Just because a beer CAN be cellared, doesn't mean it SHOULD be cellared.

Trying it fresh is a must.

 

Sometimes the intent of a cellar isn't just to age. It can also be the result of having way too much beer. It's not like I sit at home thinking, "Man, I want a beer, but I don't want to drink that one for a few more years." It's more like, "Man, I want to drink beer X, but beer Y isn't getting any better, and beer X will probably hold out a little longer." I am aware that I have a problem, but I'm sure it's not too dissimilar to the experience of many other BAs.

 

You're problem is really only about organization. =) Drink your hoppy stuff and seasonals first and cellar this kind of stuff.

Baltic Porter
Barleywine
Belgian Golden Strong
Belgian Strong Dark Ale
Belgian Tripel
Berliner Weisse
Doppelbock (above 8% ABV)
Eisbock (above 8% ABV)
Gueuze
Lambic (despite a low ABV)
Old Ale
Russian Imperial Stout
Scotch Ale
Wood-Aged Beer

 

This.

For example, I didn't want to pay for more than one bottle each of BA Bigfoot and Dogfish Head 120 when I bought them, so I'm letting them age a bit.