Very good article from BA. I tend to agree with most of their advice. Cellaring corked bottles upright is a viable method in my experience. This allows for the yeast to settle to the bottom of the bottle in a cake as opposed to the side of the bottle when stored laying down.
Corked beer stored upright that has been cellared properly will hold CO2 pressure and pours bright in most cases. Naturally, this is all dependent upon proper sanitation and handling of the beer during fermentation and packaging.