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'." ."
#NetNeutrality is STILL in danger - Click here to help. DEAL: For $25 - Add A Second Phone Number To Your Smartphone for life! Use promo code SLASHDOT25. Check out the new SourceForge HTML5 Internet speed test. ×