I made an ordinary bitter a while back and it really brought to light why it's served at cellar temperature. At 55F, it was a bit malty, with nice hops. At 45F, it was like seltzer. Very drinkable, but why bother?
My kegerator sits at about 45, and I'd like to have a low-gravity and a mid-gravity ale on tap. What's a session beer that I can serve cold?