How best to store beer for aging?

[Craig]

I've read quite a few sources that cite aging Guezes and more generally Lambics and Sours on their sides because that's how the brewers do it. Heck, I think that's how an article on BA or RB (I can't remember which) says they do it. The general premise seems to be "damn any science that says otherwise, if the brewers have done it this way for centuries they probably know what they're doing!"

I'm not particularly worried about my setup. It sounds like my lesser option is about on par with what quite a few people have used as their main option for a long while now with excellent results. I just figure if I know I can treat some bottles better than others, it would be good to know which bottles will really appreciate it and which are more tolerable. If there really is no consensus, maybe I'll just split things evenly by make for the next 5 or so years and see if I can't figure it out myself. If in 5 years I can't tell the difference between a Chimay Blue from my basement floor and the cellar, then I'll know it's a beer that doesn't need the cellar.