Bodhizafa Review: Georgetown Brewing Company IPA, Taste and ABV

Bodhizafa is Georgetown Brewing Company’s citrus-forward American IPA from Seattle, the one I reach for when I want a proper hop bite without turning a pint into a palate endurance test. At 6.9% ABV, with Chinook, Citra, Mosaic and Columbus hops over a silky oat-supported malt base, it sits confidently on the West Coast side of the IPA family. My rating is 3.95 stars, based on a community score of 3.95 from 60,753 ratings.

I like it best as a fresh, cold pint shared over food, not as a beer to nurse until every hop aroma has drifted away. It has the bright orange-and-mandarin lift people love in modern IPA, but keeps enough bitterness and dryness to feel like an IPA rather than fruit juice in a can. Here’s what stands out, what the numbers mean, and when I’d pick Bodhizafa over another hop-forward beer.

At a Glance

What does Bodhizafa taste like?

The first impression is citrus: mandarin, orange peel and grapefruit, with a fresh hop aroma that reads as zesty rather than candied. A little pine and herbal edge sit behind the fruit. That balance is why I wouldn’t file it with the softest, sweetest hazy IPAs. It has a juicy aroma, but the finish comes back with a firm, clean bitterness and a dry snap.

The body is medium-light to medium, and the rolled oats make a noticeable difference. They soften the texture without making the beer heavy or sticky. The malt shows up as a restrained grainy, lightly bready foundation, enough to keep the hops from feeling raw, not enough to compete with them. Carbonation gives the finish a little lift, so another sip feels natural.

As a homebrewer, I appreciate how the oats shape that softer middle while the bitterness stays present. A beer can have a generous hop bill and still feel composed if the grist, fermentation and hop timing work together. Georgetown says it uses more than five pounds of hops per barrel. The result has plenty of aroma, but it doesn’t lose its line: citrus up front, a little resin through the middle, then a dry bitter finish.

If you’re still sorting out the difference between hazy and clear, juicy and bitter, my plain-English guide to hazy IPA explains the visual and flavor cues. Bodhizafa can look hazy-gold in a glass, but its hop character and finish are closer to a classic American IPA than a pillowy New England-style pour.

Bodhizafa ABV, IBU and calories

The brewery lists Bodhizafa at 6.9% ABV. That’s enough strength to give the malt a little presence, but it remains a standard single IPA rather than a double. I find the alcohol warmth restrained when the beer is served fresh and cold, though it can show more as the glass warms.

The IBU figure most often attached to Bodhizafa is 80. Georgetown’s current product page does not publish an IBU, so I treat 80 as the commonly reported figure, not an independently confirmed current brewery spec. IBU is a useful point of reference, but it is not a direct taste meter: hop aroma, malt balance, freshness and finish all affect how bitter a beer feels. Bodhizafa does taste distinctly bitter, but the orange and mandarin notes keep the bite from feeling one-dimensional.

For calories, a dependable official nutrition panel was not available in the brewery material I checked. Third-party listings cluster around 200 to 207 calories per 12-ounce serving. I would call that an estimate, not a confirmed label value. That is in the expected range for a 6.9% IPA, and the beer’s fuller hop character makes it more of a flavorful pint than a light-session choice.

How the hop and malt bill shapes the beer

Georgetown lists two-row pale malt and Munich malt, with rolled oats, plus Chinook, Citra, Mosaic and Columbus hops. Citra and Mosaic are natural fits for the citrus and ripe-fruit notes; Chinook and Columbus can bring the sharper resinous, earthy and bitter edges. The brewery does not assign individual flavor notes to each hop on its product page, so I read that as a likely contribution rather than a promise of a single-hop tasting sequence.

The interesting part is the contrast. This isn’t a malt-forward IPA, but the grain bill matters. Two-row keeps the base clean, Munich contributes a little roundness, and oats lend a smooth feel that takes the sharp corners off the hop bitterness. The aroma remains bold, the texture soft, and the finish crisp. That combination is what makes Bodhizafa versatile at the table.

For a broader set of hop profiles, browse my guide to standout West Coast IPAs. If you’d like a more traditional, firmer bitter finish, my review of a classic West Coast IPA is a useful comparison. For another single-IPA take with a distinctive hop identity, see my look at a long-running San Diego IPA.

Who makes Bodhizafa? Georgetown Brewing in Seattle

Georgetown Brewing Company is an independent Seattle brewery incorporated in 2002 by Manny Chao and Roger Bialous. The brewery says its first keg went to Seattle’s Latona Pub on February 27, 2003. It grew from a draft-focused operation and only began canning select beers in 2017. Bodhizafa is now one of its defining beers, alongside a wider lineup of pale ales, lagers and seasonal releases.

The beer picked up a gold medal in the American-Style India Pale Ale category at the 2016 Great American Beer Festival. That win is a meaningful part of the beer’s story, but it isn’t the only reason it has stuck around: a clear identity, wide appeal among IPA drinkers and a recipe with enough bitterness to feel satisfying have helped it become a regular name for the brewery.

Georgetown’s posted distribution list includes Washington, Oregon, Idaho, Montana and Japan. The brewery offers Bodhizafa in cans, pints, growlers and kegs, and it recommends drinking cans within 90 days of packaging. For hoppy beer, that freshness advice matters. Citrus aromatics are the first thing to fade, and an old can can seem flatter and more bitter than intended. If you find it in a store, check the package date and keep it cold on the way home.

Where to buy Bodhizafa and how to serve it

Bodhizafa is a regional beer rather than a reliably nationwide shelf find. The brewery lists cans and draft formats and distributes in the Pacific Northwest, with Japan also on its posted distribution list. Availability changes by retailer and neighborhood. If it is in your area, a fresh six-pack is a sensible first buy; a pint at a bar or brewery retail counter is an even better way to see how the aroma opens up.

I pour it into a clean pint glass rather than drinking straight from the can. Give the foam room to form, then let the glass sit for a minute so the citrus aroma can come forward. Cool is good; ice-cold can mute some of the hop character. Keep it in the refrigerator, but let it warm just a touch as you drink. The brewery’s online shop lists the beer for cans and pints, while the Saucey listing may depend on local delivery coverage.

Food pairings: what I’d eat with Bodhizafa

The citrus and bitterness make Bodhizafa an easy match for rich or spicy food. My first pick is grilled chicken with a bright citrus marinade, or fish tacos with cabbage, lime and a little heat. The hop bite clears fried edges, while the soft oat texture keeps each sip from feeling too sharp.

• Grilled chicken or pork: the savory char and a little sweetness meet the malt, while citrus hops freshen each bite.
• Buffalo wings: bitterness helps against butter-rich sauce. For more game-day ideas, see my guide to finding an IPA for your palate and the tailgate beer and snack pairings.
• Fish tacos or shrimp: grapefruit and mandarin notes sit naturally with lime, coriander and grilled seafood.
• Barbecue ribs: the hop bitterness can cut through smoke and sauce. I have more options in my beer pairings for barbecue ribs guide.
• Sharp cheddar: the salty, savory cheese meets the beer’s citrus and herbal notes; avoid very delicate cheeses that the hops would overwhelm.

I would skip pairing it with a very sweet dessert or a subtle, lightly seasoned dish. Bodhizafa has too much hop character for either to shine. With pub food, a cookout plate or a spicy meal, it feels right at home.

How does it compare with other IPAs?

Bodhizafa is a strong choice when I want an assertive but balanced American IPA: clear citrus, enough malt for shape, and a bitterness that stays present without swallowing the fruit. If I’m after more old-school pine and a firmer edge, I reach for a more traditional West Coast profile. My review of a hop-forward classic IPA covers that lane.

If I’m in the mood for soft, cloudy, fruit-heavy beer, Bodhizafa is not the same experience as the New England-inspired styles in my hazy IPA guide. This one lands between bright modern fruit and familiar bitterness. That middle ground makes it an easy recommendation for a mixed group: fans of older-school IPAs still get a crisp finish, while drinkers who prefer citrus-forward beers get plenty of aroma and a rounded mouthfeel.

For a quick browse across different IPA strengths and flavor profiles, start with my best IPA guide. It is more useful than declaring one style the winner, because a bright single IPA, a bitter West Coast pint and a soft hazy beer all have different jobs.

My verdict: is Bodhizafa worth trying?

Yes. Bodhizafa gets its appeal from a clear, dependable balance: mandarin and citrus first, a touch of pine and herbal hop character behind that, then a dry bitter finish and an unusually smooth middle for a beer this assertive. At 6.9% ABV, it has enough strength to carry flavor without becoming a heavy double IPA.

The main caveat is freshness and access. It is a regional beer, and hop aroma is at its best when the can is fresh. The other is style expectation: if you want a soft, sweet, nearly juice-like hazy IPA, this will taste more bitter and clean than expected. For anyone who likes citrus-led American IPAs with a firm finish, I think it is a very easy beer to recommend.

More IPA reviews and guides

If Bodhizafa sounds like your kind of beer, explore my West Coast IPA recommendations, the classic bitter IPA review, and the San Diego IPA review. For a softer direction, use the hazy IPA explainer; for food inspiration, visit the tailgate pairing page or the ribs and beer guide.

FAQs

What style of beer is Bodhizafa?

Georgetown describes it as an India pale ale. It is a citrus-forward American IPA with a firm, dry bitterness and a softer texture from rolled oats, rather than a sweet or especially hazy New England-style IPA.

What is the ABV of Bodhizafa?

Bodhizafa is 6.9% ABV, according to Georgetown Brewing Company’s current product information.

How many IBUs does Bodhizafa have?

80 IBU is the commonly listed figure. Georgetown’s current product page does not publish an IBU number, so 80 should be treated as widely reported rather than a current brewery-confirmed specification.

How many calories are in Bodhizafa?

Third-party nutrition listings put it at around 200 to 207 calories per 12-ounce serving. Georgetown does not publish an official calorie figure on its product page, so this is an estimate.

Where is Bodhizafa brewed and where can I buy it?

It is brewed by Georgetown Brewing Company in Seattle, Washington. The brewery lists availability in cans, pints, growlers and kegs and distributes in Washington, Oregon, Idaho, Montana and Japan. Retail stock and delivery coverage vary by location.

What hops are used in Bodhizafa?

The brewery lists Chinook, Citra, Mosaic and Columbus hops, along with two-row pale malt, Munich malt, rolled oats and English ale yeast.

References

• Georgetown Brewing Company, Bodhizafa product page, official style, ABV, ingredients and availability.
• Georgetown Brewing Company, brewery facts, incorporation, first keg and distribution.
• Great American Beer Festival award listings, 2016 American-Style India Pale Ale gold medal.
• University of Washington Magazine, Georgetown Brewing profile, founders and brewery background.
• Absolute Beer, Bodhizafa review, third-party calorie estimate.