Post by Scott on Apr 7, 2019 5:11:07 GMT
en.wikipedia.org/wiki/Isinglass
Isinglass (/ˈaɪzɪŋɡlæs, -ɡlɑːs/) is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine.
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Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. It is used particularly in the production of cask-conditioned beers, although a few cask ales are available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation.
Non-cask beers that are destined for kegs, cans, or bottles are often pasteurized and filtered. The yeast in these beers tends to settle to the bottom of the storage tank naturally, so the sediment from these beers can often be filtered without using isinglass.[citation needed] However, some breweries still use isinglass finings for non-cask beers, especially when attempting to repair bad batches.
Although very little isinglass remains in the beer when it is drunk, many vegetarians[3] consider beers that are processed with these finings (such as most cask-conditioned ales in the UK[4]) to be unsuitable for vegetarian diets (although acceptable for pescetarians)
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Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. It is used particularly in the production of cask-conditioned beers, although a few cask ales are available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation.
Non-cask beers that are destined for kegs, cans, or bottles are often pasteurized and filtered. The yeast in these beers tends to settle to the bottom of the storage tank naturally, so the sediment from these beers can often be filtered without using isinglass.[citation needed] However, some breweries still use isinglass finings for non-cask beers, especially when attempting to repair bad batches.
Although very little isinglass remains in the beer when it is drunk, many vegetarians[3] consider beers that are processed with these finings (such as most cask-conditioned ales in the UK[4]) to be unsuitable for vegetarian diets (although acceptable for pescetarians)