What is the term for beer that loses quality when chilled and then re-chilled?

The term that describes beer that loses quality when it is chilled and then re-chilled is referred to as "bruised." This phenomenon occurs due to the temperature fluctuations affecting the beer's flavor and overall quality. When beer is cooled and then warmed again, chemical reactions can alter the delicate balance of flavors, leading to a less enjoyable product.

The other terms listed relate to different aspects of beer quality. "Skunky" typically refers to a beer that has developed off-flavors due to exposure to light, which causes a reaction with the hops. "Flat" describes beer that has lost its carbonation, resulting in a lack of bubbles and a diminished mouthfeel. "Oxidized" relates to beer that has been exposed to oxygen, which can impart stale flavors or aromas reminiscent of cardboard. Each of these terms pertains to specific faults or conditions of beer, but none capture the specific issue of the quality decline resulting from the chilling and re-chilling process like "bruised."