new to cellaring. a little guidance please.

The trouble you'll run into is that from person to person you'll always get differing opinions on whether something is better fresh or aged even for a particular beer. Also: have you had all these fresh already? That's the best bet to telling whether and how long to age: whether or not you like where it's at today, and what components of the palate you'd like to see change (and is that consistent with aging).

2014 Boulevard Chocolate Ale might be worth aging simply because it's got some iffy stuff going on that may or may not sort themselves out over time.
Nebraska Apricot Au Poiver I had at about 10 months age and it was very good.

There are some widely-accepted "good for aging" beers like Rochefort 10 and Sierra Nevada Bigfoot, but most 'ageable' beers are completely subjective as to whether they are worth aging and for how long.

 

A general starting point to learn more:

In the Beers tab there is a link called Styles. On that styles page there is a categorization of different types or styles of beer. Pick a style and click on the link. On the the page that comes up there os a general description. On the right side of the page there is some generic information including a net about Cellaring. Not the whole story but a place to start learning.

If you look up one of your current list in the database on that page there is a link to the style description page as well.

Beyond that you try it and you listen to what others have found by trying. Eventually you learn what you like.

Enjoy your journey!

 

I would not suggest aging our Chocolate Ale. Think of it as you would a hoppy beer. Chocolate Ale is the best it's ever going to be at this exact moment and the chocolate will only fade with time.

 

Generally, adjuncts also = don't age. Adjuncts in this case are fruits, spices, herbs, coffee, cacao nibs, etc. I've had a 2010 Hunaphu side by side with (at the time recent) 2012 Abraxas, with a 2013 Huna not long after. The more recent beers had bright, intense flavors from the spices vs. muted, dusty flavors in the 2010.

Beer aging is a fairly new thing on a large scale. I've read some pretty sharp words against it from brewers. Even in careful conditions, you run the risk of oxidation and infection. So, take that as you will.

 

This is my rule of thumb at this time, subject to modification later:

Saisons (brett/etc): 0-2 years
American Wilds: 0-3 years
Imperial stouts: 0-3 years
Barleywines: 0-5 years
Quads: 0-6 years
Old Ales: As long as I can wait
Gueuze: 0-15 years