Carrageenan, sourced from seaweed, has long been used in brewing
to help remove excess protein from wort and to help produce bright beer.
Its highly negative charge helps it to adsorb excess protein in wort and
settle it out as cold break. This paper reviews the structure,
chemistry, function, production, and use of carrageenan in brewing.
Keywords: Carrageenan, Fining, Kettle fining, Protein removal,
Chill haze, Stability