How does CO2 change the taste of beer as it ages?

Here's the experiment I plan to run, soon but I'm curious if any of you want to suggest what my "expected results" might be.

* Brew a batch of beer.
* Bottle carbonate 1/3 of it.
* Force carbonate 1/3 of it
* Put all three 1/3s away (closet, fridge, whatever) for 3 (/6/whatever) months.
* After 3 months, force-carbonate the last 1/3.
* Wait a day, just to let everything settle down.
* Taste each.

When we add CO2 to a liquid, it forms carbonic acid. My question has to do with how the presence/absence of such impacts the aging/mellowing process.

I hypothesize that at least the late-carbonated brew to taste different, but possibly all three. I have not even a wild guess about which might taste better, or why.

Thoughts?

 

Stands to reason that a pH change at different times may have a different effect on flavor. Looking forward to your results!

 

I couldn't find anything on this subject. I really look forward to your response.

I brew an amber ale. While very different than Fat Tire, I love the softness and low carb on that beer. The brewer says one of the tricks to the beer is aging it. I wasn't sure if I should leave it in the keg before carbonating, or carbonating and then aging.

Looking forward to your results!