Beer snob here.
It really depends on the beer. Certain types of beer are meant to be drank young (Wheat beers, Bitters, etc.). Other beers are meant to age, like a wine, so that their flavors can really start to work (Belgian Trippels & Quads, Porters, Stouts, etc.). A good rule of thumb is the ABV%. Your higher gravity beers (which are higher in ABV) are the best candidates to survive longer. I've aged several Belgian beers for 2-3 years, and they've been fantastic. I've also aged one of my homebrew Wheat beers just to see what would happen, and the result was pretty lackluster.
The BMC stuff (BudMillerCoors) will usually last for awhile, but I don't trust anything canned for an extended period of time. If it's a seasonal beer, you might as well try it, but use the suggestions here about keeping it in a place where the temperature is consistent. Honestly, it's March now, and May isn't too far off, so it will be fine regardless of how you treat it.