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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.
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.
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.
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 ...
Ice beer pairs well with a variety of foods, similar to regular beer. Its robust flavor profile complements rich and flavorful dishes such as barbecue, spicy foods, cured meats, and aged cheeses. Experimenting with different food pairings can enhance the overall dining experience.
Jun 5, 2024 · One of the main characteristics that sets ice beer apart from other beer styles is its higher alcohol content. Ice beer typically has an alcohol by volume (ABV) of around 6-9%, compared to the average ABV of 4-6% for most beers. This higher alcohol content gives ice beer a more intense flavor and a stronger kick.
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Mar 10, 2023 · Mash all the grains at a temperature lower than 148 degrees Fahrenheit. Follow the boiling process and hops schedule. Oxygenate the beer after brewing. Ferment at a cool temperature in the first 72 hours before increasing the temperature for complete attenuation.
