If you had it in primary still, there could be a problem with yeast autolysis. Tasting it will give you your answer. If it was in secondary, the chances of getting it would be low.
I think that I left one in primary for 6 months or so once before I got more serious about brewing. It was OK, but it tasted bitter. My first guess was that it fermented out more and the hop flavor came out. A coworker and beer judge asked if it tasted like burnt rubber and upon tasting again, it did. It ended up being yeast autolysis. I have heard that yeast autolysis is not very likely, but I managed to get it with my neglect.