erfnet writes: "The Technical University of Munich, along with a German beer-maker, have kindly published a "Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds During Storage of Beer" http://pubs.acs.org/doi/abs/10.1021/jf104392y They determined 56 hop-derived sensometabolites which contribute to bitter taste during storage, increasing with time and temperature. If we had only had this information during our College days, we could have been even geekier! "Duuuuude, it's not skunked, it's suffering from 'proton-catalyzed cyclization of trans-iso-a-acids'." ."
The perversity of nature is nowhere better demonstrated by the fact that, when
exposed to the same atmosphere, bread becomes hard while crackers become soft.