As a new brewer I'm interested to learn how to modify my kit beers (in preparation for hopefully going AG one day). I understand that the type of barley plus how it's malted and roasted gives a great deal of a beer's character, and I also know that different malts can be blended in some beers. Likewise different hops can be added at different stages with varying effects. And of course the type of yeast has an effect, too.
But where does 'mouthfeel' come into all of this? When I asked a question about Body Brew I was told it enhances mouthfeel. Does anyone here feel qualified to explain what mouthfeel actually is and what affects it?
Links will be fine, but a simple explanation will be much appreciated.
'Mouthfeel'
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Jaoqua
I've never heard of it. I'll look that up. Thanks.
BTW just now I came across this statement:
In 1991, Susan Langstaff, J.-X. Guinard and M.J. Lewis of the Department of Food Science & Technology, University of California, Davis, presented The Sensory Evaluation of the Mouthfeel of Beer to the American Society of Brewing Chemists. Their research essentially updated the Meilgaard Wheel, presenting nine descriptors that identify the fine characteristics of mouthfeel.
How do people get these jobs? And why can't I have one? Image what a hard day's 'research' must have involved!
BTW just now I came across this statement:
In 1991, Susan Langstaff, J.-X. Guinard and M.J. Lewis of the Department of Food Science & Technology, University of California, Davis, presented The Sensory Evaluation of the Mouthfeel of Beer to the American Society of Brewing Chemists. Their research essentially updated the Meilgaard Wheel, presenting nine descriptors that identify the fine characteristics of mouthfeel.
How do people get these jobs? And why can't I have one? Image what a hard day's 'research' must have involved!
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steve_flack
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maxashton
Body brew contains maltodextrin, which is a non-fermentable sugar. It thickens your brew, effectivly, making it a bit sweeter and feel smoother in your mouth.
Most beers you will see on here contain all kinds of different grades of barley malt, and sometimes other malts like rye or wheat. All of them affect the brew in different ways. Then you have adjuncts like torrefied wheat, which can also affect mouthfeel etc.
I don't know what effect, if any, hops have on mouthfeel. I presume none, since i've never heard it mentioned. I guess if you overhopped a lot astringency could make your mouth pucker up.
Most beers you will see on here contain all kinds of different grades of barley malt, and sometimes other malts like rye or wheat. All of them affect the brew in different ways. Then you have adjuncts like torrefied wheat, which can also affect mouthfeel etc.
I don't know what effect, if any, hops have on mouthfeel. I presume none, since i've never heard it mentioned. I guess if you overhopped a lot astringency could make your mouth pucker up.