Unfilterable Beer Haze Part I: The Investigation of an India Pale Ale Haze

The nature of undesirable and unfilterable haze particles observed by craft breweries remains nebulous presents a challenge when the aim is production bright beer. A commercial beer was studied in which brewery had sporadically encountered haze. In this study, it hypothesized that were formed due to increased concentrations proteins, polyphenols, and/or beta-glucans. Samples high low India Pale Ale degassed digested with enzymes amyloglucosidase, pepsin, UltraFlo Max (NovozymesTM). Additionally, protein, polyphenol, beta-glucan content each sample measured. When comparing substantial differences between protein observed. Due these hazes, combined experimental findings, yeast cell-wall proteins responsible for Understanding source hazes offers brewers opportunity mitigate against their formation adjusting brewing practices.