Cicerone Certified Beer Server Practice Exam 2026 - Free Beer Server Practice Questions and Study Guide

The correct answer is that storing beer away from light helps to prevent the skunky flavor that can develop, particularly in beers packaged in clear or green bottles. This undesirable flavor is caused by the reaction of certain hops with UV light, leading to the formation of 3-methyl-2-butene-1-thiol, commonly referred to as a "skunky" compound. This reaction is especially prevalent in pale lagers, which often come in light-sensitive bottles.

In contrast, oxidation typically occurs due to exposure to air rather than light, and it results in stale or cardboard-like flavors. Sourness is often a desired characteristic in certain styles of beer, particularly those that have been intentionally brewed with wild yeasts or bacteria, and it’s not primarily influenced by light exposure. Bitterness arises from the hops used during brewing and doesn’t relate to the storage conditions.