Most beers should not be aged. They are best fresh.
I don't buy "the yeast changes the beer over time." The yeast falls out over time. It's done a day or so after FG is reached. I know there is a false assumption that it takes weeks but I've not found that to be true. John Palmer is often misquoted on the matter. He said this recently,
With the right pitching rate, using fresh healthy yeast, and proper aeration of the wort prior to pitching, the fermentation of the beer will be complete within 3-8 days (bigger = longer). This time period includes the secondary or conditioning phase of fermentation when the yeast clean up acetaldehyde and diacetyl. The real purpose of lagering a beer is to use the colder temperatures to encourage the yeast to flocculate and promote the precipitation and sedimentation of microparticles and haze.
It's the clearing of yeast and proteins that improves the flavor of the beer. Filtering will do what takes many weeks to happen naturally.
I'd bet Fat Tire is filtered, re-yeasted and package conditioned.