Lesson 4 - Beer Haze
In this lesson we will discuss beer haze. This will include defining the biological and non-biological (protein-polyphenol) haze types and their formation. We will also identify other hazes that can occur in beer. We will consider the influence of raw materials and discuss processing. To end the lesson, we look at how haze is measured and how we can use accelerated shelf-life testing to predict colloidal stability.
Lesson Sign-off
This lesson dealt with beer haze. We focussed on the nature and types, what causes them, and how we measure and prevent their formation. Lastly, we looked at predictive tests to help the brewer in his quest for a long-lasting clear beer.
You should now be able to:
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Understand the nature and typical composition of biological, chill and permanent hazes.
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Explain the scientific principles behind and relevance of, process factors in non-biological haze formation.
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Understand the methods and principles for the measurement of non-biological haze.
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Explain the prediction of shelf-life, using accelerated haze formation techniques.
A self-assessment lesson will now follow. This will give you the opportunity to determine the level to which you have met these learning outcomes.