Hazy beer (as opposed to, say, the natural turbidity in an unfiltered Weizen) has many fans and many detractors. Most traditional brewers view haze as a flaw resulting from the interaction of proteins and ployphenols suspended in the beer, the presence of oxygen or heavy metal ions among other factors. The recent upswing in hazy beers (NE IPA's) begs the question:  is haze sloppy malting and manufacturing, is it smart marketing or avantgarde brewing adding an interesting wrinkle to the ever expanding beer universe? A recent article in beergraph.com (http://beergraphs.com/bg/973-two-brewers-admit-their-methods-for-haze/) sheds light on how some beer gets to be a place where the sun don't shine. 

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