The volatile aromatic chemicals are more likely to be released into the gas phase as the beverage in question warms up. Consequently you're more likely to inhale them, and thus taste them (remember about 70% of taste is actually smell!)
There comes the issue that many brews are now made with ice-cold serving temperatures in mind, and this dulls down the flavour of such drinks, however, from a marketing standpoint, it improves sales.
The prime example of this is Guinness.
Guinness was originally served as many British Cask Ales are, at cellar temperature (55F) through hand pumps. Being brewed with strongly flavoured roasted malts, Guinness has an enormous depth of flavour which many folks found too strong for their personal tastes.
When the marketing folks realised that cooling Guinness down made it more appealing to the masses, they hit on a winner. Cooling it even more to give you Guinness Extra Cold (and charging you an extra 50p per pint for the same beverage as before, passed through an extra 4 inches of chilled pipework!
) has broadened the appeal even more, but only because more people can tolerate the taste which has been dulled down by preventing those wonderful aromatics from evaporating!
(Try a lightly chilled bottle of Guinness Original 👍, not ice-cold, and you'll see what I mean, especially if you now compare the taste to a nitrogen pumped draught pint, chilled Draught Guinness can or even worse a Guinness Extra Cold - read "Extra Cold, 50% less flavour" 👎 The flavour is smoother, but it's lost it's crispness.
)
It's also something I run into time and again in the USA. Beer here is served cold. Ice-cold. No matter how much you try to explain that Bass Ale or Newcastle Brown shouldn't be served in a frosty mug, it doesn't go down well.
Conseqently in order to provide some flavour to the beer, many microbreweries start to overload their brews with hops so that the "beer" tastes like beer, rather than dishwater, even at 33F! The problem is that if you take more than 10 minutes to consume such a brew, it warms up fractionally, and the over abundance of flavours becomes readily apparent to the point where many of them become simply overpowering and undrinkable unless they're practically frozen solid!
(Don't get me wrong here, there's plenty of great tasting microbrews that I'm perfectly happy to enjoy cold!)
A lager beer is designed to be served chilly. Budweiser, Stella, Heineken, Carling, whatever, they taste better cold.
An Ale has a depth of flavour which shouldn't be masked by cold, and relies on the fact that it's what the American's refer to as the stereotypical
"Warm English Beer", to taste it's best at cellar temperature, when all those yummy aromatics do what they're best at!
There is a perception of refreshingness vs. temperature, and cold is generally seen as better.
This is true of just about any liquid that's usually imbibed cold.
Take a glass of ice-cold water. Refreshing ain't it?
Now microwave a glass of water for about 20s. Not so nice?
The perception is that the icy water is more refreshing, and yet if the quantities are the same, the overall hydrating effect of the water on your body should be more or less identical!
There are 2 solutions to
Stevisiov90's problem:-
a) unless you're gurgling bottles 2 litres at a time direct from the bottle, why not keep the remainder in the fridge? It'll keep it cold and preserve the lack of flavour you're after, and secondly, being at lower temperature means that the dissolved carbon dioxide (or "fizz") is less likely to come out of solution and escape, making the drink less likely to go flat than if it's allowed to warm up to room temperature.
b) Start drinking real ales that taste better when they're not bone-chillingly cold!
