Hazy beer culprits caught July 24, 2015 Professor Chengdao Li, from Murdoch University’s Western Barley Genetics Alliance and Dr Lingzhen Ye of Zhejiang University have identified the protein in barley that causes beer to haze. Haze causes beer to have a shorter shelf life and the industrial process to remove these proteins can cause a loss in flavour, foam quality and profit. With Australia being the world's largest exporter of barley, this discovery could mean great news for Australian growers. Read the full article in ScienceNetwork WA. Print This Post Media contact: Hayley Mayne Tel: (08) 9360 2491 | Mobile: 0400 297 221 | Email: email@example.com Categories: General, Murdoch achievements, Research, School of Veterinary and Life Sciences, School of Veterinary and Life Sciences Research Tags: barley, beer, chengdao li, hazy beer, lingzheng ye, proteins, sciencenetwork wa, western barley genetics alliance, zhejiang university Leave a comment Name (required) Mail (will not be published) (required) Website You can use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> We read every comment and will make every effort to approve each new comment within one working day. To ensure speedy posting, please keep your comments relevant to the topic of discussion, free of inappropriate language and in-line with the editorial integrity of this newsroom. If not, your comments may not be published. Thanks for commenting!