Heineken skunk explained

[King_Klonopin]

27. I'm an expert on this subject

based on experience (lots) I know certain truths about beer:

1) Once you refrigerate it, you can't let it get warm and
then RE-refrigerate it. That will result in skunky beer
(because of the yeast, as you pointed out.) Beer is supposed to
be kept at 55 degrees, not ice cold. Most mass produced beers
are pasteurized (i.e. heated to high temp) before shipping.

2) Beer that comes in clear bottles (or semi-clear, such as pale green)
will taste a tad funky (like Heineken), slimy (like Miller) or downright
disgusting (like Heffenreffer, the king of skunky malt beverages ...
I know, it's malt liquor, but the same principle applies.) I hated Miller;
it tasted like 50% beer and 50% saliva --yukkk.

3) If your intended goal is to get shitfaced, then the taste doesn't
really matter that much. If you took the alcohol out of scotch,
you couldn't sell a 55 gallon drum full of the stuff for more than 50 cents.

I once drank a 12-pack of warm, Old Milwaukee beers back in my
college days. "Skunky" would have been an improvement over "an Old
Sweaty Sneaker" flavor.

Drink up, Shriners !!!!!!