Can we talk about mouthfeel?

It DOES matter. Let's talk about Innis & Gunn. Those beers have the mouthfeel of a soda pop and I hate it. A lot of people like them for their spirit-infused flavors or whatever. I just can't get over those giant bubbles. Feels like a fountain drink.

 

I've had a lot of great tasting beers that I gave relatively low scores because they had a weak mouthfeel. I find great mouthfeel to be an extremely important aspect of a beer.

 

I think it's a very important characteristic and really completes the beer drinking experience. In reviews I feel it should be about 25% of the total score.

 

One of the ways to see how it radically affects the rest of the taste is to have the same beer with different delivery. I got the chance to have Sculpin on cask (already had can/bottle and draft) and the silkier mouthfeel made a world of difference. I actually enjoyed it more. On the other hand, most nitro versions of beers I like, disgust me. Go figure.

My vote for best mouthfeel is the creamy, champagne feel of a BBA Belgian style beer like BBQ or Curieaux.

 

That's one of the reasons why Sierra Nevada Narwhal is my all time favorite beer. Feels like sipping liquid brownie.

 

Dang, and you are in new jersey! You should be able to get it relatively easy! I know there is a bar or 2 in NYC that even have bottles of it for "in-house" consumption. Get some bullfrog releases or other half cans I am sure you will find someone.

 

Mouthfeel is the reason I don't like anything nitro...I don't care how good it tastes.

 

I feel it is entirely relevant, and especially so in the context of what I was quoting and adding to on a particular point. Without going into much detail, as it actually would be off topic, I see the score sheet as a very brief essay. There is an introduction, body and summary. Aroma, Appearance, Flavor and Mouthfeel are all part of the body of the score, and the overall impression is the summary. I have read both the sites you have linked. I understand them both, it doesn't mean that it makes sense.

It isn't logical to me why mouthfeel is not graded higher. It would be quite jarring if you drank a beer and it had the consistency of maple syrup. In fact, having something that thick and clingy very well could completely ruin the beer. I had a mixed drink the other day with honey in it, and the bartender did an awful job mixing it, shouldn't have put the ice in before the honey. But it really ruined what was a good tasting drink and I wouldn't have ordered it again if I had to. By flavor I would have graded the drink high, but since it felt awful in my mouth, it would have ended up very poor.

It really is on the same level as all the other aspects. Much like some people can't eat jello or pudding because of the way it feels, certain feels can ruin a beer as well. As much as you enjoy the flavor, if it doesn't feel right, you just don't like it.