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What is a slushy beer?
The only way to make a cold beer on a hot day even more refreshing? Superchill it. Beer superchilled until it has a slurpable, slushy-like consistency has long been popular in Thailand, and nowadays, some Thai restaurants in the United States are offering this cooling refreshment.
- Called bia wun, or “jelly beer,” the drink is typically made by chilling the bottles in a 25-degree or so bath of water, salt, and ice.
- The pressure inside the sealed bottle keeps the beer from freezing, then, when you open the container and insert a straw or pour the beer into a glass, its equilibrium is disrupted, causing tiny ice crystals to form instantly while the alcohol stays fluid.
The result: beer slushy. It’s easy to make a jelly beer of your own in your freezer: But because the average home freezer temperature hovers near 0 degrees, the beer will eventually freeze solid, so the trick is to take it out before that happens. Here’s the method we settled on in our testing.1.
Choose your favorite 12-ounce bottled beer. Note: Bottles will shatter if the beer accidentally freezes completely; if you’re concerned about this possibility, choose cans instead.2. Place a “canary bottle” in the freezer. This will help you determine when to take the rest of your bottles out.3. After 10 minutes, place the rest of your bottles in the freezer.
If you don’t routinely chill your beer glasses, now is a good time to place those in the freezer as well.4. Wait. Fridge-temperature beer usually reaches its target temperature in about 40 minutes; room-temperature, in 70 minutes. (Note that bottles of dry lager will slush up faster than beers with more alcohol, like IPAs, or more sugar, like stouts).5.
What is the furthest northern brewery?
Svalbard Brewery – The world’s northernmost craft brewery.
What makes a smoothie beer?
Essentially, smoothie beers use a sour beer base, add fruits, sometimes lactose (although that’s debatable depending on who you talk to), and other adjuncts to try and recreate a certain fruit flavor profile or popular dessert or baked goods in liquid form.
Can I drink slushy beer?
Help! My beer is frozen solid. Now what? Someone left their beer out in the cold. Now it’s frozen like a beer popsicle. It happens to all of us. This time of year, I’ve been known to (forgetfully and regrettably) leave a few bottles/cans outside to glaciate.
I realize this is a serious beer foul. Don’t judge me. But sometimes, when our fridge is packed with holiday leftovers — leaving no room for brews — I’ll move a six-pack or two outdoors to chill. Then I might forget about them. Sometimes overnight. Then alas, the beers have turned to blocks of ice. And apparently, if you leave a case of beer in the trunk of your car for too long when temps drop below 32 degrees it’ll freeze in there, too.
I’ve pulled this stupid move more than a few times. It’s kinda my thing. I’ve even made the same mistake in the summer, when I’ve tried to “force-chill” a few bottles — really fast — by jamming them in the freezer. Then, after a few hours or so, I’ll remember them.
But by then, they’re practically permafrost. This may have happened to you. I see your head shaking. I’m sure we all have questions about this icy issue. My freezing fascination led to a Q&A with Lehigh Valley brewing authority Jeff Bonner, head brewer and CEO of Cave Brewing. In addition to being an accomplished beer maker, Bonner also holds a nuclear engineering degree from the University of Arizona.
Bonner’s wife is a chemical engineer — so, this couple knows their stuff. After a gentle scolding, Bonner set me straight on the cold, hard facts about my haphazard beer slushies. Larimer: Is frozen beer safe to drink even when the bottle is a solid block of ice or the can is bulging and hideously deformed? Bonner: It’s safe to drink. Follow beer writer Craig Larimer on Twitter @craftbeerlv What happens to the beer when it freezes and how does it change the flavor? Let’s say it is a regular 5 or 6% alcohol beer and it was left outside at 25 degrees. That’s enough to freeze the water in there, but not enough to freeze the alcohol. What you’ll get is something that tastes different. It’s going to taste more boozy. Because what you have, in effect, done is distilled the alcohol. The contents are physically separated (by the freezing.) If you were to cut that can open what you would see inside is a whole lotta ice. But then what you would have is a fair amount of liquid as well. That liquid would be almost pure alcohol. Most likely at the bottom. It wouldn’t breathe, so as the water froze, that alcohol would begin to fall out of that and pull near the bottom. Is there a smarter way to thaw a frozen beer? It depends when you want to drink it. Thawing it in the refrigerator is good like thawing a turkey or a chicken. It’s not going to go bad. Unlike meat, where you may be exposing it to other bacteria in the fridge because the beer is sealed, it’s safe. So thawing your beer out at room temperature in the basement or in the fridge is fine. >> READ MORE Have you accidentally frozen beer before? I’ve done it. We’ve all done it. I’ve done it and popped them open and thought, Hey, this tastes even better (laughs). It’s funny. Brewing is mostly science and part art and part magic. If you don’t realize that all these things are involved, you are missing something. Editor’s note: Obviously, there is a risk to freezing beer, since bottles may break and cans may explode when left in freezing temperatures for too long. I’ve learned that thawing them out in the basement — near a drain — is best, if bottles break or cans burst. In this event, you should toss the beer along with the broken vessel. Also, I’ve had success thawing individual beers in plastic bags, which is a safer way to de-ice them, in case the primary container breaks. The plastic bag will catch the sloppy mess for easy clean-up. Morning Call Arts & Entertainment Editor and Beer Writer Craig Larimer can be reached at 610-310-6928 or at Follow Craig on Twitter : Help! My beer is frozen solid. Now what?
Is slush colder than ice?
Sign up for Scientific American ’s free newsletters. ” data-newsletterpromo_article-image=”https://static.scientificamerican.com/sciam/cache/file/4641809D-B8F1-41A3-9E5A87C21ADB2FD8_source.png” data-newsletterpromo_article-button-text=”Sign Up” data-newsletterpromo_article-button-link=”https://www.scientificamerican.com/page/newsletter-sign-up/?origincode=2018_sciam_ArticlePromo_NewsletterSignUp” name=”articleBody” itemprop=”articleBody”> Key concepts Chemistry Food science Freezing Solution Introduction Do you enjoy ice-cold drinks? A slushy is about as close as you can get to liquid ice: colder than water but more drinkable than ice! Using some common household items, a little bit of patience and the help of science, you can make this delicious, sweet drink at home. Try this activity, and you will be rewarded with a delightful treat! Background A slushy is a dense, ice-cold beverage that resembles the thickness of melting snow. Slushies can be made in two ways: You can flavor finely crushed ice or you can alter the freezing process of flavored water so that loose, icy crystals form. Shaking the liquid while keeping it at the freezing point does just that. The freezing point of a substance is the temperature at which the substance changes from a liquid to a solid. For pure water (H2O), this is 0 degrees Celsius or 32 degrees Fahrenheit. At this temperature water particles start to stick together and form a lattice, or a crystalline hard structure. Dissolving salt in pure water lowers its freezing point. This happens because the salt particles are in the way, making it harder for the water particles to stick together. This phenomenon is called freezing point depression. Salt is not the only substance that lowers water’s freezing point but it is a very effective one that is commonly available. Dissolving other particles such as sugar has a similar but smaller effect. In general the more particles that are floating around in a fixed volume of water, the lower its freezing point will be. Curious to know how freezing point depression can help us make slushies at home? Do this activity to find out! Materials
Water Table salt Measuring cups Teaspoon Small mixing bowl Four zipper-lock sandwich bags Freezer Gloves or a towel Two smoothie shakers or 32-ounce food containers with lid, preferably translucent or transparent Fruit juice—for example, orange, apple or grape juice (Do not use a sugar-free version.) Food coloring (optional) Thermometer that can go to –12 degrees C or 10 degrees F (optional) Soda or fruit-flavored syrup (optional)
Preparation
Pour half a cup of water into a bowl. Add one teaspoon of salt and stir until it is dissolved. If you have food coloring, you can mix in one or two drops. This will give your special ice a nice color—and makes it easier to detect leaked saltwater solution in your slushy. Pour the contents in a zipper-lock bag. Close the bag and set it aside. Repeat the previous two steps three more times until you have four zipper-lock bags of saltwater solution. Store the bags for at least five hours or overnight in the freezer. Make sure the bags do not touch one another so they do not freeze together. Store at least one cup of juice and one cup of water in the refrigerator.
Procedure
After five hours check if the four saltwater solution bags in the freezer are frozen. If not, wait a few hours longer before proceeding. Take the frozen bags of saltwater solution from the freezer using gloves or a towel to protect your hands. For each bag open the zipper, push the air from the bags and close the zipper again. Touch the bag with ice briefly with your fingers. If you have a thermometer, measure how cold this ice is. Regular ice cubes are 0 degrees C (32 degrees F). Does this ice feel colder than regular ice cubes? Did the thermometer confirm what you felt? Why would you need this special ice to prepare a slushy? Take the juice and water from the refrigerator. Pour one cup of juice in a shaker or food container. Rinse the measuring cup and pour one cup of water in the other shaker or food container. Put two of the sealed zipper-lock bags with frozen saltwater solution into each container before closing the lid. Shake one container a couple of times. Look through the sides of the container. Repeat with the other container. How do the liquids drip down from the sides of the container? Place your containers down and count slowly to 20 before repeating the previous step. Do this for several minutes. Does the way the liquids drip from the sides of the containers change? Why would this happen? Does it happen at the same time in both containers? Open the container after about three minutes. Do you see hints of slush? Do you see a similar amount in both containers? Close the containers and continue shaking intermittently. Once you see a thick mass sliding down the sides of a container, open the container again and look inside. Do you have a slushy? How did the special ice in the bags change? Why would it have changed? If the special bag of ice still has solid pieces of ice inside, you can close the container and continue shaking intermittently to make a denser slushy. Why, however, might it not be a good idea to continue if the special ice has melted? If the special ice has melted, take out the bags of saltwater and set them aside. If saltwater has leaked in your slushy, discard the slushy, freeze the zipper-lock bags with saltwater solution after rinsing them and try again. There is a possibility the juice never turned into a slushy. If your juice did not freeze, refreeze the zipper-lock bags with saltwater solution after rinsing the outside and dissolving an additional half teaspoon of salt in each. Why do you think your juice did not turn into a slushy? Do you think you can solve by adding more salt to the solution in the bags? Why or why not? Pour the slushy content into a glass. If you have diluted syrup or soda, pour some over the slushy made with just water, mix well and drink. Drink your juice slushy as is. Is one slushy better than the other? Extra: Find out if it is easier to first mix syrup in with the water and make a slushy of the mixture or to mix in the syrup after you have created slush from the water alone. Why would this be the case? Which way tastes best? Extra : Try other juices. Which juice is easiest to transform into a slushy? Extra : Can you find ways to make a larger slushy? Extra : Find out what happens if you mix more salt into the water to create the special ice. What is the coldest special ice you can make? Extra : Test and see what happens if you do not shake the containers while making the slush.
Observations and results Did water turn into slush faster than juice did? Juice freezes at a lower temperature compared with water, so it needs to cool over a longer period before ice crystals appear. Pure water freezes at 0 degrees C (32 degrees F). Adding particles to water makes it freeze at a lower temperature.
That is why the saltwater you made in this activity felt so cold when you took it out of the freezer. While making the slushy, it absorbed heat from the liquids in the containers. This process melted the saltwater ice as it cooled the liquids. Fruit juice is made of fruit sugars dissolved in water together with some other particles, such as vitamins and minerals.
Because fruit juice contains pure water with particles dissolved in it, it freezes at a lower temperature than pure water does. Most often its freezing point is not as low as that of the saltwater you created, so the frozen saltwater could still freeze the juice, although it did so more slowly than it could freeze water.
Why is it called ice beer?
From Wikipedia, the free encyclopedia
| Ice beer | |
|---|---|
| Alcohol by volume | 5.5-12% |
| Original gravity | 1.061 |
Ice beer is a beer that has undergone some degree of freezing during production. These beers generally have a higher alcohol content, and lower price relative to it. The process of “icing” beer involves lowering the temperature until ice crystals form.
What is Europe’s oldest brewery?
Weihenstephan Abbey (Kloster Weihenstephan) was a Benedictine monastery in Weihenstephan, now part of the district of Freising, in Bavaria, Germany. Brauerei Weihenstephan, located at the monastery site since at least 1040, is said to be the world’s oldest continuously operating brewery.
What is the most popular beer in Norway?
Geiranger Bryggeri – The Geirangerfjord is one of the biggest fjords in Norway, and it’s also one of the most picturesque. Its surrounding regions are filled with creativity, from tourism to beer production. Geiranger is one of those breweries producing beer from Norway that falls into this category.
- Geiranger Bryggeri has a small selection of beers that it has distributed throughout the country.
- Regardless of your interests and tastes, you’ll probably find something worth checking out.
- The Sølfest brown ale is one popular drink, and you might also want to try the Helvetesjølet Belgian dark beer — and perhaps consider attempting to pronounce it after a few.
Geiranger Bryggeri sells beverages in several Norwegian supermarkets, along with Vinmonopolet stores and various other places.
What is the northernmost brewery in Europe?
Macks Ølbryggeri is the northernmost brewery in the world. The brewery was founded in 1877 by Ludwig Markus Mack. Mack is the fourth largest brewery in Norway, and is probably one of the strongest brands from Northern Norway. Our main production is located in Nordkjosbotn, approximately 70 km from Tromsø.
Why are sour beers thick?
What’s A Smoothie Beer? – I’m not 100% sure. That’s the short answer. We are on a journey to explore what it means to Blue Owl. 
With two sour smoothie beers under our belts now, we’re starting to get an idea of how we interpret this new fad and most importantly, what we are trying to accomplish. As brewers, we typically try to have a concrete target of what we want the final beer to taste, look, smell, and feel like.
Our prowess is then judged (internally) by how close to the bullseye we can get using the tools of the trade. Even after that, our intentions are judged (externally) by if anyone likes what we brewed. I believe smoothie-style beers have two main features: big fruit flavor and mouthfeel. There’s maybe a third feature of sourness, but I’m not sure that’s obligatory yet in the styleit just really helps accentuate the fruit.
However, the fruit added most likely has a fair amount of acidity in it, to begin with. Generally speaking, the more fruit you add to a beer, the more fruit flavor potential it has. One of the issues brewers (used to) have is the desire to get more fruit flavor but not have a viscous, super hazy finished beer.
Brewers even used enzymes to break down the main culprit of this thickening, called pectin, But just like the haze-craze for IPAs transformed what people desire to drink (and brew), the smoothie craze is redefining what a fruit beer can be. Adding a crazy amount of fruit to beer, usually in the form of purees, satisfies both the big fruit flavor and also thickens the beer with soluble pectins and even leaves behind a lot of solids from the fruit that sink to the bottom of the can and stick to the side of the glass.
You may have even seen pictures from beer fans of glasses full of what looks like just chunks of fruit floating over a thin layer of beer. 
Kokomo Royale – Tropical Fruit Smoothie Sour Ale The simplest form of these styles is when brewers simply mix pureed fruit when they a finished beer. The pros of this method are that with very high additions of mushed fruit, you get a lot of flavors. I think it’s debatable how “fresh” it tastes because purees are processed by outside companies and the quality of the finished beer is so married to the quality of the fruit and puree process.
- Additionally, the high levels of “solids” in the puree give the beer the sensation of drinking a thick, pulpy, fruit smoothie — hence the name.
- The cons of this method include, and this is a big one, refermentation in the finished container.
- With all the fruit sugars introduced into the mix as well as yeast still in the beer, it’s only a matter of time and temperature to see when the can will explode or the keg will over-carbonate.
It’s a real problem and there are a lot of industry folks that think this is dangerous and irresponsible of the brewer. 
Strawberry RhuBOB Smoothie Beer Blue Owl’s first two smoothie beers (StrawBerry RhuBOB and Kokomo Royale) are excellent examples of the sour smoothie beer style. We didn’t hold back at all when it came to the question, “how much fruit should we add?” We just put in all we could and essentially didn’t exactly know what we were going to get! In true Blue Owl fashion, we like complexity and use blends of fruits as well as spices like vanilla and allspice to add depth to the smoothie and even give it a cocktail flare.
We ferment out all the fruit sugars from the puree so there are no issues with refermentation. To replace some of the sweetness, we use a high amount of milk sugar. It’s not fermentable and also adds to the creamy mouthfeel. We’re not into chunks floating around in our beers, so we ride a thin line between a really thick, pectin-filled smoothie while leaving behind as much of the sinking solids of the fruit behind in the fermentor.
We think this is the best way to make you feel like you’re indulging in a fruit medley straight out of the blender! 
Kokomo Royale Four-Packs Our most recent sour smoothie beer, Kokomo Royale is a Tropical Fruit Smoothie Sour Ale with pink guava, pineapple, Tahitian lime, cherry, Madagascar vanilla, milk sugar, & Jamaican pimento berry. Blended full of tropical fruits with a high ABV, this smoothie is thick and a guaranteed tropical contact high.