You're aging the un-ageable
Such a rookie move. So you want to become a real, bona fide beer geek, yeah? First things first: you have to stock your brand-new cellar with some top-tier, enviable beer, the kind of stuff that sends your fellow forum ranters into drooling fits of jealousy. That's an excellent move -- as long as you're treating it right. Aging beer meant to be drunk fresh is a big no-no in the craft beer world, as each style reacts pretty differently to the effects of time. A number of maltier, heartier beers, like boozy barleywines, imperial stouts, Belgian strongs, most barrel-aged brews, and some sours and Scotch ales, can grow richer and more complex, something many beer drinkers really appreciate. The rest -- light lagers, kettle sours, hefeweizens, and anything hop-forward like pales, IPAs, and imperial IPAs -- tend to degrade over time and should never be stashed away.