I love my Pale ales and saisons when they are nice and cold right out of the fridge, but I prefer anything with malt backbone (like ambers, browns, stouts, and quite a few other styles as well) to be in the low 50's. Nothing better than an ice cold saison when you come in from mowing the lawn in 100 degree weather! For me, sometimes it's about refreshment, and not about discerning every little flavor neuonce associated with the individual ingredients. And then again, sometimes it's the opposite. Just depends on the moment, mood, and beer style!