The relationship between the adsorption or desorption of beer on a lipid membrane and its body or smoothness in a sensory evaluation was studied in order to develop an objective evaluation method for beer body and smoothness using a lipid-coated quartz crystal microbalance (QCM) connected to a flow injection system. The adsorption and duration of the beer was measured using the lipid-coated QCM connected with the flow injection system at room temperature. The flowtime table was as follows: 0 - 5.0 min, distilled water; 5.1 - 10.0 min, beer solution; 10.1 - 20.0 min, distilled water. The flow rate was 3.1 - 3.4 ml/min. The cell volume was 0.1 ml. Frequency changes in the QCM were followed with time due to the adsorption of the beer components onto the lipid matrix on the QCM and their release. The adsorption of commercial beers on the lipid membrane showed a significant correlation with their body in a sensory evaluation, and the duration on the lipid membrane showed a significant correlation with their smoothness. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed on the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration of the beer on the lipid membrane but did not significantly affect the adsorption. They decreased the beer smoothness but did not affect the body. Therefore, it seems that the body and smoothness of drinking beer can be objectively evaluated using this system which modifies some of the taste responses in the mouth, i.e., the ionic and hydrophobic interactions of the beer components with the tongue and throat surfaces.