An approach to stabilising intentional haze.

In recent years, hazy beers have surged in popularity with an increasing demand on different styles and haze intensity. Due to this increased consumer interest, brewers are faced with the challenge of stabilising these beers without sacrificing haze or flavour and aroma. This talk will discuss the parameters that contribute to beer haze and how different compounds react in a positive or negative manner towards beer turbidity, with an outlook on how to stabilise these reactions to improve consumer satisfaction, shelf life and consistency across repeated styles.