Does Anyone Else Like the Skunk?

[Paul_Aris]

Not to mention the different temperatures these beers see on the boat on the way to the states.

 

[hereforbeer]

there's a difference between skunked and Saaz(or other noble hop)flavors.I like the Saaz flavor and bite in german pilseners,which is different from skunked beer.

 

[throwbookatface]

Good Grolsch and St. Pauli Girl should have less Saaz/skunk taste than Heineken does, in my opinion. I buy from reputable stores where there isn't a lot of light exposure and the Grolsch I get tastes pretty damn fresh. I rarely buy Heineken, though. Still, I've definitely had some skunky bottles, so I'd say it's a mix of natural tastes, green-bottle-psychology, and probably some mishandling at the store under flourescent lights at worst.

 

[pjj2ba]

"Skunked" always refers to the flavors that result from exposure to UV light.

For more, read this.

Ok, I think we can agree there is light induced "skunkiness" and then there is the "skunkiness" that results from a combination of yeast and hops (etc.).

So the question is what to call them to distinguish the two?

It would seem maybe the most technically correct to call the one simply light-struck, and reserve skunky for the intended "skunkiness" HOWEVER, I think that skunky (light struck) is too well entrenched. So we need a new term to describe the non-light struck version.

Simply sulfury, or sulfurous? Maybe "NOBLE skunk" Suggestions?

 

[IXVolt]

I always thought Corona's skunky nature was derived mostly from the UV resulting from their clear bottles. Last week I tried a corona in a can to see if there was a difference....


It still tasted skunky to me, which leads me to believe the beer was designed that way apart from any UV contributions.

 

[SumnerH]

I always thought Corona's skunky nature was derived mostly from the UV resulting from their clear bottles. Last week I tried a corona in a can to see if there was a difference....


It still tasted skunky to me, which leads me to believe the beer was designed that way apart from any UV contributions.

Corona is rumored to be intentionally exposed to UV before canning. Googling "Corona intentionally skunked" turns up a ton of hits from people saying that, but nothing conclusive from the brewery.

 

[IXVolt]

Last time I googled Skunky, it wasn't a good thing.


Thanks for the added bit of information :cross:

 

[jwatkins56550]

Breweries will keep their skunky flavor if its already a really popular beer...I mean why wouldn't they?

I remember listening to Charlie Bamforth's audiobook, and he mentioned a popular brewery took away their skunky flavor and took hell for it because drinkers were accustomed to having that distinct flavor. I recall him saying, if you are going to purposely make your beer skunky, do it consistently and strive for the same amount of skunk

For me, a light skunk in pilsner urquell is okay, but I do not care for it in darker beers.