In reply to:
So far as I am aware in general, the colder your food, the less you can taste it.
This is most likely due to the nature of liquids and vapours. Considering that the taste buds can only distinguish 4 basic flavours (sweet, sour, bitter and salty) the majority of our ability to "taste" comes from the nose. Aromas from a cold beer would be more subdued as the vapours released under such temperatures would be less than if it were warmer.
Secondly a truly cold beer may also numb the taste buds ni the mouth thereby dulling the detection of the 4 basic flavours. A brutally bitter beer should be less bitter embibed bitterly cold.
Anyone here a food scientist?