CONUNDRUM VIII: Why deoes something freeze when you put it in a higher-temperature invironment?


Before you think this posting too esoteric, I should point out that it’s all about my empirical observation of beer.

Over many hot French summers, I have spotted (when we return from the supermarket with ridiculously cheap but hopelessly warm beer) that on being removed from fast-cool liquid mode in the freezer, the beer in the bottle goes from fluid to frozen.

Beer being warm is bad enough, but when you chill the bloody stuff and it goes solid just when you’re about to whack it down your neck…..I mean, for heaven’s sake.

Why should a liquid go to solid when being removed from a cold environment to a warmer one? All answers gratefully received.