Which part of the barley kernel contributes to mouthfeel due to its polyphenol content?

The husk of the barley kernel plays a significant role in contributing to the mouthfeel of beer due to its polyphenol content. Polyphenols are naturally occurring compounds found in various plant materials, including barley. During the brewing process, these compounds can impact the sensory attributes of the final product, particularly in terms of body, astringency, and overall mouthfeel.

The husk acts as a protective outer layer and is rich in polyphenols, which can contribute to a dry and slightly bitter sensation in the mouth when consumed. Therefore, the presence of these polyphenols in the husk directly influences the tactile sensation experienced by the drinker, enhancing the complexity of flavor alongside other factors such as bitterness from hops.

The other parts of the barley kernel, while important for different reasons, do not primarily influence mouthfeel in relation to polyphenol content. The testa, aleurone layer, and scutellum have their own roles in the brewing process, such as nutrient provision and enzymatic activity during mashing, but it is the husk that uniquely contributes to the desired mouthfeel through its specific polyphenolic characteristics.