I managed to talk my wife into letting me get a big wine fridge to use for a beer cellar. I have the option of two temperature zones and can't quite decide what to do with them . I was thinking big high ABV stuff like stouts and barley-wines, old ales, ect... set at 55-60ish? Maybe store all the lover ABV stuff like lambics, sours, gueuze, ect at 45-50ish? What would you do with the option of two cellar temps?