Is the beer carbonated? If it is, just counter pressure bottle it and be done, or do like bbesser says and carbonate it first.
If it is not carbonated and you want to bottle condition you will need to warm it up for the yeast to be active, either after bottling or before. If you are worried about yeast health, add a little bit of fresh yeast at bottling. I haven't bottle conditioned in forever so I am not sure how much, maybe a couple of grams of dry yeast?
Anyone want to chime in?