Definitions of “mouthfeel” run the gambit, yet none do justice to an extraordinarily complex subject. UC Davis and other universities have researched mouthfeel, trying to quantify it with a numeric scale, with no success thus far. Craft beer consumers have used such descriptors as, a creamy feel in your mouth, an almost chewy texture, or a feeling that the beer has a thickness/coating feel that makes the flavor linger for a moment. In all examples, the start of mouthfeel is visual, aromas, taste, and viscosity.
Some years ago, I researched and wrote an article about the importance of mouthfeel in wine. I discovered that viscosity is not the only sensation that dictates great mouthfeel in beer, rather a potpourri of factors. However, viscosity in wine sent a subliminal message of a “quality” wine.
A cacophony of factors dictated mouthfeel of craft beer. Much of mouthfeel is dictated by a person’s accumulated experiences. However, awareness of aromas, visual presentation of a beer, and…