C. 2013, Permission Granted to Reprint for Non-Commercial Purposes

What is Mouthfeel? By Thomas Barnes c. 2013, permission granted to reprint for non-commercial purposes.

Of all the elements of beer tasting, Mouthfeel is the most misunderstood. The confusion over what mouthfeel is and isn’t leads to poor descriptions when judging and on the tasting exam. This is unfortunate, since Mouthfeel is an important aspect of how enjoyable a beer is, and certain beer faults can only be detected and diagnosed in the mouthfeel. Improving your understanding of what mouthfeel is, and how it is perceived will improve your judging and brewing abilities, as well as your score on the BJCP exams. What Mouthfeel Isn’t: Mouthfeel doesn’t include actual flavor sensations such as sweet or bitter, although some flavor sensations can carry over into mouthfeel as tactile sensations. For the BJCP’s purposes, however, Mouthfeel doesn’t include Finish and Aftertaste, even though there is some overlap between flavor and mouthfeel for these sensations. For the BJCP beer tasting exam, it is important that you don’t describe a beer’s Finish and Aftertaste in the Mouthfeel section of the scoresheet. This isn’t so much because it’s wrong to do so, so much as the graders expect you to know the difference between flavor and mouthfeel descriptors and be able to show it. Likewise, be careful to not mention flavor descriptors, such as bitterness or sweetness in the Mouthfeel section, or Mouthfeel descriptors, such as astringency, in the flavor description. What Mouthfeel Is: Mouthfeel is the tactile character of food or drink - how it “feels” in your mouth and how it stimulates the sensory nerves of your mouth and tongue other than the tastebuds. Even if you didn’t have a tongue, you could still pick up mouthfeel sensations. For example, the crunchiness of a carrot or a cracker is an aspect of mouthfeel, as is the creamy texture of yogurt. For the BJCP’s purposes, mouthfeel of beer is determined by levels of Astringency, Body (AKA Viscosity), Carbonation, Creaminess (AKA Mouth Texture), Warmth (AKA Alcohol) and Other Palate Sensations (e.g., temperature and chemical warming or cooling sensations). Food scientists have described other mouthfeel sensations, but most of these aren’t applicable to beer tasting. The major mouthfeel sensations are described in further detail below.

Astringency Other causes for astringency include excessive additions of Astringency is a physical sensation of harshness, drying, hops (especially kettle hops), additions of certain fruits puckering, or even grittiness or numbing, caused by various (especially those with pits, stems and/or tough skins, such as forms of phenols (especially polyphenols, AKA tannins) acting crabapples, cranberries or grapes), wood-aging, hot break & trub on nerve endings, physically drying out the tissues in your carried into fermenter, cold break carried into finished beer, mouth, and coagulating the proteins in your saliva. It is often the highly alkaline water (pH above 5.8 favors tannin extraction), mouthfeel component of bitterness, and “harsh bitterness” is yeast autolysis and bacterial infection (especially by actually bitterness which also includes an astringent component. acetobacter). Some dark beers (e.g., Stouts) can have light astringent Describing Astringency on the Scoresheet: On the Beer notes, as can fruit beers, spice, herb or vegetable beers smoked Tasting Scoresheet, it is usually enough to note whether or not or wood-aged beers. astringency is present, and, if present, its level and whether or Astringency in fruit beers, spice, herb or vegetable beers, not it is pleasant or harsh. If it is acceptable for the style, just and wood-aged beers is due to phenols (notably lignins and make a quick note of it. Examples: “light, drying astringency - tannins) naturally found in wood and other tough plant materials, OK,” “Intense, lingering, unpleasantly puckering astringency - a while dark roast or smoked astringency is due to phenols serious fault.” developed in wood or foodstuffs when they are heated to very high temperatures. The same mechanisms are responsible for Body (AKA Viscosity) giving smoke its distinct aromas and flavors and for giving dark Body is a subjective measure of palate fullness or viscosity roasted foods such as charred meat, chocolate or coffee their - how “rich” or “filling” the beer feels in your mouth. Just like unique characteristics. mud doesn’t flow as rapidly as pure water, liquids with more Very light tannic astringency is an important element of suspended or dissolved material (usually) flow more slowly than wines, ciders and meads, since coagulation of saliva proteins by pure water. In beer, body is primarily determined by the tannins creates microscopic “balls” which interact with the concentration of dextrins, oligosaccharides & medium-length liquid itself to create the perception of Body (see below). proteins. Gums and highly caramelized sugars also play a role, In beer, improper mashing or sparging procedure, or as do suspended yeast and starch particles. heating any plant material (especially grain husks) to a In ciders, meads and wines, tannins provide body, since temperature of above about 168-170 °F (~76-77 °C) for any they physically coagulate salivary proteins, creating millions of length of time can extract tannins from grains, which can lead to small “protein balls,” (microscopic suspended particles) which astringency in mouthfeel, among other problems. This is a make the mix of beverage and saliva seem fuller-bodied than it common problem for homebrewers, especially for brewers using would otherwise. “partial mash” techniques where the malts are steeped in the boil In beer, body can range from very thin (AKA “bland,” kettle without provision to clarify the run-off. To a lesser extent, “characterless,” “diluted,” “empty” or “watery”) to very full it is a problem for brewers who get too much flour when they (e.g., “chewy,” “cloying,” “filling,” “satiating,” “syrupy,” mill their grain and don’t clarify their run-off properly before “unctuous”). Very thin body is equivalent to water. Medium sending it to the boil kettle, or for those who oversparge their body is approximately equivalent to skim milk or filtered orange grains. juice). Full body is approximately equivalent to whole milk. Very Full body is approximately like light cream. Very full- allowed to escape prior to dispense has lower carbonation levels, bodied might produce more highlights; they might also have an while some bottle conditioned beers can have very high levels of “oily” or “syrupy” appearance when seen in the glass or when carbonation. poured. When swirled in the glass, it might be possible to see Homebrewers typically get carbon dioxide into their beer some slight viscosity in fuller-bodied beers as the contents run by bottle-conditioning, by adding priming sugar or fresh or down the sides of the glass, although care must be taken to not partially fermented wort to their raw beer just before packaging, mistake viscosity for alcohol “legs,” and vice-versa. at the rate of ½ to ¾ cup of priming sugar (or equivalent, like dry Body in beer is mostly derived from malt and adjunct malt extract) per 5 gallons. To better control the fermentation grains, but is influenced by mashing procedures. A greater grain and conditioning process, however, many homebrewers force bill will boost body, as will a grain bill which uses more carbonate their beer at packaging rather than relying on natural dextrinous malts (e.g., toasted, caramel/crystal malts), or malts carbonation. or grains which are higher in proteins and fats (e.g., oats, rye, Levels of carbonation (in terms of “volumes” of carbon wheat). If mashing, excessively long protein/beta-glucan rest dioxide) are roughly as follows: (122-133 °F, 50-56 °C for an hour or more) breaks down body- forming proteins, while lower starch conversion temperatures Level Vol. Appropriate Styles (140-150 °F, 60-66 °C) promote beta-amylase activity, CO2 producing a thinner, more fermentable wort. Fining or filtering High 3-4 German Wheat Beers, Berlinerweisse, beer can also thin body by removing suspended yeast, proteins Gueuze, Fruit Lambic, Belgian Strong Ales and starches, as can extended periods of cold conditioning. Mediu 2.5- Lagers, Cream Ale, California Common, Extreme filtration (through a 1 micron or smaller filter) will m High 3.0 Kölsch, Altbier, American Ales, Belgian actually remove dextrins and proteins! Strong ales Wild yeast, Brettanomyces yeasts and bacteria can Mediu 2-2.5 Eisbock, Bohemian Pils, Doppelbock, consume starches and proteins which brewing yeast strains m American Wheat/Rye, Foreign/Extra Stout, cannot, so beers made using these microorganisms, or infected Altbier, American ales, Rauchbier, by them, tend towards thinner body. Watery texture plus Schwarzbier, Witbier, Sweet Stout, Belgian extremely high carbonation levels are two classic signs of an Pale Ale, Flanders Brown, Flanders Red, infected bottle of beer. Robust Porter, IPA Incomplete fermentation will give fuller body, sometimes Mediu 1.5-2 Robust porter, most English ales, strong with suspended yeast or starch haze and perception of excessive m Low American or English ales, Stouts, IPA, sweetness or “wortiness” in flavor. Scottish Ale, Strong Scottish Ale. Body influence heads head formation and retention, since Low 0.75- Any cask style ale (e.g., English bitter, the same suspended molecules and particles responsible for body 1.5 Scottish ales) also serve as nucleation sites for carbon dioxide bubbles to form Very <0.75 Straight Lambic and helps head formation and retention. Low High carbonation levels or higher levels of acidity can give the illusion of lighter body, while lower carbonation levels, While carbonation level is a mouthfeel sensation, indirectly lower acidity, and higher levels of residual sugar can give the carbonation also affects Aroma, Appearance and Flavor, impression of fuller body. Beers dispensed using beer gas (so meaning that improper carbonation levels are a “systemic” fault called, “nitrogen dispensed beers”) also seem to have fuller which can harm a beer’s score in more than one way. body, in part due to the changes in bubble formation and head Aroma: Escaping carbon dioxide and bursting bubbles texture (smaller bubbles, creamier head) and in partially due to formed by carbon dioxide help carry volatile aroma compounds the lack of carbon dioxide “prickliness” and acidity. To get an out of solution. This means that perception of chemicals such as accurate assessment of the beer’s actual body, you should make acids, alcohols, esters and phenols will be decreased in flat beers a note of its appearance - head formation and retention, as well or beers with low carbonation levels, making it necessary to as how it “moves” when poured or swirled in the glass - as well swirl them or let them “open up” by sitting for a few minutes as just assessing its viscosity in your mouth. Alternately, hold a before they can be properly assessed. By contrast, carbon sample in your mouth for a few seconds to let it de-gas, then dioxide bubbles in overcarbonated or “gassy” beers will quickly swirl it around your mouth again to assess the difference. “scrub out” volatile compounds, making them less detectable in Describing Body on the Scoresheet: Since body is an the flavor and making the beer seem less inviting once the inherent part of any beverage, you should always mention the carbonation and aroma has dissipated. Furthermore, the human beer’s body, terms of its level from very low to very high (or a body is very sensitive to carbon dioxide levels, so high levels of synonym). Examples, “watery,” “unctuous,” “medium body.” carbonation also make beverages seem “prickly,” “tingling,” or even “peppery” or “stinging” due to the interaction between Carbonation carbon dioxide molecules and pain receptors in the mouth and Carbonation is the amount of “bubbliness” in beer or any nose. While this is properly a mouthfeel sensation, carbon other carbonated beverage. It can range from none (AKA, “flat,” dioxide “aroma” can be mistaken for alcohol, pepper or acidity. “still,” “lifeless.”) to very high (AKA “gassy,” “gushing,” Appearance: Carbon dioxide bubbles are visible in the “extremely lively.”). Carbonation naturally occurs in beer during glass unless the beer is flat. Very low carbonation levels fermentation, since the yeast converts about 55% of the sugar it (described as “petillant” when assessing cider, mead or wine) metabolizes into carbon dioxide. Typically, “cask” beer, which can be detected as very fine streams of rising bubbles visible in hasn’t had much time to carbonate and where some of the gas is the glass, or as a low ring of bubbles which appears when the beer is swirled if the beer. By contrast, overcarbonated beer Diacetyl can sometimes be detected in mouthfeel as a might make the contents gush from the bottle or result is masses “Slick” mouth texture, even at levels where it isn’t detectable in of large bubbles which quickly escape. Moderately-low to flavor or mouthfeel. It is sometimes described as “buttery,” or moderately-high carbonation produces visible bubbles on the “slippery,” “greasy,” or “oily.” When combined with the flavor sides of the glass with streams of bubbles rising from the bottom of butterscotch or butter in flavor it can be reminiscent of of the glass, and gives a “sparkling” or “lively” appearance to a margarine, butter-flavored corn oil, or similar butter substitutes. clear beer. The combination of higher carbonation levels, higher levels Since escaping carbon dioxide is the main force behind of acidity and low levels of residual sugar can combine to give a head formation, it also directly affects head formation and mouth texture described as “Crisp,” which generally means that retention. While there are other factors in head formation, the flavor and mouthfeel sensations all peak at once, with texture and retention, low carbonation levels are a common minimal, pleasant aftertaste. Well-made light lagers and Pilsners cause for low head formation and retention, while excessive can be often described in this fashion. To some extent, “Crisp” is levels result in a very high, coarsely-formed head. the opposite of “Creamy.” Flavor: High carbonation levels can affect perception of In a few rare cases, you might get suspended particulates in flavor due to increased acidity and “prickliness” from carbon a beer, such a bits of trub in a badly-made hefeweizen. In such dioxide, as well as the physical effects of bubbles “scrubbing” cases, the texture can be described as “powdery,” “gritty,” flavor elements off of the tongue, making the beverage seem “dusty,” or “sandy.” more complex and refreshing. Additionally, the bubbles help Describing Carbonation on the Scoresheet: You should volatilize aroma compounds which are perceived in the nasal describe some adjective describing mouth texture for passages as the beer is tasted, increasing perceptions of acids, creaminess. If nothing applies, just note its absence. In some alcohol, esters and phenols in flavor. By contrast, low cases, it might be appropriate to note the level at which you carbonation levels can make the beer seem sweeter, bitterer, or perceive the sensation and whether it is appropriate for the style. lower in aromatics due to the lack of scrubbing action. Examples: “Not crisp,” “slightly creamy,” “oily,” “moderate Mouthfeel: High carbonation levels can make body seem slickness - perhaps diacetyl - inappropriate,” “crisp and lighter, and can sometimes enhance the perception of alcohol refreshing.” heat or astringency due to the action of carbon dioxide on nerve endings in the mouth. In some cases, it can be described as Warmth (AKA Alcohol) “prickly,” “tingling,” or even “peppery” or “stinging.” Warm is usually caused by ethanol or fusel alcohols Moderately high levels of carbonation might be described as attacking pain receptor nerves in the mouth and nasal passages. “effervescent,” or “spritzy,” especially if the underlying beer is Ethanol warming is usually described as “smooth,” or even fairly acidic. “sneaky” if it is very subtle and hard to detect. By contrast, fusel Describing Carbonation on the Scoresheet: Since alcohols produce warmth which is described as “hot,” “harsh,” carbonation is an expected part of most beer styles, you should “unpleasant,” “burning,” “prickly,” or “solventy.” always mention the beer’s carbonation level, terms of its level Ethanol warmth and aroma are hard to detect in beers of from none to very high (or a synonym) and possibly an adjective below about 5% ABV, just becomes detectable at 5-6% ABV, further describing your perceptions. Examples, “flat,” and becomes progressively easier to detect at higher alcohol “petillant,” “medium carbonation,” “high lively carbonation,” levels. At this level, it might also be possible to detect alcohol in “gassy - overcarbonated for style.” flavor, as a sort of sweetness. Above about 7-8%, it might be possible to see alcohol “legs” or “tears” running down the side Creaminess (AKA Mouth Texture) of the glass after the beer is swirled, although care must be taken Creaminess is actually something of a misnomer, since this to not mistake them for viscosity from body. At 10% ABV and section of the scoresheet actually asks you to describe Mouth above, alcohol “legs,” can often be clearly seen unless the Texture. Mouth texture is the physical sensation of how the underlying beer is quite light-bodied. At moderate to high levels, particles of food or drink feel in your mouth, as well as how they alcohol warmth can be detected as a physical sensation not just cling to it and coat it. For example, even though it’s all corn, in the mouth, but also in the nose, throat, stomach and lungs. corn chips have a different mouth texture than corn flakes cereal, Solventy notes are easier to detect and are sometimes and corn flakes have a different texture from cooked polenta. In accompanied by signs of high-temperature fermentation or yeast the absence of detectable particulates in a beer, there aren’t too stress, such as high levels of fruity esters (especially “tropical many adjectives we can use to describe its mouth texture. fruit” type esters) and spicy, peppery or clove-like phenols. Creaminess is one adjective, used to describe beer with a Phenols, or actual additions of hot peppers or similar spices, can milk-like or faintly oily texture. Creamy texture is heavily enhance the perception of alcohol warmth. Likewise, high levels influenced by Body and Carbonation. It usually appears when of carbonation can also make alcohol warmth seem more low to moderate levels of carbonation are present, as well as one intense, while low temperature can mask alcohol warmth (as or more of the following: a grist which includes grains or malts well as many other sensations). which are higher in proteins and gummy starches (e.g., wheat, Ethanol levels are directly based on the amount of rye or oats), a protein or beta-glucanase rest to break down large fermentable material used to make the beer, as well as the starches and proteins into ones of medium length, higher attenuation for the strain of yeast used to produce it. Solventy temperature saccharification rest or use of beer gas to dispense alcohol levels are a symptom of high temperature (>70 °F, 21 the beer. In extreme cases, where grains with higher levels of °C) fermentation and/or other forms of yeast stress during oils or fatty acids are present (e.g., oats, rye) the beer might even fermentation. have an Oily texture. Describing Warmth on the Scoresheet: Since alcohol is an which can cause numbing (although they are seldom expected part of beer, you should describe the presence or encountered in high enough levels to do so in beer). Wintergreen absence of alcohol warmth. If it is presence, make a brief note of - methyl salicylate - can give the illusion of cooling. its level and character. Examples: “No alcohol warmth,” “Subtle Powdery/Resinous: Powdery or resinous sensations are smooth warming,” “Medium harsh, solventy alcohol burn.” caused by suspended materials in the beer which are physically deposited on the teeth and mouth tissues. High mineral levels Other Palate Sensations will give a lingering but not-unpleasant “dry” and possibly This descriptor is the most overlooked section of the slightly alkaline mouthfeel similar to drinking mineral water. scoresheet, just because many beers don’t have any other palate Hop resins give a lingering, resinous mouth coating sensation, sensations to speak of, and most judges don’t know what other accompanied by some degree of residual hop bitterness from palate sensations to look for. flavor. Since many hoppy beer styles are made using somewhat Sensations not mentioned elsewhere, which are primarily minerally water, the two sensations are often found together. detected in Aroma or Flavor which can also have a Mouthfeel Minerally notes can be described as chalky or even “dusty,” but component, include: don’t actually affect the mouth texture of the beer itself. Alkalinity: Perceived as bitter or soapy in flavor and Temperature: The physical temperature at which the beer aroma, but can be mineral-like, harsh or astringent in mouthfeel. is served can sometimes be a palate sensation, especially if the Chlorophenols: Detected in aroma and flavor as beer is served much too warm for the style. Extreme serving “mouthwash,” or “medicinal” notes, among other things, but can temperatures also affect perceptions of aroma and flavor, as well produce numbing or prickly mouthfeel notes. as other mouthfeel sensations. Hop Bitter (AKA Alpha Acids): Perceived as bitter in Cold temperatures increase the volume of carbon dioxide flavor, but might contribute astringency or mouth-coating resins which can be dissolved in beer (boosting carbonation), reduces to mouth texture in Mouthfeel. the rate at which volatile aroma compounds escape from solution Leathery: Leathery, “horse blanket,” and other off-flavors (reducing overall aroma) and suppresses perception of malt and from Brettanomyces and similar microorganisms can produce yeast-derived flavors. Indirectly, cold serving temperature can astringent notes in mouthfeel. affect perception of body, making the beer seem thinner-bodied, Metallic: Metallic notes can be detected in aroma and crisper and cleaner than it might otherwise be. flavor, but they can also produce distinct and unpleasant Conversely warmer serving temperatures (above ~55 °F) lingering palate sensations in mouthfeel. increase perception of malt and yeast-derived flavors, which in Oxidation: Some forms of oxidation can produce subtle turn affects perception of body; possibly making the beer seem but unpleasant astringency in mouthfeel. fuller-bodied, creamier, sweeter and less crisp. Lower carbon Yeast: Autolyzed yeast can impart a distinct but subtle dioxide absorption also makes beer served too warm go flat astringency to mouthfeel. Suspended yeast can alter perceptions faster. of body. Describing Other Palate Sensations on the Scoresheet: Distinct Palate Sensations which only appear in Mouthfeel Since other palate sensations usually aren’t present in a beer, just include: make a note of that fact. If you do detect other palate sensations, Pain/Numbness: Certain chemicals can physically affect briefly describe the level and type of sensation, and perhaps the mouth by fooling, numbing or burning nerve endings. Most whether it is appropriate for the style. Examples: “No other of these are phenolic compounds, but there are exceptions. palate sensations,” “Prominent unpleasant tinny note,” Burning or numbing compounds found in beer can include “Moderate mouth-coating hop resins,” “Subtle mineral water capsicum which causes chemical burning and chlorophenols dryness - accentuates crispness. OK for style,” “Eye-watering, lingering hot pepper heat - like 5-alarm chili. Painful to drink.”