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This used to happen to me in the Black Forest winters - beer cooling nicely outside (much cheaper than a fridge) but too cold in some cases. It was often between -10°C and -20°C, and when I opened the bottles that were clear, they would instantly become crystalised and undrinkable. It's all about our old friend, nucleation sites. The action of opening the bottle, or in your case, tapping them, brings a bubble out of solution, against which other crystals/bubbles can form. The beer was able to be below freezing due to 1) the alcohol content (antifreeze) and 2) the pressurised container.