It would go unspoiled, which is a bit different of a thing than tasting it's best.
Grain has quite a bit of lactic acid producing bacteria in it, on top of it's just being readily available in nature in general, so breweries naturally have a ton of it around. Most common lacto and pedio bacteria, the primary two type of LAB, is not very tolerant to hops. If you make a really hoppy beer, this naturally helps prevent the beer from souring.
Of course, a lot of beer is intentionally soured by these, and basically all beer originally would sour, and it's perfectly safe to drink. Just not desirable in every style of beer.
Maybe IPAs were meant to taste as they did after a long voyage to India. Maybe at the end of the voyage was when they tasted their best. Maybe the hops were just a preservative and nobody really liked drinking beer with overly strong hop flavours and aromas.
My theory is that people who like these extremely hoppy IPAs have (1) lost their ability to taste more subtle flavors, (2) are performing some kind of signalling to their fellow beer connisseur peers about how much of a beer geek they are.
Extremely hoppy ≠ extremely bitter. A lot of hops have floral, citrus or tropical fruit flavors and aromas. It’s why hazy IPAs have become so popular; they tend to use more of those kind of hops rather than the bittering varieties and end up juicy and balanced, rather than having overwhelming bitterness.
Or, perhaps, people simply have different tastes. IPAs make up nearly 1/3rd of the dollar share of craft beer in the US - they're hardly some ultra-acquired taste that you could use to signal that you are part of the beer elite.
They're just nice. People have different taste. I don't understand why you have to make theories.
If I had to I'd theorise people who make theories about people who like hoppy IPAs (1) have sensitive taste buds, (2) are performing some kind of signaling.
I'd probably recommend people just go for a different style of beer if they don't like IPAs :)
The alpha acids in hops oxidizing will have an impact on the flavor of the beer - largely it will reinforce the malt flavor, but depending on your susceptibility to off flavors, you might get cardboard or BO type flavors.
Grain has quite a bit of lactic acid producing bacteria in it, on top of it's just being readily available in nature in general, so breweries naturally have a ton of it around. Most common lacto and pedio bacteria, the primary two type of LAB, is not very tolerant to hops. If you make a really hoppy beer, this naturally helps prevent the beer from souring.
Of course, a lot of beer is intentionally soured by these, and basically all beer originally would sour, and it's perfectly safe to drink. Just not desirable in every style of beer.