I think this is something we went over in this forum here awhile back, but since my daughter was born and my participation here has waned a touch, I see there are many new faces that may not have seen it the first go around. The whole idea of temperature swings being bad for beer is one of those persistent myths that never seems to die. I actually teach a "beer appreciation" seminar at a local college here, and without fail it is one of the questions I get asked most often. The first response had it right, beer only "skunks" when it gets exposed to light (commonly referred to as "light struck"). There is a chemical in hop resin that is photosensitive, and the byproduct of it's reaction with light smells almost exactly like a skunk (hence the term). As far as being able to take a refrigerated beer down to room temperature and then chilling it again; fear not. The example I always use in my class is the Coors Light commercials that advertise the beer as "cold brewed, cold filtered, and shipped cold"...then you go to your local liquor store/beer distributor/grocery chain and see stacks of the Silver Bullet sitting out at room temperature...no one thinks twice about buying it (other than the fact that it tastes like water), right? If temp swings like that ruined beer, you'd never be able to buy a room temp case of Coors. The only temperature swings you really need to worry about are severe (i.e., freezing or over 90 degrees...like the trunk of your car in summer).
As far as aging HopSlam goes, try it...YMMV. The first response is correct, though. Hops are something that fades in beer over time, so while the beer won't go "bad", per se, the "hoppiness" of an IPA/DIPA or other such hoppy beer will decrease over time, leaving a more malty beer than before. In the case of big DIPAs like HopSlam that have a huge grain bill to accommodate all the hops, it actually gets to be somewhat "sweet." I have a friend who really doesn't like hoppy beers at all, but her favorite DIPA is 1-year old HopSlam. Beers that you're going to age do so best at temps between 40-55 degrees. Anything colder than that will slow down the process; anything warmer will accelerate the breakdown of the flavor compounds, so it will "peak" and head south quicker. SO, if you want to keep a hoppy beer hoppy as long as possible (and aren't planning on drinking them quickly), leave them in the fridge...they'll last for quite awhile (though those types of beers are at their best when fresh...or at least how the brewer intended them to be). If you want it to age, pull it out and keep it at cellar temperatures. A beer kept in a fridge for a year will age considerably slower than one left at traditional cellar temps for that same amount of time.
Very few beers will truly go "bad," especially craft beers. They may oxidize over time (as the seal on the crown breaks down and allows air in), and the flavor may fade to nearly nothing, but unless you completely abuse the container, it won't spoil.
Good luck with your endeavors, and let us know how it goes!
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