cold temps and CO2 scrubbing (carbonic acid bite) can really hide or mask flavors.
Let the beer warm and de-gas a little--it should let the flavors shine better.
Thank you! That's more like the answer I was looking for. Still I wonder, why does it seem to affect homebrews more? Is that just my imagination? I supposed I can test this. Also, what happens to this carbonic acid over time while still in the bottle, since the flavors seem to come together with a bit more aging? Again, is it my imagination?
From Wiki: Carbon dioxide is soluble in water, in which it spontaneously interconverts between CO2 and H2CO3 (carbonic acid). The relative concentrations of CO2, H2CO3, and the deprotonated forms HCO−3 (bicarbonate) and CO2−3(carbonate) depend on the pH. In neutral or slightly alkaline water (pH > 6.5), the bicarbonate form predominates (>50%) becoming the most prevalent (>95%) at the pH of seawater, while in very alkaline water (pH > 10.4) the predominant (>50%) form is carbonate. The bicarbonate and carbonate forms are very soluble, such that air-equilibrated ocean water (mildly alkaline with typical pH = 8.2 – 8.5) contains about 120 mg of bicarbonate per liter.
Beer is acidic, so as the CO2 de-gases from your opened beer, the carbonic acid levels will decrease. There is practically no bicarbonate or carbonate at that pH, either. If you're drinking a cold, just opened over-carbonated beer, then your mouth and tounge serve as nucleation sites--practically scrubbing any flavor or aroma molecules off of your tongue and the CO2 gas has its own "acidic" aroma--sort of blocks your ability to sense delicate aromas.