In my experience, the bigger the beer, the better it is with age. IPAs are better fresh because tue hops fade. Anything that is supposed to be focused on flavoring and/or aroma hops needs to be drank relatively fresh. Some other styles are also meant to be drank fresh, like bitters. Barleywines, imperial stouts, old ales, quadrupels/abts are all best aged.
I made an RIS with my dad on Father's Day in 2011, I still have just a couple bottles left. It has only gotten better with age. I plan to have one with him this Father's Day at 2 years age, and if any are still left after, I might try to keep one for next year as well.
One thing I found hilarious when looking up mead recipes online some time ago was coming across a recipe for polish mead where the last step said, and I quote, "age for 5 to 100 years."
Bottle conditioning: melomel, English barleywine
On tap(a draft): citra SMaSH pale ale
Secondary:Collaboration RIS, "Odd Bruin" blended Brett concoction
Primary: Scottish 80/-
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