Abstract

In recent years, a number of commentators have suggested that the use of finings to clarify beer can impair the flavour, because of the removal of key volatile aromatic molecules from the drink. However, are such claims necessarily correct? Unaware of any previous attempt to address this question empirically, we conducted both a blind and a sighted taste test. The test made use of two beers from the same batch, one made using finings and the other made without. In neither experiment did the use of finings affect flavour or liking ratings amongst the social drinkers (N = 235) tested. Thus, the present results clearly suggest that the use of finings does not necessarily impact either the sensory-discriminative or hedonic ratings of beer, despite its influence on the clarity of the finished product.

Highlights

  • According to Wikipedia: “Finings are substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages

  • The results of the present study reveal that finings need not impact flavour perception in beer in the way that some commentators might lead you to believe

  • If one goes back to Reference ([2], p. 119), the early article on the fining of beer, the author clearly states that the aim of the addition of finings is to “cause this suspended matter to coagulate without altering the pu, and without removing or adding substances which would affect the taste.”

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Summary

Introduction

According to Wikipedia: “Finings are substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; either to improve clarity or adjust flavor/aroma.”. The claim is that “natural” (i.e., unfined) beers are vegan-friendly (some even claiming that drinking the yeast has health benefits, too), but that they are more vivid and flavourful (see [8]).

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