Haze problems in brewing

At the recent European Brewing Convention's 'Chiller to Filler' symposium, our brewing team presented their method to distinguish between the beta glucan hazes from yeast and from malt. This innovation allows us to offer better trouble shooting of haze issues, and the ability to advise clients on whether haze problems are due to yeast stress or raw materials and mashing issues. Our haze ID service can also identify the other common causes of haze (e.g. protein, polyphenols, oxalate, bacteria) and can carry out more detailed research for those who require more extensive support.

Contact: Caroline Walker
+44(0)1386 822272
Caroline.Walker@campdenbri.co.uk