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Booze Joulies bring on the cooling, but won't water down your drink
Booze Joulies, once frozen, are claimed to be "colder than ice"
If the only beer that you have on hand is tepid, you may be tempted to pour yourself a glass and throw in some ice cubes. As any connoisseur will tell you, though, ice cubes in beer is a definite no-no – as the ice melts, it dilutes the drink. That's where Booze Joulies come into play.
Each Booze Joulie takes the form of a stainless steel ice cube-shaped shell, inside of which is sealed "a proprietary blend of food-grade liquids." This blend has a lower freezing point than that of water. This means that it takes longer to freeze – about three hours in a typical freezer – but more importantly, it also takes longer to thaw.
When it does thaw, of course, it's still contained within the cube. In the event that it does eventually find its way out (something which is said to be very unlikely to happen), it is reportedly non-toxic and safe to consume.
Booze Joulies are intended for use in any kind of cold beverage, and are available now at a price of US$24.95 for a set of six. They're made by the same people who brought us Coffee Joulies, which are designed to lengthen the amount of time that hot beverages stay warm.
Source: Booze Joulies
About the Author
An experienced freelance writer, videographer and television producer, Ben's interest in all forms of innovation is particularly fanatical when it comes to human-powered transportation, film-making gear, environmentally-friendly technologies and anything that's designed to go underwater. He lives in Edmonton, Alberta, where he spends a lot of time going over the handlebars of his mountain bike, hanging out in off-leash parks, and wishing the Pacific Ocean wasn't so far away.
All articles by Ben Coxworth
I'm not a fan. I actually prefer the melted ice in a glass of whiskey. It adds a bit of refreshment and make the drink last longer.
This might be OK for wine though.
These should absorb a lot more heat than whiskey rocks as they're using phase change inside the shell. The biggest limitation looks to be the heat transfer rate, which is limited by the cube/square ratio of the shape and the thermal conductivity of the stainless. However, it could be just fine. Copper tetrahedrons might make the drink too cold at first and then give out too soon.
I'm curious as to the thermal capacity gained by using the phase changing liquid instead of just simply using solid stainless steel cubes. My guess is that it's negligible, but you'd have a hard time charging $25 for six rounded chunks of steel.
My uncle bought some in Italy, back in the early sixities ! So what else is new?
How can they possibly claim that these will be colder than ice? Water may freeze at 32 degrees F but if you keep it in a colder environment, the ice will continue to drop in temperature.
Keep ice and a cooling cube in the same freezer and they will both eventually reach the same temperature.
Whisky stones made of soapstone or marble have been around for donkeys years. These seem like an unnecessarily expensive alternative. How long are you expecting people to take to consume their beverage? I prefer to have a bit of ice to crunch on anyway. And there is always plenty of ice left when the drink is finished!
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