Scientists have identified the chemicals that lead to the bitter aftertaste of skunky bottled beer. Chemicals present in beer’s hops break down over time, forming other compounds that result in the unpleasant taste.
Researchers say the trick to avoiding the taste is to avoid that breakdown in two ways… by adjusting beers’ acidity when it is produced, and by always keeping it cool.
They asked test brewers to make beer that was incrementally less acidic for a test, and lo-and-behold, the trans-iso-alpha acid degradation process was reduced.
However, the reactions that transform the acids into the ingredients of a stale-tasting beer are accelerated at higher temperatures, so the simplest route to keeping beer tasting fresh is to keep it cool.
Now lets all enjoy a frosty cold one.
Via BBC News.
