Chitosan is a naturally derived polysaccharide that has attracted growing interest across the beverage industry. Its unusual chemistry allows it to bind suspended material, interact with microorganisms and capture certain metals and other compounds from liquid.

These properties have already made chitosan an established processing tool in winemaking. In brewing, however, the picture is less developed. Research has explored its potential for clarification, microbial control and other specialised applications, but the results remain highly dependent on the chitosan source, formulation, dose, point of addition and characteristics of the beer.