Polyclar PVPP is the trade name for polyvinylpolypyrrolidone (PVPP), an insoluble, food-grade polymer used as a beer and wine clarifier (fining agent). It removes haze-forming polyphenols (tannins) that would otherwise react with proteins to produce chill haze and reduce shelf stability.

How it works

PVPP acts like a magnet for polyphenols in beer:

• It binds to tannins and other haze-forming polyphenols.
• These complexes become insoluble.
• They settle out or are removed during racking or filtration.
• The result is a brighter, clearer beer with improved resistance to chill haze.

Benefits

• Produces brilliant clarity.
• Prevents chill haze.
• Improves long-term shelf stability.
• Has virtually no effect on beer flavour.
• Does not significantly reduce foam stability, unlike some protein-removing finings.
• Can even reduce some oxidative browning, making beer appear slightly lighter.

When is it used?

There are two common methods:

• Cold side: Added after fermentation before packaging, then removed by settling or filtration.
• Hot side: Some products (such as Polyclar Brewbrite, which combines PVPP with carrageenan) are added during the last 10–15 minutes of the boil to improve wort and beer clarity.

Typical dosage

For homebrewers using pure PVPP:

• Around 5–15 g per 100 L is common for cold-side treatment.
• Brewbrite-type kettle products are often used at 10–20 g per 100 L during the boil, depending on the manufacturer. Always follow the product instructions.

sold in 100gm bags