I will throw this out there, subject to getting beat up over it. I was judging light pale lagers at a competition last weekend and I was paired with a friend who is a pro brewer. I asked him about knowing when to go to carb with light lagers and he said he tastes them as they finish fermentation and he prefers them to have just a hint of residual sweetness just before carbonating them in the bright tank - he says the carbonic acid offsets the sweetness in his lagers, so he prefers the final outcome. This is one person's opinion, but I think he may be on to something about carbonation, generally.
I am not sure if that applies to what you are contemplating, but I guess I would say that take the carbonic acid "bite" into account in your aging on carbonation, especially with lighter lagers - but as to a Belgian Quad or a cider, it may not be a factor.