It has happened to the best of us. You go to the store and buy that imported beer. Upon getting it home, you open one up and the distinct aroma of a skunk is present. The taste is no better. One has to wonder: Is that import supposed to smell and taste that way? What makes a beer skunky? How can it be avoided? Why does it appear in imports more than the domestics? This post is intended to answer all this.
Answering the first question -- is an import beer supposed to taste and smell skunky -- the answer, simply put, is no. Something unfortunate has happened to that beer. In fact, if you taste the same beer in its country of origin, it usually does not taste that way. Unfortunately, American pallets have gotten used to that skunky flavor, and often expect it in many import beers.
That brings up the second question: What makes a beer skunky? It is a common misnomer that when a beer gets hot or old, it gets skunky. While it is true that old beer or heated beer is often skunky, this is not necessarily the cause. In fact, beer that is not old or heated can be skunked. What, then, causes skunky beer? The answer to that is light.
That is right. When beer is exposed to visible or ultraviolet light, it breaks down the isohumulones in the beer, which comes from the hops, into free radicals. These combine with sulfer-containing proteins to create a chemical called 3-methyl-2-butene-1-thiol, which is essentially the same exact chemical that comes out of a skunk's ass. [1] When this happens, we the laymen will called that beer skunked, but in the brewing industry, they call that beer light-struck. [2] It should be noted that thiol, in organic chemistry, makes up a group of chemicals that are particularly odorous and offensive, and it only takes small amounts to do the job. [4]
It does not take that much time to skunk a beer. Beer sitting in the sun can be skunked rather quickly in a matter of minutes. However, beer does not have to be exposed to sunlight to be skunked. In fact, florescent lighting will expose the beer to the same spectrum. This will skunk beer as well, though at a slower rate. As a result, beer sitting on store shelves too long can be suspect.
To avoid skunkiness, one simply has to avoid beers that have been exposed to light. In fact, one of the big preventative measures to combat skunkiness can be the container it comes in. For instance, first and foremost, the color of the bottle can make a difference. It is a fact that green bottles let in more of the offending spectrum than brown bottles. Clear bottles are the worst. Second, an open topped six-pack will let in more light than a sealed top 12-pack. [2] Finally, canned beer seals out the light completely, making it one of the best containers for beer.
Imported beer tends to be skunky more often than domestics for two reasons. First, imported beer tends to come in green or clear bottles. This is simply a marketing ploy by importers to set apart their product. Second, imported beer takes time to ship and has had a greater chance to be exposed to bad light. In actuality, there is a third reason as well. Miller has developed a hop extract without isohumulones that they use to bitter their beers that will not react to light. [3]
How do you avoid skunky beer? For me personally, I look for beer that has not been sitting under florescent lights that long. Picking up beer that has not been sitting on the front of the shelf helps. Also, as mentioned above, a 12-pack tends to have cardboard covering all the bottles, while a six packs tend to leave the top of the bottle open to light. Again, mentioned above, canned beer is never skunked, and more and more beer is coming that way, even craft beer. Finally, I often avoid imported beer altogether, unless it is in a brown bottle, a can, or on tap.
So there you have it: all you ever wanted to know about skunky beer. Tell your family and friends to keep that beer out of the light. Your nose and taste buds will thank you.
References:
[1] http://www.washingtonpost.com/wp-dyn/content/article/2007/02/27/AR2007022700312.html
[2] http://www.realbeer.com/library/beerbreak/archives/beerbreak20001221.php
[3] http://beerinfood.wordpress.com/2007/03/05/excuse-me-but-this-beer-taste-like-skunk/
[4] http://en.wikipedia.org/wiki/Thiol
This sign marks the entrance. As far as beer is concerned, they feature Corona products, which is not so bad since that includes Negra Modelo, a Vienna lager native to Mexico, and one of my favorite beers to drink there.
The Latin Garden is an outdoor restaurant in a garden setting. Lush plant life grows within its walls, with tables sitting between.
In addition to the restaurant, a design and decorating gallery is featured, run by Julie's mom, Sherry. It is called Baja Nueva. Here I am sitting on a couch surrounded by artistic creations.
Jesus, the head chef is pictured here. As a joke, I mentioned that they need to print up some bumper stickers that say, "Jesus is my Chef."
Here Julie's Dad, Jerry, is tending bar.
Julie and I, hanging out in the bar.
Here are Julie's parents, Jerry and Sherry, behind the bar.
Three of the owners, from left to right: Jesus, Jerry, and Stephanie.
