Overused beer marketing terms

awesome

 

Approachable

 

Fresh

 

"Brewed the hard way"

 

"Frost Brewed.". What does that even mean?

 

"Dry-hopped with a (insert synonym for excessive) amount of hops"

 

"Cold filtered"... Almost every beer on the planet is "cold filtered". All that means is when fermentation is complete, the brewer crashes the temperature in the fermenter to drop the yeast are other particulates out of suspension. It's incredibly common even on a homebrew scale.... so it is a fancy phrase for an incredibly standard process. It's like saying, "wort boiled".

"Triple hopped"... One of my favorites. Look at a can/bottle of Miller Lite. It says "triple hopped". Again, it's a phrase that means nothing. You may love Miller Lite and there is nothing at all wrong with that but it's not exactly a hoppy beer. They very likely do three tiny hop additions (very common)... And boom, it's "triple hopped".

"Dry-hopped" and "double dry-hopped". "Dry hopping" is simply adding hops to the fermenter once fermentation is complete (typically). "Double dry hopped" is simply doing two additions.... which... in today's world of IPAs is almost standard practice so it is a bit like "cold filtered". It's a phrase that describes an extremely common practice.

 

Yeah.. I don't get that one either. I'm going to go out on a limb and assume there aren't a lot of headbrewers over at Bud shoveling out mash tuns or carrying grain sacks to the mill. I'm curious what exactly is "hard" about the way they brew. Aged on Beechwood?? Right, because craft brewers don't age beers on wood???

Just a really odd slogan.

Plus... who cares? As if a consumer is going to say, "yeah, screw that new IPA from XYZ... I'm sticking with Bud cuz it's hard to brew!"

Weird

 

Doesn't it mean that they're "really" excited when they brew?

 

I see what you're trying to express, but it isn't entirely correct.
"Cold filtered" generally means that after the beer has fermented (and presumably has been 'cold crashed' first during the aging process that most quality beer should undergo) it is subjected to a micropore filtration of some sort to remove any residual yeast. Doing so under sterile conditions removes the need for pasteurization (assuming it is done properly).

"Cold crashing" is what most homebrewers (as well as many commercial brewers) do.

 

Filtration can be done at any temp and doesn't have to be "cold".... And even if it is, that hardly makes the beer unique in any way or make the label of "cold filtered" add any particular desirability to the beer in any way. You can argue that filtering in general makes a beer better but I think would be an uphill battle to say the least.

 

All filtered beer is cold filtered though. It will foam like mad and you'll lose most of your product if it's not cold.

 

"Cold Filtered" as used by Miller (and formerly a trademarked term) is meant to distinguish their Genuine Draft beer from other beers that were typically "heat pasteurized" (< itself a redundant term) after bottling/canning. It is more than simply filtering cold beer.

It was a process developed by breweries like Haffenreffer* and Coors in the 1940-50s, and later improved upon by Sapporo, which involved microfiltering beer to remove the yeast and then sterile-filling the packages. In the 1960s, the process was used by numerous US brewers for their "Real Draft" beers. (*August Haffenreffer even later worked at Millipore after selling his brand to his cousins who operated Narragansett.)

 

Perhaps so...but I was merely defining what 'cold filtering' actually is...not whether it adds anything more than stability or clarity. In any case, filtering cold beer certainly does make the process more expedient since more of the yeast will have dropped out.
It all boils down (or filters down) to what the brewer in question feels will lead to the best product and, especially in todays less discerning marketplace, what consumers are willing to accept.

Absolutely correct. I neglected to express that clearly.

 

I'll have to agree with "IPA"

I guess to most people IPA=Hoppy so it's an easy comparison to make, but there's nothing Pale about a "Black IPA"

 

I'm not sure exactly why, but I can't stand when a beer is described as "crushable".

 

"Nothing but the finest malts and hops"
"Pushing the boundaries"
"Innovative"

 

Add "pushing the envelope" , nobody has produced a shred of evidence that an envelope actually exists to push.

"Session" is sorely and sadly overused. It is an easy drinking low ABV beer (which means 4% ABV and below) intended for drinking by multiple pints over several hours without either tiring of the beer or getting too inebriated.

 

Red ipas annoys me. Its just an amber ale. Or if you want to be descriptive, a "hoppy amber ale"

 

Dank.

Please stop saying Dank.