Ontario District

The document discusses the role of fining agents in beer production, emphasizing their ability to clarify beer by removing haze-causing particulates such as yeast, proteins, and polyphenols. It outlines the causes of beer haze, the importance of protein and yeast removal, and introduces various fining agents like isinglass, carrageenan, and silica sol. The benefits of using fining agents, including improved beer quality, faster filtration, and consistent clarity, are highlighted alongside optimization techniques and challenges related to haze formation, such as chill haze and permanent haze.