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Increasing the alcohol content in beer is a delicate and complicated science. In fact, there’s a technical name for it: “Fractional freezing.”
Because alcohol and water freeze at different temperatures, you can take a low-alcohol beer, put it in the freezer, and wait. What freezes is lower in alcohol, what doesn’t is higher in alcohol. Remove the ice and what’s left will be substantially stronger — not pure alcohol, but more alcoholic than before. The process is called “fractional freezing.” The resulting beer — its origins are debatable and lost to history, but are believed to have emerged from Germany in the 1890s — is called “ice bock” or “eisbock.”
It’s official: Americans are thirsty.
Liquor sales rose 4 percent last year, with annual sales hitting $19.9 billion. Beer remains the biggest seller among alcohol in the U.S., representing 49.3 percent of the America’s consumption, but liquor once again gulped up some of beer’s market share.
Drunk on Facebook? That could be a problem
Students who had pictures or posts about getting drunk or blacking out are more likely to be at risk of drinking problems. That was not necessarily the case for students who mentioned alcohol or drinking on their pages, but not in a way that showed that they drank too much or in unhealthy situations.