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 Information
Pre-requisite Knowledge:
- Introduction to Beer Properties (Beer Properties/Lesson 1)
Learning Outcomes:
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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.