Some styles are gonna taste great right after they carb up; think wheats, kolsch's, cream ales, etc. IPA's or hoppy pale ales are sometimes in this category as the hop aromas and flavors will dissapate with time. But you have 2 months probably where they are at their peak.
Some are going to taste better after they cellar or age at room temp; think belgian tripels, russian imperial stouts, barleywines, etc. These will age better at cellar or cool room temps than in the fridge. Just a faster process.
Some are going to tast better if they get extended fridge time to lager.
I don't think there's one set answer as it really depends on what you brewed.
Primary #1: Hidden Lake Nut Brown #2: Apple Cider
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine
Kegged: Cascadian Dark Ale, Orange Pale Ale IV
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: 2H IPA III