Cellaring Oud Bruins

Typically not an issue, but I'm not sure whether or not it's an alive beer (I've heard mixed reports as to whether or not the beer has been pasteurized or not) and I've heard that beer has had a bit of an issue with rust under the caps, so it's probably safer to drink now unless you're extremely curious and don't mind having to drainpour a bottle or two.

 

Just drink the New Glarus stuff. The NG owners chuckle everytime someone tells them that they have 3+ year old bottles of Belgian Red/Serendipity/etc. Outside of their sours, there is no benefit to aging their beers.

Yes, the fruit beers still taste fine aged... but the flavors will slowly fade.

also, the Oud Bruin has a weird metallic taste. Not sure how that will change with years on the clock. I'm guessing it won't be a good change.

 

Beyond New Glarus beers, people tend to age oud bruins if they are sour and/or have brett. If they don't, then they won't. Given that they are maltier and sweeter than many other sours I generally hear that they age differently from most sours. However, I have no experience aging Flemish sours of any sort (red or brown) so I'll leave it to others to explain what "differently" means.