rcd@opus.UUCP (Dick Dunn) (02/20/85)
> Regarding the German beer natural ingredients law, it applies to those > beers that are sold in Germany. It does not apply to beers made in Germany > and exported (yes, there is a difference). Hence, it may indeed be a > problem of preservatives or other additives supplied to the beer... Still, many German brewers DO adhere to the purity law for export as well as domestic sales...particularly Bavarian brewers, by report. > Americans like their beer ice cold whereas such is not usually the case > elsewhere. This chilling causes problems for the genuine German beers, and > produces protein precipitates and cloudy brews... This doesn't mean that they have to use additives, though they might. The chill haze (and possibly precipitate) are produced the first time the beer is chilled to a certain temperature. If you chill it down and filter it (or even centrifuge it!), you can then return it to a normal storage temperature and if you chill it again, the haze won't reappear until you get the temperature down below the point at which the chill haze was originally removed...all of which is somewhat beside the point, except to mention that the chill haze can be removed by filtering alone. (Even at that, the chill haze doesn't affect the taste (beyond numbing your palate and preventing the normal flavors from coming out). -- Dick Dunn {hao,ucbvax,allegra}!nbires!rcd (303)444-5710 x3086 ...Relax...don't worry...have a homebrew.