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:
- Alpha acids have antibacterial (preservative) properties
- Humulone / Iso-humulone is the primary alpha-acid in hops (but not the only one)
- Iso-humulone molecules are broken down when beer is skunked
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.