Brewers seeking to produce the clearest beer possible have a number of options including both mechanical filtration and chemical fining agents. In this episode, contributor Jake Huolihan joins Marshall to discuss the popular method of fining with gelatin including its history of use in the brewing industry as well as exBEERiments looking into the impact it has on appearance, flavor, aroma, and mouthfeel. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Impact of Gelatin on Dry Hopped Pale Ale (aka The Gelatin Effect): http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/ Impact of Gelatin on NEIPA: http://brulosophy.com/2016/06/20/the-gelatin-effect-pt-6-gelatin-vs-nothing-in-a-ne-style-pale-ale-exbeeriment-results/ Hydrated vs. Dry Gelatin: http://brulosophy.com/2015/12/28/the-gelatin-effect-pt-3-dry-vs-hydrated-exbeeriment-results/ Impact of High Amount of Gelatin: http://brulosophy.com/2016/04/25/the-gelatin-effect-pt-4-standard-vs-a-lot-exbeeriment-results/