The french store the bottles at an angle, with the neck downawards and use a "bump and turn" method when aging champagne to ensure that the yeast sediment from the fermentation in the bottle works its way down to settle on the cork/cap.
They then freeze the champagne in the neck of the bottle using a glycol bath, remove the cork/cap and yeast plug and then re-cork.
Sounds like a lot of work but it may be worth it of you are willing to put the work in. The other option may be to use a similar method but to bump and turn in such a way that the yeast works its way down the bottle, whilst the cork is kept wet by the beer
Burton Bridge Summer Ale
Darth's Imperial Stout
Belgian Grand Cru
Bramble Oat Stout