18 CHEMICALS KNOWLEDGE HUB Issue 1 / July 2025 Beer stabilisation is a critical process required in modern brewing to remove undesirable haze formed during storage due to precipitation/aggregation of haze active (HA) compounds. This provides the beer clarity, stability over time and quality. There are different methods that breweries adopt to achieve haze removal such as the use of polyvinylpolypyrrolidone (PVPP), silica gel, enzymes and cold stabilisation to manage haze formation caused by protein-polyphenol complexes. The chromatography approach by using a polyvinyl pyrrolidone (PVP) modified resin allows it to run a very clean, automated process, where the resin remains in a column and can be regenerated efficiently. This article presents an advance in this technology with a PVP functionalised agarose resin used in Controlled Stabilisation Systems (CSS), regenerated for 1,000 cycles and stable to sanitisation. Introduction Beer has played a vital role in human culture for centuries, evolving from a handcrafted beverage to a globally industrialised product influenced by consumer preferences and scientific advancements. Clarity and stability are essential requirements for industrial breweries, allowing for extended shelf and transportation stability, and importantly from a consumer point of view, have a consistent taste and aspect. While haze is integral to certain beer types, such as wheat beers, clarity is often viewed as a sign of freshness and quality1,2. Haze is primarily arising from protein-polyphenol complexes3. Polyphenols and proteins, naturally derived from malt and hops are indispensable to the organoleptic and biochemical properties of beer. The phenolic compounds significantly influence flavour, aroma and stability, and act as natural antioxidants protecting against oxidative damage6. Tannins, a subclass of polyphenols, contribute to the body and mouthfeel of specific beer styles4,5. However, polyphenols also interact with proline containing proteins to form colloidal complexes that lead to haze, a process exacerbated by temperature fluctuations, emphasising the need for effective stabilisation7,8. SUNRESIN An innovation in chromatography for efficient removal of polyphenols in beer stabilisation by combining a novel PVP modified resin in Controlled Stabilisation Systems.
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