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HOMEBREW Digest #5342
HOMEBREW Digest #5342 Wed 11 June 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Mouthfeel=body=viscosity? (Fred L Johnson)
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Date: Wed, 11 Jun 2008 08:06:10 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Mouthfeel=body=viscosity?
I am constantly frustrated in trying to translate people's perception
and description of tastes, aromas, and tactile impressions of beer
(and other foods for that matter) into something that is objectively
measurabIe. I grant you that we probably cannot easily "calibrate" of
our senses to a set of standards, so there is some limitation to
being able to describe the taste, smell, and feel of a beer in
objective terms. Nevertheless, we've managed to come up with a
bittering measurement (International Bittering Units) that have
served us pretty well, and I would like to see other parameters of
our brews be described in objective, measurable terms as we do with
gravity and bittering levels.
In that regard, I have a couple of simple questions:
Is what is often described as "mouthfeel" in a beer the same as
"body" in a beer? And are these no more than the simple tactile sense
of viscosity? If so, one could actually measure/quantify "mouthfeel"
or "body" of a beer with a viscometer. At any rate, I'll bet body,
mouthfeel, and viscosity are highly correlated.
And continuing in that vein, I would guess that the majority of the
viscosity of a beer is due to residual sugars and the relative
amounts of water and alcohol in the beer. And for that reason, there
should be a relatively simple, direct relationship between the
specific gravity plus % alcohol content of a beer and its viscosity
(i.e., mouthfeel and body).
Comments? Flames? All are welcomed and encouraged!
Fred L Johnson
Apex, North Carolina, USA
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End of HOMEBREW Digest #5342, 06/11/08
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