Given the crazy rise and popularity of Hazy IPA, it can be easy to forget that at one point in time, clarity in beer was actually viewed as a sign not just of quality, but an indication of the brewer's skill.

Now, given enough time, nearly all beers will eventually brighten up, but there are other

issues that come with that as well, namely, staling. For this reason, many brewers employ the use

of external agents to assist in the clarifying process. You're listening to the Brewlosophy

podcast. I'm your host,

Marshall Shot. Today I am joined by contributor Will Lovell to chat about the chemical finding agent known as clarity firm. Yeah, it is no secret that I'm a fan of crisp bloggers that are crystal

clear that you can just read a newspaper through. Like, I absolutely love that. Or even if they're on

the amber side where you just get those nice, beautiful ruby garnets as you look through it and can still see through the

other side of the glass. And so I am definitely a fan of clear beer. And so I'm really excited to talk

about different ways we can use to clear up our beer today. Yeah, I am right there with you. And

while bigger breweries often rely on things like mechanical

filters, you know, centrifuges, diatomaceous earth, stuff like that, chemical options really

are just easier for smaller outfits like home brewers to get and to use one of those options

being clarity firm, which is why I was curious to test it out in an experiment.

And I look forward to chatting about those results with you in this episode.

All right. If you're a fan of this show and you'd like to receive a reward for helping us

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a monthly live brewday with a brewosophy contributor or a monthly live Q&A with somebody in the

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