Lesson 5 - Beer Haze SAQ
This lesson enables you to test yourself on the material covered in the lesson on Beer Haze and to determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. ** Discuss polyphenols in relation to beer haze. Where do they originate from and what reactions do they undergo in the brewing process?
2. *** Not all hazes in beer are from protein and polyphenol interactions.
a. Provide three examples of polysaccharide haze and explain what their source is and how to prevent them in the final beer.
b. You have found that your beer has a non-polysaccharide haze. What would you check for from raw materials through to the finished product tank to identify the
root cause?
3. ** Discuss the formation of protein: tannin hazes in beer and the implications of an imbalance of the two components.
4. ** Explain the principles and practice of beer haze measurement. Detail any shortcomings with the methodology used.
5. ** Explain the role hops play in beer haze.