Let it age

Karla sent me a fascinating article on how certain beers — your higher-alcohol, full-bodied ones, such as Belgians — can be a tasty treat if you let them age for a few months or years. I'd love to try this, except I don't have a wine cellar where I could keep them at 68 degrees or less. I have a beer fridge, but that would be too cold to let the aging happen. And during the Texas summers, I just can't afford to keep my house at 68, although the wife would very much like that.

***EDIT: So after saying I can't do it, the guy at Grape Vine Market just talked me into trying it. He told me to buy the special 60th anniversary edition of St. Bernardus Abt 12, and said I don't necessarily need to have my house at 68; I can probably pull it off even if I keep my house at 75 degrees. So I stuck the bottle in my closet. The key here is that, instead of aging for one or two years, he said at 75 I should age it for about five years. Which means I can't touch this bottle until 2011. You know, with a bottle of good beer in my closet, I don't know if I can hold out that long. Eh, I suppose I can. I know what Abt 12 tastes like fresh, and I can always get another bottle in the interim.