Despite what we've said here, some beers – namely those higher in alcohol and hops – are meant to be aged. For these typically pricier brews, treat them as you would a fine wine by cellaring them. Here are three keys to doing it right:
Don't bother trying it with lagers, pilsners, IPAs, and other low-to-moderate-strength (or hoppy) beers. They're best consumed when fresh, and aging will detract from their flavor. Instead, look to dark, hearty, and malty beers, such as barley wines, imperial stouts, and Belgian strong ales that have an Alcohol by Volume (ABV) count of at least 8 percent or more.
Aging beer is a science experiment, so it's smart to match a control group with a variable. First taste the beer when it's fresh, and then open a bottle at least six months down the line to gauge its evolution. Age at least two beers so you can discover how far you can go.
The ideal environment is a cellar or a basement where the temperature remains steady and there is no sunlight. The sweet spot is 55 degrees with 5 degrees of variance.