Definitions of “mouthfeel” run the gambit, but none do justice to an extraordinarily complex topic. UC Davis and other universities have investigated mouthfeel, trying to quantify it on a numerical scale, with no success so far. Craft beer consumers have used descriptors such as a creamy mouthfeel, an almost chewy texture, or the feeling that the beer has a thick/coating feel that makes the flavor linger for a moment. In all examples, the onset of mouthfeel is visual, aromas, flavor, and viscosity.

A few years ago, I did research and wrote an article on the importance of mouthfeel in wine. I found that viscosity is not the only sensation that dictates a great mouthfeel in beer, but rather a potpourri of factors. However, the viscosity of the wine sent a subliminal message of a “quality” wine.

A cacophony of factors dictated the mouthfeel of the craft beer. Much of the mouthfeel is dictated by a person’s accumulated experiences. However, awareness of aromas, a beer’s visual presentation, and flavors are sensory tails that initiate how consumers interpret mouthfeel, pleasant or not. Even the matter of time, place and seasonality will affect a pleasant mouthfeel.

The existence of mouthfeel can also be illustrated as the sensation that comes from any substance in the mouth. As an example, most of my life I did not eat oysters due to the visual and anticipation of the slimy sensation of that crustacean in my mouth. My wife doesn’t eat oysters to this day, mainly because of the mouthfeel of hers.

The visual appearances of the beer also contribute to the anticipated mouthfeel. Head/head on a beer is highly preferred over little to no head, craft beer drinkers like head. In Europe, consumers prefer and demand beer served with a thick/tight headed beer because it is more aromatic and portends an attractive mouthfeel. The head promotes flavor and instant mouthfeel.

Also, the impact of the environment on mouthfeel. Here is an interesting perspective. Some restaurants feature “Dark Dining” because research has shown that limiting environmental stimuli will enhance the aromas, flavor and mouthfeel of food and drink. The thesis is that limiting visual commotion and distractions while eating increases the flavor, aroma, and mouthfeel of the food experience. The dark diner has enough light to see and eat.

The aromas of beer, like wine, set the stage for what we will experience in flavors and then in mouthfeel/aftertaste. These flavors and aromas are often presented visually on “flavor and aroma wheels” to help us define the styles of beer we like. The ubiquitous “Beer Flavor Wheel” was developed in the 1970s by Morton Meilgaard, of which he included the Mouthfeel component. The reality is that mouthfeel gives substance/recognition to a beer’s flavor while aroma sets the stage.

Note: Hops and yeast give beer aroma, flavor, appearance, and mouthfeel. The grain list presents the grain that provides something for the yeast to get creative with.

The chemical process of fermentation (working on the wort) plays a very important role in creating mouthfeel. Fermentation gives us texture/viscosity, carbonation, alcohol levels (ABV) and acidity. Of course, to get that characteristic mouthfeel, all of this must be orchestrated by expert brewers selecting the right yeast.

Ms. Carolyn Smagalski gives a good definition of the significant contributors to beer’s mouthfeel. It is contributed by residual proteins and dextrins (generally accepted as a non-fermentable sugar) in beer (especially a Pilsner). Not all malt starches are converted to fermentable sugars. Proteins are not consumed by yeast, so they are the main contributor to mouthfeel. Oats in grain form can provide more protein and the desired viscosity notes for mouthfeel. The chemistry of the water is also a contributing factor.

Trying to keep the complicated simple, Adam Robblings of Craft beer and brewing expresses his opinion on mouthfeel this way: “For cloudy IPAs, the first key decision point isn’t about the hops, it’s about the yeast. The ester profile, stable haze, and smooth mouthfeel define cloudy IPAs, and those really benefit from specific yeasts.” pressures.” So, another vote for leaven.

Craft beer is not the beer of your youth; not the “slam ’em down” beers of old. Craft beer is generally more expensive and is a thoughtful drink that demands contemplation. There are quality craft beers for every occasion, attitude, and season. In the final analysis, all are judged on aroma, flavor, and mouthfeel. At some point during consumption, all of these elements become symbiotic and give us the ‘umami’ we want.

The mouthfeel we’re after has hundreds of elements that ultimately come together. There are: viscosity/texture, acidity/Ph levels, ABV, esters (hops), yeast strains, grain list, temperatures, carbonation, head, color, and brewer’s execution of the recipe. If all of this produces a mouthfeel, flavor, and aroma that you like according to your expectations, you’ve found your beer for now.

In a 2020 Statista study, the top craft beer characteristic most important to consumers was taste (94%). Interestingly, approximately 52.7% of craft beer consumers considered themselves very familiar and familiar with brewing processes. This indicates that the consumer wants more detail about a beer because they understand how Mouthfeel, Flavor and Aromas are derived.

Achieving a good mouthfeel is a difficult task and must be adapted to each style of beer. Just ask the folks at Staropramen Brewery, which is the second largest brewery in the Czech Republic. They think mouthfeel is an incredibly important attribute to their world famous Pilsner.

Pilsner is one of the most popular beers in the world. Here is how Just beer define the style and

Flavor and smell:

The malts give Pilsners a bready or grainy flavor. Traditional Pilsner has pronounced hop bitterness, giving it a grassy or earthy character.

Mouthfeel:

Pilseners are highly carbonated with a bit of weight. Its crisp hop bitterness tends to linger into the finish.

How to serve a Pilsner:

Pilsners should be poured with a bit of head/head. After all, that’s how it’s done in the Czech Republic. Usually the value of 3 fingers will suffice.

Of all the Czech pilner brewers we investigated, all cited mouthfeel and head as significant factors in consumer evaluations.

Mouthfeel is difficult to define and is somewhat rooted in subjective evaluations. Don’t give up because there are plenty of “ah ha” moments where that perfect mouthfeel kicks in. Simply consuming a craft beer casually or with food can trigger the moment when that great mouthfeel hits.

Health!