As a general rule, higher ABV = longer shelf life. Higher IBUs also help perserve a beer. Like wine, cellering at lower temps also slows down the chemical reactions that cause both maturity and deterioration in a beer.
By style, it runs the gammet from Hefewiezens and light Wheats and Pilsners, which peak around 4-6 weeks after brewday to Barelywines, Belgian Quads, and some Imperial styles, which can peak 1-3 years after brewday.