A little late on the reply, but I was just reading about this for my own similar reasons. Flavors will always degrade but storing the beer colder will slow them and storing it hotter will accelerate them (the middle probably being somewhere around 55F, but I can't confirm that). Three things to consider are microbial contamination, yeast autolysis and oxidation. By using good sanitation and reducing the amount of oxygen you introduce when kegging or bottling (splashing, shaking, stirring, etc), you get a good head start on retaining the intended flavor of your beer for longer. Storing in a fridge seems to be the best bet, staying "fresh" somewhere out to around 4 months.
Most of this was taken from a BYO article here:
http://***********/stories/techniqu...ing/1128-mash-temperature-a-kegging-specifics
For bottling, the oxygen in the top space of the bottle doesn't get displaced with CO2 and absorbs back into the beer. I think this is a longer term storage issue, and you can use oxygen absorbing caps. Here's a thread on them:
https://www.homebrewtalk.com/f35/oxygen-absorbing-caps-89570/
I'm using kegs, so I'm planning on purging the top space with CO2 and rig a small storage area that can maintain around 50-60F for 2 months max to store what I can't serve yet. If anyone is storing their beer this way, I'd love to hear if I'm thinking of anything wrong. Hope this helps, OP.