"If you've ever cracked open a beer to discover a distinctly off smell, UV light is to blame. UV light reacts with the hops in the beer, breaking it down into the compound MBT - which has such a bad smell that the effect is known as skunking. Skunking can happen to beer in a matter of minutes in strong UV light, which is why beer is often sold in brown glass."
"Cans are completely opaque and will not let in any frequency of UV light, but even then, we'd still advise skipping a case that's been sitting in the sun. Storing at high temperatures will speed up the aging process of the beer. At best you'll find your beer lacking in flavor and aroma, but heat damage can lead to unpleasant stale flavors (think wet paper or burnt rubber) and beer that gushes uncontrollably when opened."
Beer is sensitive to light and temperature, and storage conditions after brewing strongly affect taste. UV light reacts with hops to form MBT, producing a skunky smell that can occur within minutes in strong sunlight. Brown glass provides the best protection against UV rays, green glass offers moderate protection, and clear glass offers none. Cans block UV light but prolonged sun exposure and high temperatures accelerate aging, reducing aroma and flavor and causing stale notes and gushing. Most beers are best consumed within about three months; refrigeration can extend freshness to around six months. Lagers also offer the best flavor.
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