Cloying

Excessive sweetness. Maybe not "sickened," but beer reviews should be allowed a bit of hyperbole for the sake of color, don't you think?

 

When I use it, I mean overly sweet. Not in a pure sugar kinda way, but more in an over ripe fruits or vegggys kind of way. Not quite rotten, but just on the edge.

 

only if that color can be measured in Degrees Lovibond

 

This is the definition of a cloying beer to me: https://www.beeradvocate.com/beer/profile/16873/93805/?ba=mudbug#review

 

Personally I don't think any beer can be cloyingly sweet, but I've had some that I can see where others might think that way. I feel sorry for the person who thinks an Oktoberfest beer is cloyingly sweet.

 

I use it when a beer is too sweet. For example, some BBA stouts have a sweetness that comes from the vanilla notes of the bourbon, which are welcome, and often balanced out with roasted malt and coffee bitterness, or even hop bitterness. I've had a stout or two, or other beers, that lacked elements to balance out the sweetness, making it cloying, or too sweet. It's something that would lower my rating of a beer, but doesn't mean I'm disgusted or it's worth rating a 1 or 2.

 

While I seldom use the word "cloying," when I do I'm referring to sweetness that is so strong it is becomes unpleasant. Consuming too much of that level of sweetness could even become nauseating.

 

There are plenty of descriptors used in threads/reviews which make little sense if one actually looks at the definition. Why would you expect this one to be any different?

 

When I use that word, that is exactly how I mean it.

 

yeah to me means massively sticky, syrupy, coats the mouth and sweet. It also has to be relative, some styles like a huge stout or barleywine that might be a desirable trait. Oktoberfest...that would be the furthest from my desired mouthfeel.

 

To me, a cloying beer is overly sweet and lingers on the palate. It may taste good at first, but will be difficult to finish (for sure the second one will be-that happens to me with Sam Adams Octoberfest). Also, cloying beers may not just be sweet, but may be oxidized and have lingering raisin-y or prune-y flavors that I don't happen to like.

 

I mean La Trappe quad

 

Once again, we can turn our blame to the over hopping of the American palate. "This beer isn't bitter or citrusy or piny or resiny -- it's cloying my palate!"

Then again, there are a lot of Ami-Oktos that lean to the sweet, caramelly character.

 

I have used the word periodically. To me the word is applicable for some beers that stop you in a moment of uni-dimensional overt sugar sweetness, that is devoid of any forgiving balance, and makes one gag, or to have nearly gagged. I had this happen once with a wheatwine (unnamed), which carried about 12% alcohol. I can still taste it like I can still taste slightly used rum and Coke from a bad day in high school.

 

I take reviews/comments to mean exactly that. (That's what it means. ; ) ). I have had beers that fit that description. Southern Tier Creme Brulee, for example. Good flavor but TOO sweet for me, after two sips.

After a slight pause, the 3rd sip was borderline nauseating. I ended up adding some datil pepper sauce. The heat balanced the sweetness. If not for that, it would have been a drain pour, or a give away (bomber). No way I could drink any more. "Disgust" & "sickening", literally, do fit. : )

 

Ha, this is what I was going to post. You want to know what cloying is? ST Creme Brulee.

 

Dark Lord is often described as "cloying". While sweet, I'm hardly disgusted by it. It's a great stout. Cloyingly sweet is like a sugar cookie with frosting. I can take a bite or two, but after that it's disgusting.