Overused beer marketing terms

Dank dank dank dank dank... dankasaurus rex. Electronic danking. Dank you very much. Dankalotapus. Store that one in the dank-bank for later.

Ok, sorry, I had to.

 

I don't eat or drink anything with the word "infused" on the label.

 

Wow didn't realize so many of us are hung up on words. I wish I knew more of you in person so I could use all these words in conversation and not have to guess what faces you make when you read them.

 

Try to use price point, mouth feel and Cheers! in one sentence.

 

When people use the term price point I feel the urge to smash an acoustic guitar over their head

 

Cheers to all those fans of flavorful beers who choose to ignore the price point of a beer in favor of a fuller mouth feel. :-)

 

I know. It's a real term, but it is often misused. Price-point considerations are fundamental in marketing.

 

Fresh....... it's not really fresh unless you get it straight from the brewery.

 

Beer and verbosity gang thegither.

 

add 'fuller' to the list

 

Finest hand selected/picked ingredients.

 

The entire Budweiser label.

 

This, though it's not just marketing. Beer drinkers use this term all of the time. This is where wine drinkers often have us beat, flavor association. Be more descriptive instead of falling into clichés.

 

But we're trying to make good great again! It's "good, good" that irks me.

 

I hate people that use terms like "well balanced" and "smooth" when they have no clue what they're talking about. For example: "Sierra Nevada Pale Ale is so much more well balanced than Stone Ruination". Yup, your pale ale is more "well balanced" than a Stone double IPA, congratulations.

I once saw a guy yelling at a bottle shop salesman because "I want smooth! Not Kilt Lifter (a scotch ale)!" The irony was almost too much to handle.

 

Only paste the term "Sour" on beers that are actually Sour please.....I'm lookin' at you Jewbelation...

 

I'd have to say session or sessionable. Over used or misused. I think some people use the term for an excuse to heavily inbibe. A good strong dark ale can be enjoyed over a long languid session and is enjoyable but not impairing.

 

Who needs an excuse to heavily imbibe ?
A session beer is one specifically designed for drinking in quantity over a long time without disastrous consequences. It therefore needs to be of low ABV and drinkable (the best ones taste better the more you drink of them).
The term relates to the beer not the drinker.If you make a beer last three hours that doesn't mean it becomes a session beer.It means you are a slow drinker.
I went on an outing with friends today. We drank in the Martin's Arms in Colston Bassett,the Plough at Hickling,the Crown and Plough in Long Clawson , the Rose and Crown in Hose, the Crown and the Belvoir Alehouse in Old Dalby,the Geese and Fountain in Croxton Kerrial and the Marquis of Granby in, of course,Granby.The bus dropped us off at the Horse and Plough , I stayed on for a lift home, the others went into the H&P.We were none of us the worse for drink,we just had a great time. That's what session beer allows.

 

My favs:

Hand crafted -- a human being made this? That's awesome!
Hop infused -- Yep, if there's any hop, I guarantee that it was infused whether said or not.
Fresh -- isn't all beer "fresh" when it leaves the brewery?
Small batch -- Compared to A-B, all brews are made in smaller batches

 

That sounds like a great afternoon. I'm jealous, but happy for you! With all of those beautifully named pubs, I cannot help being reminded of Midsomer Murders. I need to get back to England.