Quote:
Two things happening. Under pressure the liquid is holding more CO2. When you pop the bottle you release the pressure, this is why you see the bubbles appear when you open the bottle. This is removing carbon from the system along with some of the liquefied carbolic acid, raising the temp at which beer freezes. Simultaneously, the pressure release is actually an expansion of the localized gases, removing heat from the system in this process having a cooling effect. So actually you have a chemical and a thermodynamic process occurring. But man, you had to be pretty ****** close to the freezing temp to begin with. Way too cold for a nice ale.
Sounds about right, Keith.
Quote:
The only way Americans drink American beer is 'cuz they drink so cold it freezes the taste buds, Only way to get some of the swill down. You know why American beer is like making love in a canoe, right? F%#@ing close to water!
But of course you're talking of the mass marketed American beers here, right Keith?! Because, as I'm sure you know, there are many many really good quality American beers out there which are brewed in much smaller quantities than the Buds, the Coors, and the Millers, and which are available if one would just take the time to find them and wouldn't mind paying about the same as the higher priced imported beers, ya know.
Yep! Just like a good Single Malt Scotch, you might call me "an acquired taste" TOO.(among the many OTHER things you may care to call me, of course)
| 
