Abstract
Our goal was to find a one-day physical stability test that would give an acceptable correlation with long-term chill haze. Over the course of several months, beers were tested from a number of breweries. The rapid methods examined were sensitive proteins, tannoids, saturated ammonium sulfate precipitation limit, alcohol chill, and simple flavanols tests. The Schneider PT-standard instrument was also tested. Results were compared with chill haze produced by long-term storage at 75°F (23.9°C). Only the alcohol chill test gave an acceptable correlation. The alcohol chill results from the Pfeuffer tannometer gave results that were not significantly different from those obtained when the test was run manually.
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