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re: Evaluating Mouthfeel in Beer Tasting
Posted on 2/24/15 at 3:16 pm to Tiger Ryno
Posted on 2/24/15 at 3:16 pm to Tiger Ryno
It's alcohol warmth. Whiskey across the palate warms, right? Some beers can have a similar effect. Those are beers we typically call hot.
At least that's my interpretation.
At least that's my interpretation.
Posted on 2/24/15 at 3:19 pm to Tiger Ryno
Most barrel aged beers...
Posted on 2/24/15 at 3:21 pm to Salmon
ok, that makes sense...so lagers and normal pale ales or IPAs won't typically have a warming sensation? does this correlate to alcohol % at all?
Posted on 2/24/15 at 3:22 pm to Tiger Ryno
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.
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.
Posted on 2/24/15 at 3:22 pm to Tiger Ryno
BCBS 2013 was hot
I thought the BA Narwhal was a little hot, but delicious
It's mostly gonna be BA beers, as Salmon said. I can't think of a hot non-BA beer off the top of my head, but I'm sure there are some that I've had.
I thought the BA Narwhal was a little hot, but delicious
It's mostly gonna be BA beers, as Salmon said. I can't think of a hot non-BA beer off the top of my head, but I'm sure there are some that I've had.
Posted on 2/24/15 at 3:28 pm to Salmon
quote:
And I've always used "mouthfeel" as describing the viscosity
I've never actually used the term, but I agree. This is what I associate it with.
Posted on 2/24/15 at 3:31 pm to Matisyeezy
quote:
I thought the BA Narwhal was a little hot, but delicious
I agree on both points.
quote:
I can't think of a hot non-BA beer off the top of my head
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.
This post was edited on 2/24/15 at 3:40 pm
Posted on 2/24/15 at 3:31 pm to Matisyeezy
quote:
I can't think of a hot non-BA beer off the top of my head
Habanero Sculpin
Posted on 2/24/15 at 3:39 pm to Tiger Ryno
quote:
The body is full, oily, and chewy, and the carbonation medium, but more soft and foamy than prickly. Slurp, smack, cream, and froth are all excellent, softening the heaviness of the sip, and folding the mouth over upon itself in velvety goodness. Following this coating creamy softness, the palate tightens into a tannic puck.
Posted on 2/24/15 at 3:40 pm to JimMorrison
quote:
Habanero Sculpin
I'd argue that the heat from a pepper beer is an entirely different category than the heat from the alcohol warmth.
But that's just, like, my opinion, man.
Posted on 2/24/15 at 3:42 pm to Salmon
quote:This is why you people will continue to be made fun of.
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
Posted on 2/24/15 at 3:44 pm to AlxTgr
quote:
This is why you people will continue to be made fun of.
Posted on 2/24/15 at 3:46 pm to AlxTgr
quote:
This is why you people will continue to be made fun of.
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.
Posted on 2/24/15 at 3:47 pm to Matisyeezy
I knew where you were coming from about the alcohol "hotness"; I was just messing around by posting a spicy beer.
Posted on 2/24/15 at 3:50 pm to AlxTgr
thank you for your contributions to this thread. now kindly pound sand.
Posted on 2/24/15 at 3:54 pm to AlxTgr
Why? What else would you call how a thick or thin beer feels in your mouth? Are we not allowed to describe things?
Is everything just good or bad?
I mean...I get some people get a bit carried away, just go read some descriptions on BA, but describing mouthfeel seems pretty standard to me.
Is everything just good or bad?
I mean...I get some people get a bit carried away, just go read some descriptions on BA, but describing mouthfeel seems pretty standard to me.
Posted on 2/24/15 at 3:56 pm to Salmon
He's old and lives in Alexandria. What else would you expect?
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