Overview

haze


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Term in brewing to indicate cloudiness of beer. Chill haze appears at 0 °C and disappears at 20 °C; permanent haze remains at 20 °C but there is no fundamental difference. It is caused by gums derived from the barley, leucoanthocyanins from the malt and hops, and glucose, pentoses, and amino acids.

Subjects: Medicine and Health.


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