Dr. B, greeting. I presume you are texting of bee bread, not actual pollen, rather pollen that has had enzymes and antioxidants to stabilize the proteins. Bee bread is bacterial static, not a good food source. However, mold and fungus are contenders for the proteins and will degrade. Your lowering the temperature will maintain the integrity of the beebread for a length of time that I have to GUESS at over one year. The color of the pollen is important, gray indicates the integrity has been compromised, smell should be neutral.
This is very important: Smell and color should confirm integrity or lack thereof.
We understand that when the beebread is combined with nectar with moisture below 18% and stabilized seconds prior to capping that the new product HONEY has an infinite life span. Infinite defined in this case as 4,000 years as proved by the tombs of Egypt. Beebread is not capped therefore not a final finished product as Honey however beebread is also fed to developing larva.
Blessings