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• Kölsch
  ...ing process. Fruity esters should be minimally perceived, if at all. Chill haze should be absent.
  7 KB (1,174 words) - 14:49, 24 November 2010
• Old Ale
  ...qualities should be entered in another category for wood-aged beers. Chill haze is acceptable at low temperatures.
  8 KB (1,307 words) - 14:52, 24 November 2010
• American Brown Ale
  ...ster characters should be subdued; diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
  4 KB (564 words) - 00:21, 22 October 2007
• American Pale Ale
  ...to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
  5 KB (763 words) - 20:29, 25 November 2009
• Brewing additives
  ...ing agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. |Secondary||1 day||Chill Haze||Plastic powder that reduces chill haze by removing tannins and proteins. Add to secondary after yeast has settled
  3 KB (383 words) - 16:10, 10 August 2011
• Märzen
  ...ma and flavor should be low but notable. Fruity esters, diacetyl and chill haze should not be perceived. Similar or equal to Dortmunder/European-Style Expo ...low but notable. Fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
  8 KB (1,145 words) - 19:52, 14 March 2012
• Pale Lager
  ...de (DMS) character, if perceived, are acceptable. There should be no chill haze. ...aroma is negligible to very low. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  ...rate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity a ...e to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity a
  13 KB (1,981 words) - 01:38, 17 November 2008
• Malt Liquor
  ...lex alcohols (though not solvent-like) are acceptable at low levels. Chill haze and diacetyl should not be perceived.
  2 KB (258 words) - 14:55, 21 September 2007
• Pilsner
  ...uity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich. ...of sulfur compounds may be evident at low levels. There should be no chill haze. Its head should be dense and rich.
  12 KB (1,804 words) - 23:45, 17 September 2008
• Low-Carbohydrate Beer
  ...yeasty flavors and fruity esters are acceptable in aroma and flavor. Chill haze and diacetyl should not be perceived.
  3 KB (396 words) - 14:31, 27 September 2007
• Munich Helles
  ...uity esters and diacetyl should not be perceived. There should be no chill haze.
  3 KB (444 words) - 23:04, 17 October 2007
• Bière de Garde
  ...nde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, ...ar like, musty aromas are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character.
  6 KB (900 words) - 13:00, 26 September 2007
• Modification
  ...longer [[protein]] chains out of the finished beer, where they can cause [[haze]]
  2 KB (321 words) - 17:09, 30 August 2007
• Dry Beer
  ...overall flavor character. Bitterness is low and carbonation is high. Chill haze, fruity esters, and diacetyl should be absent.
  3 KB (481 words) - 13:00, 27 September 2007
• Oat Malt
  Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
  406 bytes (49 words) - 19:22, 23 August 2007
• Dubbel
  ...table at low serving temperatures. Often bottle conditioned a slight yeast haze may be evident.
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...may be perceived at low levels. Diacetyl levels should be very low. Chill haze should not be perceived.
  18 KB (2,877 words) - 16:03, 30 March 2011
• American Blonde Ale
  ...perceived but do not predominate. Diacetyl should not be perceived. Chill haze should be absent.
  4 KB (636 words) - 23:37, 23 February 2008
• Witbier
  ...rtion of oats can hurt head retention and reduce the witbier's distinctive haze. ...tablespoon per five gallons) to the end of the boil to ensure a consistent haze at any temperature. Competition judges will mark down a witbier if it is n
  8 KB (1,249 words) - 12:12, 5 July 2011

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