I've repeatedly encountered the statement, always presented as fact, that if you chill beer, let it return to room temperature, and then chill it again you will have affected in it a degradation of quality. This has always seemed like nonsense to me for a few different reasons, chief among them that surely this chill/warm cycle happened repeatedly during transport and retail.
As a beer snob, I generally drink beers imported from Europe. These are shipped to the US in huge container ships across the icy North Atlantic. They're then shipped in semi trucks to Minnesota. Next they're stored at distribution centers, in retail warehouses, and on the sales floor (or in the beer cooler) Surely in one season or another the temperature variance during those many legs and stops constitutes at least one cooling/warming cycle.