Warmer than Ideal Cellar...

I live in Houston. I have a few beer fridges that I keep at steady and proper aging temps but I do age a lot of beer at 70-76 degrees. If you choose to do so, don't let the beer slip past three years. Buy a few and experiment yearly but IMO, and of course depending on the beer, three years at 70 degrees is too much. Some notable exceptions are BCBS, Stone OG and sours. Hoppy stouts and big ones like Stone IRS won't make it. The hop fall off from the temperatures is not ideal and those beers need to be aged at proper temps.

 

tx_beer_man pretty much nailed it. I agree with him completely.

OP, you are correct in assuming that beers age faster at the higher temps. It can also create really "off" flavors depending on the bottle. I have a closet I keep my bottles in. Always stays around 72 degrees. I don't sit on anything more than a couple years. And I never have more than 30-40 bottles stored... keeps me from hoarding or accidentally ruining perfectly good beer.

 

I cannot fathom storing beer in a warm space - but to each his own

 

Also, I should mention that I don't drink/cellar hoppy beers. Nor do I age beers with coffee, fruit, etc. Those generally go straight into the fridge.