Among the beer-related buzzwords that I’d like to see dumped from the top of the Burj Khalifa, then stomped, incinerated, drawn, quartered and dowsed with a flagon of Budweiser fresh from heating to a low boil in the microwave, is “curated” in all its varied and chronically over-used tenses.
“Curated” is making me so ill-tempered that I’ve no real choice but appeal to the court of last resort (it’s called a dictionary, people) and take note of what this poor, abused word actually is supposed to mean.
Curated … carefully chosen and thoughtfully organized or presented; selected, organized, and presented using professional or expert knowledge.
From my vantage point there’s an immediate and obvious problem.
Most of the time when I see the word “curated” being used to describe an establishment’s beer selection (usually on draft), my inspection of these offerings in search of a discernible pattern reveals little or no indication that expertise has been applied to the task in any way.
I’d even settle for “well-intentioned amateurish” as op ......
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