Researchers are discovering the secrets of a good beer by breaking down each bock into its constituent parts. The process, which started decades ago, is become more and more refined, leading to the age old secret of what makes a beer taste good after you pour out a little for your homies.

Studying the chemical constituents of beer is “like looking at the night sky,” he says. “The closer you look, the more stars you can see.”

A Skunk Walks into a Bar . . . [Science News]