Wired magazine had a short article today giving a basic overview about how beer gets lightstruck, entitled What’s Up With That: My Beer Tastes Like a Skunk’s Bathwater.
It’s a fairly basic explanation of the process of a beer becoming lightstruck — often called skunky — written after interviewing Roger Barth, author of the textbook, the Chemistry of Beer. The author even takes a little thinly-veiled swipe at Corona. “This could explain why certain clear-bottled brands suggest you squeeze a lime into their beer to mask the skunk before taking a swig.” But it was the final sentence that had me in stitches. “But if you must, for reasons I will never understand, drink a Heineken, I suggest you get it on tap and hide your shame in a dark corner of the bar.”
Mickey’s Big Mouth was also a huge, skunky beer. Another of the victims of the green bottle effect. Maybe it still is; haven’t had one in decades.
Gary Gillman says
I don’t understand the reference to Heineken “on tap”. What shame is there since the beer has not been exposed to light via a green bottle? Doesn’t make sense.