I've thought about writing such an article for a long time, but I can't speak to the science side of things. I'm not a scientist, nor do I play one on tv. I wish beer had been a topic of consideration during science classes in high school - I would have paid a lot more attention in class.
On the other hand, I love vintage beer. One of our Hogtown Brewers club members, Jim Ritchhart, is a vintage beer fanatic. His 'cellar' is a large stairwell closet in his home. He is also a belgian beer fanatic and goes to Belgium at least once a year. He looks for and brings back vintage beer regularly. He has the patience to store them and then, being a generous guy, he holds occasional vintage beer tastings that rival anything held anywhere. I've had the privilege to attend a number of these tastings. The changes big beers can undergo over long periods of time can be truly amazing.
Yes, I said 'can be', it's certainly somewhat of a crap shoot. The better the cellaring conditions (more stable, temp swings bad, cellar temps in mid-50's-60's) the more likely you'll be successful. Best to have multiple examples and drink one once in a while. There can be a point where quality/flavor begins to be negatively impacted. Many of us don't have the patience or a good space for this, but it can be amazing.
If anyone's interested, I'd love to talk about this more, but gotta go now. In the meantime, check out this site....http://www.brewbasement.com/