Bia Wun, thai for "Jelly Beer", at Whiskey Soda Lounge in Portland is sure to become a summertime favorite for eastside evening strollers. 12 or 22 ounce Singha bottles are submerged in a refrigerated barrel filled with ice, water, and a touch of salt. All swishing back and forth like a washing machine. The salt, and motion, keep the water from freezing, even though the temp drops below 0ºC. After a few minutes the beer reaches the perfect temperature. A server taps the bottle on the ground a couple times to activate the slushing action, and inserts a straw. The beer turns soft and slushy, but not icy, perfect for sipping on a warm summer evening.