221. Boddingtons – Boddingtons Pub Ale

My brother-in-law and his family are visiting for Thanksgiving week.  He asked me if I knew why Boddington’s had such a different type of head than other beers.  I explained that it was “carbonated” with nitrogen, while normal beers are carbonated with carbon dioxide.  My wife, influenced by her brother, decided to by some and bring it over.  So, I thought this would be a good opportunity to knock this beer off of the list.

When I poured it into the glass, it had a huge, fluffy, bright white head.  It was very clear and was a copper/amber color.  The aroma was light, with some light malty caramel and bready smells.

It was pretty light bodied and had a crisp mouthfeel despite the big foamy head on it.  A bit watery, it had very little flavor up front, with a very light caramel and biscuity middle.  There was a little bit of an earthy, English style hop bitterness to finish it off.  As I continued to drink it, I noticed a little bit of a nuttiness, but still, there wasn’t much flavor to it.

The wateriness of this beer would make it a good pairing with richer and heavier foods.  I was thinking of meals such as fish and chips (more for it’s English heritage), bangers and mash, or an open faced roast beef sandwich.  I also thought this would go well with a Kentucky Hot Brown (like I had when I enjoyed the Kentucky Ale)

It seemed to be much lighter and waterier than I remember.  It was very light and drinkable, with only a hint of flavor.  It would be a good beer to introduce the typical Bud Light drinker to something with nitrogen and slightly more flavor in an English style.

My Rating: ★★½☆☆

Reader Ratings[five-star-rating]

email
Your rating:

Author: Kevin

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *