“But there is a problem with beer. It is, however much CAMRA may wish it otherwise, a limited subject. Vigorous efforts are being made to endow it with a terminology appropriate to serious discussion. The [Good Beer] Guide is peppered with references to ‘lingering hoppy finish… malty flavour and burned taste… dark chocolate and malt.’ But I rather doubt whether beer can sustain all this analytic apparatus.”
Tom Fort, ‘Three Cheers for Beer’, Financial Times, 11 November 1989.