re: Aging Beer

I've tasted plenty of aged beers that have either improved or at least evolved into something enjoyable in a different way over time. There are styles other than sours that age well. Some sours aren't great candidates for aging either. Some have been proven to age well for a long time. Some shouldn't go any longer than five years.

With all styles it is important to understand what happens to the flavor impact of certain additions/ingredients over time and think about how that will affect the flavor profile compared to fresh. Certain adjuncts fade quickly, some linger or transform. Different wild yeasts do different things, high alcohol levels, barrel flavors, etc.

And I definitely disagree with your assessments of aged BCBS and Grand Reserve.