Fred has a good argument, or at least a good approach to kegging big beers. However, big beers can benefit from aging. If doing so, naturally carbonating in the bottle is the best way to go. As you've probably figure out from other threads, I'm a big proponent of aging or cellaring, and there's no question that is best done with bottle conditioning. So ..... if drinking up relatively soon go ahead & keg it. If you have the patience & self control for aging, you could be in for a treat if you bottle condition.