Abstract: This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to improve the colloidal stability of the beer, i.e. in order to reduce the colloidal turbidity in the beer.A sufficient proportion of polyphenoloxidase is added to the brew or to the wort for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase, jointly with the proteins in presence, the obtained precipitate being separated by filtration after the oxidation of the malt.

Abstract: A process for adjusting the amount of yeast introduced into a fermentative liquid comprises periodically taking a sample from a mass of suspended yeast maintained in movement in a closed circuit, subjecting the sample to fermentation by adding a nutrient element, and adjusting the supply of yeast to the liquid in accordance with the fermentative power of the treated yeast sample. The implementing plant comprises a container having a conical bottom containing yeast suspended in a liquid, a pipe connecting the bottom of the container to a fermentation tank, and a regulating or adjusting pump for supplying yeast from the container into the tank. A pipe for recycling the suspended yeast in the container is provided, as well as means for ensuring, during a predetermined time interval, the recycling of the suspension of yeast from the bottom of the container to the upper part thereof.