A curious thing occurs when wort is boiled\u2013 proteins coagulate in what\u2019s called the hot break, initially causing a terrifying period of foaming, and\u00a0eventually leads to a kettle of boiling liquid that looks more like egg drop soup than beer-to-be. A similar thing occurs during the rapid chilling of the wort at the conclusion of the boil, which is referred to as the cold break. Both of these are accepted by many as being an important component of the brewing process, as it allows the brewer to more easily transfer only clear wort to their fermentors, which is believed to\u00a0reduce haze and\u00a0improve shelf stability. While a good boil, proper wort pH, and quick chilling will contribute to a good break,\u00a0brewers often rely on additives to encourage stronger coagulation of these proteins, with a popular option being\u00a0Whirlfloc.<\/p>\n