Okay, so we haven't had a thread on this in a little while. I searched the forums for this topic and read quite a bit, but what I'm really looking for is someone who has had experience aging lambic beers for the long-term. Here's a summation of what I've read: Pro-Vertical Argument: Beer has less exposure to oxygen therefore there is less oxidation Cantillon has had leakage issues Russian River and Lost Abbey recommend keeping bottles upright If you age horizontally, with temp fluctuation, the cork will "breathe" the beer out and potentially leak Pro-Horizontal Argument: Yeast will settle to side of bottle which is ideal for pouring Yeast on the side of the bottle exposes it to more of the beer. Bugs can do their job better/faster. Keeps the cork moist 3F and Cantillon have been laying their bottles down for years Saves space if you buy a traditional wine fridge Then of course there's the issue of corked vs. C&C bottles and lambics vs. American sours. Any advice from BAs with experience aging lambics is apppreciated!