More About Chill-Haze and Chill-Proofing
The clarity of beer is an important factor influencing consumer acceptance. The presence of haze in beer is usually associated with inferior quality. Haze in beer is, however, a natural phenomenon and proper treatment is required to prevent or delay its formation.
Upon storage for one to three weeks, beer develops cloudiness which is only observable at about 0o and which completely re-dissolves if the temperature of the beer rises. This type of haze is called "chill-haze" and measures taken to prevent it are referred to as "chill-proofing".
The two most important classes of compounds involved in chill-haze formation are:
The molecular weights (MW) of the proteins cover a wide range of about 1,000 to 1,000,000. They contribute to the mouthfeel and foam retention characteristics of the beer. The molecular weights of polyphenols range from 100 to several thousands with a very wide range of molecular structures. Polyphenols impart certain flavor characteristics and act as natural antioxidants preserving the original taste of beer.
Chill-haze is formed by the combination of "haze-sensitive" proteins with "haze-sensitive" polyphenols, mainly via hydrogen bonding. Haze-sensitive means that certain proteins have a higher tendency to form bonds with polyphenols and vice versa.
Chill-proofing can be achieved by the selective removal of "haze-sensitive" proteins. DARACLAR® beer stabilizing agents are synthetic amorphous silica gels of high purity and consistent quality, which selectively remove proteins that contribute to chill-haze but not those responsible for beer foam or mouthfeel.