Beer doesn't become skunky because it's spoiled. It becomes lightstruck when ultraviolet (UV) light reacts with hop compounds, creating the sulfur compound MBT. Learn why bottle color matters, how quickly beer can become lightstruck, and what you can do to protect beer's aroma and flavor.

Why do some beers develop a skunky aroma while others stay fresh? Learn how ultraviolet (UV) light reacts with hop compounds to create MBT, why bottle color matters, and which packaging offers the best protection against lightstruck flavor.