Cicerone Certified Beer Server Practice Exam 2025 – All-in-One Resource to Pass with Confidence!

"Skunky" flavors in beer primarily arise from the interaction of light—particularly ultraviolet (UV) light—with hops in the beer. This reaction, known as lightstruck, can occur very rapidly, often within just a few minutes of exposure to direct sunlight or fluorescent light. When UV light hits the iso-alpha acids from hops, it initiates a chemical reaction that produces the compound 3-methyl-2-butene-1-thiol (MBT), which is responsible for the skunky aroma.

Given this information, the option indicating that "skunky" flavors can develop in one minute reflects the speed of this reaction effectively. In practical terms, even brief exposure to light can lead to undesirable changes in the flavor profile of beer; thus, it's crucial for breweries and consumers to store beer properly in opaque containers or keep it in dark places to prevent skunking. This reinforces the significance of packaging choices in the beer industry and how they affect the beer's shelf life and flavor integrity.