Light Intensity Causes “Skunky Beer”

Chemists at the University of North Carolina in Chapel Hill have determined that the offensive “skunky” taste and smell that is sometimes found in beer has to do with a process called photodegradation.  What that basically means is that the beverages are exposed to too much light that ultimately causes a chemical reaction in the hops that produces the foul tatse and smell.

This is not a new concept.  Traditionally, beer has been packaged in brown or green bottles to help prevent the “light struck” effect caused by visible and UV light.  It makes me wonder how certain brewers get around this while packaging their brew in clear bottles.  Is that whay I am always encouraged to put a lime in a Corona?

This phenomenon is not isolated to beer, as many wine enthusiasts will attest.  In fact, there are a number of foods and beverages that are affected by over-exposure to light.  As a result, Italian researchers have conducted many tests in an effort to redefine the shelf life of various food and beverage products.  By measuring various temperatures and light levels, they are hoping to establish a more accurate method for determining the “best by” dates on food packages.

I always thought those dates on the packages were arbitrary.  Has anyone else had any “skunky” food experiences?  Please share…