Serving temperature?

Are there some guidelines to temperatures for SERVING beer?

I noticed that drinking some of our homebrew in the IPA style that there wasn't much flavor, but when leaving it out to warm a bit on the counter first really helped to bring out the hop. It also helped with the ranger and 2xIPA's I was probably serving too cold... but if they got too warm, other flavors came out that weren't so yummy...

This is from Jackson's "Beer Companion":

* well chilled: 45°F for pale lagers
* chilled: 46°F for wheat beers
* lightly chilled: 48°F for dark lagers, altbiers, and German wheat beers
* cellar temperature: 55°F for most British ales and Belgian specialty beers
* room temperature: 60°F for strong dark ales and barleywines

I think most beers taste best in the 50-55 range, including most good American beers. British styles I go a bit warmer.

Sounds like that 50-55' range would be good for the IPA's, how about porters / stouts?

Depends on the stouts, but usually, the lower the gravity, the lower the serving temperature. I like my dry stouts at about 48-50F. Bigger stouts, 50F +