New Belgium Cocoa Mole, worth cellaring?

I'm not sure about Cocoa Mole specifically but I've found that chili beers gain some heat with a few months of age, as if they've been marinaded in their own capsaicin. But after that, it seems that the heat fades substantially.

 

Its not that expensive that id say go for it!

 

I'm not guessing it will get better. I've been pounding this one back! And going broke doing so!

 

The spices and pepper flavor in the beer may fade over time. I doubt it will get any better.

 

I wouldn't recommend it. Over time, both the chile and cocoa flavors will fade and you'll be stuck with a pretty boring beer, IMO.

 

If it was barrel aged, I'd say yes. Just looks like a beer that will fade over time or possibly worse.

 

Can't see any advantage to doing so with this one.

 

Despite the general consensus being "it won't get better", I would say lay just one bottle away and go for it. If you never try, you will never know. I don't know about you, but I feel that learning what age does to a certain beer (especially one that nobody else has ever cellared) if almost always worth the price of it not being improved with age, unless it is really expensive. Most of my unorthodox cellaring hasn't yielded amazing results, but I have learned a ton about beer flavor and how age changes it that I would have otherwise never known. I believe there is more to cellaring beer than being confined to the narrow rules of "never age anything unless it gets better". How did someone discover in the first place that those beers get better with age? Furthermore, how will you know what you specifically prefer in terms of aged beer unless you try all kinds of things? Just my thoughts...