Beer could be fresher for longer, says chemistry study -BBC Report
In the Beer making process hops are used to add flavor and aroma to balance the sweetness of the malt. Now scientists have identified that chemicals present in beer’s hops break down over time, forming other compounds that result in the unpleasant taste. It then lead to the bitter aftertaste of stale bottled beer.
If we can prevent the hop’s breakdown then we can preserve the same taste of Beer for a longer period of time. This purpose can be achieved by adjusting Beers’ acidity when it is produced, and by always keeping it cool.
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