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Realistic Haze Specifications for Beer

Peer-Reviewed Paper

MBAA TQ vol. 44, no. 3, 2007, pp. 160-163  |  VIEW ARTICLE

Dylan T. Clark and Charles W. Bamforth. Department of Food Science and Technology, University of California, Davis, CA 95616-8598.

Abstract
The extent to which people can discern haze in beer has been evaluated. It appears that the current specifications for haze may be marginally too exacting. It also appears that beers with levels of turbidity just below the level generally detectable by the human eye may actually be preferred to those with even lower levels of turbidity.

Keywords: haze, measurement, perception, specification 

Síntesis
Se ha evaluado hasta que punto una persona puede discernir turbieza en cerveza. Pareciera que las especificaciones existentes en cuanto a tur­bieza pueden ser demasiadas exigentes. También parece que una cer­veza con una turbidez ligeramente debajo del nivel generalmente detectable visualmente, pueda ser preferible a una cerveza con más bajo nivel de turbieza.

Palabras claves: especificación, medición, percepción, turbieza

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