Cloying

I've never used thst term, but I had Maharaja a few years ago that tasted like it was brewed with candied fruit. It was a disgusting drain pour of a beer.

 

Southern Tier Creme Brulee

 

Southern Tier's Stouts fit the bill

 

No way a beer term.
Isn't cloying something you do when scraping a scab off your knee?
UGH !!

 

Very well put. That's exactly what I mean when I say 'cloying'.

Slightly-used gin here. Still can't drink gin to this day.

 

I use the term when I am describing an overly sweet aftertaste that coats the tongue and lingers long afterward.

 

As others said too sweet and a little syrupy.

I would say that describes the SA Oktoberfest but it's very different on draft.
Sixpoints IPAs have been cloying to me in the past. DIPAs can be too cloying, hot and boozey. I expect most 9%abv and higher beers to be too cloying so I avoid them nowadays.

 

I've encountered a few beers that can be described as cloying, as none have been good. I generally enjoy beers on the sweeter side but some can have a nasty, yeasty sweetness.

 

I use "cloying" mostly when describing wines that are undrinkable due to their excessive sweetness. I guess you could apply the term to overly sweet beers too.

 

BVDL is used as an example in Websters under "Cloying"

 

That's exactly right. A (dessert) wine can be very sweet, but the saving grace of an acidic zip can cleanse things up nicely.

 

As many have said, Southern Tier Blackwater Series is a great example of cloying beers. I used to really enjoy them, but my palate has since adjusted, and I find them difficult to finish alone due to their cloyingly sweet nature. My girlfriend found Dark Lord cloying and literally could not finish it as a result.

Cloying is when a beer is imbalanced toward the sweet side to the point that it becomes a chore to finish even over a long period of time. It is of course up to personal preference, however, since some people really have a sweet tooth.

I have had Oktoberfests that were cloying. They were American, and when I finish my blind tasting of Oktoberfests, I will post about it and state which I found cloying.

 

I use it exactly per the definition. When a beer is just too sweet, sickeningly sweet.

 

To me, a "cloying" beer is any beer that is noticeably sweeter than it ought to be. This varies by style; it takes a lot less for an IPA to be cloying than a stout, because I like and expect some degree of sweetness in a stout, whereas any noticeable sweetness in a hoppy beer raises red flags for me.

 

Sugaree Maple Bourbon Pecan Pie | High Water Brewing

This is the only one I've had that I would define as cloying. It's fairly labeled in the name. Still I enjoyed the first half of the bomber, but could not finish the second half and had to drain pour it. Definitely a beer to have in small doses.

 

I'm either guilty of overusing the word (or using it incorrectly) or I am super sensitive to sweetness. I typically use it to describe an aftertaste, where I have nothing but sticky sweetness left behind. Usually not so much as to be off-putting (or putrid) but enough for me to wish it wasn't' there but can deal with it because in most cases, the rest of the beer experience was good. Seldom if ever have I used it to describe a "putrid" sweetness. In those cases (Creme Brulee) I would likely describe it as sickeningly sweet or something along those lines.

Since I'm seldom wrong, I think the folks at the old Oxford Dictionary factory are wrong. They should change the term or add another definition that refers to an aftertaste in beer that presents a "clinging" sweetness...........

 

Some of the other online definitions (e.g., Webster's) place a different emphasis but all I've seen include the basic idea of "too sweet," etc. for the individual's tastes. (Even though Oxford claims to the the "authoritative source" they are still focused on British English. )

So when it comes to beer I'm with you, "cloying" is too sweet, most often in the finish.

(Just as brewing includes some science but is not an exact science, so too writing dictionary definitions is not an exact science. :-))

 

I use the term when the sweetness is overwhelming because it is not counter-balanced by any other flavor. Acidity is usually a nice counter to sweetness. The amount of sugar in your average carbonated drinks is enough to make many people sick if you drink that entire 20oz bottle that people can down in one-sitting. But the citric acid that's added in generously to the drink keeps that in check.

 

Have you had some of the Americanized versions? My god, those nearly define what cloyingly sweet is.

For me it has to be taken into a comparison sort of context. You can take your Americanized (SA OFest comes to mind) version, which for me is nearly an overly sweet yet only 5.something % beer. Then compare that to say a pale Weihenstephaner Festbier variety, and the Americanized version is nearly at that cloyingly sweet level IMHO.

Sickeningly sick may be an exaggeration. But I have found many beers sweeter than they should or (how I feel they should be), and I do tend to have that word in my vocabulary

 

this is probably the gold standard