Unintentional Aging?

Because of a series problems/frustrations when I first began all-grain about 7 months ago, I have 2 kegs of beer that have been sitting at room temperature for about 6 months, and 1 that is still in the secondary:

In the kegs:

• Blonde Ale (Had a strong cider taste, wasn't drinkable)
• Breakfast Stout Clone (Had off-flavors that I can't recall, wasn't drinkable)

In the secondary:

• Hoppy Brown Ale (with dry hops)

Any chance the kegged beer has improved? Also, any chance the "hoppy brown ale" isn't ruined by the dry hops being in there so long?

I know the short answer is to just try it, but I've got a bit of work to do to get my Kegerator ready to serve again.

My guess is the dry hopped beer for 6 months probably has a vegetable matter/ unpleasant grassy flavor. But that's just a guess seeing that most dry hop schedules are around 7 to 10 days. Not sure about the other two.