Abstract
Yeast flocculation strongly influences beer clarification, fermentation completion, yeast recovery, filtration efficiency, and final visual quality. This study investigates yeast flocculation behaviour and its influence on beer clarification. Controlled fermentations were conducted using yeast strains with different flocculation tendencies under standardized wort composition, pitching rate, oxygenation, and temperature conditions. Yeast sedimentation rate, cell surface hydrophobicity, calcium availability, attenuation, residual extract, turbidity, filtration time, viability, pH change, and sensory quality were evaluated. The results show that highly flocculent yeast improved clarification speed and reduced turbidity but sometimes settled before complete sugar utilization. Low-flocculent strains maintained longer fermentation activity but increased clarification and filtration demands. Controlled calcium concentration improved flocculation consistency without excessive premature sedimentation. The study demonstrates that beer clarification depends on balancing yeast sedimentation behaviour with fermentation completeness. Proper strain selection and mineral control can improve visual clarity, process efficiency, and beer quality.