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When beers are produced, they contain a wide variety of natural components originating from the fermented grains that lead to cloudy beverages. The components that create the cloudy haze include proteins and other organic compounds that are undesirable in the finished product. For hundreds of years the addition of "finings" has been used to achieve beer clarity. Finings bind to these haze-causing constituents and they settle out and can be removed leaving a crystal clear beverage.

Although considerable advancements have been made in centrifugation and membrane filtration technologies, brewers have discovered that the traditional cask beer fining technology continues to have relevance and synergy with contemporary brewing techniques. Today, brewers use a combination of both traditional and innovative techniques in their filtered beer to enhance quality and improve process efficiency.

The most commonly used fining agent has always been Irish Moss. While some other natural and synthetic products have been proposed and are used, traditional beer manufacturing still relies upon the actions of Irish Moss for haze control. Acadian Seaplants Limited harvests and processes Chondrus crispus, commonly known as Irish Moss that is rich in carrageenan. Carrageenan is the active constituent in Irish Moss primarily involved in the electrostatic attraction of the particulates responsible for haze production. Despite the use of alternative fining agents and advanced filtration techniques, Irish Moss is still in high demand in the brewing industry because of its high content of protein-reactive carrageenan, ease of use and its sustainable, natural resource characteristics.

Acadian Seaplants Limited also harvests and processes a 100% organic Irish Moss, which is beneficial to breweries since organic beer is one of the leading trends in the brewing industry.

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