Most craft beer drinkers like their beer to be bright, clear and without haze. Customer perception is many times affected to how bright, vibrant and clear a beer is when served. Unless appropriate for the style, clear beer is an indication of quality to the craft beer consumer.
Beer hazes are biological or non-biological in nature. The most common non-biological haze in beer is composed largely of complexes of proteins and reactive polyphenols. This haze forms at around 0 °C (32 °F), but re-dissolves when the beer is warmed to around 15 °C (59 °F). After further storage of the beer, strong bonds can form between the polyphenols and the proline-rich proteins forming an irreversible, permanent haze.
The most reactive polyphenols are proanthocyanidins and in beer 70-80% are derived from the malt and the rest from hops. Proanthocyanidins belong to the flavonoid group of polyphenols and are located in the test of all traditional barley varieties.
Cold storage of beer at -1 to -2 °C (30-28 °F) can be used to bring about a degree of haze stability, but brewers frequently wish to accelerate the process of haze stabilization and achieve greater stability than is possible through cold storage alone. This necessitates the use of processing aids that either remove potential haze-forming proteins (such as silica hydrogel) or remove polyphenols (such as PVPP treatment).
Clear Choice malting barley varieties were first bred in the early 1970’s. These varieties do not contain proanthocyanidins thus one of the haze precursors is absent in the resultant malt, wort and beer.
Beers brewed with Clear Choice Malt™ benefit from extended shelf life, improved haze stability and enhanced flavour stability. Additionally, the absence of polyphenols increases malty, sweet notes and reduces astringent and bitter notes in the finished beer.
*Limited availability at certain warehouse locations
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