Something on the internet pedigreed in this topic, certainly more knowledgeable than me: In short, no issue. As explained by George de Piro, a biochemist and Brewmaster of C. H. Evans Brewing Company— When light hits beer, it provides the energy necessary to drive a reaction that transforms the iso-alpha-acids into 3-methyl-2-butene-1-thiol. The “thiol” part of that somewhat cumbersome name indicates that there is sulfur present. Sulfur compounds often have strong, offensive aromas. Some musteline animals, like skunks, have evolved the ability to produce this chemical, and use it for self-defense. [...] This photochemical reaction is the only cause of skunked beer. Warm storage, while damaging to the flavor of beer, does not skunk it. Cycling the temperature of beer from warm to cold and back again is also not implicated. Storing beer in the dark is the simple way to prevent skunking.
How old is the beer? What are temperatures? What style of beer? Drinking the beer should answer your question. P.S. MBC makes excellent beer!
Honestly it's fine we did it. Taste the same.
Maine Beer Company recommends drinking their products fresh and cold. They only sell refrigerated beer. Don't let it get warm.
It will lose a little something, especially if it's done repeatedly, but most people won't notice the difference.
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