I’m not sure how it affects beers. I know if you use a wine or champagne yeast though it’s more of a necessity, and if you use yeast nutrients its an imperative!
I’ve never had anything grow in a sealed homebrew, and I’ve got some that are around seven years old now (I keep the ones I don’t like…not sure why :)
RE: Drinking a 5 Year Old Homebrewed IPA - Is It Worth Waiting?