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Old 03-13-2013, 04:37 PM   #1
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Default Full bodied and crisp - is it possible?

I am still learning about beer characteristics and want to become better at judging and describing beers. I have some terms in my head that need clarification from you, the experts!

Can a full bodied beer still be crisp?
Are crisp and thin the same thing?
What is it that makes a beer crisp?
Is crisp a flavor or a mouthfeel?

I ask these because although my last few beers have been fantastic, they seem a little "flat". Not in the carbonation realm, but in the flavor.

Curious to hear your thoughts!


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Old 03-13-2013, 04:53 PM   #2
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I am no authority but I tend to register fulll bodied as a bit heavier and a crisp beer as lighter in feel.
I guess basically saying that a maltier beer will be fuller bodied as opposed to a crisp beer which will be less malty but a cleaner taste.

This does not mean it uses any more or less maltings in the brewing but a combination of things can play into the end result such as yeast, ferm temp, mash temp, boil time etc. There are so many variables it becomes a matter of balancing them all to get one that borders on cris yet has a full bodied feel to it.'

Don't know if that made any sense because I have no idea how to explain it clearly.


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Old 03-13-2013, 06:36 PM   #3
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I was thinking along those lines as well, until I thought of beers like some Lagers - very malty (generally) but still crisp. Some pilsners too - malty and crisp?
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Old 03-13-2013, 06:43 PM   #4
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Quote:
Originally Posted by davekippen View Post
I am still learning about beer characteristics and want to become better at judging and describing beers. I have some terms in my head that need clarification from you, the experts!

Can a full bodied beer still be crisp?
Are crisp and thin the same thing?
What is it that makes a beer crisp?
Is crisp a flavor or a mouthfeel?

I ask these because although my last few beers have been fantastic, they seem a little "flat". Not in the carbonation realm, but in the flavor.

Curious to hear your thoughts!
1.) yes
2.) no
3.) the finish IMO
4.) I think of it as a mouthfeel

I think of "dry" and "crisp" as pretty much the same thing. You can accentuate it by increasing your sulfate level to 200-300 ppm.
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Old 03-13-2013, 06:47 PM   #5
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Yes, you can have a full-bodied beer that is also crisp.

Carbonation and bitterness have a lot to do with it...an appropriate level of bitterness cleanses the palate after a sip so the flavors don't linger. And the effervescence from the carbonation can have a similar effect. Residual sweetness can have the opposite effect, usually the more dry, the more crisp.
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Old 03-13-2013, 06:50 PM   #6
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Full bodied but crisp, to me, is the hallmark of the trappist style beers. The belgians call this "digestible".

Full rich, malt/yeast forward flavor, deep complexity and then... GONE. crisp finish, dry, well carbonated, well attenuated and appropriately bittered.


I love full bodied beers that are crisp. Oh so good.
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Old 03-13-2013, 06:55 PM   #7
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"crisp" IMO has a lot to do with balance, especially in the finish as Denny suggests. You can balance a fuller body in several ways that still leaves a "crisp" impression. Tartness/acidity, higher carbonation, and astringency all tend to lend to a drier, crisper finish IMO.


A Vienna Lager should be "crisp" but not light-bodied.
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Old 03-14-2013, 12:04 AM   #8
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Quote:
Originally Posted by rayfound View Post
Full bodied but crisp, to me, is the hallmark of the trappist style beers. The belgians call this "digestible".

Full rich, malt/yeast forward flavor, deep complexity and then... GONE. crisp finish, dry, well carbonated, well attenuated and appropriately bittered.


I love full bodied beers that are crisp. Oh so good.
Are there any commercially available beers that come to mind?
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Old 03-14-2013, 08:03 AM   #9
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Chimay blue , st bernardus abt 12


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