What primarily creates the body of beer?

The primary factor that creates the body of beer is the presence of dissolved solids, including proteins and sugars. These components contribute significantly to the viscosity and mouthfeel of the beer, giving it a sense of fullness or richness.

During the brewing process, malted grains are mashed to convert starches into fermentable sugars, which contributes to the sweetness and body. Additionally, proteins from the malt can enhance the mouthfeel and help stabilize the beer's head. A beer with a higher concentration of these dissolved solids generally feels fuller and creamier on the palate.

While yeast, fermentation temperature, and carbon dioxide content certainly influence other aspects of beer, such as flavor, aroma, and carbonation, they do not play a direct role in shaping the beer's body in the same manner as the dissolved solids. Yeast primarily affects the fermentation process and the production of alcohol and esters, while fermentation temperature can influence yeast activity and the overall profile of flavors and aromas. Carbon dioxide content mainly relates to the beer's effervescence and perceived dryness, rather than its body.