What method can enhance mouthfeel in beer?

Using adjuncts can enhance mouthfeel in beer by introducing ingredients beyond the traditional base malt. Adjuncts such as flaked corn, rice, oats, or wheat can contribute specific qualities to the body and texture of the beer. For instance, oats and wheat particularly are known for providing a smoother, creamier mouthfeel due to their high beta-glucan content, which helps to increase the perceived viscosity of the beer. This can create a more rounded and fuller mouthfeel, making the drinking experience more enjoyable.

Other methods may influence mouthfeel indirectly or serve different purposes. Increasing hops primarily adds bitterness and aromatic qualities, while fermenting at lower temperatures can result in clean, crisp beers with less body. Adding more malt is likely to enhance flavor and sweetness, but it does not specifically target the mouthfeel enhancement as directly as using specific adjuncts does. Thus, adjuncts are a key tool in brewers’ kits for manipulating the sensory characteristics of mouthfeel.