I started thinking about smoked porters (mmmm, smoked porters) and smoked beers in general (mmm, smoked beers) and got to wondering: how come I don't think twice about cellaring a bottle of Alaskan Smoked Porter but not Stone's or Ranger Creek's versions? Is it the age/edition printed on the bottle? Conditioning (pun intended)? Aside from a comment about smoking and oxidation in this thread [http://beeradvocate.com/community/threads/smoked-imperial-porters-stouts.24459/#post-299854] I haven't found anything else, really. (And that was in regards to imperial porters.) Any thoughts?