« on: April 04, 2016, 08:32:34 AM »
I understand that the term caught traction as a description for beers having a lot of fruit flavor. Then it has morphed into the style term for the New England pale/IPA style. Now it seems anybody trying to push IPA claims it is juicy in the New England sense (although it often is not). It's pretty close to being devoid of any real meaning except for some level of vaguely fruity hoppiness.
I don't like juicy as a descriptor myself. I think of juicy as a tactile description (being full of fruit) like a ripe fruit that oozes juice when squeezed. I don't particularly think of juice being juicy because it is necessarily juicy. Like calling water watery. But alright, I guess I can buy that the New England style suggests the beer has a taste and texture that is juice-like and maybe juicy is appropriate. Otherwise, a beer with a lot of fruit flavors isn't full of fruit (unless it is) or juice-like.
To the extent we are splitting hairs here (aren't we?), there are better descriptors for the fruit flavors in a beer and the mouthfeel that are more definitive that should be used, particularly when judging.