Overview of Beer Stability
1. Beer stability may be defined as the length of time over which a beer retains its appearance and flavour following packaging. Formation of chill haze is the result of poor stability and has a negative effect on the appearance and quality of beer. At room temperature, the beer appears clear

2. However, as the beer is chilled, the interaction of proteins and polymeric flavanoid polyphenols cause complexes to be formed making the beer cloudy, and unacceptable to the customer.

3. As the temperature is raised, the chill haze disappears as the complex re-dissolves

4. Over time the number and size of these complexes increase and a permanent haze forms, which remains even at room temperature. The LUCILITE and CHILL-GARDE range of high performance amorphous silicas offer a solution to this problem of chill haze. Here silica is added to the beer and later removed at the filter.

5. After the LUCILITE and CHILL-GARDE treatment, the beer remains crystal clear when chilled to its serving temperature. The highly selective adsorption of haze forming protein by LUCILITE and CHILL-GARDE, polyphenols (or tannoids) by LUCILITE TR or a combination of the two ensures clarity without any negative effect on the foam.

The LUCILITE and CHILL-GARDE range of products have been designed in order to offer the brewer a wide range of solutions for the different process conditions. The LUCILITE and CHILL-GARDE range of products deliver quality improvements and / or improved process efficiency.