Cellar Temp Serving

[snowcapt]

Being that I live in MN and have an older house, my basement is a bit "drafty" ( I couldn't resist) to say the least. In the winter it averages about 45-50F degrees. In the summer it is a bit warmer, but still pretty cool. Cold enough for the styles, for me, anyway.
The beers that I make and drink so far are usually in the area of ESB's and other English ales. Stouts and an Irish pub ale are in the mix regularly, too.
I have five cornies that I use and store everything in the kegs, for the most part.
I am curious how many of you out there do this, too. It seems to me indicative of years past and just one of the fine nuances that we as homebrewers have control of.
Does anybody else do anything to really, truly emulate a classic or traditional style?
I am looking forward to the input.
Thanks!

[Crinkle]

I do this as well, but more because I haven't convinced the wife how important a beer fridge upstairs is yet! Works fine, a little more foaming during the summer, but nothing that can't be compensated for.

[snowcapt]

I hear ya on the wife tip. I just got a 7.2 cubic ft freezer the other day. Picking it up today! Now I gotta get all the bells and whistles for it, i.e., temp controller, build a collar for it and get some taps for the bastard. Cant forget the 4 way manifold either.
I am pretty excited about this one!