Ice beer

Since ethanol has a much lower freezing point (-114 °C; -173.2 °F) than water (0 °C; 32 °F), when the ice is removed the alcohol concentration of the beer increases.

The brewers started with a strong dark lager (15.3 degrees Plato/1.061 original gravity, 6% alcohol by volume), then used the traditional method of freezing and removing ice to concentrate aroma and flavours while increasing the alcoholic strength to 8% ABV.

[5] However, Molson's main competitor in Canada, Labatt (now part of Anheuser-Busch InBev), claimed to have patented the ice beer process earlier.

[6] Labatt had patented a specific method for making ice beer in 1997, 1998 and 2000, "A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom.

The wort is boiled cooled and fermented, and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage.

1 selling ice beer brand in the United States; its low price makes it very popular on college campuses all over the country.

[1] In some areas, a substantial number of ice beer products are considered to often be bought by "street drunks," and are prohibited for sale.