Abstract
Cold storage improves beer maturation but can also promote turbidity formation through protein–polyphenol aggregation, residual yeast sedimentation, and colloidal instability. This study evaluates cold storage effects on turbidity formation in barley-based beers. Beer samples produced from barley malt were stored at different cold temperatures for defined periods. Turbidity, chill haze intensity, protein concentration, polyphenol content, pH, colour, dissolved oxygen, sediment formation, and sensory stability were monitored. The results show that lower storage temperature increased visible haze during early storage due to cold-induced colloidal aggregation. Beers with higher residual protein and polyphenol levels showed stronger turbidity formation, especially when dissolved oxygen was not adequately controlled. Extended cold storage improved sedimentation but did not fully reverse chill haze in unstable samples. The study demonstrates that cold storage must be supported by proper colloidal management during brewing and packaging. This improves visual stability in barley-based beers.