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.
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