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A Skunk Walks into a Bar . . .

Fighting beer's fouler flavors

By
11:08am, November 27, 2005

Beer brewing is among the tastiest of chemical experiments. Problem is, the reactions that begin with the first manipulations of the barley grain don't stop once the beer is in the bottle. The dynamic molecular world in all stored brews continues to alter flavors, sometimes overshadowing the tastes that a beer drinker loves with other flavors so offensive that they're likened to skunk spray and cardboard.

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