What causes the 'skunky' or lightstruck off-flavor in beer, and which packaging type is most susceptible?
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A
Bacterial contamination; cans are most susceptible
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B
UV/visible light converting iso-alpha acids into 3-methyl-2-butene-1-thiol (MBT); clear and green bottles are most susceptible
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C
High fermentation temperatures; kegs are most susceptible
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D
Oxidation during filling; bottles without oxygen absorbing caps