Thanks for all the replies . Just a little clarity after the beer is carbonated, what is the optimum temp to hold the beer at before consumption I work in the meat and produce industry and am blessed with all kinda of refrigeration.
I'd say refrigeration is optimum temp for everything except for beers that improve with extended aging. For those beers (Barleywines, dopplebocks, RIS, Baltic Porter, etc.), stable cellar temp is your best bet. Around ~55F is probably the best, but stable temps are generally more important than the temp itself. Better to cellar something at a rock-steady 65F than have temps that swing from 50-70F.