Have you ever put a can of beer in the freezer and just barely froze it into a slush?!
Answers: (I just did that, and when I squeezed the can...it came out like a perfect "Beer Daquiri..." Not bad...Would you try that just to see what it's like?)
That is delicious! There's a Mexican restaurant by us that serves draft Dos Equis in huge frozen margarita goblets, and they are so frozen that a little raft of beer slushy forms in the middle of the surface. Ahh...
My husband does that quite often, with bottles too. Not much fun when they explode though and I have to clean it up. One of these days.....
I've done it with the flavoured clearmalt girly beers--Smirnoff and Mike's--and they're delicious!
All that does is separate the alcohol from the rest of the beer. Next time save yourself the time and the effort and just get some Bacardi.
No thanks.....beer is for drinking, not for playing games with.
That's it!
The name of the band is "Beer Da.. No wait, that's your thing.
Yeah, I've never been lucky enough to remember that I put one in the freezer to begin with... I usually get to it by the time the can is warped and someone says "Who the hell put this here?"
you guyz are creative. i'm thinking of trying that :D lol
Ah, refreshing it is. It happens often in our house.
I like that carbonation in the beer. When you do that it kills the carbonation--at least that has been my experience.
yea but wouldnt reccomend it takes the carbonation out of the beer and then it doesnt taste very good
My husband has done this, unfortunately, he also forgets about them & then they explode making a smelly mess!
That is indeed a rare talent my friend, as I only ever manage to get them to explode.
I left beer in the car overnight and it turned to a slushy. It was pretty good.
No. A real beer should be served at 7-15.5 degrees Celsius. Look at the label of European beers:
... well chilled (7 °C/45 °F) for "light" beers (pale lagers), chilled (8 °C/47 °F) for Berliner Weisse and other wheat beers, lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers, cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities and room temperature (15.5 °C/60 °F) for strong dark ales (especially trappist beer) and barley wine.
In case you follow this for Amercian beers you'll find the "real quality" of them.