Quality of beer in keg vs bottle

[BrewBama (Dwain)]

https://www.homebrewersassociation.org/forum/index.php?topic=33105.0

@narcout

I was just reading through Chapter 6 of Freshness by Bamforth, and I noticed the following passage:

“I think the answer lies with yeast.  Yeast loves to reduce carbonyl substances.  If you take a beer with pronounced cardboard/wet paper character and treat it with a good virile yeast, the stale notes will be removed.”

Edit:  Freshness was published in 2017.