When you think of beer, wine, or spirits, ingredients like grains, grapes, and distilled sugar come to mind. Rarely does one consider isinglass, a form of collagen derived from the swim bladders of fish, or gelatin, obtained from animal bones and connective tissues. Yet these, along with casein (a milk protein), and egg whites are frequently used in a process called fining, which clarifies and stabilizes alcoholic beverages.
Read More