Every time I use the word mouthfeel the computer tells me that it isn’t spelled correctly (you know, that little red squiggly line appears underneath). I do know that it is indeed a word since http://dictionary.com tells me it refers (as you would expect) to the tactile sensation a food (or drink) gives to the mouth.
Texture is often an important factor for what we like in food. Even something that tastes good can be unpleasant if it has the consistency of slightly frozen Vaseline. Sure, I don’t really know what that would be like, but it doesn’t sound very appealing. The point is that mouthfeel is something you may not think about often (usually overshadowed by flavor), but it definitely weighs in on your choice of beer. It has become increasingly important to me as I have better identified what it is I enjoy in a beer.
We all probably have an idea of what we prefer in the mouthfeel of a beer, whether aware of exactly what it is or not. For example, most of us are probably looking for a lighter bodied beer when outside in hot weather and perhaps a more full bodied beer during the winter months. Choosing the beer that is perfect for a given situation can be made easier when you know its characteristics like the consistency, the carbonation level, the creaminess, and the amount of warmth.
The body of the beer is tough for me sometimes because I think it’s easier to determine when compared directly with other beers (hooray for samplers). I am confident that I know the difference between a beer with light body and a full bodied beer, but all of the points between can be tough to pick out. Medium seems to be where the beer goes for me when it doesn’t fall to either end of the spectrum.
Carbonation is very similar to body for me in that the in between levels are still hard to pick out. There is a lot of ground between low levels of carbonation and high (for me). The carbonation does sometimes give the beer qualities that remind me of other beverages. Lots of carbonation with bigger bubbles drinks somewhat like a soda and some with many smaller bubbles can have the feel of a champagne or prosecco. Some that are a bit flat with a good deal of warmth can even drink very much like a port.
Creaminess, astringency (puckering), and warmth are usually pretty obvious, but still very subjective. It s not always the case, but creaminess can often come along with fuller bodied and more viscous beers while astringency and some bite can show up with really high levels of carbonation. Warmth is very noticeable to some and not as much to others, but it for sure becomes more prominent (when present) as the beer warms closer to room temperature.
For me, evaluating mouthfeel has helped to identify certain characteristics that I really enjoy in a beer and even a few that I could do without. That knowledge has been very beneficial when standing in the beer aisle trying to decide what I am in the mood for. Even when I cannot decide on a flavor (which is often), I know (for example) if I am in the mood for a heavier beer with some warmth or a crisp lighter bodied beer. That is the type of information that I am glad to have!
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