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What are you doing right now??

Pondering.

I keep my beer fridge fairly cold; probably in the lower mid-30’s. Maybe a touch colder, but I’ve never frozen a beer in it.

I’ve also been drinking some non-alcohol (well, .05%ABV) beers recently (I’m a serious beer drinker, but there are some REALLY GOOD NA options out there).

So, I pulled out a NA chelada-style (Mexican lager w/lime & salt)…and it was frozen. Slushy, and when I released pressure, the core froze to a hard snowball consistency.

Bummer.

Then a pulled out a NA Hazy IPA style…ice cold, but not slushy or frozen.

This strikes me as odd; as I recall my science, salt lowers the freezing point of water…so the IPA should freeze before the chelada.

Odd.

The only thing I can come up with is the sugar in the lime juice raises the freezing point more than the salt lowers it…because I DO know that a light brix syrup will freeze, but high brix syrups do not; it’s why we purge outside lines at my work with “thick juice” (70bx—and bear in mind you will get spontaneous crystal growth—bad!—at about an 80bx, assuming a 92%+sucrose purity) in the winter, especially when we’ve run low brix syrup or water through them.
 
HansGruber said:
Pondering.

I keep my beer fridge fairly cold; probably in the lower mid-30’s. Maybe a touch colder, but I’ve never frozen a beer in it.

I’ve also been drinking some non-alcohol (well, .05%ABV) beers recently (I’m a serious beer drinker, but there are some REALLY GOOD NA options out there).

So, I pulled out a NA chelada-style (Mexican lager w/lime & salt)…and it was frozen. Slushy, and when I released pressure, the core froze to a hard snowball consistency.

Bummer.

Then a pulled out a NA Hazy IPA style…ice cold, but not slushy or frozen.

This strikes me as odd; as I recall my science, salt lowers the freezing point of water…so the IPA should freeze before the chelada.

Odd.

The only thing I can come up with is the sugar in the lime juice raises the freezing point more than the salt lowers it…because I DO know that a light brix (low sugar content) syrup will freeze, but high brix syrups do not; it’s why we purge outside lines at my work with “thick juice” (70bx) in the winter, especially when we’ve run low brix syrup or water through them.
Click to expand...
I keep my beer drawer at 33F. Never had anything freeze in there.
 
Got my daughter's laundry room wall cabinets done and ready to install. Next I'll sweep up, and get ready for the next project.
 

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HansGruber said:
Pondering.

I keep my beer fridge fairly cold; probably in the lower mid-30’s. Maybe a touch colder, but I’ve never frozen a beer in it.

I’ve also been drinking some non-alcohol (well, .05%ABV) beers recently (I’m a serious beer drinker, but there are some REALLY GOOD NA options out there).

So, I pulled out a NA chelada-style (Mexican lager w/lime & salt)…and it was frozen. Slushy, and when I released pressure, the core froze to a hard snowball consistency.

Bummer.

Then a pulled out a NA Hazy IPA style…ice cold, but not slushy or frozen.

This strikes me as odd; as I recall my science, salt lowers the freezing point of water…so the IPA should freeze before the chelada.

Odd.

The only thing I can come up with is the sugar in the lime juice raises the freezing point more than the salt lowers it…because I DO know that a light brix syrup will freeze, but high brix syrups do not; it’s why we purge outside lines at my work with “thick juice” (70bx—and bear in mind you will get spontaneous crystal growth—bad!—at about an 80bx, assuming a 92%+sucrose purity) in the winter, especially when we’ve run low brix syrup or water through them.
Click to expand...
Haven’t come across NA chelada variant. I love modelo, can’t do the Budweiser product Clamato because can’t get the clam juice thing out my head
 
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