Craft Beer Jargon: Are We Just Walking the Line of Pretentiousness?

Have you ever found yourself in a beer conversation that felt more like an elaborate performance than an exchange of genuine thoughts? Recently, during a casual bottle share event, I experienced this first-hand.

When someone poured a barrel-aged sour, I quickly chimed in with a pretentious remark, claiming to “truly appreciate the characteristic brett interacting with the oak tannins to create some beautiful phenolic compounds.” In truth, I couldn’t even define phenolic compounds if my life depended on it. My response was a blend of wine jargon and snippets from a brewing podcast I half-listened to once.

What surprised me even more was the nodding heads all around me, as if I had uncovered the secret language of craft beer enthusiasts. Buoyed by their approval, I pressed on, adding something about the beer “expressing local terroir through indigenous microflora.”

Reflecting on my comments, I realized I had strayed deep into a realm of utter nonsense—I was essentially playing a game of craft beer mad libs. It’s a curious phenomenon in the world of craft brewing; so often, it seems we strive to sound knowledgeable, repeating phrases we’ve heard before, all while hoping no one sees through the facade.

Just last month, I felt the urge to describe a beer’s “mouthfeel complexity,” when all I meant to say was that it had a thick texture. As I navigate these waters, I’m left wondering: Am I alone in this experience? Do others find themselves caught in the act of parroting craft beer lingo without fully grasping its meaning?

I invite you to share your own experiences with craft beer terminology—let’s see if we can demystify the complex world of brewing jargon together!