So today is my b-day, and last night myself and SWMBO went to the in-laws house for a steak dinner. Father-in-law had bought a Czech lager (Czechvar). Though I drank it (because when f-in-law buys you special beer you drink it!), and I could tell it was quality when it was done aging, it had a skunky characteristic. I think it had been sitting on the store shelf for a while and was in green bottles. Is it possible that this beer just tastes like that? Or is it more likely that there was some actual skunking going on? I have to say, it did somewhat remind me of Moosehead lager.
Skunk Attack!
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I have had Czechvar a number of time and have never noted any skunking in the profile.
Old Speckled Hen however, everytime.
Old Speckled Hen however, everytime.
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Cheaton
Well-Known Member
Interesting. I think it was truely skunked. I see some people review it and say it had a skunky characteristic and some don't. I suspect that it all depends on how long its been sitting on the shelf you buy it from. Its been a long time since I had old speckled hen, and I have always had from the tap (at pubs in UK). Can't really remember that beer. Either way, I'm not a big lager drinker so I didn't know if this was normal for some lagers or not.
flyangler18
Well-Known Member
The aroma and flavor of skunkiness is unmistakeable. UV wavelengths + free isomerized alpha acids = awful.
SpanishCastleAle
Well-Known Member
If it's in a green bottle and they didn't use tetrahops (or some similar hop extract that is chemically altered such that it doesn't skunk...like Miller uses) then it's just a matter of chance whether it actually gets skunked before you drink it. Some will...some won't.
cmcnair1
Member
I used to drink "Budvar" when living in Germany. I would sometimes pick up a "skunky" flavor or aroma, but I think the hop profile somehow confuses the pallet with this type of beer. Just a theory. After all, Germany is CLOSE to the source for this beer, there shouldn't be time for the green bottles to have effect (especially considering the other packaging such as crates). Either way, for one hell of a great beer, there does seem to be a "skunky" aspect to it at times. But by Budvar #2, it's all wonderful....
Time isn't as much of a factor as you'd think. With reasonably high levels of UV in direct sunlight, a beer can skunk in a matter of seconds. Under fluorescent lighting, it's a matter of hours.
I took a gravity reading from the fermenter once, and had the sample on the counter for a few minutes. After reading I took a drink and the skunk was very noticeable. in full sun, it's that fast. In strong sunlight, or in florescent lights over time, it will go that route.
flyangler18
Well-Known Member
However, it really does seem to be related to SRM. There's an article in the Sept/October 2009 issue of Zymurgy by Ray Daniels that goes into this. Pale beers are the most susceptible to skunking.
I guess I always just assumed that. Makes sense, light penetrating deeper into the beer means more beer exposed to light, which should mean easier skunking, right? Or did he have a more detailed/scientific explaination?
A podcast I listened to reported that that as little as 4-9 nanoliters is all it takes to be noticeable by most people. That is an amazingly small amount.
flyangler18
Well-Known Member
Here's an excerpt from the article:
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