We all know letting beer sit in the light for some time without any shield is a bad idea due to the flavor and aroma that are produced, but are there any other effects? Is a skunked beer more hospitable to microbes than a non-skunked beer?
Things we know:
So if your beer is skunked, it seems to follow that it will have lost at least some of its preservative properties. Although I figure the beer would have some remaining anti-bacterial properties from the unskunked iso-humulone molecules & other alpha acids.
I suspect no. Aged hops, with very low alpha potential, are used in lambic brewing specifically for their preservative qualities not their bittering properties. Therefore, if the low alpha isn't important it doesn't matter if they are skunked or not to be preservative.
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