Years ago we switched from diatomaceous earth (DE) filtration to centrifugation to clear up our beer from the fermentors to the packaging lines. This allowed more aroma compounds and hop oils to make it from the brewing and dry hopping processes into the finished beer. As a direct result of this, our beer can have more haze to it. Even so far as to have particles come out of solution. This phenomenon is known as chill haze. Proteins and polyphenols bind together like velcro and form large enough complexes to be seen by the naked eye. These particles are then large enough to become denser than the beer itself, and fall out of solution.
Real fruit contains lots of proteins, polyphenols, tannins, flavanoids, and other compounds. It’s what defines the character of the fruit, and in turn improves the character of the beer. Most of these compounds can bind to form the types of complexes that contribute to haze. We use real Colorado peaches in our Tree Shaker IPA. Lots of them. This year we switched from having Tree Shaker in our Cellar Series lineup into a Seasonal Four Pack offering. Trying things out and learning from them is what keeps us busy in the beer mines and more importantly makes us better miners every day. We do our best to limit the haze formation in our Tree Shaker in the most natural ways possible, while still using real Colorado peaches to make it. As a result the beer will likely have haze, and even some visible larger pulp particles from time to time meandering about (similar to natural juice products). We like to refer to these as “flavor crystals”.