Dorothy Goodbody’s Wholesome Stout is a 4.6 percent abv Irish stout brewed by the Wye Valley Brewery of Stoke Lacy, Herefordshire. This black ale with ruby hues pours has a thick crop of mocha coloured foam. The base is Maris Otter pale malt but the nose is definitely stamped by a blast of roast aroimatics.
On the palate, roast embraces a resolute hop bitterness from Northdown hops. A long, bitter finish has both hops and roast barley malt contributing to the rich flavour. Brewery recommended serving temperature of 12C. Real ale in a bottle as per CAMRA definition. A very fine yeast sediment clings to the bottom of the bottle, making pouring relatively straightforward.
Dorothy Goodbody’s Golden Ale is a 4.2 percent abv English style golden ale. Bottle conditioned, this polished pale golden ale has light aromatic scents of grassy hops and rich malt in the nose. On the palate, traditional English hop varieties, Fuggles and Goldings, deliver a persistent hop bitterness on a Maris Otter malt base. A crisp hop driven finish completes the picture. Brewery recommended serving temperature of 12C. Real ale in a bottle as per CAMRA’s definition.
Dorothy Goodbody’s Country Ale is a 6 percent abv strong English ale brewed by the Wye Valley Brewery. A hefty grain bill includes malted barley, malted wheat, flaked barley, crystal malt, amber malt and roast barley. An almond shaded head of foam sits atop this fairly full bodied ruby coloured ale. On the nose, roast notes, a hint of chocolate and luscious malt are evident.
On the palate, there is plenty of hop bitterness to balance all the malt flavours. In the middle, malt is penetrated by a sturdy and lingering hop presence. The long bitter finish is complex in nature, with hops and roast providing the lead elements. Bottle conditioned or real ale in a bottle as per CAMRA’s definition.
From Fuller Smith and Turner PLC of London, England, comes Fuller’s Imperial Stout, which slams in at 10.7 percent abv on the back of Centennial hops and rose buds, and presumably a sizeable addition of malt and hops. Aromatics of dark chocolate and a depth of malt present forthrightly.
This ebony coloured imperial stout reveals roast, lightly charred toast, black licorice and chocolate on the palate. Warming alcohol and a flash of marmite step forward as this beer warms in the glass. The finish is of roast, chocolate, and just enough of the hop to pull it all together.
It is bottle conditioned and therefore is real ale in a bottle by CAMRA’s definition. This requires a steady hand and a careful and steady pour to leave the caked sediment in the bottle of the bottle.
I remember the family visiting the Yorkdale shopping mall in Toronto shortly after it opened in 1964 and then detouring by accident to Downsview Airforce Base, then an operational airport, on the way home. Actually, we were completely lost and managed to drive out on to a runway and stopped the car while my father, the driver, got his bearings.
“Were on the fecking runway, dad”, I shouted, or would have if my schoolyard education had been more advanced than it was. I had not yet learned the word and its various and sundry derivatives.
“Look down the runway and you will see an idling airplane,” my brother, Dave, and I said loudly in unison from the backseat.
“What do you mean, airplane?” said our father, who had been in the Royal Canadian Air Force during WWII, and should have known a thing or two about airplanes, and was forever in denial.
“There. Straight ahead.”
“Where?” said he, apparently with no eyes and minimal awareness of his surroundings.
“We’re on the bloody runway!”
We were sharply silenced by our father but our family of four did somehow manage to escape without incident or questioning but security in those days was not something that anyone was remotely aware of or interested in in any way.