Why does beer freeze and liquor not?

It's not entirely accurate to say liquor *never* freezes. It's more about the freezing point of different alcoholic beverages. Here's why:

* Alcohol's effect on freezing point: Alcohol (ethanol) acts as a freezing point depressant. This means it lowers the temperature at which a liquid freezes.

* Concentration matters: The higher the alcohol concentration, the lower the freezing point.

Here's the breakdown:

* Beer: Typically has around 4-6% alcohol by volume (ABV). This means it has a relatively high freezing point, usually around 28°F (-2°C).

* Liquor: Has a much higher ABV, typically ranging from 40% to 50% or even higher. This significantly lowers its freezing point. For example, vodka (around 40% ABV) freezes at around -17°F (-27°C).

So, why does beer seem to freeze more easily?

* The temperature difference: Standard freezer temperatures are around 0°F (-18°C), which is well below the freezing point of beer.

* Liquor's freezing point is lower: Since liquor's freezing point is much lower, it needs to be exposed to much colder temperatures before it freezes.

Important Note: It's possible to freeze even strong liquors if the temperature is low enough. For example, you might see frozen cocktails or mixed drinks in very cold climates.

In summary: Beer freezes more easily than liquor because it has a lower alcohol concentration, resulting in a higher freezing point. However, even liquor can freeze at extremely low temperatures.