Science explains skunked beer
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.