I was reading through my copy of "Beer Captured" and was intrigued by the Chimay Grande Reserve recipe. It says "If cellared at proper temperatures 59-60 degrees, this beer will mature and develop for up to ten years." Has anyone had experience in cellaring beers (either Chimay or another type) and how did it turn out? I am thinking of buying a case of big bottles from my local hbss and brewing up a batch to cellar as long as I can stand (nowhere near 10 years i'm sure).