The Chemistry Of Beer
from the AA dept
Having just toured a major beer production facility last weekend, I wondered if anyone really knew how beer got 'skunked'. It seems that the precise reason for skunked beer has only recently been found and published. I can't imagine why it took so long to identify the thiol culprit. Chemists must not have really been looking very hard. Too busy drinking beer, probably.Thank you for reading this Techdirt post. With so many things competing for everyone’s attention these days, we really appreciate you giving us your time. We work hard every day to put quality content out there for our community.
Techdirt is one of the few remaining truly independent media outlets. We do not have a giant corporation behind us, and we rely heavily on our community to support us, in an age when advertisers are increasingly uninterested in sponsoring small, independent sites — especially a site like ours that is unwilling to pull punches in its reporting and analysis.
While other websites have resorted to paywalls, registration requirements, and increasingly annoying/intrusive advertising, we have always kept Techdirt open and available to anyone. But in order to continue doing so, we need your support. We offer a variety of ways for our readers to support us, from direct donations to special subscriptions and cool merchandise — and every little bit helps. Thank you.
–The Techdirt Team