During the creation of a wort, a group of proteins is formed that will show up when the beer is chilled to drinking temperatures. This "chill haze" does not affect the flavor of the beer, but does make the beer appear cloudy or hazy. For darker beer styles like a porter or stout, the haze might not be visible. For lighter styles like pilsners, this haze might be undesirable. Fortunately, it's easy to remove chill haze from a beer. 1. The Hot Break During the boil of your wort, it's important to boil vigorously. This will help to coagulate many of the proteins that form chill haze. This is what is known as the Hot Break. When you're finished boiling the wort, gently stirring it in a "whirlpool" fashion with a sanitized spoon will cause the coagulated proteins and other particles of trub to collect in the middle of the kettle. If you carefully remove the wort from the kettle, you can leave these undesirable proteins behind, resulting i...