Re: 1/2 OT - it is fun... let me at .49 to that OT total..

["Dennis Henderson" <hendomatic () gmail com>]

On Nov 30, 2007 4:11 PM, Brian Loe <knobdy () gmail com> wrote:

>  On Nov 30, 2007 4:05 PM,  <Valdis.Kletnieks () vt edu> wrote:
> > On Fri, 30 Nov 2007 14:19:16 CST, Brian Loe said:
> >
> > > Aging beer is all the rage these days - kept correctly, you're
> > > supposed to have a great experience drinking vintage beers.
> >
> > I don't do alcohol myself - but wasn't some beer manufacturer ranting a
> > few years ago about their "born on" datestamps on beer and "skunky beer"
> > that was "too old"?
>
> That was Budweiser. I doubt anyone is aging American style Pilsners
> though... Also, their bottles are screw off which leads to skunky beer
> over time. I think, too, they might be produced cold (fermented?
> filtered?) which *I* believe leads to skunkiness; if its temperature
> gets cycled (going from cold to warm and back to cold) too much.
> _______________________________________________
>
> In my experience most skunky beer is caused by exposure to light.

The hops in the brewing process infuse lupulins into the beer. The boiling
of the beer isomerizes them but also makes them light sensitive.

If you've ever had a Moosehead beer, unless its real fresh and still in a
light tight case, it can go skunky pretty quick. Same for just about any
beer in a green or clear bottle brewed with real hops. Saaz hops are
notorious for producing the kinds of hop essences that skunk up when light
struck. Czechoslovakian Budweiser and Pilsner Urquell majorly skunk when
left to the suns rays.

Beer that is bottled in clear glass probably doesnt use traditional hops,
but special extracts of the alpha acids that are not sensitive to light.
Corona is an exception, but thats what the lime is for eh? :)

For battling the skunk, dark brown glass is the order of the day. I have
some old Carling Black Label Quart bottles that you could drive nails with
and are so dark you can hardly tell whats in them. But I stopped bottling a
long time ago.. It just takes too much time.. the keg is it..

I used to draw  good home-brewed pale ale into a 2 liter bottle bottle and
take over to my dad's to enjoy in the summer time.

One day we had the bottle out and it the sun was shining on it. Within 30
minutes, the scent of Eau-de-old-moosehead reared its ugly head.


Cold filtering probably doesnt contribute much to skunkiness. Its just a way
to get around the normal process of flocculating all the particles in beer.
For homebrewers, this can take weeks.. At AB, it takes seconds.. Drop the
beer to 32, all the proteins and other things that make beer hazy come out
of solution. Filter it and the beer is sparkly clean. Cheating yes, but the
hayseeds have to have their butt-light clear as a bell.

:)

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