Cellaring beer to some degree is a waste with the exception of a few specific styles. The extent to which beers are "cellared" is way over blown, and most craft beer guys who are way into cellaring do it more out of the collectors mentality than someone actually putting down beer so it gets better. Almost EVERY style is better freshish.
Anything where you want hops to play an active role in the flavor should be drank ASAP.
Beers with high ABV do need some time to mellow, but when people speak of cellaring most often they are talking multiple years.
Big black roasty styles CAN cellar, but anytime after a year or 2 they will likely start going downhill, quickly. This is especially true of beers with coffee, coffee flavor fades relatively quickly and leaves you a vegetal woodiness that I cannot describe as appealing.
The absolute best beers to cellar where age can actually improve the beer are Lambics(tradional, not pasteurized, not back-sweetened), especially straight gueuze and unblended lambic. A decade plus is not uncommon, and can definitely benefit these beers
Lambics with fruit will change overtime but perhaps not for the better. Fruit like coffee fades over time, somewhat precipitously, so the extent that you want to age fruited lambics depends on how much or little fruit flavor you want.
Other good choices would be brett beers, brett is a great antioxidant and changes the flavor of beer greatly overtime, especially bottled and under pressure. Which is the main driving force behind why lambics age well.
Brett Saisons, brett beers, and Orval all fit into this camp. The caveat being that the extent that you want hop flavor to play a role, the faster they need to be drunk.
As for the Belgian standards they all age OK, quads are definitely your best bet for actual cellaring beyond orval.
Eisbocks would are also a good, but they more resemble a spirit than beer.
Bottom line, if it has Brett in it, then it's a good candidate. Once the flavors in other big beers mellow and blend(6-18 months) generally they will be going downhill quickly.
Do not buy into all they "hype" about cellaring, it's mostly beer geeks that want to have visual evidence of their beer awesomeness to take pics and post on the net/brag about to their friends. Many of the beers they have been "cellaring" and unwilling to open will be drank far past their prime....not so beer geeky or awesome.
