phenolic substances). Browning reactions
cause other undesirable changes. Top-
fermented ales develop a solvent-like note.
Staling is slowed at low temperatures, so
when possible beer should be stored in the
cold. Britain does make “laying-down beers,”
and Belgium bières de garde, which start out
fermentation with a very high soluble
carbohydrate content and continue to ferment
slowly in the bottle, the continuous production
of carbon dioxide and other substances
helping to prevent oxidation and staling. They
end with alcohol levels of 8% or more, and
improve for a year or two.
Keep Beer in the Dark Beer should also be
kept away from bright light, especially
sunlight, and especially if it has been bottled
in clear or green glass: otherwise it will
develop a strong sulfurous odor. A cup of beer
at a picnic can go skunky in a few minutes;
bottled beer in a fluorescent-lit display case