Jonny Garrett

So I guess sort of the most famous styles would be the Pilsner, which was invented in 1842 in Pilsen in the Czech Republic, which is a beautiful, like quite hoppy, quite bitter, full-bodied lager beer, Pilsner Raquel being the most famous and the original.

And then you have the IPA, which in the UK used to be a slightly funky, really hoppy, very bitter, quite strong beer that got its name from being sent over to India when the UK occupied that. But now the Americans have sort of co-opted that beer and turned it into the American IPA, which I think... Most people will know, some will love, some will hate.

And then you have the IPA, which in the UK used to be a slightly funky, really hoppy, very bitter, quite strong beer that got its name from being sent over to India when the UK occupied that. But now the Americans have sort of co-opted that beer and turned it into the American IPA, which I think... Most people will know, some will love, some will hate.

And then you have the IPA, which in the UK used to be a slightly funky, really hoppy, very bitter, quite strong beer that got its name from being sent over to India when the UK occupied that. But now the Americans have sort of co-opted that beer and turned it into the American IPA, which I think... Most people will know, some will love, some will hate.

And those are sort of the two biggest styles in the world, IPA being sort of the flagship of craft beer. Don't ask me what craft beer means because that meaning is lost to the wind, I think, at this point.

And those are sort of the two biggest styles in the world, IPA being sort of the flagship of craft beer. Don't ask me what craft beer means because that meaning is lost to the wind, I think, at this point.

And those are sort of the two biggest styles in the world, IPA being sort of the flagship of craft beer. Don't ask me what craft beer means because that meaning is lost to the wind, I think, at this point.

Absolutely. Yeah. So beer has a couple of enemies. Light is absolutely one of them. Heat is the other one. And oxygen is the final one. So when it comes to brewing beer and when it comes to caring for the beers that you have, those are the three things you want to avoid. So light, UV light creates this process called light striking.

Absolutely. Yeah. So beer has a couple of enemies. Light is absolutely one of them. Heat is the other one. And oxygen is the final one. So when it comes to brewing beer and when it comes to caring for the beers that you have, those are the three things you want to avoid. So light, UV light creates this process called light striking.

Absolutely. Yeah. So beer has a couple of enemies. Light is absolutely one of them. Heat is the other one. And oxygen is the final one. So when it comes to brewing beer and when it comes to caring for the beers that you have, those are the three things you want to avoid. So light, UV light creates this process called light striking.

which is essentially UV light breaking down some aroma compounds in the beer. And it makes the beer smell and taste a little bit kind of weedy, a little bit skunky. It's sometimes called skunking, but just kind of musty.

which is essentially UV light breaking down some aroma compounds in the beer. And it makes the beer smell and taste a little bit kind of weedy, a little bit skunky. It's sometimes called skunking, but just kind of musty.

which is essentially UV light breaking down some aroma compounds in the beer. And it makes the beer smell and taste a little bit kind of weedy, a little bit skunky. It's sometimes called skunking, but just kind of musty.

And if you want to know what that tastes like, what I'd advise is getting a bottle of Corona, putting it in the window for an hour and then drinking it or well, crack it open and smell it. And it will smell a little bit illicit. Um, So that's why bottles are almost always in brown glass because that blocks the most amount of UV light that you can.

And if you want to know what that tastes like, what I'd advise is getting a bottle of Corona, putting it in the window for an hour and then drinking it or well, crack it open and smell it. And it will smell a little bit illicit. Um, So that's why bottles are almost always in brown glass because that blocks the most amount of UV light that you can.

And if you want to know what that tastes like, what I'd advise is getting a bottle of Corona, putting it in the window for an hour and then drinking it or well, crack it open and smell it. And it will smell a little bit illicit. Um, So that's why bottles are almost always in brown glass because that blocks the most amount of UV light that you can.

But in terms of protecting beers best, they're actually better off in the can. And there's a lot of cliches around cans not being as good for beer. And that was definitely true 40, 50 years ago. But technology, you know, we line these with certain plastics that are entirely inert. And now cans are absolutely the best preservative for beer because it blocks out the light.

But in terms of protecting beers best, they're actually better off in the can. And there's a lot of cliches around cans not being as good for beer. And that was definitely true 40, 50 years ago. But technology, you know, we line these with certain plastics that are entirely inert. And now cans are absolutely the best preservative for beer because it blocks out the light.

But in terms of protecting beers best, they're actually better off in the can. And there's a lot of cliches around cans not being as good for beer. And that was definitely true 40, 50 years ago. But technology, you know, we line these with certain plastics that are entirely inert. And now cans are absolutely the best preservative for beer because it blocks out the light.

It also means they're quicker to chill down. And as I said, heat is the enemy as well. That also breaks down aromatic compounds. So you want to keep your beer cold. Don't sort of keep it in a cupboard and then put it in the fridge. So it's cold when you want to consume it. Always, always keep it in the fridge. Think of it as butter. It should always, always be in the fridge.