Clarity measurement in the brewery

G. R. S. Smith and R. G. lee

Abstract
Clarity in beer is of importance primarily for reasons of eye-appeal in the finished product and because the lack of clarity indicates the presence of undissolved particles which may adversely affect the stability and taste of the beer. This paper reviews methods of determining clarity and concludes that measurement of turbidity, i.e., an expression of the effect of particles on a light beam, can be a really effective control method in the brewing process. Consideration must be given to peculiarities of the light phenomena themselves as well as the inherent peculiarities of the instrument used for the measuring.