Paddys ESB

Brewed by Paddys Pub and Brewery (Australia)
Style: Premium Bitter/ESB
Flemington, Australia

Serve in English pint

UPDATED: SEP 1, 2010 an ESB with little flavour, only what you could get with the caramel malt.

The first in what turned into a long string of disappointments on a visit to Paddy’s in June 2008. This seemed a long way off the benchmark for ESBs. Too sweet, too spritzy, too cloying to be sessionable and not bitter enough. That’s not to say it’s awful, but half a schooner went a long way with this stuff. Looked pretty promising - bronze, with a nice, lasting soapy head. Served too cold, like all the stuff at Paddy’s or indeed any Australian brewpub, which depressed the aroma until the beer warmed. Oodles of crystal malt toffee notes and Picnic bar choc nuts. Smelled very sweet for an ESB, and so it proved. Oily mouthfeel with an irritating fizzy swallow. Good malt backbone - nuts and caramel again - with a slight herbal hop note but very low bitterness. The finish needs to be more robust than this. (Draught at brewpub with Bridge)

Draught at Paddys Pub. Arrived deep copper/amber with an averaged size, creamy, white head which was mostly lasting. Aroma was of sweet biscuity malts with brown banana’s, butterscotch (in a good way), earthy notes, caramel, brown sugar and some dark berries. Flavor was a light earthy-hop bitterness with chewy caramel, butterscotch, blackberries, some salt and a nutty/biscuity finish. Medium bodied with medium carbonation, a dry/creamy mouthfeel and a good finish. Much better than I expected, quite well balanced and sessionable.

The standout of the Paddy’s lineup I thought. Med amber color. Soft hoppy nose with crystal malt really shining through with a touch of caramel. Well balanced mouth of apples and oranges, but not overly hopped. Mildly bitter finish. I like my ESBs more hoppy, but this was very true to the style. Definetely an English version, compared to American ESBs. Highly enjoyable.