Help me understand biscuit

@matthewp @rozzom Stone fruit needs another adjective in front of it. Does it remind you of sweet cherry, sour cherry, some sort of plum, peaches, apricots, or nectarines? Is it the fresh or dried version of that fruit?

If you at least say dark or light, red, black, or yellow, I can kinda get into to ballpark.

 

I feel like in 95% of the use cases I see, the person could say "peach" and be done with it

 

Peach, apricot, nectarine -- I can never disseminate, so I say "stone fruit." Now I know to say "light" stone fruit.

 

Some of the stains coming out of the cookies/cake cannabis breeding family have a strong biscuit smell when broken up that I have also detected in beer although I don't remember the beer.

 

English biscuit or US biscuit?

 

Like a slightly burnt English biscuit. I wish could describe flavors better. Absolute biscuit vibe and definitely memorable.

 

Exactly! I'll be specific as long as the beer is specific; often it's not. Same goes for citrus, evergreen, spices, etc.

 

Sorry, dissect would have been a better word.

 

Now don't go confounding a perfectly good subjective thread with things like "facts"...

To me it's something more like a lightly toasty, earthy and very slightly nutty flavor, so more along the lines of an English tea biscuit - it's not bread-like or dough-like, it's not bland white bread, and it's not dry crackery. More or less along the lines of the malt descriptors provided here. Full-on Southern style biscuit - no, to me it's not that either as I would say that is more dough-like. It's somewhere in between.

 

I know what a US (southern) biscuit tastes like. When I (rarely) use the term, that's what I mean. I ain't no cicerone; just a guy. Likewise, not being British, it would be even MORE pretentious to use the term to mean an English biscuit (cookie). I'd just say "cookie."

It is not beer's fault that the British and the Americans use the same term for different things.

@rozzom & @matthewp , as to "stone fruit" it is like "citrus"... a generic term for a kind of taste family. Should we also ban "citrus" and use orange or grapefruit or tangerine or ...? Beer flavors are many (most) times not nearly that narrow. I don't have an issue with language used in beer reviews that is rarely, if ever, used in common conversation.

 

For me personally:

- The "Citrus" umbrella items are a bit more closely-grouped in terms of taste/profile
- "Citrus" is something I've heard people use in real life
- While I'm sure there are some pioneers on here that have used "stone fruit" in a variety of contexts when reviewing numerous different styles, it has become a "thing" a lot more recently, and is almost always used in the context of NEIPAs - in that context i doubt very much that the users in question are picking up cherries or dates on the nose/palate

 

I try to be more specific than just "stone fruit" but, especially with hazy ipas, there is this vague character of taste and feel that reminds me of generic stone fruit . its this thick, slightly tangy, sweetness that you could find in any stone fruit, although each individual type will have other flavors laid over it

 

Oh, IDK. Grapefruit and orange are quite different. While we're at it, what about "juicy"? Lots of things (not just fruits, and certainly not just citrus fruits) can be "juicy."

And, I don't really give a hoot whether the word is used in general conversation about the weather or who's #1 in football. It is useful in describing a taste, so I use it. The only reason it is a "thing" is because of the flavors in many recent beers.

We use a lot of "taste generic" language in beer reviews. As @TongoRad pointed out, evergreen and spice (talk about a taste family with huge diversity!).

How about grainy? Does that mean oats? Barley? Wheat? Something else?

Do all of these words get a pass just because they are more commonly used in general conversation (to mean other things sometimes)? Why? A beer review is not general conversation.

I guess I don't understand you objection to "stone fruit."

 

Last I'll say on the subject, because I always have to remind myself that going back and forth with the 3-4 key members of the Last Word Crew on the main boards is always a fruitless (you're welcome) exercise.

And just to clarify once more - this is my opinion:

For me personally I think there are a lot more commonalities between (picking ten of the most common citrus):

Clementine
Blood Orange
Grapefruit
Key Lime
Mandarin
Orange
Tangerine
Satsuma
Lime
Lemon

Vs (picking ten of the most common stone fruit):

Lychee
Raspberry
Coconut
Apricot
Date
Peach
Nectarine
Mango
Cherry
Plum

You and anyone else should of course continue to hold the opinion that stone fruit is a fine descriptor to use, and I will continue to believe that it's not. There is no right or wrong here.

 

@rozzom Fine, I'll use drupe instead. Happy?

Plenty of cooks use the term "stone fruit" in describing their recipes. You should get out more.

 

Fine or not, it's a long established common one.

 

Neither happy nor unhappy - you can do what you want. I came in here to post my thoughts on “biscuit” / the topic. Also typed a one liner (which in hindsight I obviously regret) agreeing with someone else’s post about stone fruit, and got LWC’d - more fool me. Not sure if stone fruit recipes are a good indicator of one’s ability to excel at getting out, but will definitely give them a read. Thank you - a pleasure as always.

 

Another native southerner here, so I very much enjoy a buttery biscuit. However, when it comes to beer, my point of reference is the cookies they hand out on Delta flights.

 

I've never come across a beer described as “lychee”.
I've also never heard of anyone referring to a raspberry or a coconut as a “stone fruit”.

 

Precisely my point!

Guess every day is a learning opportunity