The Breakdown: Fast Freezing Beer

People are commenting on videos like this saying "it's fake! it's sodium acetate, not beer(or water, or whateveritis that has been superfrozen)! I saw it on popsci!"
So I thought someone should point out the connection between this and your sodium acetate DIY: http://tinyurl.com/2go6oy .

This is how I understand it:
In effect, the sodium acetate solution was superfrozen (because it's supersaturated, as popsci pointed out) even at room temperature, so when it was given a reason to crystalize, it did so and didn't melt again until you heated it up to its melting point for re-use.
But this is different; this is beer. The beer hasn't been given time to return to room temperature, so it's a superfrozen liquid to start with, turns solid, and then it would melt again (as is visible in some videos) when it passes its melting point on the way to room temperature.
So the same principle is in effect in both cases, and both substances _can_ be superfrozen, but there's an important difference in that, when left at room temperature, the beer would melt again and the sodium acetate wouldn't.
Am I right?

I just want to point out that the fluid, in this case beer, is under quite a bit of pressure inside the bottle. I think that the high pressure and alcohol allow to beer to remain a liquid at a lower temp than normal, upon release of pressure the beer freezes instantly.

This is similar to how ice-skating works, the compression of the water-ice lowers its melting point allowing the blade to glide on the thin layer of water.

Just my take on the phenomena, which I have also observed first hand.

That's a good guess, but unfortunately for your theory, the melting/freezing point of liquids is relatively unaffected by pressure. If you'll allow me to quote Wikipedia, since the right physics book isn't on hand: (http://en.wikipedia.org/wiki/Ice_skating), "Although high pressure can cause ice to melt, by lowering its melting point, the pressure required is far greater than that actually produced by ice skates." (http://en.wikipedia.org/wiki/Melting_point) "melting point is relatively insensitive to pressure."

I used to work at a bar where the coolers would "supercool" the bottled water, which would remain liquid until the cap was released. Then, whoosh, the whole bottle would turn to slush. The releasing of the pressure seemed to be the trigger.

From an OSU college students personal experience, this really works. One half hour is all it really takes. There is also a better video of this on College Humor.

I wouldn't call Corona a "perfectly good bottle of beer"...