Does the yeast in beer weaken when the beer is flat? I use the beer in making bread, and, since I don't drink, it sits in the fridge until I bake bread again. I'm curious whether the yeast weakens in flat beer.
I'm not a bread baker, but I believe that the yeast in beer (what little might be there) is different from yeast used for baking and isn't active in the baking process. However the carbonation in beer might impact the texture or rise of the bread. For this reason flat beer might act differently than freshly opened beer.