An important part of chilling beer fast is to maximize how much of the can/bottle’s surface area is in contact with the chilling agent, whether it’s ice, water, or cold air.
Salt-water lets you chill a warm beer really fast — much faster than a freezer. Pour cold water, ice, and salt into the cooler to create a salt-water-ice bath.
The ice will cool the water down and the salt will allow the water temperature to drop below 0°C. The beer will then be fully submersed in sub-zero water, maximizing the surface area in contact.