I have a nodding familiarity with how sunlight interacts with the hop oils/acids and skunks the beer. But get this: I had a couple glasses of my Maris Otter/Centenial SMASH (kegged, so. I sunlight exposure) inside and all was well.
Brought a fresh glass outside and set it in the patio table in direct summer sunlight while I spent 10 minutes futzing with the smoker. Came back for a sip and it tasted old skunked-out beer.
Could the reaction really happen that fast or am
I imagining things? And this is not a hoppy beer - only .60 oz of Centennial pellets at 60. Cheers!
Brought a fresh glass outside and set it in the patio table in direct summer sunlight while I spent 10 minutes futzing with the smoker. Came back for a sip and it tasted old skunked-out beer.
Could the reaction really happen that fast or am
I imagining things? And this is not a hoppy beer - only .60 oz of Centennial pellets at 60. Cheers!