The development of haze in beer may occur from the presence of yeast, and/or protein-polyphenol complexes. 

Use our qualitative “Haze, or Yeast Turbidity Test” to determine the cause of unwanted haze when it’s present.

Protein/Polyphenol Haze Test Procedure

1. Add 40ml of beer into two (2) 50ml graduated tubes.
2. Cap one tube and set aside.
3. Add 2ml of ~50% Sodium Hydroxide solution (or a Sodium hydroxide based equipment cleaning concentrate) to the other tube.
4. Gently agitate the mixed sample for about 30 seconds & let it sit at room temperature.
5. Compare the NaOH sample against the control.

Interpreting the Results

• If the NaOH sample is clear, the haze is likely from protein and polyphenol.
• If the NaOH sample is clearer than the control and still hazy, the haze is likely from yeast, protein, and polyphenol.
• If the NaOH sample is the same as the control, the haze is likely from yeast.

Once the cause is determined, material choices and/or process strategies may be employed to prevent haze, or to mitigate its effect.