1. Is any type of artificial light harmful to beer?

This question has been previously covered in the remarks on bottled beer, but perhaps a word of further explanation is needed. Artificial light definitely causes skunkiness. In the light spectrum, it is the ultra-violet rays which cause this photo-chemical reaction.

2. Do amber glass bottles protect beer from the sun?

They do give some protection. We depend on the amber glass' ability to screen out these ultra-violet rays. Amber glass gives some protection or screening and therefore reduces skunkiness. Clear glass provides no protection whatsoever. Beer in clear glass bottles has usually been chemically treated to prevent skunkiness.

3. Is it harmful for beer to be warmed and cooled several times before use?

In draught beer, most definitely yes, as previous sections have described. The product is not pasteurised and micro-organism growth is in direct proportion to temperature increase. In bottled beer, the practice is slightly harmful. All bottled beers contain a small quantity of air, picked up at the filler. Oxygen combines with protein and results in flavour change. Alternate warming and cooling can also affect the protein stability, causing more rapid haze formation. The problem is most dangerous in draught beer however, but not as serious with bottled beer.

4. Is the drinking of frozen beer likely to cause illness?

No, the result of freezing is physical, as protein precipitates. The beer may taste slightly thin but no harm can occur.

5. What are the obvious signs if a bottle of beer has been frozen?

There is a distinct precipitate in the beer, which is protein. Excessive chilling will also cause haze formation.

6. Whenever the head rapidly disappears from a glass of beer, what is the primary cause, greasy glasses, temperature, atmospheric conditions or a faulty brew?

Actually, they are in the order mentioned. Greasy glasses are most common. Too low a temperature holds gas in solution preventing head formation. Atmospherically, cold air blowing over the glasses will destroy the head. As for a faulty brew, observing the foam forming and holding ability in the bottle is a rapid method of detection.

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