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ASBC Methods of Analysis - Beer-27: Physical Stability

ASBC Methods of Analysis

Beer

Beer-27
Physical Stability

VIEW METHOD

Summary
The availability of formazin turbidity standards (Beer-26) and of modern instrumentation permits the quantitative measurement of beer turbidity whether it be induced by conditions prevalent in the trade or by “forcing tests” to which the beer may be subjected in the laboratory. Customarily, the beer is chilled before measurement to simulate the practice observed by most purchasers of the product. Results are expressed as formazin turbidity units (FTU). This method measures total haze after chilling (in FTU) and provides a procedure, the accelerated chill-haze test, predictive of the response of packaged beer to inclement conditions in the trade.