I recently brewed a second batch of Christmas ale, which was spiced with cinnamon, ginger, clove and nutmeg. I put a bottle in the fridge last night and tried it, but only a small amount of spice came through in smell/taste. Then I decided to open a bottle that hadn't been chilled, and the spice character was much more present, especially the cinnamon and clove.
Why does chilling reduce the perceptibility of the spice? It is something chemically related to the beer, or just natural human perception? In any case, it was still enjoyable at room temperature.