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Black Ice. - Canada. Back to Our Brands. An 'ice-brewed' beer with a clean, fresh, snappy taste and a mellow aftertaste from its unique ice-filtering process. 6.1% alcohol by volume. About Molson Coors Beverage Company. Careers. Nutrition and Ingredients. Brands. Responsibly Refreshing.
Black Ice beer has an alcohol content of 6.1% by volume. This makes it a moderately strong beer in terms of alcohol content. The unique ice-filtering process used in its brewing gives it a clean and fresh taste, with a mellow aftertaste. The process involves filtering the beer through ice, which helps to remove impurities and create a smooth ...
Black Ice is an ice-brewed beer that has a crisp, fresh flavor with a mild aftertaste. It's made using an ice-filtering process that removes impurities, resulting in a clean and smooth taste. It is 6.1% alcohol by volume, giving it the perfect balance of drinkability and potency. The color of this beer ranges from light brown to black depending ...
Pitch the lager yeast and ferment at 50°F until complete. Once fermentation is complete, transfer the beer to a container and place it in a freezer set to just below freezing. After several hours, remove the formed ice crystals. This concentrates the beer. Bottle or keg the concentrated beer and carbonate as desired.
This method is known as freeze distillation. The water freeze at a higher temperature than the ethanol. This means, that the ice in the beer will contain water but not alcohol. When the ice is removed, there will be a more concentrated beer left. This method can be used to make stronger beers.
The four elements of beer make the whole process seem simple, but it’s millennia of learning and experimenting that has produced the rainbow of beer varieties found globally. Give ten brewers identical starting ingredients and you’ll get ten different beers, so imagine the permutations when you mix up the varieties of yeast, malt, hops and water, tweak the process and throw in extra ...
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The process of "icing" beer involves lowering the temperature until ice crystals form. 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 process is known as fractional freezing or freeze distillation.
