keyboard_arrow_downStabilising craft beer for clarity
There are different types of haze found in beer. One type is non-microbial, which means that it is not related to microbial growth in the product. Non-biological haze formation results from hydrogen bonding between haze-producing proteins and polyphenol constituents in beer. Non-microbiological products act as a template upon which these protein-polyphenol complexes may attach, thereby accelerating haze development. Reducing these protein-polyphenol complexes or preventing them from forming is referred to as colloidal stability.