IMO Brooklyn BCS really needs some cellaring time. I think it is just okay fresh and as you note "boozy" but with six months to three years of aging it really comes into its own. Most of my cellaring is just that at 55F - 60F, a dedicated beer fridge set cooler (say 45F to 50F) might require more time or if warmer cellaring temps less time. I think BCS with a year on it rivals many if not most, much more expensive, imperial stouts.
Noted.