HEAD AND HAZE—A REVIEW

Recent advances in the fields of head retention and colloidal stability are reviewed both in respect of advances in fundamental scientific knowledge and changes in the techniques of brewing and bottling. Problems of head retention have received relatively little investigation and, although the importance of the proteins of beer is now well recognized, it is by no means yet possible to control their fate in brewing. The recognition of the outstanding role of the “tannins” of beer as factors causing colloidal instability has led to the development of new beer stabilizing techniques which are of commercial importance.