I won’t blame it on yall. I know I wouldn’t get caught. I’m just worried about getting sick. I don’t think I will though. lol
Alcoholics have to go to meetings!
This discussion raises the question - what is occurring that makes beer go “skunky”?
Is is continued fermentation? Bacterial growth that, while it won’t kill you, may make it taste like crap? References to pasteurization and refrigeration helping make me suspect that it’s the latter. Or is it something else?
Tell your Mom that you used the beer to rinse your hair after you shampoo’ed. Beer is a great hair conditionner, almost as good as mayonaise.
PS: DO NOT forget to wash hair before they come back.
I see you’ve resolved to drink it, but I propose another test:
Open one can, put it in a pie tin, and leave it in the garden over night. If the slugs won’t touch it, you shouldn’t either.
Dustin, don’t be too desperate to drink old ass beer. Telling your friends you drank beer that’s been in your fridge for three years won’t make you seem so hot…after all, if you’re 17, you’ll be in college soon. Most everyone in here can tell you that college means heavy duty drinking. Just hold off with the geriatric Bud and wait. Soon enough, you’ll have to wake and introduce yourself to the girl beside you. 
Tell me one thing…I’m pretty sure that your old beer survived by hiding in the crisper, right? I’ve losget some beer for six months like that.
One more thing…You REALLY DO have to tell us how this goes! And if you down the entire pack and get bored, the best thing to do is to just drive around until you find something interesting…
If it’s off it’ll smell like antibiotics. Uggh.
As an Aussie, I find it odd that
is evidently considered to be a good excuse for a 17 year old.
picmr
My brother took a tour of the Anheiser-Bush brewery and they answered the age old question of what makes beer skunky. They said that once you refrigerate beer below a certain temperature then you can’t let it warm back up to room temp, if it gets above a certain temp a chemical reaction takes place that ruins the taste (and odor). And BTW, beechwood aging refers NOT to aging beer in casks made from beechwood but to having some beechwood chips thrown into the stainless steel vats during the few hours it takes to “age” beer. They also said that beer only gets worse with time, never better.
I’m not gonna tell my friends I drank that. They will think I’m some kind of weirdo. I’ve already told this one guy though and he said go for it. I rarely ever drink. I’m just looking for a good buzz. I’m just curious if it is safe to drink. There is a couple of bud lights and I think a Busch. They were not in the crisper just some that have been in the door of the fridge for years. They were my Dad’s. I didn’t really notice them until recently. I’m gonna try it and report back my findings.
I’ve got a relevant question for this group. In the trunk of my car are a half filled bottle of vodka, and a half filled bottle of Schnapps. These babies have been there for about two months, and the trunk of my car can get pretty hot during the summer. I don’t drink much, and I don’t care to have liquor in my car, but sooner or later this stuff will be imbibed…I’m just curious if it will be rank (moreso than normal) after being repeatedly heated up to 100 degrees Fahrenheit.
SarumRex said:
Everything that I have read about beer going skunky says that it happens when the hops oils in the beer spoil. The main culprit is actually light, although heat can be a factor as well. This is why many beers in green and clear bottles have a skunky taste (e.g. Newcastle, Heineken, Beck’s, St. Pauli Girl, etc.) Miller Brewing, which distributes most of it’s beer in clear bottles, gets around the hop issue by, they say, using a hop extract rather than real hops. It’s probably more that they don’t use very many hops to begin with. Your best bet to avoid skunky beer is to buy beers in brown bottles that aren’t much more than 6 months old pasturized or 2-3 months old unpasturized.
Getting warm is bad for beer in general If it’s been paturized, it shouldn’t hurt you. It’ll probably just taste bad. Of course, given that it’s bud light and busch, it can’t get much worse…
Here’s a link to an article about beer skunkiness…
If I pour a beer in a clear glass, and go sit outside to drink it, I can smell the skunkiness almost immediately. It doesn’t tasete bad, probably because the odor hasn’t built up in the beer like it would in a sealed bottle, but it is an unpleasent smell. 
ZenBeam,
What kind of beer are you drinking? Ususally skunking takes a few hours or days…
I dunno about Bud and Busch, but some beers can improve with age:
Yeah, I know what they say about wine, and I agree with them, but if I find beer in the fridge that is over three years old, I don’t think I’m gonna want to drink it, so what am I supposed to do, throw it out? NO FRICKIN’ WAY! I mean, isn’t that alcohol abuse?
What the hell? Beer isn’t SUPPOSED to taste like a skunks’ butt? I guess that explains why I have been getting imported beer for $4 a twelvepack. But I have an excuse. I grew up in San Antonio where everyone drank Lone Star beer. Maybe they change the recipe in the last 40 years, but it was a tail-twister.
It was probably Anchor Steam or Sierra Nevada Pale Ale, I drink those the most. I haven’t thought to keep track, or systematically try a bunch (hmmm… summer project!). The Sierra Nevada is pretty well hopped, so maybe it was that one. Remember, this is outside, in a clear glass, in direct sunlight, not the best environment for preserving beer.
ZenBeam,
In the interests of science, I picked up a six-pack of Sierra Nevada Pale Ale last night. I had two of them, strictly in the interests of science, of course. I noticed a skunky smell as well, but not a skunky taste. My wife noticed the same.
Hmmm…further research is certainly needed…
So Dustin, how was the beer?