Valid for all non-turbid beers
By incrementally adding increasing amounts of a saturated ammonium sulfate solution to beer, haze appears as a result of protein precipitation. The amount of the ammonium sulfate solution necessary to produce haze is directly proportional to the stability of the beer. The ammonium sulfate precipitation value expresses the ml of saturated ammonium sulfate solution that must be added to 100 ml of beer in order to produce a barely perceptible opalescence.
The expected haze-free shelf life of beer is best determined by employing so-called forced aging methods.
Suitable for all beers
Forced aging is the most practical means for determining the duration of shelf life and the potential for haze formation in beer. In the forced aging test, an appropriate number of bottles (at least five) are subjected alternately to temperatures of either 40 °C (untreated beer) or 60 °C (stabilized beer) and 0 °C until the turbidity increases by > 2 EBC formazin units as a result of forced aging.
By multiplying the value determined in performing the test, expressed in ‘days of shelf life at 40 °C or 60 °C’, by a factor specific to beer (conversion factor), it is possible to predict how long a beer will remain free of turbidity or haze in the package.
This method describes how the protein content in adjuncts is determined.
This method describes how the protein content in adjuncts is determined.
This method describes how the protein content in adjuncts is determined.
This method describes how the protein content in adjuncts is determined.