Someone tell me about ICE BEERS--alcohol content is higher and I get a really nice buzz to boot!-explain?!


Question: The process of icing beer is done by bringing the temperature of a batch of beer down to at or below the freezing point of water (32°F or 0°C), the greatest constituent of beer. Because water freezes at a higher temperature than does alcohol, the water becomes frozen and the alcohol stays a liquid. Because of this, a layer of ice can be skimmed from the surface of beer (hence the name "ice" beer). This creates a concoction with a higher volume ratio of alcohol to water and therefore creating a beer with a higher alcohol content by volume.

Personally, I go for bottle fermented beers. Typically the bottle fermentation is a the second or even third fermentation process and is done by adding sugar and/or yeast during the bottling process. The result is a much higher alcohol yield than your standard brew.


Answers: The process of icing beer is done by bringing the temperature of a batch of beer down to at or below the freezing point of water (32°F or 0°C), the greatest constituent of beer. Because water freezes at a higher temperature than does alcohol, the water becomes frozen and the alcohol stays a liquid. Because of this, a layer of ice can be skimmed from the surface of beer (hence the name "ice" beer). This creates a concoction with a higher volume ratio of alcohol to water and therefore creating a beer with a higher alcohol content by volume.

Personally, I go for bottle fermented beers. Typically the bottle fermentation is a the second or even third fermentation process and is done by adding sugar and/or yeast during the bottling process. The result is a much higher alcohol yield than your standard brew.

They cool the beer to just below freezing. Water particles clump together and form ice crystals which are then filtered out. Alcohol freezes at a much lower temperature than water, so it is left in the brew. the result is a stronger beer.





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