Just reading this months chemistry world.

 

Apparently some guys from Belgium (K Huvaere et al., Photochem. Photobiol. Sci., 2004 (DOI: 10.1039/b403666b) if you're interested) have found that a set of chemicals found in beer called isohumulones, which are important for beer foam stabilisation decompose under UV to 3-methylbut-2-ene-1-thiol which is a bit stinky and doesn't taste nice.

 

Kind of explains why a drink so fast when it's sunny!

Ahah! This should be of interest to all of the beer lovers in the giant beer loving thread. So is there anything they can do about this? I'm not a chemistry major so I don't know all the technicalities behind all this jazz. Can't they add some sort of synthetic stabilizer?

The best thing they've come up with is putting beer in opaque packaging (probably for the best as we don't need even more additives in our monkey juice thankyouverymuch).

Still very goodie they still research in this lovely brewage! But for now im of for a bottle of red

Beer is only bad when the Acetic Acid content has a greater volume than the Ethanol.

if that`s the case, then you mix it with Olive Oil and use it as Salad Dressing

 

Footnote: I have a PHD in "Disgusting" as well