I recently attended a beer seminar which had a speaker from one of the largest beer distributors in the US. One of the things she spoke of was skunkiness in two of the brands that distributor carried. The first brand was Corona, and she spoke of when Corona first started to can their beers, consumers were taken aback because it didn't taste like the product they had come to identify. As a result, sales of Corona cans dipped, to which Corona responded with UV lights along their canning lines, in effect; intentionally skunking their beers. A similar phenomenon can be observed from when Pilsner Urquell first started distributing to the US. Their marketing department suggested that they should use green bottles because of the over-whelming success of Heineken, both because green bottles were viewed as a sign of "premium" beer at the time, and because US consumers seemed to appreciate the skunky favor (Pilsner Urquell has recently switched to brown bottles for US markets). My question is this: Although skunkiness is generally viewed as an off-flavor (even though it is not a flavor at all, and only sensed through scent), should it be considered a desirable characteristic in certain styles of beers if some breweries are intending to impart it on their product? Long before I was ever into craft (I hate the term, but use it for lack of a better term) beer, I always thought that the skunk character of Corona was part of its identity. You may hate it, but if it is an intended part of the process, then shouldn't it be considered a desirable characteristic?