Overused beer marketing terms

Champagne of beers?

 

an adjective to describe the amount of hops used. no matter which one breweries choose, its always subjective. to me, "excessive" means I am going to be hit in the face with the amount of hops, not simply detectable. sick of thinking I am going to enjoy a hop forward beer because of the description and its turns out nothing like it.

 

"Hard Soda"

 

"Session IPA"... it's a pale ale.

 

That's what the letters PA represent

 

"Thoroly (sic) Aged"

 

I'll take the term Imperial over Double. The term 'double' is usually a lie.

 

"Less Filling" is an obnoxious term and insults my intelligence. Twelve ounces of beer is 12 ounces of liquid regardless of how chewy the beer may seem.

 

Calling a mere 12 ounces "a beer" offends me a little. The word is "sample"

 

If you are drinking those over-12 ounce beers under the guise as 'samples' then the term "less filling" should be pretty foreign to you. Cheers to many of them!!

 

Definitely, double makes no sense when often it's just an extra 2-3% alcohol. I'm ok with double with ipas because that can just represent that there are two I s in iipa. It doesn't make sense for stouts though.

 

12 oz is standard here, and more than enough with some high alcohol styles.

 

Maybe overused, or misused, but "dry-hopped" at least refers to an actual brewing process that isn't used in every beer.

 

I actually just got the SN Beer Camp yesterday and thought the "Imperial Session iPA" was an awesome joke name for a beer.

On topic though, I would have to say that too many stouts put "chocolate" all over their labels, which is kinda misleading since half of them only get their subtle chocolate hints from the roasted malts used in every other stout, with no actual coco used in any form. It just sets up faulty expectations of some decadent beer that will usually make me judge the stout differently when it comes to tasting.

 

I agree with juicy. I understand it. And it applies. But beer being juicy is a funny thing to say.

I dont personally like "artisinal" it sounds real fancy and im definitely a blue collar guy so my preference on most things, i avoid "fancy" i prefer straight foward.

Notes. Just a descriptor for flavor so just say flavor haha.

 

Filtering at a cold temperature helps coagulate protein making it easier for the filter to remove it from the beer. The end result is to reduce chill haze and give you a clearer beer.

 

Collaboration.

 

I agree about juicy. I think it applies more to fruity wines. With all the new citric styled/flavored IPAs, juicy just may be apt these days.

 

However when it requires double the amount of hops to off set the malt sugars required to get the beer up to that strength....

 

Corn-cobbed.