The freezing point of beer is not a fixed value; it varies based primarily on the alcohol content. Water freezes at 32F (0C), but alcohol lowers the freezing point. Therefore, beers with higher alcohol by volume (ABV) will generally resist freezing at temperatures where lower ABV beers readily turn to ice.
Understanding the point at which beer becomes solid is crucial for proper storage and preservation of its intended flavor profile. Freezing and thawing cycles can negatively impact a beer’s taste and carbonation, potentially leading to a less enjoyable drinking experience. Historically, knowledge of these temperature thresholds was essential for brewers and distributors in colder climates to prevent product damage during transport and storage.