Light colored beers and wheat beers tend not to age well and are best drunk young. Most hoppy beers are the same, because the hop flavor/aroma fades over time. Darker beers and higher-alcohol beers tend to do best at long aging. I'm sure some folks who have more experience will be able to come up with exceptions to this, but from what I understand, this is a good general guide.
"You never can tell with bees." --Winnie the Pooh
In kegs: Shae's Braggot; English Cider; Doppelbock; Semi-Sweet Mead, Raspberry Cider, Apfelwein, Belgian Golden Strong Ale
In Bottles: Raspberry-Vanilla Melometh; Cherry Melomel; Vanilla Metheglin; For Heaven's Sake;
In Secondary: Traditional Mead (basswood); Traditional Mead (honeysuckle); carrot cake mead; Pirate Ale; Ginger Beet Ale; American IPA, pumpkin ale
In Primary: Berliner Weisse
Up Next: Oud Bruin