way to preserve that reaction is by tempering with the temperature at which the product is stored. The cooler it is stored, the more SO2 is preserved, which helps the ale keep its flavour.

When an ale becomes stale from oxidation, it loses its natural flavours; it could taste like any multitude of different undesirable things, depending on the initial flavour of the ale. Some of the most common tastes for people are that of sherry, where the flavours have gotten negatively sweeter, or that of cardboard or paper, where it tastes stale