Biggest beer pet peeves

'... And unsurprisingly [insert country] beer pairs well with [insert said country] cuisine.'

 

I feel like somewhere in this thread I already said this but it popped up again so what the heck, no dates on bottles or cans or Lagunitas style where I need to hold it to the light in just the right angle and still need to decipher the Da Vinci code Cryptex

...and now people that care how I pour my beer, I'll take a boss pour any day and fill yours half full

 

lol I thought he was just joking, didn't know there was such a thing as an imperial pint

 

When a restaurant has a note in their menu telling you to ask about their craft beer selection only to find that its a single Southern Tier IPA.

 

This doesn't bother me at all, but pictures of one's latest haul is completely obnoxious.

 

A beer snob says the glass is the "wrong type of glass for this beer".

 

This doesn't really bother me, but I also collect caps and would appreciate it if more breweries could at least have a few caps. Even if it's just the 4 caps for how ever many beers dogfish has.

 

Some of my non-craft friends and relatives consistently say that I only drink micro-brews. Don't know why this bothers me so much, kind of like chalk screeching. I mostly ignore it but sometimes I want to sarcastically say that that was the old me, now I only drink nano-brews. I'm sure they have never heard the term so I just don't want to get into it with them.

 

Breweries using crappy paper labels that ruin with a drop of water

 

The entitlement attitude surrounding beer releases/release events. And beer snobbery in general.

 

I know this thread is 2 1/2 years old, but I really got a kick out of re-reading some of these posts

Here's my latest: everything has to be sour/funky...pumkin ales, sessions, dry-hopped sours etc...enough with the f*cking sours already, I still can't believe anyone actually likes this style, but I guess people like blood pudding and haggis too

 

A friend and I just had this conversation. We both love great craft beer and wine, and I understand that complex sours can display certain wine-like characteristics; but I so rarely crave a sour. Furthermore, so many popular sours on the market are just SOUR! I understand the appeal to a certain level, but I don't get the sheer mania surrounding them. To each their own, though.

 

You'd do a 180 if you were a home brewer!

 

I understand, this is more for the already established profitable breweries who use them. When on the flip side some new upcoming breweries who probably don't even have much profit are killing it whether it be cans or bottles.

 

Liquor stores hiding the "good stuff" and limiting every new IPA that comes out for no reason other than it's in IPA.

 

Beers that are below 4% abv, and yet cost more than $1 per oz.
I don't care what style it is. But this is mostly berliners and similar styles.

 

Obsessing over IBUs. IBUs can only be perceived by the human palate up to 100, and the bitterness itself depends mostly on individual perception and whatever malt bill the beer happens to have. A really sweet red IPA with crystal malts and 90 IBUs is going to taste way less bitter than a 40 IBU session IPA with pilsner malt. I don't even consider IBUs relevant to anything anymore.

 

Actually, beer off-flavor kits specifically suggest you cover and swirl to better detect the aroma in question. It would only make sense for that concept to carry over to aromatics in general.

 

see: Gregg's Beer Reviews. He's a date ****, which is a good fight. In recent years he's picked up the mantle of also wanting the IBUs on the can/bottle. That's a harder fight, friend.

 

People who say a dark beer looks "thick"