Your cart is currently empty!

Steven Coulson
Steven has been drinking beers, wines and spirits for decades and has a propensity to go about them at length after a few drinks.
Latest Posts
- 57/m: Love beer, but it doesn’t love me as much anymore
- No Stupid Questions Wednesday – ask anything about beer
- Does anyone else get treated like a beer snob for ordering literally anything that isn’t a macro lager?
- Is there a polite way to refuse a beer that’s being served in the wrong glassware without making everyone at the table uncomfortable?
- # What’s the most pretentious thing you’ve ever said about beer that you secretly didn’t understand yourself?
Categories
Tags
Social Links

The Not-So-Secret Language of Craft Beer: Confessions from a Self-Proclaimed Beer Aficionado
Craft beer culture is rich with nuanced flavors and sophisticated terminology, but let’s be honest—sometimes, we’re all just winging it. During a recent gathering at a local bottle share, I stumbled upon an experience that made me rethink the way we communicate about beer.
One of the highlights of the event was a barrel-aged sour that had everyone buzzing with excitement. Eager to contribute to the conversation, I confidently expressed my appreciation for how the “characteristic brett was interacting with the oak tannins to create beautiful phenolic compounds.” Moment of honesty: I don’t actually have a clear understanding of what phenolic compounds are. It turns out, I merely strung together a few terms I had picked up from wine discussions and brewing podcasts.
What struck me as amusing was the way everyone nodded along, seemingly in agreement with my profound insights. Encouraged by their reactions, I added that the beer was “expressing local terroir through indigenous microflora.” In that moment, I felt like I was channeling the spirit of wine connoisseurs while standing on shaky ground.
Reflecting on it later, I realized I had inadvertently engaged in what I can only describe as craft beer “mad libs.” In a previous conversation, I caught myself waxing lyrical about a beer’s “mouthfeel complexity,” when all I meant to convey was that it had a thick texture.
It begs the question—are we all just repeating phrases and jargon we’ve heard, hoping no one will call us out? With so much emphasis on understanding and articulating the intricacies of craft beer, it’s easy to slip into pretentious speak, even when we don’t fully grasp the meaning behind the terms.
So, my fellow beer enthusiasts, do any of you share this experience? Have you ever found yourself caught up in the complexity of craft beer lingo, perhaps saying more than you actually understand? Let’s embrace our collective confusion and foster more genuine conversations about the brews we cherish. After all, even if we misstep with our descriptions, the joy of sharing a great beer remains at the heart of it all.