What are Irish moss and whirlfloc classified as in the brewing process?

Irish moss and Whirlfloc are classified as fining agents used during the brewing process. Specifically, they are added during the boil stage to help clarify the beer by promoting the coagulation of proteins and other particulates in the wort. This process effectively reduces haze in the final product, resulting in a clearer beer.

Their role as fining agents is crucial because excess proteins can lead to undesirable haze, which can affect both the appearance and perceived quality of the beer. When added, they facilitate the settling of these proteins to the bottom of the kettle, making it easier for brewers to separate the clear wort from the sediment. This clarification significantly impacts the final aesthetic and textural qualities of the beer, making the use of Irish moss and Whirlfloc common practice among brewers aiming for clarity.