Generally, what are the rules to aging a beer. Is there a minimum abv? Is there a certain style that ages better than others? How should it be stored, and at what temperature?
There is a cellaring/aging forum, should post in there, or just spend some time reading various threads there.
If you get a beer that you have never had before then drink it. If you can, or already bought multiples of it, then lay them down if you think it will "cool off" or if you think the flavors will meld together well.
Nearly this exact thread has been posted every day this week so far. I'm starting to wonder if we're being trolled.
I was super confused just now, it took me a minute to realize that you quoted me in two separate threads. WE'RE BEING TROLLED.
Cellar beers typically start out around 7-8% and in generaly the bigger the better. Hop forward beers typically lose their hop flavor and age poorly. English barley wines and sours tend to top everyones list for best beers to cellar. Anything oaked generally does quite nicely. Some do great after 9 months and others can outlive us. Edit: store as cold and consistent as possible without freezing. Generally under 50F if possible, upright, and out of sunlight.
