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The Water Cooler
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Beer................. Skunky Beer
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<blockquote data-quote="Cohiba" data-source="post: 2067713" data-attributes="member: 2550"><p>What causes "skunky beer" you ask.....</p><p></p><p><strong>Isohumulones</strong> are compounds that contribute to the bitter taste of beer and are in the class of compounds known as iso-alpha acids.</p><p></p><p></p><p>The bitterness of beer is measured according to the International Bitterness Units scale, with one IBU corresponding to one part-per-million of isohumulone. When beer is exposed to light, these compounds can decompose in a reaction catalyzed by riboflavin to generate free-radical species by the homolytic cleavage of the exocyclic carbon-carbon bond.</p><p></p><p> The cleaved acyl side-chain radical then decomposes further, expelling carbon monoxide and generating 1,1-dimethylallyl radical. This radical can finally react with sulfur-containing amino acids, such as cysteine, to create 3-methylbut-2-ene-1-thiol, a thiol which causes beer to develop a "skunky" flavor.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/www.benchfly.com_blog_wp_content_uploads_2009_08_isohumulone_300x273.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>How to prevent "skunky beer" taste:</p><p>Dark bottles or cans</p><p>Avoid sunlight/UV light</p><p>Avoid a store cooler that has bright lights in it or allows strong light into the cooler</p><p>Buy beer in a "tall" six pack container...up to the necks</p><p>Buy beer in an enclosed case.</p><p>Buy beer in the back of the display....darker area</p><p>Buy beer with a low expiration date/look at the "born" on date.</p><p></p><p></p><p></p><p></p><p></p><p></p><p>Cohiba</p></blockquote><p></p>
[QUOTE="Cohiba, post: 2067713, member: 2550"] What causes "skunky beer" you ask..... [B]Isohumulones[/B] are compounds that contribute to the bitter taste of beer and are in the class of compounds known as iso-alpha acids. The bitterness of beer is measured according to the International Bitterness Units scale, with one IBU corresponding to one part-per-million of isohumulone. When beer is exposed to light, these compounds can decompose in a reaction catalyzed by riboflavin to generate free-radical species by the homolytic cleavage of the exocyclic carbon-carbon bond. The cleaved acyl side-chain radical then decomposes further, expelling carbon monoxide and generating 1,1-dimethylallyl radical. This radical can finally react with sulfur-containing amino acids, such as cysteine, to create 3-methylbut-2-ene-1-thiol, a thiol which causes beer to develop a "skunky" flavor. [IMG]https://www.okshooters.com/data/MetaMirrorCache/www.benchfly.com_blog_wp_content_uploads_2009_08_isohumulone_300x273.jpg[/IMG] How to prevent "skunky beer" taste: Dark bottles or cans Avoid sunlight/UV light Avoid a store cooler that has bright lights in it or allows strong light into the cooler Buy beer in a "tall" six pack container...up to the necks Buy beer in an enclosed case. Buy beer in the back of the display....darker area Buy beer with a low expiration date/look at the "born" on date. Cohiba [/QUOTE]
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