Applications: 1) to increase the colloidal stability of beer by reducing chill haze, 2) producing gluten reduced beers in beers made from barley and wheat, function: chill haze in beer results from the precipitation of complexed poly phenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). eventually this chill haze can become permanent, clarity ferm will prevent the precipitation of complexed poly phenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such Hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected, this easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace Silica gel or pvpp. Simply add when pitching yeast, and clarity ferm will do its work during fermentation, when fermentation is complete, chill haze has already Bee.