We all know that UV exposure to sunlight "skunks" the alpha acids in hopped beer. So for fun today I thought I would try the experiment with some recent lager that I drew for a taste and F.G. Sample. I bottled in a clear glass bottle and set it out in the sun for 2 hours. The initial sample had a typical protein haze that I am waiting out to clear by gravity. When I came back to get the bottle the beer was almost crystal clear. Initially I though this may have to do with soluability since the beer warmed up in the sun. I stuck it in the freezer for 15 min until it was about 6 celsius (serving temp) but the sample was still clear - no haze.
The sample had that great skunky "import" flavour and aroma (I actually do like a bit of that - having grown accustomed to it over the years drinking import bottle beer) but why did the protein haze dissapear - did I just not give it enough time to reform? was there a reaction with the altered hops?