Haze identification – classification of particles and sediments – Part I
In Part I of this series of articles, classical haze formers in beer as well as methods for identifying them are described. Carbohydrate-based haze, filtration aids, calcium oxalate crystals and microbiologically induced haze are discussed, using actual case studies. Other haze problems that may arise, in particular in beer-based drinks or other alcoholic and non-alcoholic mixed beverages, are also addressed. This all with the aim of getting an insight into the multifarious interactions between individual components and obtaining a better understanding of the causes of (unwanted) haze.
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