Ice beer

Ice beer involves lowering the temperature of the final beer until ice crystals form. Since alcohol has a lower freezing point and doesn't form crystals, when the ice is filtered off the alcohol concentration increases. It tends to have less character than other beers because the yeast? cells/protein particles get filtered off with the ice.

Ice beer is rumoured to have developed by accident in Germany during Oktoberfest celebrations with bock beers which are traditionally brewed for Spring. A particularly cold year froze the beers and and a new taste was noticed by the drinkers. These were called Eisbocks. However in its current form, ice beer developed from the fruit-juice industry which used to freeze [orange juice]? concentrate to reduce shipping costs.