The “skunk” is caused by light. Whenever a beer is bottled in clear glass or other colors not as dark as plain brown, you run the risk of “light struck” beer...aka skunky beer.
I think you can make beer immune to light-struck effects by adding a little ascorbic acid(vitamin C). Seriously. That’s from memory though so don’t quote me on it.
You’d think you could protect it with aluminum cans too, but that didn’t work either. Rolling Rock was apparantly supposed to taste “skunky”.
Maybe this explains why every third Newcastle I open tastes like Conan The Barbarians' cranny: It's the clear glass.
Luckily for me, when I homebrew I put the product in 2-liter green plastic soda bottles. It still tastes like cranny, but it's just a tad less crannylicious