Ontario District

The document presents a novel endo-protease developed by International Flavors & Fragrances Inc. (IFF) designed to enhance the colloidal stability of beer. It emphasizes the significance of beer clarity, which is linked to consumer perceptions of quality, and discusses the causes of haze formation due to specific proteins. The new protease, BCLEAR™, offers a solution by breaking down haze-forming proteins, resulting in improved foam stability and a more sustainable brewing process compared to traditional methods like PVPP and silica gel. The text also addresses the relationship between gluten content and chill haze, advocating for gluten determination tests for better process control.