1 There are of course exceptions to every rule - many sours and smoked beers, despite usually being lower in abv, also have great aging potential. Conversely, double or imperial IPAs, despite their high abv, are not good candidates for aging. Hop flavors and especially hop aromatics tend to fade rather quickly, so drink those brews as fast and fresh as possible.
2 Sour styles such as gueuze are nearly indestructible and we’ve popped twenty year old bottles that were still well carbonated and delicious. Conversely we’ve also tried bourbon barrel aged stouts that were only a few years old but had become dull and muted versions of their former selves.