Jeff Boda in the Chicago Tribune writes about treating beer like wine by cellaring it. (registration required)
A good full-bodied beer develops as it ages, just like a good wine. I can personally attest to this phenomenon.
Before it shut down earlier this year due to a fire, the Prodigal Son on Halsted in Chicago served up a Fantome Winter 98 brew that I swear had elements of stinky French cheese flavors in it. The yeast had developed to the point where it smelled like a combination of beer and brie. Sounds strange, and it was, but it was delicious.
Not all beers cellar well. Fantome as well as Chimay, Capital Brewery, J.W. Lee, Ommegang, and Unibroue are mentioned as brewers who produce some cellarable beer.