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Can beer be stored at high temperatures?

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Honestly, whether or not it's a problem depends entirely on the type of beer that you like to drink. If you're drinking Coors Lite you're probably not going to notice a difference either way.

The sulfury aroma most people associate with "skunked" or light-struck beer is usually more prevalent in the styles that are hop-heavy (e.g. IPA). The problem is a result of too much UV exposure, so unless you've got some crazy things going on in your trunk or backseat you shouldn't have a problem; just keep it covered.

Now, the real problem is with unfiltered, bottle-conditioned beers. Depending on when you get the beer you could still have certain levels of diacetyl production occuring during the fermentation that occurs in the bottle on the small amount of sugars. Diacetyl tastes like butterscotch to me, and I find it happens a lot with improperly stored/shipped Belgian strong ales. If this is your style of beer, you might want to take greater care in storing the brew. Keep in mind that diacetyl is normal, and while it can occur from contamination from certain bacteria most quality breweries don't have this problem.

In short, I wouldn't worry about it too much.
 
Originally posted by: Descartes
Honestly, whether or not it's a problem depends entirely on the type of beer that you like to drink. If you're drinking Coors Lite you're probably not going to notice a difference either way.

The sulfury aroma most people associate with "skunked" or light-struck beer is usually more prevalent in the styles that are hop-heavy (e.g. IPA). The problem is a result of too much UV exposure, so unless you've got some crazy things going on in your trunk or backseat you shouldn't have a problem; just keep it covered.

Now, the real problem is with unfiltered, bottle-conditioned beers. Depending on when you get the beer you could still have certain levels of diacetyl production occuring during the fermentation that occurs in the bottle on the small amount of sugars. Diacetyl tastes like butterscotch to me, and I find it happens a lot with improperly stored/shipped Belgian strong ales. If this is your style of beer, you might want to take greater care in storing the brew. Keep in mind that diacetyl is normal, and while it can occur from contamination from certain bacteria most quality breweries don't have this problem.

In short, I wouldn't worry about it too much.
Click to expand...

😀 Oh you don't know what goes on in my trunk...

I'll just wait to pick up the better stuff until I get to Phoenix, and stick to the Coors Lite you don't appreciate while I'm on the road. 🙂
 
From my experience as long as the beer was purchased warm you should be good to go. Just avoid the dreaded "Cold, warm, cold" scenario.
 
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