Rapid measurement method for assessing the haze stability of beer

Colloidal stability | The colloidal stability of beer is an important criterion in filtered beers as any haze or flocculation is not accepted by consumers. For this reason, timely knowledge of the state of the colloidal stability is not only of interest to export beer breweries, but also to small and medium-sized brewing companies. As existing methods of analysis either only take some of the beer constituents involved in the formation of haze into account or require long analysis times, a new rapid measurement method for checking the colloidal stability was developed.

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Turbidity measurement for dark beers

Quality assurance | Naturally cloudy beers such as Hefeweizen or unfiltered Kellerbier are a pleasure to drink. However, brewers attempt to obtain the clearest possible appearance of the beverage for most beer types. Consumers regard haze, e.g. flocculated proteins, as a quality flaw or as a sign of spoilage in many instances. This article describes ways in which turbidity measurement and quality assurance are handled successfully, even in dark beers.