Catechin in gliadin solution was used in a chemical ageing test in the quest to establish a rapid (same day) ageing test for use in predicting the haze-life of two beers; one made from sorghum and the other made with a mixture of barley malt, sorghum and maize. A significant correlation (r = 9 1) was observed for the two beers between the rapid and chemically aged beer turbidities and the 7-day ageing test with 'warm days' maintained at 50 degrees C. The speed, reliability and economy of the method make its adoption in routine quality control worth exploring. (c) 2004 Elsevier Ltd. All rights reserved.