Sensory & Tasting
Chill Haze
A temporary haze that appears when beer is chilled below 32 °F (0 °C) and clears as it warms. Caused by hydrogen bonds forming between proteins and polyphenols at low temperatures. While visually unappealing in styles that prize clarity, chill haze is generally harmless and can be reduced with silica or PVPP fining.
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