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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
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- 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
In the age of craft beer enthusiasts, it seems that a certain lexicon has emerged—a language rich in terms and phrases that can sometimes feel more complex than the brews themselves. This past weekend, while attending a bottle share event, I found myself swept up in the moment, leveraging jargon that was about as sophisticated as it was confusing.
As a barrel-aged sour was opened, I asserted confidently that I “truly appreciated the characteristic brett interacting with the oak tannins to create some beautiful phenolic compounds.” It’s amusing to admit, but my grasp of what constitutes phenolic compounds is tenuous at best. I’m certain I cobbled together some wine-speak with a dash of brewing knowledge I had gleaned from a podcast and hoped for the best.
To my surprise, the crowd responded with approving nods, as if I had just imparted wisdom from a brewing guru. Bolstered by their reactions, I felt emboldened to elaborate further, claiming the beer was “expressing local terroir through indigenous microflora.” For those in the know, that might have sounded profound, but deep down, I was acutely aware that I was merely stringing together locational and scientific terms like a mad lib.
Reflecting on this experience, I realized it’s quite common to find ourselves using elaborate descriptors when discussing beer—often in situations where we might not fully grasp their meanings. Just last month, I spontaneously commented on a beer’s “mouthfeel complexity,” when I honestly was just trying to convey that it felt smoothly thick.
It begs the question: Are we all just echoing phrases we’ve heard and hoping nobody will challenge our expertise? It seems that, at times, we all engage in a bit of craft beer speak that borders on nonsensical. Perhaps it’s time to demystify our discussions about beer and embrace simpler, genuine conversations about what we truly enjoy.
How do you navigate this intricate world of beer vocabulary? Do you find yourself diving into pretentious talk, or do you prefer to keep things straightforward? Let’s explore the nuances together!