Subject: freezing of carbonated liquids

I work in a cold environment (Antarctica).  Naturally the outside is a good
refrigeration source.  My question pertains to the stage when beers (or any
other beverage) are cooling there comes a point prior to freezing when, by
appearance, the beers are still in a liquid state, BUT when the bottles are
opened the liquid instantly turns into that mythical beer slushy.  Why does 
it
go from liquid to solid so fast??

Re: freezing of carbonated liquids