"Juicy".....how the hell did this descriptor come about? What does it mean? I hear about a "juicy" aroma, which just seems like a total oxymoron. I hear a beer described as "juicy"...what, it tastes like say, orange juice? I think I know what people who use the term are getting at, but it seems so incredibly wrong. Why is juicy used? WTF does it mean?
As a matter of fact, that's one of my current terms that I'm not sure if everyone is using in the same way ('dank' is the other). For me, juicy has a few components. There's got to be a slight sweetness balanced out by an acidity with a certain mouthfeel. Grapefruit juice would be closer to what I'm referring to in most IPAs, although orange juice with Amarillo hops is certainly in that wheelhouse. For an aroma descriptor, I'm literally thinking of the smell of grapefruit or orange juice. The same aroma of fructose and citric acid would be present in the aroma (or at least the impression of it).
That being said, I think sometimes people are hearing other people use a term and just repeating it to sound like they know what they're talking about.
Well (may I pull out my MFA in creative writing?) if it's a sensory experience it can be literal, no matter how fanciful it seems -- juicy, pillowy, etc. That's the point of sensation: what you think it is, is what it is (to you). I definitely get "pillowy" with a Chimay or La Chouffe on draft, for example.
I think some people reuse terms without reflecting what they mean, but I also believe a word or sensation is also hugely specific to each of us. That's what makes the Commercial Calibration column in Zymurgy so interesting. It's not where the reviewers come together, it's the delta that interests me.