Beer school: Hops and skunks
Wednesday, February 28th, 2007The Washington Post (free registration) explains why bad things – like aromas reeking of skunk – happen when light meets beer.
It also explains how Miller gets by with using colorless glass:
Chemical trickery, that’s how. Instead of using actual hops for bittering the beer, Miller uses a chemically modified form of hops’ alpha acids known by [...]