The interaction between proline-rich proteins and polyphenols in beer forms haze-active complexes. Over time, these complexes increase in size and stability, resulting in heightened turbidity in the beer. At some stages, these particles become visible to the naked eye, reducing the beer's appeal to consumers.
Consistency and stability:
Maintaining consistent haze levels and long-term shelf stability is challenging for brewers. Hazy beers are less stable due to suspended particles. Traditional beer stabilization methods involve deep cooling and the use of processing adsorbents during maturation or filtration, still breweries must ensure that no synthetic material remnants are present in the beer.