[KillerGremlin]

Skip the thermometer. If we are approaching beer with an OCD-finesse, I would be just just as concerned that inserting a thermometer into the beer would contaminate it with germs and oils that might accumulate on the thermometer. Of course you could wash the thermometer every time...but why bother. I find what works best for me is to throw a sixer in the fridge, and when I want a beer I take it out about 10 to 20 minutes in advance. After the beer has sat out I'll open it and pour it, and then if the beer is still too warm I'll let it warm up as I drink. Your mileage may vary.

To be honest, temperature is largely a preference thing. The only hard fact with temperature is that if the beer is too cold you'll numb your taste buds. I've heard people say to drink Brown Ales at cellar temps, but I think the lightness of the style and the similarities to American Amber/Pale Ales lend the beer to be served at cooler temps (40-45°F).

Another thing...pour the beer into a glass. That's probably going to make as much of a difference as temperature. You don't need anything fancy...a standard shaker will do.