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The Science of Skunked Beer

samzenpus posted more than 3 years ago | from the a-warm-and-bitter-study dept.

Beer 3

erfnet writes "The Technical University of Munich, along with a German beer-maker, have kindly published a 'Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds During Storage of Beer' They determined 56 hop-derived sensometabolites which contribute to bitter taste during storage, increasing with time and temperature. If we had only had this information during our College days, we could have been even geekier! 'Duuuuude, it's not skunked, it's suffering from proton-catalyzed cyclization of trans-iso-a-acids.'"

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3 comments

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Bottle conditioning (1)

jte (707188) | more than 3 years ago | (#35856566)

...please, thank you.

criminals! (1)

m.shenhav (948505) | more than 3 years ago | (#35858614)

....letting a beer go bad is a violation of international student law!

Re:criminals! (1)

rbrausse (1319883) | more than 2 years ago | (#35866186)

please add "good" between "a" and "beer"...

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