Haze
Haze turns up in 2 fields: lighting, brewing. Here is what it means to the people in each one.
Haze in lighting
A fine, even mist pumped into the air so that light beams become visible on stage or on set.
An atmospheric effect from a hazer, which disperses tiny droplets of water-based or oil-based fluid into a thin, long-lasting, nearly invisible cloud. Unlike fog, haze does not obscure the stage; it simply catches light, revealing beams, gobos and mid-air effects from moving lights. Venues must manage smoke detectors and audience notices, and too much haze flattens everything into a milky glow.
"Bring the haze up to 20 percent ten minutes before doors, the gobo looks are nothing without it."
Haze in brewing
A cloudy or turbid appearance in a beverage caused by suspended particles.
Suspended particulate matter that prevents light from passing cleanly through a liquid, creating a cloudy appearance. In beer and wine, it is usually caused by proteins binding with polyphenols, though yeast, bacteria, or starch can also be responsible. While some styles are intentionally brewed to remain cloudy, unintended turbidity is considered a quality defect indicating poor filtration, temperature shock, or microbial contamination.
"The bright tank is showing a heavy chill haze, so we need to drop the temperature further and give the finings more time to work."