The science of longer lasting lager

Chemists have designed a polymer that can improve the shelf life of drinks, such as beer.

One of the long standing problems in the drinks industry is how to prevent chemical processes in the drinks compromising their taste, quality and shelf life. In particular, riboflavin (vitamin B2) is responsible for driving photooxidation reactions that affect the flavour of many drinks and so they often have to be packaged in light-shielded containers.  More...

http://www.rsc.org/Publishing/ChemTech/Volume/2009/08/longer_lasting_lager.asp