Living

Jul 27, 2012 12:00 AM   You can bet your easel Bob Ross liked doing more than just painting "happy clouds." PBS Digital Studios teamed up with Symphony of Science's John D. Boswell (the same gent what remixed Mr. Rogers Neighborhood) for this delightful ditty. View the original article here This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

You crack that frosty brew. It's a hot day. You're salivating. You take a deep swig and... what the hell is that? Pepé Le Pew? A flatulent egg farmer? No. It's your precious beer, and it's gone bad—skunked beyond recognition. How could this happen? More importantly, how could you have prevented it? It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. If it stinks, don't drink. You may hear friends use the word skunky to describe several nuances that can ail a lager. Wrong. Skunky is specific. It does not mean flat. It does not mean it tastes stale, sour, bitter, or metallic. Skunky means skunky, as in it literally smells and tastes like a skunk. (Don't pretend you've never tasted skunk, you dirty liar.) That is caused by a very specific chemical compound: 3-methyl-2-butene-1-thiol, or what Dr. Malcolm D. Forbes, p...