From seaweed to bright beer: the role of carrageenan in brewing
When tradition meets modern brewing | Proper wort clarification is the first step towards stable, clear beer. A natural method for this is the use of carrageenan polysaccharides – biopolymers derived from red algae. When integrated into the final stages of the kettle boil or the whirlpool, these polysaccharides facilitate the efficient precipitation of haze-sensitive proteins and support both traditional and modern brewhouses by improving process efficiency, consistency and final beer quality.
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