Modern IPAs and DIPAs really aren’t meant to be aged. They’re hopped to hell because that is what people expect out of them and, while I cannot speak for every brewer, I can’t imagine a brewer going through the trouble to hop to hop/wet hop/dry hop a beer just to have the customer put the beer down to rid the beer of all the benefits of the hopping. It’s not as if bittering hops are the beer equivalent to tannins in wine with the brewer adding hops with the intent that the beer with “mature” with age.
I'm not really that concerned with what a beer is "meant" to be or the trouble and/or effort a brewer went through to make it or why he/she made it - it should stand on its own without context and without explanation. Lots of brewers "mean" their beer to be good, and it isn't. Sour beers are "meant" to be sour, if you don't like sour things, explaining the intention doesn't make it any better. Modern hefeweizens are "meant" to be served with orange or lemon slices, but I don't like stuff in my beer - does that mean that I'm drinking hefeweizens incorrectly?
To me, this doesn't make sense. Yes, a sour beer is meant to be sour and, personally, I don't care for sour beers. But that is my preference, it's not as if there is something wrong with the beer. I don't fault the beer for being something it was intended to be. As for IPAs or DIPAs, I feel the same. Beers like Dreadnaught, Artic Panzer Wolf, Exponential Hoppiness, and Pliney are all heavily hopped, but restrained on the malts. It's done to showcase the hops. Aging these beers to see if they will "stand on [their] own without context and without explanation" is pointless and won't result in better beer. I simply can't see faulting an IPA or DIPA (just as I can't fault a sour) for being something it wasn't intended to be.
I guess I'm not advocating that you only buy IPAs and DIPAs for cellaring. But I am suggesting that there is some value in cellaring them - that they do, in fact, change and sometimes for the better - or at least equivalently different. Yes, the hops, particularly aroma, degrade over time. But bitterness degrades much more slowly with little noticeable difference (especially in DIPAs) 2 or even 3 years down the road (a lot of the reason for this is that our palates can't really differentiate above 75 IBU or so, so 100+ IBU is often functionally equivalent). And, yes, hops can be a bit like tannins, especially with less filtered IPAs, the vegetal properties really come out and hops can taste like steeped tea. The hop aroma disappears, but often the malt aroma comes out, again without losing much of the bitterness. So, it becomes different, sometimes better, sometime not.
So every beer ends up tasting like some variation of malts and steeped tea?
My only point is this: Try it. See if you like the results - maybe you will, maybe you won't. I often like the results. You don't. We disagree. The only point of my post is that there are some of us, whether you find me crazy or not, who do cellar some IPAs on occasion. And, frankly, I don't know a single brewer of quality beer that would be offended.
The side of a bottle of Pliney the Elder states:
"Keep Cold. Drink fresh. Please do not age."
"Consume Pliney fresh"
"If you must, sit on eggs, not on Pliney"
I'm pretty sure Vinnie doesn't want you to age this beer.