Friday 20 June 2014

lightstrike and oxygen

 I spotted an interesting snippet on lightstrike in the Handbook of Brewing the other day.

Discussing the reaction that causes lightstrike in beer it states:

"The reaction requires activation by near UV, blue light and is also believed to require an electron-like transferring cofactor such as riboflavin. Interestingly, the reaction is blocked by molecular oxygen, which perhaps explains why outdoor drinkers of beer on a sunny day do not often complain of skunky taints forming in their beer."

I hadn't heard that before, and as ever it seems more research is necessary.

2 comments:

  1. I've often thought that beer tastes better outdoors.Does the light and oxygen have an effect, or is it merely such a treat to be outside with a pint in working hours?

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  2. I don't think light ever has a good effect on beer, but it definitely does on people!

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