Become a fan of Slashdot on Facebook

 



Forgot your password?
typodupeerror
Note: You can take 10% off all Slashdot Deals with coupon code "slashdot10off." ×
Image

The Science of Skunked Beer 3

erfnet writes "The Technical University of Munich, along with a German beer-maker, have kindly published a 'Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds During Storage of Beer' They determined 56 hop-derived sensometabolites which contribute to bitter taste during storage, increasing with time and temperature. If we had only had this information during our College days, we could have been even geekier! 'Duuuuude, it's not skunked, it's suffering from proton-catalyzed cyclization of trans-iso-a-acids.'"
This discussion has been archived. No new comments can be posted.

The Science of Skunked Beer

Comments Filter:

Related Links Top of the: day, week, month.

Stellar rays prove fibbing never pays. Embezzlement is another matter.

Working...