The textual attributes of beer that produce a tactile sensation in the mouth.


The three key attributes in mouthfeel are carbonation, fullness, and aftertaste:

  1. Carbonation - linked to the amount of carbon dioxide in the beer, it is felt as a sting or tingle
  2. Fullness - the perceived weight and flow resistance of a beer while it is being consumed.
  3. Aftertaste - the lasting sensations detected in the beer's finish, such as stickiness, astringency, dryness, oilness, or bitterness.

Mouthfeel is strongly influenced by a beer's raw materials and brewing techniques.