title_body: How does serving temperature affect the taste of beers?
upvoted_answer: There is a blog post which also cites this article discussing the chemical effects of cooling and dilution on whiskey.
  
  The post concluded that the mix of dilution and cooling causes the alcohol to become soluble, which releases the flavour.
  
  
    Ethanol becomes more soluble when whiskey is diluted and cooled, this promotes release of flavour molecules
  
  
  I think this theory is applicable to beer, but with a few caveats; firstly, beer is already diluted and doesn't need any more water added; secondly, the alcohol content of beer is much lower than that of whiskey, so not as much cooling would be required.