I have a barley wine that is going on four years that has never been in the fridge. I've had kegs of regular ales in the kegerator as long as 9 months without a problem. I'm much more likely to pitch the last of a batch because I want to put something else up, than because it's bad. Since light and O2 are the biggest problems, kegs are timeless. Heat can be a problem, but I just keep extra kegs in the garage in the winter and bring them into the house in the summer.
Some high gravity ciders and ales need a year just to mellow.
The macros are all about turnover today. Forty years ago they were talking about "aged to perfection".
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk