Carolinas District

The document presents insights from Laura Burns at the MBAA District Carolinas Fall Technical Conference regarding the influence of yeast strains on haze in craft beer. It defines haze as turbidity caused by various particles, categorizing it into chill haze and permanent haze. The text emphasizes the significance of yeast strain selection and dry hop timing, introducing the HZY1 gene associated with haze-positive yeast strains. It also discusses the ineffectiveness of certain clarifying agents and offers strategies for managing haze in brewing processes.