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Until now, bringing Yuengling from Toledo was like bringing Coors from Colorado back in the day?

I drank it in Florida this past winter. Nothing outstanding, just a solid beer to wash down pizza and hot wings.

yup, will be a nice change up from Bud Fat and Shiner Bock

Coors skunks if you don't keep it refrigerated from birth to death, and you frequently see it stacked up outside of the refrigerator these days.

The idea that temperature changes will "skunk" a beer are inaccurate. "Skunk" beer is from UV light interacting with isomerized alpha acids (from hops). Brown bottles help minimize the potential for this by blocking UV. Green or clear bottles allow most UV in. Cans completely prevent "skunked" beer. 

Temperature changes, within reason, don't cause it in any beer. Although for highly hopped beers, the hop flavor/profile fades with time and will fade most quickly at higher temps. But that's much different than being skunked.


https://www.latimes.com/food/dailydish/la-dd-three-myths-about-skunky-beer-20140411-story.html

The idea that temperature changes will "skunk" a beer are inaccurate. "Skunk" beer is from UV light interacting with isomerized alpha acids (from hops). Brown bottles help minimize the potential for this by blocking UV. Green or clear bottles allow most UV in. Cans completely prevent "skunked" beer.

Temperature changes, within reason, don't cause it in any beer. Although for highly hopped beers, the hop flavor/profile fades with time and will fade most quickly at higher temps. But that's much different than being skunked.


https://www.latimes.com/food/dailydish/la-dd-three-myths-about-skunky-beer-20140411-story.html

I figured you'd handle that one.


Also, it sounds like you're saying that the way to make those brutally overhopped west coast beers taste better, would be to expose them to really high temperatures?  If so, I'm sending a Dr. Evil-style heat ray your direction, right now.

so, some folks may incorrectly call it skunked beer when it acquires a crappy taste from multiple temp changes, hot to ice cold to hot to cold

what is this called and how does it work?

cause we've all had canned beer that was left in the cooler and was bad enough we had to poor it out.  Doesn't happen often with Budweiser.

Well yeah, because no matter how many temperature extremes it undergoes, it's impossible to make Budweiser taste any worse than it does fresh from the brewery!

You can definitely tell when a Coors hasn't been refrigerated its whole life. It tastes completely different. 

so, some folks may incorrectly call it skunked beer when it acquires a crappy taste from multiple temp changes, hot to ice cold to hot to cold

what is this called and how does it work?

Imagination? 

You can definitely tell when a Coors hasn't been refrigerated its whole life. It tastes completely different.

I'd love to set you up to a blind "triangle test" taste test on this one. 

I should point out that there are changes that can occur to beer over time, and many of those changes can accelerate with temperature.

One of them, as mentioned, is the fading of hop character. Not a big issue in American macro lagers, because they don't have much anyway.

But other issues could affect taste. Any yeast remaining in suspension or any foreign microbes could cause flavor changes to the beer, and those flavor changes would occur more quickly at high temperature. Oxygen ingress to the beer during the packaging step can lead to oxidation, which gives beer a sort of "sherry" or "cardboard" flavor, and is nasty. Beer does go stale over time [made worse if oxygen is introduced during the brewing, hot-side, processes], and all the staling reactions occur more quickly at higher temperature.

That said, modern American macro breweries should have fully sterile beer, have amazing industrial control processes to avoid oxygen ingress during packaging and avoid hot-side aeration during brewing. 

Maybe 30-40 years ago, they didn't, and that's where these myths came from. But a beer from any American macro brewery that experiences room-temperature environment for a week or a month compared to being refrigerated during that time should have NO discernable taste difference.