Right on the money. Don't deliberately age an AIPA/IIPA on purpose ...
LOL. I routinely bulk age my IPA for 8-12 months.
The commercial example I was weaned on many years ago got a full year of aging in wood before being bottled. And it still had more clean hop character than any IPA made today
IPA was of course traditionally an aged beer.
Some current day commercial examples are quite good when consumed young, while others are vastly improved with some age. As is the case with many aspects of brewing, there are simply no hard/fast rules.
Except for one: "Drink it how you like it"!
I'm curious which IPAs you think improve after aging. I'm not much of an IPA drinker but I'd be interested in trying to figure out what attributes lend themselves to aging.
My experience is historic British IPAs brewed with a lot of low alpha hops, tannins and vegetal when young, with age they drop brite and are wonderful. Try some from Shut up About Barklay Perkins, or IPA from Steele. Also brew a Sister Star of the Sun IPA, that one gets better with time.
You can always dry hop after aging if you want some fresh hop aroma.
I am sure The professed was talking about Ballantine IPA, I did a clone based on a Jeff Renner recipe off the HBD, it needed time, and was very good. Another guy in the club got that recipe from me, and won the IPA category in the clubs competition, beating all of those contemporary recipes.