Many fine alcohols are still consumed at room temperature or just slightly below, also depending on location. Examples would be most dark beers, and nicer whiskeys/scotches/wines. Before refrigeration, things like wine would be stored in the cooler basement of estates in a wine cellar, and would be cooler than room temperature. Cooling beverages also isn't relatively recent. ALL of this is ignoring the fact that ice harvesting is a very old technology. The persians invented something called the Yakhchal which was an ice house. They would bring ice down from the mountains and use these as a cooler to keep ice through the desert summers. Cool drinks in hot regions are at least as old as these structures which date to ~400 BC. Hot chocolate is another example that was originally served warm, and is still served warm today.

Traditionally beer has not been served that cold. In fact, to this day beer should not be exclusively served cold. Different styles of beer are best at different temperatures - for example an Imperial Stout or a Double IPA should be served "warm" (14-16℃), an IPA or a Saison should be "cellar temperature" (12-14℃), or an American Pale Ale or a Pilsner should be "cool" (8-12℃).

Only beers you don't want to actually taste should be really cold. Mass produced, cheap beer is served ice cold because that hides the fact that it tastes like arse, rather than because that is the temperature beer "should" be. If you go to nicer bars, or buy boutique beers (and follow the instructions that are probably on the label as to drinking temp) a lot of the beer you drink will be at, or only slightly colder than room temperature.