Reasons for harsh beer flavor?
So here's more research on storage and harsh beer flavor.
It's all in the hop?
Does anybody have the full text version they could share?
Scientific American has a little more info on the harshness of beer.
Anybody have more info that they can share?
Funny, but that article doesn't really divulge a lot of what beer(s) they are looking at. Most likely 4-5% German lagers. German Beers brewed at the hundreds of smaller breweries in Bavaria are notorius for short shelf lives.
American Craft beers usually much higher in gravity made with good malt and with some color malt will have significantly longer shelf lives.
I've got beers that I brewed in 2007, 2008 and 2009. Imperial Stouts that have held up incredibly well.
So, there are a TON of factors that can affect a beers longevity and it is somewhat style related.
Barely scratching the surface here but a starting point.
There are comments now at the of the article that basically confirm my post above. German Pils was the focus with little or no consideration of beers made elsewhere.