re: Evaluating Mouthfeel in Beer Tasting

Most barrel aged beers...

body would be viscosity

Not temperature, warmth in that context is more about the perceptible presence of alcohol in the beer before swallowing it.

It's easy to pick this out in big beers like barleywines and stouts.

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I thought the BA Narwhal was a little hot, but delicious

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I agree on both points.

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I can't think of a hot non-BA beer off the top of my head

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IMO Firestone Walker Parabola and Sucaba, Bruery Mash, Deschutes Abyss are all high in alcohol, but it's a smooth alcohol warmth as opposed to something like Black Tuesday/BA Narwal which is a hard 'hot' alcohol warmth.

ETA: ooops misread the quote...

I've had one or two high alcohol belgian ales where the brewer just let the fermentation go wild and the result was a beer that was 'hot'.

Really most of non-BA beers I've had that I would describe as hot have been homebrewed beers and were probably the result of poor fermentation producing fusel alcohols.

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Out of all the things people use to describe beer, "mouthfeel" is one of the least likely that I would make fun of

And I've always used "mouthfeel" as describing the viscosity

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This is why you people will continue to be made fun of.

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This is why you people will continue to be made fun of.

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Most likely by the same kind of simpletons who call men who dress well queers. In other words, no one whose opinions I respect anyways.

thank you for your contributions to this thread. now kindly pound sand.

He's old and lives in Alexandria. What else would you expect?