Denny says, "It's funny to me how a mindset has developed that says if a beer is over such and such an OG or IBU level, then it _must_ be aged."
The Barleywine we brewed on Jan 2, 2009, got a first in the NHC first round, and a Gold in the Second round. Was that enough aging? According to some, it is not. Big yeast slurry, O2, and temp control were important to the quick maturity.