Abstract This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or adjuncts (corn grist starch syrup unmalted barley). Various stabilization aids also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests conducted. We analyz...