Turbidity

Application Importance of Turbidity in

Brewing
A beer’s first impression is visual, based on the clarity, otherwise known as turbidity, of the brew. Beer
turbidity is a parameter constantly monitored in many breweries. Several substances can cause haze in beer,
but the most frequently encountered problem is due to a cross-linking of micronutrients known as polyphenols
and proteins. These elements are always present in beer and contribute to haze when they combine to form
insoluble particles.

Characterized by visible sediment, haze is sometimes used as a trait of the beer as in unfiltered wheat beers.
Most often, however, haze is undesired. Chill haze is seen when oxidized compounds in the beer begin to
polymerize, producing a precipitate at cooler temperatures. Upon warming, the precipitate dissolves and the
haze disappears. Permanent haze occurs when these oxidized compounds form clusters that are insoluble even
at warmer temperatures. Haze can also be an indicator of microbial spoilage, including Acetobacter aceti and
Lactic acid bacteria that may produce off flavors in the finished product.

Brewers can decide how they want to condition their product; some will choose to filter their product,
improving clarity by removing yeasts, proteins and other debris while others will use additives to help those
haze-inducing compounds dropout. A range of treatments are available for avoiding haze problems. Most
important times to monitor the turbidity is after filtration and before the beer enters the bright tanks for
carbonation. Brewers should aim for 0-0.5 FTU (Formazin Turbidity Units).