Storing beer away from light helps to prevent which of the following flavors?

Storing beer away from light is crucial in preventing the development of skunky flavors. This phenomenon occurs when beer, particularly those in clear or green bottles, is exposed to ultraviolet (UV) light. The light interacts with the hop compounds in the beer, leading to the formation of 3-methyl-2-butene-1-thiol, a compound that has a strong skunky aroma reminiscent of a domesticated skunk.

While hops contribute to various flavors and aromas in beer, their exposure to light transforms those pleasant attributes into undesirable skunky notes. As a result, protecting beer from light is an important practice for maintaining its intended flavor profile, especially in terms of avoiding the undesirable skunky characteristic.

Other flavor notes such as citrus, bitterness, and fruity are not directly affected by light exposure in the same way. Citrus flavors often come from certain hop varieties and the use of citrus fruits in brewing, bitterness primarily results from the hops used during brewing, and fruity flavors can stem from specific yeast strains or additional ingredients. Therefore, while they may be important aspects of a beer's overall profile, they are not prevented by shielding the beer from light.