Gen Z’s Bold Move: Putting Ice in Beer

Generation Z, those born from the late 1990s to the mid-2000s, are making waves in the drinking scene and sparking conversations surrounding traditional alcohol customs. One particularly hot topic? Their novel twist on “cold brew”—and no, it doesn’t involve coffee.

Yes, you heard that right. Some Gen Z drinkers are taking to social media, advocating for adding ice to beer. This unconventional idea has left die-hard beer enthusiasts clutching their mugs.

“This is the refreshing way to drink beer!” exclaimed one TikTok user, as they topped a Modelo with ice and lime juice, even going so far as to salt the rim of the glass. In another clip, a non-alcoholic Lemon Radler from Athletic Brewing was put to the test, with the influencer feeling something was off.

“Wait a second, I think we need a cup with ice,” she said, sounding unsure at first but then affirmed, “It’s very refreshing!” In her caption, she also revealed, “My husband informed me… drinking beer on ice is strange.”

As some videos showcase young people obsessed with the ice-in-beer trend, others find humor in pranking their spouses by introducing ice to their pints for a “taste-testing” experience.

The online responses have been mixed. One commenter stated, “If that’s how someone enjoys their drinks, we’re not here to judge.” Others chimed in, one asserting, “That’s how I drink mine!” while another deemed it “a good option for summer drinks.” However, detractors also emerged: some criticized the technique, suggesting everything but ice was unnecessary, while one user simply replied with a vomit emoji.

Bar owners are observing these shifts firsthand. Katherine Benecke, a certified beer server and general manager of Treadwell Park in New York City, mentioned, “We’ve seen a few Gen Z customers ask for ice with beer. We’re not pushed back. If that’s what someone enjoys, we’re not here to judge.” Still, she did issue a warning about how ice can dilute beer’s flavor, especially in more complex styles.

“Lighter beers like lagers and wheat ales handle that better,” she added. “Beer is mostly made of water, so adding ice seems redundant, but to each their own.” Benecke feels this trend reflects a broader attitude toward drinking among Gen Z. “Young drinkers put ice in their cider, lager, and sometimes IPAs. It’s less about tradition and more about personalization.”

This trend isn’t exclusive to the U.S., as some bar owners abroad have noticed similar behaviors. Simon Gerbatt from an English pub remarked, “Cider is a bit of a trend, but they definitely taste better when they’re chilled. It’s a bit alarming to see drinks warm on a hot day.”

Interestingly, some attribute these habits to international influences, noting that ice beer is common in places like Thailand. One travel influencer humorously shared their “culture shock” with ice beer in Thailand on TikTok, illustrating the large cubes floating in a mug, although it’s uncertain whether this practice will take off stateside.

Timothy Martin, founder of a popular British pub chain, described modern drinking culture by stating, “Nothing is sacred in the modern world.” On a lighter note, Michelin-starred chef David Chang defended the trend, suggesting that rejecting ice beer is merely dismissing a tasty experience.

Of course, not all brewers are against it. Jordan Childs, co-founder of a UK-based company focusing on non-alcoholic craft beers, expressed respect for tradition but is open to experimentation. “I don’t think we should be afraid to enjoy new and exciting experiences,” he said. “And if this is how a generation does that, I’m all for it.”