ABSTRACT
Brewers have always had a basic curiosity concerning their products: to better understand them and improve their properties, to optimize physical and flavor components, to extend shelf life, to emulate different beer styles, and to innovate novel beer types. To help reach these goals, the brewer has traditionally used processing aids. Processing aids are used in production and may become part of the final product, if only unintentionally as residues or derivatives. They are used for one or more of the following functions: improved yield or plant capacity; product type, quality, stability, or appearance; and reduced process/product losses and process time. This chapter addresses historical as well as some of the more topical developments in processing aids. The brewer's curiosity and creativity will always seek to innovate and produce beers of different styles and of higher and more consistent quality.
