🚀 go-pugleaf

If you stick a bottle of beer in the freezer and forget about it for
a while, but not too long, it will be extremely cold (10 deg F?) but not
frozen when you take it out.

If you've timed it right, you can pop the top off the bottle and watch
as the beer flash-freezes solid in a matter of a seconds. The first time
I did it was by mistake and I only noticed when I tipped the bottle to
my lips and nothing came out.

I assume that the pressure in the capped beer bottle depresses the
freezing point of beer the same way that the freezing point of water drops
with increased pressure. When the bottle is uncapped, pressure returns to
normal, the beer finds itself supercooled, and freezes in a hurry, starting
at some tiny bubble maybe.

My question for the net:

Why does the WHOLE beer freeze solid? If the beer is only, say, 20 deg F
below freezing, how can it absorb all the heat from the freezing ice? To
rephrase, a beer-sized block of ice would drop a beer-sized glass
of water a lot more than 20 deg F before melting. Shouldn't the inverse
apply here? 

Does something weird happen to the specific heat of water below its
normal freezing point? Does beer not freeze the same way that water
does?

Or should I just drink my beer at refrigerator temperatures since it tastes
better that way anyway?

*MG