Cellaring sours?

Wonderfully.

 

Which ones specifically?

I find that generally most of the American brewed wilds don't have the longevity in the cellar like some of the Belgian classics. But that depends of if you are talking 2-3 years in the cellar or long term aging.

 

A few months ago at a bottleshare I got to try a bottle of Rodenbach from 1971. It was still surprisingly good, but was nowhere near as good as a fresh bottle.

 

Some previous thoughts on the subject: http://beeradvocate.com/community/threads/aging-sours.154/#post-1222

Of the beers you list specifically, I don't think any of them age particularly well. The Monk's already has a sweet/acetic component that tends to dominate with age; the Petrus beers are relatively mild and, at least in my experience, don't become more interesting; the Supplication might be the best candidate for aging but only for 1-2 years (and that will result in a decline in the fruit flavor, so if that's desired it shouldn't be aged long-term), and the Stony Brook Red doesn't really appear to change with age, at least so far.

 

Monks's and Petrus should be drunk fresh/probably will not inprove in the bottle.
Supplication should age well. Russian River is very good about the aging suggestions on there sour beers. check the label and their website for more details. From my experience generally RR sours arn't gonna get any better after 4-5 years in the cellar.
Sam Adams Stony Brook Red was a drainpour when I tried it but I am a not going to reccomend that you pour it down the drain