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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 Pretension: Confessions of a Craft Beer Enthusiast
Recently, I had an enlightening experience during a bottle share that has left me pondering the fine line between genuine appreciation and outright pretentiousness in the world of craft beer. As bottles were popped and aromas wafted through the air, one particular barrel-aged sour caught my attention. In that moment, fueled by excitement (and perhaps a bit of liquid courage), I launched into a detailed analysis of its flavor profile. Words like “characteristic brett,” “oak tannins,” and “phenolic compounds” flowed seamlessly from my lips, almost as if I were well-versed in the intricate science of brewing. The brutal truth? My understanding of phenolic compounds is about as solid as a mirage in the desert.
During my fervent soliloquy, I noticed my friends nodding along, clearly impressed—or so I hoped. Emboldened by their reactions, I further declared that the beer “expressed local terroir through indigenous microflora.” In hindsight, this was an absurd amalgamation of wine jargon and vague references I’d picked up from various brewing podcasts over the years. But hey, if it sounded good, right?
Looking back, I realize I’ve fallen into a trap that many craft beer lovers inadvertently stumble into—using complex terminology to mask a lack of true understanding. Just last month, I found myself waxing poetic about a beer’s “mouthfeel complexity,” when in reality, I was simply trying to convey that it tasted rather thick.
It seems we can easily become caught up in the allure of sophisticated language, often resorting to what I now refer to as “craft beer mad libs.” It raises an intriguing question: are we genuinely appreciating these brews, or are we merely echoing the phrases we hear around us, hoping that no one will challenge our knowledge?
I can’t help but wonder—how many others out there share this sensation? Are we all part of an unwitting circle of pretenders, clinging to complexity while the beauty of beer lies in authenticity? As we continue to explore this rich world of flavors and aromas, let’s remember that sometimes the simplest expressions bear the deepest truths. Cheers!