Why do clichés become old friends?
As in every good romance, words have their cycles. They start being fresh, full of promises, and then, little by little, they become those old clichés that we don’t even realize that we have used too much. From “opening the mind” to “it is what it is”, these linguistic turns sneak into many conversations, especially in the business and sports world. But are not also present in the luxurious world of beer?
Refreshing clichés in the beer world
The beer industry is no stranger to this rain of repetitive phrases. We can say goodbye to some of them, because, being honest, there are terms that deserve prolonged rest. Here I present some of those clichés that, even if they are part of the beer landscape, can be stored in a box and seal with adhesive tape.
1. Brewer Master: A SOBADO TITLE
The term “brewing teacher” has an air of distinction, but does all brewers really at the bar are teachers? Of course, who produces decent beers deserves respect, but just as not all chefs take a Michelin star, not all who handle a fermenter have that title. You have to put some order in the nomenclature so as not to dilute its value.
2. Farmhouse: an ambiguous term
If your beer comes from a farm, then you have all the right of the world to use the term “pharmacy”. But, let’s be honest, for the majority, it is a somewhat diffuse concept. Does that mean that there are wild yeasts dancing in the bottle or that the ground simply has a peculiar flavor? It is time to put a little more creativity in our descriptions.
3. Epic: a term that lacks greatness
When I hear “epic”, the great feats of Homer arrive to my mind, the construction of architectural wonders or heroism worthy of a saga. But a night of tasty beers has as epic? Maybe not. Fun and memorable, yes, but let the “epic” reserve for truly exceptional moments.
4. Balanced: What are you talking about, Willis?
The term “balanced” has its merit, but we may lose the thread of what we really want to communicate. Is it refers to the contrast between sweetness and bitterness? Or to the precise dance between malt and hops? Clarifying those ideas can lead to much more picturesque and authentic descriptions.
5. Session: A boring term
Call me a little traditional, but the word “session” to describe beers is a bit empty. It sounds excessively formal and makes me feel that it lacks charisma. Who needs that in a good talk about beers?
Final reflections on beer language
In the fragile world of language, each word matters, and in the kingdom of beer, we should strive to raise speech. That creativity is never lost in the way we talk about what we love. Whether in a conversation with friends or a beer label, a touch of originality can make the experience even more delicious. So, we go out to look for new ways to express our beer passion!
