Presenter: Kenneth Berg, PQ Corporation, Conshohocken, PA.
Beer can be stabilized against forming a chill haze by either removing tannoids or by removing haze-forming protein. Some beers require the removal of some of both components before adequate stabilization is achieved. This has traditionally been achieved using a double treatment: a silica gel and polyvinylpolypyrrolidone (PVPP), either added to the beer together or separately. A relatively new product, BRITESORB TR, can perform both functions with a single addition with potential savings in complexity, product storage, time, and cost.
Ken Berg received a B.A. degree in biology (biochemistry concentration) from Cornell University in 1976, and a Ph.D. degree in biochemistry from Brandeis University in 1981. After a post-doctoral appointment at North Carolina State University, Ken designed protein purifications for Lee Scientific in St. Louis, MO. For the last 25 years, Ken has been employed by PQ Corporation and has been active in development of new silica-based adsorbents for the food industry, supporting PQ’s silica gel plants, and contributing to the beer industry both as vendor technical support and as a member of MBAA and ASBC. Ken lives near Philadelphia and teaches music in New York and studio art in Texas.