What is identified as a major driver of mouthfeel in beer?

Mouthfeel in beer is significantly influenced by the attenuation level, which refers to the degree to which fermentable sugars are converted into alcohol and carbon dioxide during fermentation. A higher attenuation level typically results in a drier beer, which can lead to a lighter mouthfeel. Conversely, lower attenuation leaves more unfermented sugars in the beer, contributing to a fuller, creamier mouthfeel.

Factors such as alcohol content and flavor hops can affect the overall sensory experience of a beer, but they have a more indirect influence on mouthfeel. Alcohol does contribute to a warming sensation, and certain hops can create sensations like bitterness or aromatic flavors, but attenuation directly shapes the body and texture of the beer, making it a primary factor in determining mouthfeel. The color of the beer mainly affects visual perception and can influence certain flavor characteristics, but it does not play a role in mouthfeel in the same way that attenuation does.