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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?
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The Art of Pretentious Beer Talk: Confessions from the Craft Beer Community
As craft beer enthusiasts, we often find ourselves navigating a landscape rich with complex flavors, aromas, and brewing techniques. Yet, in the midst of our passion, a curious phenomenon can emerge: the tendency to spout off technical jargon that we might not fully grasp. I’m not alone in this experience, and many of us have had moments of beer-related pretense that leave us bewildered.
Just last weekend, I attended a delightful bottle share with fellow craft beer lovers. One memorable moment was when someone unveiled a barrel-aged sour ale. Energized by the atmosphere, I felt compelled to impress my peers with my knowledge. “I truly appreciate the characteristic brett interacting with the oak tannins to create some beautiful phenolic compounds,” I proclaimed with conviction. The truth? I couldn’t quite define what phenolic compounds were. My understanding likely stemmed from a cocktail of wine vocabulary and snippets from brewing podcasts I had casually listened to.
What surprised me most was the chorus of nods and approval from my fellow tasters, as if I had dropped a nugget of beer wisdom. Emboldened by this affirmation, I went on to declare that the beer “expressed local terroir through indigenous microflora.” In that moment, I realized I was engaging in a game of craft beer mad libs, stringing together phrases that sounded impressive but, frankly, felt meaningless.
In fact, just a month prior, I had confidently described a beer’s “mouthfeel complexity” when all I really meant was that it tasted thick. The irony did not escape me; I was parroting jargon that, more often than not, we’ve heard from others in the craft beer community.
This raises a poignant question: Are we, as beer enthusiasts, sometimes just echoing elaborate expressions we’ve picked up, hoping to avoid being called out? It’s an amusing yet humbling revelation that many of us might share. As we navigate this vibrant world of craft beer, let’s aim for authenticity over pretense. After all, our love for beer should be rooted in genuine enjoyment rather than an elaborate lexicon. So, have you ever found yourself in a similar position? Let’s share our stories and embrace the delightful absurdity of craft beer culture together!