Why is it that some beers, when bottled in colored glass and stored out of direct light, will continue to "age," while others just get "skunky"? askscience

I hope this is the correct sub for such a question, as I believe the answer probably has something to do with the properties of the yeast/bacterial cultures in beers.

Does the ability to store beer and age it depend on how it was crafted/what type of brew was being made, or does the method of bottling make more of a difference than the recipe? If something is initially bottled and stored in a refrigerator, then later taken back out and moved to a room temperature area out of direct light, is it possible for the aging process to "reactivate," or does the temperature drop stop any further chemical reactions?

Submitted December 02, 2014 at 08:34PM by NotYourMomsGayPorn http://ift.tt/12p0HZH askscience