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."
Long conditioning: cyser, berry melon melomel
On tap(a draft): ordinary bitter
Secondary:American oatmeal stout, English barleywine, Odd Bruin
Primary: Nothing (yet)
Up next: homebrewer collaboration RIS