Alfresco may be beautiful but beware the mercaptans. Beer lovers don't allow their beers to get 'skunked.'
About beer, hops, sunlight, and mercaptans (aka thiols):
Certain compounds in hops are light-sensitive and when exposed to strong light a photo-oxidation reaction takes place, creating the intensely flavor-active compound 3-methyl-2-butene-1-thiol (MBT), one of the most powerful flavor substances known to man. Commonly referred to as 'skunky,' the pungent odor resembles that of the famously malodorous defense spray deployed by skunks.— The Oxford Companion to Beer: Oxford University Press, 2012.
To ward off the stank, keep beer out of direct sunlight or fluorescent light. Cans (and kegs) are best for that and brown glass is ok. But green glass? In sunlight, it's nearly worthless (e.g., that 'Dutch' beer) and clear glass (or plastic) is merely a vessel for liquid skunk (e.g., almost every 'craft' beer patio). Yummy...not.
Light-struck vs. oxidized
PS. Light-struck 'skunkiness' is NOT the same off-flavor (or biochemical mechanism) as that in a beer left warm. Beer exposed to heat (and over time, such as an old beer) will oxidize. The beer will develop malodors such as cardboard (!) and sherry and quickly lose its hop aroma. This can happen to any beer left warm, whether in direct sunlight or not, whether in a can, in brown glass, or in a keg.By the way, when a beer is pasteurized, it is deliberately exposed to high heat over a short period of time. Draw your own conclusion.
A series of occasional reviews of beer (and wine and spirits).
No scores; only descriptions.
No scores; only descriptions.
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