There's something in the UK called the Campaign for Real Ale. It was started in The Guardian in the 1970s by Richard Boston, a journalist (naturally) who was alarmed by traditional British pubs being taken over by mass-produced, heavily marketed, rapidly brewed beer.
The real thing, he said, was not carbonated, was brewed in its own time, and had a distinctive flavor. It was drawn up by gravity from a cooled cellar, not forced through hoses under pressure. It wasn't tweaked to make it taste like all other beers, matching some international formula like Budweiser or Heineken's. I've tasted it. It went down smoothly, and you didn't belch.