Silica sol and silica gel, quality aspects
Beer stabilisation with silica gel is still a modern process which conserves beer components and taste agents. Silica sols and silica gels can indeed be differentiated in terms of quality and "the cheaper the better" is a miscalculation, as is oftentimes the case.
It can be seen repeatedly that many discoveries and developments proceed simultaneously though independently of each other, because economic imperatives or new scientific findings stimulate a diversity of interests. Thus, at the end of the 1950s, a lot of attention was given to improving beer stability and to the chemistry of polyphenols and haze forming proteins in beer.
Silica gel adsorption of haze-forming protein in beer took off in 1961. Karl Raible and introduced in brewing technology. ...
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