Evaluating Mouthfeel in Beer Tasting

I recently made fun of this with my brother. We were reading a description about a beers mouthfeel. Seriously? Its cold.

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

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Exactly.

Mouthfeel makes a huge difference in evaluating a beer.

Example, i dont want a thin stout.

these are the descriptors commmonly recognized on the wheeel:


Alkaline
Mouthcoating
Metallic
Astringent
Powdery
Carbonation
Warming

I'm not an expert but this would seem to indicate that its about more than just viscocity

I agree that different beers feel different in your mouth certainly the example you gave is a great one, however, I think its a broader category than mere viscocity.

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I think its a broader category than mere viscocity.

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Sure

But most people use it to describe the viscosity.

That article is really dense for something as straightforward as mouthfeel.

I know in homebrew judging mouthfeel is essentially a checklist and once you know the different aspects it's fairly easy to go down the list pick them out...

Carbonation - low / Medium / high
Body - low / medium / high
Alcohol Warmth? yes/no, if yes; low / med / high
Astringency? yes/no if yes; from grain or brewing fault?
Other perceived sensations - (slick, powdery, metallic)

sure

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I recently made fun of this with my brother. We were reading a description about a beers mouthfeel. Seriously? Its cold.

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You're trying to equate temperature with mouthfeel?

Consider this: do you think Guinness and High Life have a negligible difference in what you perceive "mouthfeel" to be?