Originally Posted by Dansrc51
Most of those beers contain a specific yeast added at bottling. This is done for several reasons, the first being natural carbonation to give a softer mouth feel, as opposed to forced CO2 carbing. Another reason is that yeast is chosen specifically to compliment the flavors of the beer, and as it ages mellows out the profile by continuing to do its thing in the bottle. As it breaks down more of the complex sugars and opens up more of the flavor, the alcohol becomes less hot and more subtle. There are many more reasons to age a beer, but for that particular brand that's what I know.
Thanks for the input. I did a bit of reading as well. The "hot" alcohol is a more complex alcohol that needs to be broken down. In this type of beer it is desirable to have some of them, but not enough to make it taste hot. They mellow out over time as the longer chains are broken.