From what I understand, beer tastes best after aging for 2-3 months. Of course this conditioning should be in either a bottle or a clean secondary, not on the trub in primary. Some heavier darker beers can benefit from aging for up to 6-8 months, but I'm talking thick, dark stouts to give the flavor profile better time to develop. I've heard Barley wines can age up to a year, I've never done one though.
Basically, I too don't see how aging for a year could improve the beer. I think you will experience the smoothest flavors after a couple months conditioning. And how can u brew an IPA without the hop additions during the brew process? IPAs flavors are so dependent on those hops blending. I wouldn't waste bottles or other resources for a whole year for this idea, with all do respect. But I like that you are thinking outside the box.