A controversial trend among Generation Z, involving the addition of ice to beer and even red wine, has sparked debate among drinkers and pub owners alike. While traditionally considered sacrilege by many, this practice is gaining traction among younger demographics, particularly during the summer months, in a bid to achieve an 'extra-chilled pint'.

According to a study conducted by LG Electronics, more than one in four individuals aged 18 to 35 admit to putting ice in their beer, predominantly lager, but sometimes even in ales. The survey also revealed that a third of this age group enjoys red wine 'on the rocks'. Interestingly, the study suggested that the number of people trying this trend would be even higher if not for peer pressure, indicating a degree of shame associated with the practice.

Sun journalist Tom Bryden undertook an experiment in the traditional pubs of Bermondsey, South London, to gauge reactions to ordering beer with ice. The reception was largely negative and met with baffled and concerned looks. Richard Bonus, manager of The Britannia, outright called it a 'terrible idea,' stating, 'You’re just diluting the beer and ruining the quality too.' Regular punters like Tim Ryan and Laurie Spiers expressed disgust, emphasizing that it 'waters it down' and reduces the actual quantity of beer in a pint due to the ice taking up space. Richard further elaborated that ice melts too quickly, ruining the drink, making it 'a big no-no.'

The origin of this unusual trend, which sees Gen Z constantly seeking novel ways to do things, is believed to stem from the south of France. However, as Bryden noted, Bermondsey is far from Bordeaux. Angela Bridgeman, landlady at the Old King’s Head, while bemused, stated she would serve it if pushed, mentioning she had encountered stranger requests, such as red wine with lemonade.

The most challenging order for Bryden was a Guinness with ice. Angela’s colleague, Rhys Fowler, reacted with a head shake, deeming it 'just not right' and highlighting the specific pouring rituals and fussiness associated with Guinness. Despite the general disapproval, Nick Trow at the King’s Arms did admit to having a few requests for 'lager on rocks' during the summer, often from customers discreetly asking for 'a couple of cubes.'

Bryden's personal tasting experience confirmed the general sentiment, leading him to give an overall rating of 'minus five' out of five, unable to recommend any of the iced drinks. His specific assessments included:

• Birra Moretti lager: Became tasteless with no head, earning a -4/-5.
• Chieftain IPA: The least-worst offender, with fruity flavors just about surviving, rated -2/-5.
• Guinness stout: Described as a 'crime' in appearance, it lost its famous taste and smooth creaminess, replaced by the crunch of ice, receiving a -5/-5.
• Doom Bar amber ale: Unpalatable, dull, watery, and resembling a 'Frankenstein milkshake,' earning a -4/-5.
• Timothy Taylor’s Landlord pale ale: Held up better than darker beers, with the cask ale flavor surviving, but not to an award-winning standard, rated -3/-5.
• Malbec red wine: Though 'not that bad,' it was reduced to a 'naff, watery version of a rosé,' scoring -1/-5.

In conclusion, while Gen Z continues to explore unconventional trends, the practice of adding ice to beer, and even wine, appears to be an acquired taste that largely clashes with traditional drinking culture, resulting in diluted flavors and general disapproval from connoisseurs and pub establishments.