You can't really generalise - in general the more a beer depends on late hop flavour, the shorter its shelflife, whereas they last longer with higher alcohol and more malt-led flavours.
By accident I ended up doing an ageing trial on a stash of a classic brown best bitter from a local brewery - it needed about 3 months for the malt flavours to fully come together, the fruit flavours from the hops started to fade after about 5 months, leaving malt and bitterness. Which was not unpleasant, even up to 5 years later, it was just a shadow of what the beer had been at 3-5 months.
Whereas I've seen notes from a vertical tasting of Stille Nacht from Dolle, arguably the greatest of all the Belgian Christmas beers, where it peaked at 2 years and then again after 8 years, but that's a 12% beer that is all about the malt, it's a rare beer that can last that long.
So for something in the 5% range it depends on whether it's more hop-fruity or more malty, I wouldn't leave the hoppy more than 4-5 months and the malty one 6-9 months to get the best out of them, but they won't be actively unpleasant to drink for several years.
