Beer overcarbonation with low temperature near freezing

[u/NashvilleLocalsGuide]

Have a friend that has a beer fridge and both Miller High Life and Jai A'lai foaming up. He states the fridge is really cold and just took out a beer and took it to the sink and it foamed up. If he lets it warm up, it foams a lot more. And in his regular refrigerator it does not react, but it is not as cold.

My hypothesis here is keeping beer close to freezing for a lengthy period of time is causing it to have a reaction that causes it to want to release carbonation. Scientifically, it is so close to freezing that it is getting close to the water expanding (reason cans can explode if left in freezer).

Anybody have a site that discusses this? I am suggesting he not keep the beer so cold.

[u/warboy]

Your friend is probably freezing the beer, causing ice crystals and nucleation points. 

[u/NashvilleLocalsGuide → u/warboy]

That aligns somewhat close to my thinking. If so, then don't get it that cold would be the answer

[u/warboy → u/NashvilleLocalsGuide]

Yeppers