The tiny bit of flavour Carling might have had, even after filtration and pasteurisation, will certainly not be detectable after it’s served at just above freezing. Or perhaps that is the point?
Seriously, the trend for beers to be served at ever more cold temperatures is worrying and should be addressed. The correct serving temperature (for cask beer at least) should be 11-13°C. But hey, what do 100,000+ CAMRA members know?