Esquire: Why the "Session" Beer Trend Makes Zero Sense

It follows that Brewers Association and BJCP -both based in the U.S.- would be influential with respect to points of view expressed at Beer Advocate, which has always been U.S.A. centric in its user base.

As you are among the most outspoken U.K.-based users here, might it be fair to say that BA and/or BJCP publications and guidelines (etc) contain as much drivel as do similar guidelines and publications vis-a-vis CAMRA?

In the 1990s the homebrew community in the U.S. revered CAMRA, so I wonder if much has changed?

 

Does your dislike have anything at all to do with the ABV, or is it that you prefer hoppier beers? Traditional English ales are much maltier than the American IPA. I don't know about Scottish ales.

 

Zzzzzzzz, Zzzzzzzz, Zzzzzzzzzz.......Who the F really cares! Some of us obviously like lower abv hoppy ales, others do not. It's cool that there are options for all people and occasions. Whats the big deal?

 

When served at the proper temperature, I find the mouthfeel thinner than I like and the flavors timid. I'm a malt guy, but I prefer bigger beers in lesser quantities. Good thing there's room in the beer world for everyone!

 

If someone wants to spend more money for less flavor, that's their prerogative. I have no problem with other people doing that. I just don't understand it.

 

To be honest, the BJCP exists to establish guidelines for homebrewing competitions. However many people (you see their postings all over this site) quote the BJCP whenever certain threads come up such as "what is the difference between stout and porter?".
The simple underlying fact though is that there isn't any authoritative body to decide what constitutes a style and even if there was it would have to continually update the guidelines to accommodate evolution.What we call styles began as loose names , often interchangeable such as bitter, Pale Ale and IPA which all referred to the same beers.
What can be done though is give more thought to understanding why things are like they are and stop writing unresearched material such as abounds regarding in particular Scottish beer and IPA .

 

They didn't call it a light beer because it's not a light beer. Go to, on the other hand, is a light beer.

 

Not apples to apples.

 

What do you consider to be the definition of a light beer?

 

That was my point. The use of the term session as a marketing label is uniquely American. It is not found on labels anywhere else.

 

It's a 4.4% abv hoppy amber ale. Call it whatever you want.

 

It is my guess/understanding that the term “session” became an adjective of a beer (i.e., session beer) based upon the British practice to have a beer drinking session at the pub. Below is an extract of blog my Martyn Cornell on this topic:

“It’s common to talk about having “a session down the pub” or “a session in the pub” with mates without that referring necessarily to being there all the time the place was open, and it seems to me more likely that this was the sort of “session” that lent its name to a “session beer”. And I don’t buy the idea of workmen having to drink their beer as quickly as they could – the British, of course, buy their drink in rounds, each person in the “round” taking it in turn to buy the group drinks, and they pace themselves as a group, so quick drinking is rude: it places an urgent obligation on someone to buy you your next drink when they may not be ready yet themselves for another one. Sessions, in any case, take place over several hours, that’s why you want a low-strength beer: not because you’re drinking lots in a short time but because you’re drinking (cumulatively) lots in a long time.”

You can read more here: http://zythophile.wordpress.com/2011/05/20/how-old-is-the-term-session-beer/

Cheers!

 

Hi Folks!
This topic is near and dear to my heart. I clearly remember seeing the look of disgust on Sam Caligione's face as he watched someone pound one of his beers. It seemed to exemplify the current market, at least for some. High octane hop stew!. Why not just move into hopped Vodka? Cheaper, quicker, and fewer calories. Why must everything be taken to an extreme, how hoppy a beer can you wince your way through, how quickly can you get toasted on that 30 percenter.
Session beers are challanging to make well, but it can be done. It also means more pints for the drinker, more sales for the publican and the brewer. Like a good pilsner, it's harder to hide flaws in a session beer. YOMV

 

Funny that you should mention it, but Anchor's "Hophead Vodka" does that trick, nicely.

 

Simple for me......one of the side benefits of a good high gravity craft beer is the two beer buzz. Then I'm done. There will be more tomorrow. Life is good.

 

Beers with a watery (not light) mouthfeel.

 

So if a brew is "sessionable" what do we use to describe the opposite? For myself, I NEVER choose a brew based on ABV. And ABV is is no guarantee of how it will affect an individual's body. As I get older my capacity for alcohol lessens and I am buzzed after just a few! Getting old makes you a cheap date!

 

The article fails to display the biggest problem with the trend. It's a horrible f-ing term. It's annoying when a term tries to be clever but instead sounds like an a-hole invented it.

 

I've had one and I'll say it they don't a place in the craft beer market.

 

Good session beers don't have *less* flavor. They also don't cost *more* money. You seem confused and inexperienced with the topic at hand.

If you want to be wrong on all counts, that's your prerogative, I just don't understand it.