Keywords
Haze, Quality, Polyphenols, Turbidity, Colloids, Forcing
Description
This lecture clearly defines Haze, Colloids, and Colloidal Stability of Beer, and demonstrates which compounds found in beer production are involved in the formation of haze. The content expert explores which factors are mostly influencing or dictating the colloidal or physical stability of your beer, and how haze can develop over time. Finally this lecture looks into methods for predicting and measuring colloidal stability.
Learning Objectives
- Define the terms, haze, colloids, and colloidal stability
- Explain the mechanisms for the formation of chill and warm hazes
- Discuss the most influential factors causing haze
- Describe the loss of stability overtime
- List methods for predicting and measuring haze
Lecture developed by
Nick Barron
Nick Barron has been in the craft brewing industry for over 14 years, and holds a Diploma in Brewing from the Institute of Brewing and Distilling. Nick has been the Headbrewer and Pub Brewmaster at two of Chicago’s esteemed breweries, Flossmoor Station Brewing Company and Goose Island Brewing Company, where he developed hundreds of different recipes and experimentations of wood and barrel aging, as well as mixed fermentation beers. Nick has lately been consulting with start-up and existing breweries, as they move through the phases of getting their operations off the ground and running, as well as through various expansion phases, training and forming sound best brewing practices. Nick is always excited to talk about theoretical and technical brewing practices, as well as esoteric philosophies of developing beer styles!
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