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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: Have You Ever Been Caught?
Ah, the world of craft beer tasting—a delightful realm where appreciation for nuanced flavors and complex brews can often lead to both genuine enjoyment and a touch of pretentiousness. Recently, I found myself at a bottle share event, or as I like to call it, a gathering for the enthusiastic beer connoisseur. Amidst the clinking of glasses and the jubilant discussions about hops and malts, I was presented with a barrel-aged sour that felt like an invitation to showcase my beer knowledge.
With confidence that perhaps bordered on overzealous, I proclaimed, “I truly appreciate the way the brett interacts with the oak tannins to create such beautiful phenolic compounds.” A moment of silence followed my statement, interrupted only by the approving nods from fellow attendees. But here’s the catch—I didn’t actually know what I was talking about. The term “phenolic compounds” rolled effortlessly off my tongue, a result of me blending wine jargon with vague recollections from a brewing podcast.
What’s even more amusing is that, buoyed by their reactions, I doubled down on my pretentious proclamation. I noted how the beer “expressed local terroir through indigenous microflora.” In hindsight, I can’t help but cringe—had I stumbled into the realms of abstract beer talk that often sound more like a game of craft beer Mad Libs?
It seems that I am not alone. Many beer aficionados can find themselves caught in this cycle of jargon-laden descriptors. Just last month, I caught myself saying a beer had “mouthfeel complexity” when what I truly meant was that it had a pleasantly thick consistency.
As I reflect on these moments, it becomes clear that, at times, we find ourselves recycling terminology we’ve heard in the hopes of sounding more knowledgeable than we might actually be. It’s an ironic twist in the craft beer community—a lovely fusion of enthusiasm and insecurity. Have you ever shared a beer experience that left you feeling similarly caught in a web of pretentious lingo? If so, you are certainly not alone!