Definitions of “mouthfeel” run the gauntlet, 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, without 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 while. In all the examples, the beginning of the sensation in the mouth is visual, aromas, flavor and viscosity.

A few years ago, I did some research and wrote an article on the importance of mouthfeel in wine. I discovered 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 feel in the mouth is dictated by a person’s accumulated experiences. However, awareness of aromas, the visual presentation of a beer, and flavors are sensory queues 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 didn’t eat oysters due to the visual and anticipation of the slimy feel 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. Foam/foam in a beer is highly preferred over little or no foam, craft beer drinkers like foam. In Europe, consumers prefer and demand beer served with a thick/tight foam 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 accentuate the aromas, flavor and mouthfeel of food and drink. The thesis is that limiting visual commotion and distractions during eating increases the taste, aroma, and mouthfeel of the food experience. The dark dinner has enough light to see and eat.

The aromas of beer, as in wine, set the stage for what we will experience in flavors and then in mouthfeel/aftertaste. These flavors and aromas are often presented visually in “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 the mouthfeel gives substance/recognition to the flavor of a beer while the aroma sets the stage.

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

The chemical process of fermentation (working on the must) plays a huge role in creating mouthfeel. Fermentation gives us texture/viscosity, carbonation, alcohol levels (ABV) and acidity. Of course, for a distinctive 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 the mouthfeel of beer. It is contributed by residual proteins and dextrins (generally accepted as a non-fermentable sugar) in beer (especially a Pilsner). Not all starches in malts 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 desirable notes of viscosity 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, the stable cloudiness, and the smooth mouthfeel define cloudy IPAs, and those really benefit from specific yeasts.” pressures.” So, another vote for yeast.

Craft beer is not the beer of your youth; It’s not the “slam ’em down” beers of yesteryear. 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, they are all judged on their aromas, flavor and mouthfeel. At some point during consumption, all of these elements become symbiotic and give us the ‘umami’ we want.

The mouthfeel we seek 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 execution of the recipe. If all this produces a mouthfeel, taste and aroma that you like according to your expectations, you have found your beer for the moment.

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 knowledgeable and familiar with brewing processes. This indicates that the consumer wants more detail about a beer because they understand how Mouthfeel, Flavor and Aroma are derived.

Achieving a good mouthfeel is a complicated 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 for 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:

Malts give Pilsners a fresh bread or grainy flavor. The Traditional Pilsner has a 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 on the finish.

How to serve a Pilsner:

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

Of all the Czech pilner brewers we researched, all cited head and mouthfeel 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 when that perfect mouthfeel appears. The simple fact of consuming a craft beer casually or with food can provoke the moment when that great feeling in the mouth arrives.

Health!