Hazy beer culprits caught

July 24, 2015

Barley and beer haze Lingzhen Ye small square

 

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.

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