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.
The extent to which a beer requires colloidal stabilisation will depend on the raw materials, processing, shelf life and storage conditions. Changing any of these factors can influence haze development, either positively or negatively.
While the chemistry of haze formation may sound complicated, reducing non-biological haze is not. Ashland Specialty Ingredients has developed a wort clarifier and beer stabiliser, PolyclarBrewbrite, specifically designed with the microbrewer in mind.
The ingredient is added upstream into the wort in a single dose, five to 10 minutes before the end of the boil. No special equipment like slurry tanks or dosing pumps is required.
The vigorous boiling action in the kettle creates dispersion and allows the product to do its work.
PolyclarBrewbrite gets removed with the trub.
The product is a proprietary composite of micronised polyvinylpolypyrrolidone (PVPP) and kappa carrageenan. PVPP is a synthetic polymer and is regarded as the method of choice for the colloidal stabilisation of beer.
Kappa carrageenan is a hydrocolloid extracted from red seaweed. It is very effective at reducing the size of non-microbial products.
The surface area of PolyclarBrewbrite helps in the efficient adsorption and flocculation of haze precursors. PVPP is permitted for use in beverages in all countries with regulations covering the use of additives and processing aids.*
*Always seek guidance from local regulatory authorities