+1 on the barleywine & stouts. Typically, the higher alcohol content beers tend to cellar the best. You can also put lambics in that category, if you're an adventurous brewer!
Although, I have to admit that just about every beer I've brewed ages pretty well. I've written previously about some "holiday beers" I brewed in 1995 & 1996 that are still
very drinkable. My guess is that the yeast pack helps preserve homebrew to some extent, but that's just my
Who knows why they keep, I just know that they do!