Except for maybe broken limbs, nothing's worse than a skunky beer. To ensure you never Pepé Le Pew-up your ale again, the American Chemical Society (which also esoterically explained why bacon smells delicious) put together a scientific explanation for those nasty brews. Basically, a gross compound called 3-methyl-2-butene-1-thiol is to blame, but you can easily avoid it. Just consult the hip, scientifically-savvy minds above.
Kristin Hunt is a Food/Drink staff writer for Thrillist, and can proudly name, like, 15 elements on the periodic table. Follow her to barely-passable chemistry knowledge at @kristin_hunt.