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Quote from: morticaixavier on December 31, 2013, 11:25:10 amQuote from: denny on December 31, 2013, 11:15:40 amThere seems to be confusion here between body and mouthfeel.How do you distinguish the two things Denny?From the BJCP Study Guide..."The body of a beer is characterized as its fullness, viscosity, or thickness on the tongue and palate;descriptors range from watery or characterless to satiating or thick. Body is a component of mouthfeel,which encompasses physical sensations such as astringency, alcoholic warmth and carbonation; thecombination of all those components determines how the beer stimulates the palate. The body isdetermined by the levels of dextrins and medium-length proteins. Lack of dextrins is caused by lowsaccharification temperatures, excessive use of adjuncts or by highly attenuative yeast strains. A lowprotein level may be caused by excessively long protein rests, excessive fining or the addition of largeamounts of fermentable sugars. Light body is appropriate in American light lagers and lambics, but notin strongly malt-accented styles such as barleywines, Scotch ales, and doppelbocks."
Quote from: denny on December 31, 2013, 11:15:40 amThere seems to be confusion here between body and mouthfeel.How do you distinguish the two things Denny?
There seems to be confusion here between body and mouthfeel.
Mouth feel is the driving force in the universe, basically the whole reason any of us exist. Or is it hyperbole? I get the two mixed up sometimes
Quote from: klickitat jim on December 31, 2013, 03:54:18 pmMouth feel is the driving force in the universe, basically the whole reason any of us exist. Or is it hyperbole? I get the two mixed up sometimes That's what I hear.