I agree!
There is a notion that one must age their “IPA’s” to mimic the “conditions” faced on a long voyage to India… If so slosh your beers constantly for a couple months too.
Hops and higher levels of alcohol definitely have an antiseptic effect on beer however one is gonna lose that particular hop quality over time. In fact I think it is inversely proportional like so many other things in this universe. Age for two months and your beer is 1/4 as hoppy as it was at one month. At the very least it has lost 1/2 of it’s hoppy character. Extrapolate this over the course of a year and beyond.
I like fresh unpasteurized beer. IMO the hop quality reveals itself magnificently as early as 2 weeks and most certainly at one month.
On the flipside beers with a darkly roasted malt character seem to benefit from some extended conditioning. So balancing the two is idiosyncratic but this is part of the art of brewing and cellaring.