How to Chill Beer FAST!
Posted By admin On September 9, 2009 @ 11:09 am In Wine & Beer | 5 Comments
You’ve had a lousy day at work. You stop at the supermarket on the way home and grab a six-pack out of what they laughingly call a “chiller”. You get home and pop the first bottle…
And your day takes yet another nosedive. The beer  is about as cold as a freshly brewed cup of tea.
What can you do to avert this disaster? How can you turn your day around and avoid a headlong decent into depression? The fridge isn’t an option – far too slow. You need an ice-cold beer  NOW!
Don’t reach for the Prozac. Help is at hand. There is a way to get that beer cold. And FAST.
Stop. Feel the moment. Take several long slow breaths. And then…
Find a suitably sized container – large bowl or saucepan, even the sink will do.
Fill this container about half full with cold water.
Fill the container up about another quarter with ice.
Stir in a couple of big handfuls of salt. Obviously, the bigger the container, the more salt you’ll need.
Place your bottles of beer into the water/ice/salt mixture.
Wait between 2 to 4 minutes.
Remove one of the beers, open and drink. You’ll find the beverage is now tongue-stiffeningly, teeth-crackingly cold. Your day has been saved.
Drink a couple more and you’ll see work in quite a different light. The faint misgivings you had about your own conduct will vanish, and the boss’s well-meaning criticisms will be revealed for what they are – a baseless personal attack by a man of questionable intellectual capacity.
The beer? Well, there’s this thing called alcohol… But that’s a subject for another article.
The super-chilling magic outlined above, on the other hand, derives from the action of salt on water.
When salt is added to freshwater it lowers the temperature at which that water will freeze. Fresh water freezes a 0˚ C. Sea water freezes at around -2.2˚ C. The more salt the water contains, the lower it’s freezing point will be. In fact, if you saturate water with salt i.e. keep adding salt until no more will dissolve, you can reduce water’s freezing point to a whopping -21.1˚ C.
What you’re doing with the beer-chilling trick is creating a bath, the water in which is actually tending towards a temperature below zero while still staying liquid! That is, it gets way colder than just a mix of fresh water and ice would.
Why not just pack the beer in ice, I hear you ask? Two reasons.1/ Lumps of ice around a beverage container do not provide anywhere near as complete surface contact as liquid does. Much of the surface will be untouched by the ice. 2/ A liquid medium is more efficient at transferring the warmer molecules away from the surface of the beer bottle than solid ice.
This quick-chill trick works for any drink – beer, cola, wine. It will undoubtedly have a profoundly beneficial effect on your mental health, but it can also be used to raise your social status. Imagine the gasps of admiration and envy when you perform it at a BBQ or party.
Remember, though, you owe it to yourself to drink responsibly. Do not consume the water/ice/salt mixture, whether melted or not.
See this helpful video for more information:
Article printed from Yellow How To: http://howto.yellow.co.nz
URL to article: http://howto.yellow.co.nz/food-drink/wine-and-beer/how-to-chill-a-beer-fast/
URLs in this post:
 beer: http://www.menus.co.nz/articles/5636/the-best-garden-bars-in-new-zealand/
 ice-cold beer: http://www.bestbeerhq.com
Copyright © 2016 Yellow™ How To. All rights reserved.