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2.
A lager which requires an extra step in the brewing process after fermentation. The beer is chilled to -4°C to allow ice crystals to form. Thanks to a proprietary process, the beer flows freely through the crystals, which are then removed. Adding this extra step gives the beer a slightly higher alcohol content and a smoother taste.
MMMM...i like to drink ice beer.
by D_Arps5 November 22, 2006
 
1.
Beer brewed at subfreezing temperatures.

A type of beer that is deeply frozen during brewing and the ice removed, increasing the alcohol content.
Since alcohol has a lower freezing point and doesn't form crystals, when the ice is filtered off the alcohol concentration increases in ice beer.
by sdc9 January 22, 2007