Beer temp fluctuation query

Aging beer in a cellar is best around 50-55F. 50F is 10C. At these temps the desireable oxidative compounds happen, but don't go too far and become undesirable.

My final lagering is done at -1C to drop out haze and yeast. The beer is not frozen at that temp.

 

Yeah my bad, I'm getting cellaring and storing beer mixed up.

So if I am just trying to keep a beer fresh then, and not cellaring it to develop aging characteristics, there wouldnt be any side effects to keeping it in the freezer at temps just high enough to prevent freezing?

 

If your goal is resist the beer going stale the colder the better (without freezing the beer).

The cold temperature slow down chemical reactions (e.g., staling reactions).

Cheers!