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Tech. Q. Master Brew. Assoc. Am., July/August/September 1968, 5(3), 183-186 English  |  VIEW ARTICLE
Report on the E.B.C. Haze and Foam Group

N. S. Curtis

This paper outlines current research on the haze problem with emphasis on work being done on the tannins and proteins of beer, both of which are vital to the haze reaction. The meeting of the E. B. C. Haze Group in Dublin, March, 1968, is reported. Recognition of the common factors between haze and foam led members of the group to change their name to the Haze and Foam Group. Summaries of ten of the papers read at the Dublin meeting are given.