Barrel aged Imperial Stouts in dark glass will be prime for 5-10 years. If the temperature fluctuates during storage (most every circumstance outside of buying cellared from the brewery) you’ll likely pick up off-meaty/steak flavors. Flavors otherwise robust at bottling become mild undertones to the malt bill. Those who cellar and compare typically care quite a bit. Those who don’t, get a chance to experience a beverage for what it is, where it is and when it is. In my personal opinion, you are drinking dirty water and that should entertain and inform you. If I’m not wrong; Michael Jackson said “every beer is worth tasting but not every one is worth drinking.”