Every aroma or flavor we identify in beer or chocolate or some other food or drink is something we learned at some point, and that personal vocabulary is based upon where we grew up, our cultural background, and a host of other influences. As craft beer works to be more inclusive, the language we use to describe beer needs to be examined and opened up to new influences. In this episode I talk with Dr. J Nikol Jackson-Beckham about where cultural biases are found in beer language and how we can learn to use descriptive sensory language to welcome newcomers and learn from others.
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