title_body: When and how to drink cellared beer?
upvoted_answer: Beers that are high in ABV, have been bottle-conditioned or have been barrel-aged are prime for aging and cellaring. Usually the brewer will say on the bottle or their website what the max amount of suggested aging time is. For instance, Goose Island Bourbon County Brand Stout state "develops over 5 years in the bottle." I bought a case of 2012 and have one about every 6 months...and they get better and better.
  
  They should have been kept at about 50-55 degrees over the time of aging. What did you have them at?