Methods for Predicting the Colloidal Stability of Beer

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Abstract
The prediction of chill stability of beer is important in relation to the intensity and type of treatment which must be given to the beer. Our objective was to develop methods to predict this quickly. The chief possibilities for such methods are based on the alcohol-cooling test, in which alcohol is added to beer which is then chilled to low temperatures to form a haze. The equipment using the alcohol-cooling test allows direct prediction of haze stability, which is well correlated with practical observations, to be made in 1 hr. The equipment, based on additions of polyvinylpyrrolidone or gallotannin, has made it possible to measure both tannoids and sensitive proteins continuously and accurately so that, in conjunction with the alcohol-cooling test, it serves to indicate appropriate treatments. Rapid prediction of haze potential of beer is possible, and continuous assessments can be made of tannins and sensitive proteins.

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