If I put cans of beer in the refrigerator and then take it back out to let it get to room temp, does that reduce the quality or affect the taste?
>>7645835
Not really, it's in a sealed container.
If you took it out and left it at room temperature for a few weeks it would probably start to taste kind of skunky but it would still be drinkable.
>>7645856
I'd be putting it back in the refrigerator to chill again before drinking it, but I was considering putting it back in a the pantry where it might be sitting in there for a month or more.
Would that be ok?
Cook's says warm to cold an vice versa isn't a problem, but light is a problem. So, cans should be fine. Bottles would not be.
Cold masks the taste of beer. It should taste differently when it is warm.
This has been a well known fact since the 1950s.
>>7645864
Yeah, it should be fine.
>>7645835
its a myth that temp changes makes it go skunky. its really exposure to light that causes that
>>7645835
Makes no difference OP. Beer goes through so many temperature changes before it even gets to you that it makes this entire myth a source of laughter, yet I live in a area where people will literally abandon a 24 pack of beer after a few cans because "it got warm and now its no good"
>>7646038
This, anyone who says otherwise is a twink faggot
>>7645835
Hey, that's pretty good. Are you in AZ?
>>7645835
light plays an important factor but temperature plays a factor as well
flavor, clarity, whatever are all the products of our senses and protein from the beer. Proteins are just really folded strands. So if you get a beer hot enough that some of those proteins unfold, then get it back to room or fridge temp, some of the unfolded proteins might not fold back
that means the unfolded proteins or rather lack of folded proteins will decrease the quality of a beer.
SO, in summation, light plays a role as does temp. Getting the beer hot and then back to room temp is worse for the beer than getting it cold then back to room temp
>>7645835
Flavor will maintain longer if you keep them cold. Switching temperatures isn't a problem except that while it's warm the flavor is changing faster. Most beers will not improve with age so keeping them cold keeps them tasting better for longer.
>>7648109
Adding a touch of science doesn't make your incorrect assumption true.
Skunkiness on a beer is only caused by light. Oils from the hops are broken down by UV light which causes them to vibrate and split into separate chemicals. As oil contains no protein, this has nothing to do with protein.
Proof? Take a beer that hasn't got hops added to it (99% of beers do, but you're looking for something like a heather ale, made with gruit).
Put this in sunlight, and it will never go skunky. Put a heavily hopped beer in sunlight and it will go skunky.
Fun fact, brown glass protects beer from about 80% of the sunlight. Green glass 20% and clear glass 0%.
Oxidization is what happens when the beer is affected by warmth and time. It will smell like stale, wet cardboard.
Source? I'm a beer expert.
>>7648204
I study biochem and food science bruh.
Most flavor in everything is the result of proteins.
You are talking about skunkiness of a beer as a result of oxidized oil. Yah okay great thats true.
Im talking about a loss of flavor and clarity due to the denatured proteins.
Also thats not what oxidation does to oils. Its not breaking down the oil at all just changing the head group and some of the tails depending on the type of oil
