The Contribution of Dextrins to Beer Sensory Properties Part I. Mouthfeel

The effect of dextrins on the mouthfeel of beer was assessed using instrumental and sensory techniques. By measuring the viscosity of beer with a rheogoniometer, it was shown that beer is a newtonian fluid, i.e., shear stress increased linearly with shear rate. A capillary viscometer and a rheogoniometer gave viscosity measurements that did not differ significantly for six beers ranging in viscosity from 1.1 to 2.6 centipoise (cP). In carbonated beer, the amount of dextrins needed to produce an increase in viscosity detectable by judges was 52 g/litre, which raised the viscosity by 0.31 cP as measured by capillary viscometry. Since beer usually contains between 10 and 50 g/litre of dextrins, it is concluded that dextrins are not the sole determinant of beer viscosity.