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Well, I hate the skunking flavour and aroma but never got it from Miller or Corona. A skunked bottle of Heineken or Budvar stinks a room out.

It's possible that there is so little hop material in these beers that the skunking is not noticeable.

"thelynchfella":3003hn8r wrote: Tryin to 'educate'/convert those i believe is pointless[/quote:3003hn8r]There are those who are impossible to convert as you say, and they will not be swayed by anything other than multi million euro ad campaigns. Don't waste your time trying by attempting to replicate bad beer.

"Hendrixcat":3003hn8r wrote: Corona doesn't skunk despite the clear glass. Miller is the same. I reckon the producers use reduced iso alpha extract to add what little bittering there is to the beer.[/quote:3003hn8r]I read somewhere that Miller use pre-isomerised hop extract which is not affected by light and therefore does not get skunked.

The pre isomerisation isn't enough to prevent skunking. The isomerised alpha acids have to be reduced too:

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&amp;quot;thelynchfella&amp;quot;:2a2zc9g0 wrote: well i was to, to be honest. but i look at my mates and they havent the slightest interest.

Now i know some can change their opinion, but the vast majority wont.But for those that dont, brew lager, let them drink lager!![/quote:2a2zc9g0]

100% agree

As an intellectual exercise, there is no reason why you couldn't brew a flavourless yellow fizz beer, but it would be a challenge.

You would need to choose a nice pale lager malt, add some kind of adjunct, like corn or rice (maybe sugar in the boil) wave some hops over the kettle at 60 minutes and ferment it cool with a neutral yeast.

The most important part of the process would be fermentation temperature control and that is where most homebrewers are bang our of luck. I have a dedicated fridge with an external thermostat which I use to ferment my beer, so I can make sure that the beer will not deviate more than 1C from the temperature I set, while it is fermenting.

To really make a macro fizz you would need to use a true lager yeast and ferment it at 10C for a while, but raise it to 16C for 48 hours towards the end of primary, to reduce diacetyl. When primary fermentation is finished, you have to drop it down to 0C or -1C for several weeks of lagering.

This method requires quite a bit of brewing know-how and some pretty expensive equipment; neither of which is likely to be in the possession of someone who would actually drink this beer.

I for one would consider this to be far too much hassle to go to, to make a beer that tastes of nothing. I most certainly wouldn't fancy tying up my fermentation fridge for the weeks it would take to produce it.

The closest you will get in my house is a lightly flavoured blond ale, which most lager drinkers find quite drinkable.

I used to be one of those lager drinkers too. So were most people on this site at one stage I reckon. We all got converted to good beer so maybe it's not impossible.

A brewer once explained to me how you could have beer in glass bottles and not have skunking but of course I forget most of it now. I think they mentioned a strain of hop that is used especially and then the hop extract from that is used and leads to less skunking.