How do Berliner Weiss' cellar?

I have no experience here, but I knew this had come up before: http://beeradvocate.com/community/threads/how-do-berliner-weisses-cellar.34203/

 

I've had the most experience with 1809 Berliner Weiss, fresh and aged, but have some aging experience with others. I find that with many of them, including 1809, you're going to get more dry, grainy mineral flavors when fresh, and more stone fruit, sweeter when aged. I enjoy 1809 pretty fresh. Southampton Berliner was also better on the fresh side, but perhaps like 6 months after bottling. I suppose it's not an awful style to age (compared with most styles), but I still wouldn't really recommend it.

 

I got to try a pair of Schultheiss berliner weisses a couple years ago. One was 25 years old, the other was 30 years old. If I remember correctly, they came from some cases which had been forgotten in the cellar of a bar in Köln.

Decades in a cool, dark space were kind to the beers. They were lightly carbonated and tart and really earthy. A great experience.