On multiple occasions in the last year, I have heard people use the term "Skunked" to describe an off flavor that they perceive in a beer. I have also been asked by friends if the myth that cooling a beer, letting it come back to room temperature, and then cooling it again will cause the beer to get "Skunked". I read a really informative post on the Binny's (Chicago store) Blog and I want to re-post it to make sure that it gets preserved. For reference, Adam Vavrick ("Vav") is one of the most respected guys in Chicago craft beer and is the primary beer buyer for the Binny's Lincoln Park location that is about to expand to 50,000 square feet of beer, wine, and liquor.
The Blog starts with a customer question:
So, next time your friends say that they want to buy beer warm because they are going to transport it, or say that something "Skunked" their beer, do us all a favor and point them to this post. I wish someone had done that for me in my early days of craft beer drinking.
Full disclosure: Petrus Aged Pale is one of my all-time favorite beers