I have a lot of beers aging in bottles because I put some away from each batch anticipating my brother coming to town... then the pandemic... still undrunk. There are very few beers that actually benefit from lagering IMO. Any beer that is supposed to be clean and unassuming does just fine with extended bottle conditioning. Nearly all of my Belgian/wild yeast do fine with extended aging and many get a different level of complexity. Besides those beers, beer that depend on anything outside of their malt profile (ie dry hop, late hops, coco nibs, oak chips, fruit forward additions) lose those characteristics with any extra time. I don't even bother with volatile flavors like vanilla anymore because I cannot drink 5g of it before it goes away.