8.

Beer maturation, chilling and cold storage (for chilled

and filtered beer

8.2. Beer stabilisation during maturation

The physical stabilisation of beer occurs during and after chilling (normally to around 0 C
or below). In particular is the formation of chill haze. This is formed by a complex of
molecules of protein and polyphenols which have low solubility and are therefore
precipitated out of solution (to join any “permanent” haze) at which stage they are
potentially removable, either by treatment, filtration, centrifugation or simple precipitation to
the tank bottoms.

The extent to which a beer requires haze stability depends on its required shelf life and
storage conditions of the beer after packaging.

For beers requiring a longer shelf life, additional physical stabilisation is required.

Simple polyphenols can be dimerised to form larger-chain polyphenols.

Polyphenol reacts with protein molecules to produce chill haze.

Under more extreme circumstances, polyphenol and protein can produce a haze which
persists into the warm beer. This is called permanent haze.

Chill haze has the property that it is a reversible process. When the beer is chilled the chill
haze appears. When the beer temperature increases again, the haze disappears. Chill
haze is formed, aggregates and sediments after time

When permanent haze is formed, it does not go away anymore. It is permanent.

The formation of chill haze is a reversible process, whereas the formation of permanent
haze is irreversible

Simple flavanoids: haze free beer.

Simple
Flavanoids Protein

Haze free beer

Page 1 of 6
 Oxidised flavanoids combine with protein
and each other

Protein

Oxidized
Flavanoids

Chill haze

The flavanoids form polyphenol and even

Oxidized bigger molecules
Tannoids

Protein

Permanent haze

Cold conditioning is an effective way of reducing the level of proteins and polyphenols in
the packaged beer. Chill haze is formed and precipitates out of the beer. This takes time
though.

It is often necessary to add an additional stabilizer. The stabiliser reduces either the
protein or the polyphenol content, or ideally both.

If there are no polyphenols or proteins, obviously no haze can be formed anymore.

There are a variety of chemical process aids which reduce either the protein or polyphenol
content of the beer.

removal of POLYPHENOLS - adsorbed by PVPP

- adsorbed with Nylon

removal of PROTEIN - adsorbed by Bentonite &

- Silica Gel
- precipitated with Tannic acid
- degraded by Enzymes

Page 2 of 6
 Composition of haze

Adsorption
- Bentonite Precipitation
Precipitation
- Silica gel -Tannic
-Tannicacid
acid
PROTEINS
40-75%

Carbohydrates- 3-13% Degradation

Ash 0.7 -5% Degradation
-Enzymes
- like
Cu,Fe Traces Papain
Papain

Adsorption
- Polyclar PVPP
POLYPHENOLS Removal
- Polyamide ( Nylon ) RemovalofofProtein-Tannoid
Protein-Tannoid
About 17% complex
complex
- High molecular weight -Chilling
-Chilling
insoluble protein -Formaldehyde
-Formaldehyde
(Casein)

These process aids prevent haze.

The need to chemically stabilise a beer is necessary if maturation time is reduced. The
cost of the stabilising treatment can be off set against

- the cost of stock holding

- energy

- increased flexibility given by a more rapid supply chain

A summary of the benefits of the principal process aids which may be used to stabilize
beer are shown below:

(Reinheitsgebot = German Purity Law for beer. )

Polyvinylpolypyrrolidone (PVPP)
Source: Cross linked VPP - made synthetically.
Action: Bonds with polymerised polyphenols (tannins). It is normally dosed in
line or is contained within a secondary filter. If dosed in line the
substance is removed during filtration.
If in a separate filter it can be regenerated by back washing with
caustic.
Dosage: Single use 10 to 30 grams/hl.
Regenerated material 25 to 50 grams/hl
Costs: Single use around £0.30/hl
Regeneration £0.04/hl (excl. capital)
Page 3 of 6
Advantages: Very effective stabiliser
Selective for problematical polyphenols.
Insoluble - Reinheitsgebot approved.
Can be regenerated with Caustic solution.
Easy to use
Disadvantages: Single use tends to be more costly. Therefore it is mostly
recycled/recovered. PVPP particles 'shred' on regeneration.

Proteolytic Enzyme
Source: Usually Papain; produced from the latex of Carica papaya. The Paw
Paw tree.
Action: Attacks proteins.
Dosage: 2 to 6 mls/hl to rough or bright beer
Costs: Around £0.06/hl of beer treated
Advantages: Easy to add
Disadvantages: Survives normal pasteurisation at <20 PU’s. Persists in bright beer –
can cause poor foam by breaking down foam proteins after
packaging. Requires some heat to work. Can result in thin tasting
beer. Not Reinheitsgebot approved.

Tannic Acid
Source: Natural gallotannins extracted from Chinese gall nuts or Sumac
leaves.
Action: Attacks proteins in a similar manner to natural beer polyphenols to
produce insoluble precipitate.
Dosage: 5 to 8 grams/hl to cold rough beer
Costs: Around £0.20/hl of beer treated
Advantages: Very efficient stabiliser
Disadvantages: Added in line cold 0 to -10 C. Requires 5 to 10 minutes contact time.
Produces larger volumes of tank bottoms. Not Reinheitsgebot
approved

Silica Gel
Source: Made from amorphous silicas. Two forms:
Hydrogels- 70% moisture
Xerogels 5% moisture.
Action: Adsorbs proteins. Normally dosed into the body feed. Occasionally
added directly to the maturation tank. It is removed during filtration.
Dosage: Hydrogels - up to 200 grams/hl
Xerogels up to 80 grams/hl
Costs: Hydrogels - up to £0.14/hl
Xerogels up to £0.20/hl
Advantages: Insoluble - Reinheitsgebot approved. Easy to use. Silica gel
advantage: compacts tanks bottoms.

Disadvantages: Less selective than some other stabilizers. Can cause filtration
problems
Nylon is seldom used as it is more expensive than PVPP.

Bentonite acts like silica gel. Silica gel is more cost effective. Bentonite also affects foam
by absorbing foam protein.
Page 4 of 6
Formaldehyde treatment is generally banned for health reasons. (carcinogenic).

Where are they added?

Fermenter Maturation FIlter Bright beer

Pre filter Post filter

buffer buffer
tank tank

Kieselguhr
dosing

A B B C

Stabiliser Point A(Before Point B(Before Point C (After

Maturation) Filtration) Filtration)

PVPP   

Enzyme   
Tannic Acid   

Silica Gel   

Use here
 Don’t use here

Number of ticks indicate degree of desirability.

Page 5 of 6
8.2.1. Developments in Maturation
It is too expensive to hold large stocks of beer in maturation vessels.

There is continuing pressure to reduce maturation times still further. A number of new
systems are being investigated.

The removal of diacetyl is a crucial stage in many breweries. Several solutions are
available to accelerate this process.

A diacetyl-reducing enzyme, can be added to the fermentation vessel. It reduces the build
up of unwanted diacetyl by reducing its precursor alpha-acetolactate directly to acetoin.

Page 6 of 6