Intentional Skunking?

[kblankenship11]

I really enjoy an ice cold Peroni on a hot day. I did some digging across various sources a few months ago and came up with this recipe.

Tastes lovely, but the only issue is it's missing the typical "skunkiness" you get with green bottled beers. I actually enjoy that flavor in Peroni, and I'm wondering what I can do to replicate that. My practices clearly eliminate that aspect of the resulting beer.

I thought maybe I could leave the glass carboy in the sun for a while next time. Anyone ever done this before? I'm not sure how long to do such a thing. Also guessing to do it post fermentation?

 

[Josh Hughes]

Pour a pint in a clear glass. Let sunlight hit it for a minute or two.

 

[HighVoltageMan!]

Hmmm...this always comes up once in a while. Some people do enjoy the light struck flavor from imported beer into the US.

I think it's pretty tough to replicate accurately because I believe it is a combination of light struck and oxidation. I think if you were to bottle this beer and expose it to full sunlight for several days, then leave it at room temperature for several weeks you might get that aroma/flavor. The ironic part of this procedure is this is exactly the opposite of what should be done to a beer.

I used to believe the light struck aroma and flavor was what the beer should taste like and I did kind of enjoy it. I have since tasted fresh versions of these types of beers and have changed my mind. A super fresh lager (Sella Artois, Carlsberg, Heineken) from just about anywhere in Europe is way better than what I used to think they should taste like, if that makes any sense.

 

[Bigbre04]

you should drink beer out of cans! canned corona is actually not terrible, clear glass....god no thank you.

 

[Sandy Feet]

It could also be the yeast. Skunky beer..skunky hops, skunky yeast.

 

[HighVoltageMan!]

It could also be the yeast. Skunky beer..skunky hops, skunky yeast.

The skunk aroma is well known to be light struck hop compounds. Yeast gives off a burnt match, but it’s usually fairly low.

I suppose the sulfur could contribute to the overall aroma, along with some oxidation. I think it’s hard to replicate.

 

[Zambi]

I used to believe the light struck aroma and flavor was what the beer should taste like and I did kind of enjoy it. I have since tasted fresh versions of these types of beers and have changed my mind. A super fresh lager (Sella Artois, Carlsberg, Heineken) from just about anywhere in Europe is way better than what I used to think they should taste like, if that makes any sense.

I always wondered why some beers got such a bad rep!
Besides the above, lots of the "local" beers are in returnable, quite heavy brown bottles which seem less prone to "skunking" than the green ones