Process
The process of "icing" beer involves lowering the temperature of a batch of beer until ice crystals form. Since alcohol has a much lower freezing point (-114 °C; -173.2 °F) than water and doesn't form crystals, when the ice is filtered off, the alcohol concentration increases. The process is known as "fractional freezing" or "freeze distillation".
Read more about this topic: Ice Beer
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