In regard to Kai's comment about "better ageing with oxidation," I just did a blind triangle test with a friend and two big beers. One was a Baltic Porter (w/ lager yeast) and the other was a Belgian Dark Strong (w/ Chimay yeast); one sample of each had sat in the cellar at around 60 - 65 for six months, and the other sample had been in a fridge at 42 - 45 for that same time.
I remember that there was a difference in appearance and in the bubbles, can't remember about foam stabillity, but I have no photos to share anyway. The big thing was the taste; both of us correctly differentiated and matched both brews. I found it amusing that he preferred the refrigerated samples; I greatly preferred the cellared samples. I found the cellared examples to have somewhat sherry-like or liquor like complexity that works well with a lot of darker brews.
I've long suspected that I like a bit of oxidized ageing to the big brews, and have the proof now!