Since 1994 a small craft brewery called Old Credit Brewing in Port Credit, Mississauga has been making an ice aged beer. This process involves fermenting the beer at a lower temperature than other products and then ageing it for eight weeks between -2 and -2.5 °C. This helps to remove the bitter aftertaste, give clarity of flavour, and increase the shelf life of the beer. Unlike other processes, ice crystals are not formed in order to keep the alcohol content at 5% ABV. The final product is a smooth, easy-drinking craft beer.