Identification of hazes in beer – Part I
The so-called brightness is an important quality characteristic of beers. After extended storage, clear filtered beer eventually loses its brilliance while haze or deposits form. Consumers expect that beer does not change, at least not until the best before date. It is therefore expedient to remove haze-active substances. To reduce haze formation, use of filter aids and stabilisers prolong colloidal stability in commercial operations. In the first part of this article series, the authors describe the most important haze-forming substances in beer and known mechanisms of formation. The second part presents a practical method for identifying hazes and describes relevant test methods, illustrated by commercial examples. The problem of “haze in beer” has been a research focus at the Chair of Brewing and Beverage Technology for some years [5].
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