Haze

Malt, yeast and hops all have important roles to play in different, cumulative sources of haze. Leaning on haze that forms in one way rather than another could make your beercraft significantly easier. It matters where the haze is coming from if you want to control it.

Modern brewing has embraced haze. How do we perfect it?

Some information and advice to keep your hazies hazy.

The Omega Yeast R&D team has made an incredible discovery about the origins of haze.

Since healthy yeast’s role in stable haze formation is a new concept, a lot of mysterious haze outcomes experienced by brewers can be helped via understanding yeast.

Check out results in haze and clarity with two new categories of yeast strains (and how dry hop timing affects things). It may give you some great ideas on how to manage haze outcomes better in your brews.

Omega Yeast can remove yeast-determined haze potential from a haze-positive strain at the gene level. Check out how Cincinnati’s Rhinegeist Brewery and Omega Yeast partnered to present experimental info on this topic for the 2024 Ohio Guild Craft Brewers Conference.

Yeast-derived haze can be substantial. How much has a lot to do with interaction with dry hopping. Here, see the surprising clarifying effect of an early-fermentation dry hop in a double dry hop scenario.

A more perfect system never existed for testing haze and flavor, thanks to the discovery of yeast’s hazy gene. In two brews differing only by the presence or absence of yeast-determined haze, blind tasters couldn’t pinpoint which was which. That begs the question, does haze contribute to flavor?

Omega Yeast’s R&D director, Laura Burns, decodes some of the science behind this new discovery and what it could all mean for brewers.

In a recent writeup for the Colorado Brewers Guild, Laura discusses how the R&D team began researching haze and how this research identified successful approaches to building long-lasting, stable haze.

No need to consult the magic 8‑ball: the outlook is definitely hazy.

A recipe for the new classic style.

If you’re interested in brightness, it’s useful to know how a very low-haze-producing yeast strain can be made to produce even less.

Hop compounds are involved in yeast-determined haze, but they also contribute to haze independently. This graph shows evidence that hops have their own haze-determining factor.