How's this:
1. At the height of fermentation, a single drop of beer can contain 50 million yeast cells.
2. Sunlight hitting beer can create free radicals in the form of a few drops per billion. These are almost identical to what is found in skunk's glands, hence the term "skunky beer". Corona didn't want to pay for a brown bottle to block the sunlight so they started telling everybody to just suck on a lime to cover the skunkiness, and because of this alone it was transformed into a seemingly premium beer, although it's not.
3. Yeast cells can actually get drunk on it's own alcohol. They go into shock and stop doing much of anything once you get up to 6%. It's really hard to get to 8% with conventional fermentation. To go beyond that, typically you have to go into secondary fermentation, which usually consists of throwing a bunch of raw sugar into the wort, sometimes 100 pounds of sugar for a typical microbrewery fermentation tank. Most people thinks that this will make the beer be sweet, but it's actually yeast food to boost the alcohol content up to 10% or more, which basically tastes like you put a shot of vodka in your beer.
Last edited by corndogggy; 12-08-2005 at 03:06 PM.
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, so post your favorite food science facts or cool information so that the "real" reasons for cooking can redeem its lost glory. 
when life gives u lemons...
