Prolonged fermentation in this style of beer means more sugar is converted into alcohol and carbon dioxide, leaving less sugar in the final brew and therefore a less sweet taste. A special brewing process is used to produce less alcohol at the end of the fermentation. The ice process involves freezing the beer, and as the ice forms, harsh-tasting tannin materials are removed. Ice beers are usually packaged in clear bottles, and are brewed using special hops which aren't as strongly affected by UV light. These hops also result in a softer bitterness.
Ice beers are popular in Australia and North America.
Many people think that 'old' beer is matured for a longer period and is generally older in age than 'new' beer. This is not so - production of new beer takes longer than old beer. Old beer is made with a top-fermenting yeast, and is the original type of beer brewed in Australia. New beer is a bottom-fermenting lager and is lighter in colour. Lager brewing in general did not begin in Australia until 1916.