I really thought someone would pick up this thread and run with it. Guess not. Here is my 2 cents:
If you bottle at 7200 feet and at sea level, the two bottles have correspodingly different pressures in the head space when you cap them. Namely:
11.3 PSIA at 7200 ft
14.7 PSIA at sea level
Now, 3.5 PSI difference between the two sounds like a lot, but that's not the only parameter here. The beer at altitude will have to produce a bit more CO2 to carbonate to the same level as the sea level beer, but this is a function of the volume of beer in the bottle and the volume of head space. A typical head space volume is maybe 0.5 cubic inches (in3). In contrast, for a 12 oz beer to carbonate to 2.3 volumes of C02 (typical), it must produce about 50 in3 of CO2 (trust me on the math here). That means, the head space volume is really negligible. For larger bottles, it's even more so. Even if you bottled in a complete vacuum, the amount of CO2 produced by the beer in the bottle is so much larger than the head space, it's really a non issue.
The other issue is when you drink the beer. Since you are at altitude when you open and drink the beer, it will tend to lose its carbonation faster because of the lower atmospheric pressure, so you may perceive more carbonation.
What does it all mean? It means, if you bottle and drink at the same elevation, the same amount of priming sugar will produce the same amount of CO2 and the same perceived carbonation level. Now: what happens when you bottle at elevation and take it down to sea level and vice versa? Lower levels of perceived carbonation for the bottled high and drunk low beer, and higher levels of perceived carbonation for the bottled low and drunk high beer.
Does hot water really freeze faster than cold water?
Prosit!