Phonedave
Well-Known Member
That's not skunk... that my friend... is the hops.
Skunked beer comes from the beer being exposed to light for too long, and it tastes pretty much exactly like the smell of a fresh road-kill skunk. There are a few weird Euro brews that actually have this taste on purpose, but even a beer snob like me has my limits.
However, the hops... ooooh those wonderful, delicious, mouth-puckeringly bitter hops. They're a beautiful thing, definitely an acquired taste though. Took me forever to enjoy an IPA after growing up on a sweet malty lager like Yuengling. I pretty much had to force myself to drink them at first, but I'm glad I did; it's like learning how to appreciate red wine.
Close, oh so close, but at least you understand it.
'skunked' does not come from being cold, warm, then cold again, it comes from as you said - light. Lightstruck is another term for it.
What happens is when a certain chemical in beer is exposed to UV light it breaks down into a number of beasties - one of which is responsible for the skunkyness. What is this certain chemical that breaks down you ask. Why it is isohumulones, which come from where? Why from hops.
The more hops, the greater the potental for skunking. Except in Miller High Life. Miller High Life is immune to skunking. They don't use hops in their brewing process, but use a hop extract instead. The extract they use does not have isohumulones in it. No isohumulones means no skunking.
Hops should not taste like skunking. Bitter yes, piney yes, citrus yes. Skunky no. Some beers have a surphur profile that can come across as skunky. You are for the most part going to find 'odder' flavors in ales as the warm fermentation temps and use of ale yeasts leads to more aromatic esthers, giving you clove, banana, butter, orange, etc.
While I like hops myself, more does not mean better. There is a balance that needs to be there. I have made some overly hopped beers - not good. I have also put some strange things in beer with the muse was upon me. Some came out pretty good, some not so good. Wormwood was interesting. Ch__________g a half dozen lemons and limes into the secondary fermenter was not so good.
-dave