Word of the day is : Maturation!
You are looking for beers like, barleywines, imperial stouts, Belgian strong ales, lambics, old ales ,big beers(Though I have had some brews that were fairly moderate in ABV do just as well )
beer should never come into contact with heat or light.
cool constant temperatures; usually around 50-55 degrees F
Your strong beers (like barleywines, tripels, dark ales) will be their happiest at room temperature (55-60F), most of your standard ales (like bitters, IPAs, dobbelbocks, lambics, stouts, etc) will be at cellar temperature (50-55F) and your lighter beers (like lagers, pilsners, wheat beers, milds, etc) will be at a refrigerated temperature (45-50F). Usually the higher alcohol, the higher temperature and lower alcohol, the lower temperature .
Some beers need only a year, while others can age for 25+ years. And, many breweries have no idea what their beer will taste like years later.
Over all its a gamble to what the taste out come will be with all the variables that are out there during this
long period of time.
Just grab the ones you loves find a nice cool dark corner and wait.
Right now in mine I have,
Stones, Vertical Epic 08,09.
Darklord, 08,09.
Averys, grand cru
A Russian Imperial Oatmeal stout I did in 05 (and this beer itself took like 3 freaking years before it calmed down enough to be good i had one last year and it was perfect just to show how long some can wait)
DFH, a bunch I cant remember what all i have of them in there
a Doppelbock I did very lovely beer
and a few others
some Big IPA's I know
some wood aged brews .
I can't remember the rest I try not to that way they stay put lol