with bubbles, and nearly chalky-dry.


 azlondon (667), Fribourg, Switzerland
2 Aroma Appearance Flavor Palate Overall
4/102/54/102/58/20
Jun 27, 2008  
Appearance: Dark chocolate brown. A bit of head, shortlived. Some sediments. Aroma: Burnt, chocolate. Hops. Currants. Taste: Burnt, malty. Bitter, harsh aftertaste. Info: 500ml bottle, 11/5-2006, 111/300


 probstk (1067), Nepean, Ontario, Canada
3.2 Aroma Appearance Flavor Palate Overall
6/104/57/104/511/20
Jun 14, 2008  
1 Pint 9 Fl. Oz. bottle via sammy (thanks!), served at cellar temperature in a tulip glass.

App.: Very deep brown-black, no light transmission, fairly large rocky tan head. Aroma: Ashen chocolate, some French roasted coffee, a bit of savoury meatiness (soy sauce-like), a bit vegetal, some faint fruitiness and smokiness. Palate: Medium-full body, soft effervescence for an overall smooth and syrupy feel. Flav.: Starts with the soy sauce and savoury flavours, moves on to slightly vegetal which breaks into dark chocolate and burnt coffee, then a touch of very dark dried fruit; very slightly off-dry with a bit of bitterness and an aftertaste that is unpleasant but improves.

Dorothy is an enigmatic woman and I’m having trouble deciding if I like her or not. She’s two-faced.


 greenmanalishi (299), Leicestershire, England
3 Aroma Appearance Flavor Palate Overall
6/104/56/103/511/20
Jun 5, 2008  
Bottle. Pours very dark brown with a frothy, big, light tan head. roasted malts, toast, cocoa. frothy and full, but slightly disappointing short finish.


 JK54B (952), Helsinki, Finland
3.2 Aroma Appearance Flavor Palate Overall
7/103/56/103/513/20
Jun 2, 2008    Updated: Mar 2, 2009
Bottle conditioned RA. Dark brown colour. Some character and syrup in the taste. Also roasted malts and hops in the taste. Cask 0.25 tasted at St Urhos (11.2.1009). Rated 3.2.



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