I have always been perplexed by the idea of aging beers.
Given that aging is a passive process, i.e. flavor and aroma compounds are lost, it would seem that if undesirable flavors take age to mellow out, or that a beer degrades to a desirable state by aging, that you would alter the recipe to accommodate and get a better beer at the outset.
Whether this means lower alcohol or different Malts, etc. I'm not sure. I've never been enamored with aged beers. Not a dig on anyone I just have never understood the appeal of aging. Although with commercial beers it makes sense because you don't control the inputs.