Which of the following factors can cause a lower perception of creaminess in beer?

The perception of creaminess in beer is influenced by several factors, and each option contributes to a lower perception of this desired mouthfeel. Higher carbonation is known to create a more effervescent and lighter texture, which can diminish the silky and creamy sensation typically associated with certain styles of beer. When beers are highly carbonated, the bubbles can invigorate the sensory receptors in the mouth and create a perception of dryness rather than creaminess.

The use of adjunct grains—such as rice, corn, or other non-barley grains—often results in a lighter body and can lead to less mouthfeel or creaminess in the finished beer. These adjuncts can dilute the rich, smooth qualities provided by more traditional malts, further contributing to a perception of diminished creaminess.

Colder serving temperatures can also lead to a reduced perception of creaminess. When beer is served too cold, the sensory receptors are dulled, and the full complexity of aromas and flavors may not be as prominent, impairing the mouthfeel experience which includes creaminess.

All these factors—higher carbonation, the use of adjunct grains, and colder serving temperature—work together to create a beer that feels less creamy on the palate, making the correct choice encompass all three influences.