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Stabilization of beer means using various stabilization agents to attain the required shelf life. Currently increasing demands are placed on the shelf life of beer. The aim of this paper is to recommend a suitable way how introduce stability to the operation on the basis of the results obtained by comparing the adsorption effects of several stabilization agents in laboratory scale. After evaluation the results two stabilizing agents with properties that best suit the requirements of the brewery were selected. They were applied to the operation and samples of beer treated with these adsorbents were tested by titration and forcing tests. The results were used to predict the colloidal stability. Application of the new stabilization process extended greatly shelf life of beer in comparison with samples of beer stabilized with the original procedure.Stabilization of beer means using various stabilization agents to attain the required shelf life. Currently increasing demands are placed on the shelf life of beer. The aim of this paper is to recommend a suitable way how introduce stability to the operation on the basis of the results obtained by comparing the adsorption effects of several stabilization agents in laboratory scale. After evaluation the results two stabilizing agents with properties that best suit the requirements of the brewery were selected. They were applied to the operation and samples of beer treated with these adsorbents were tested by titration and forcing tests. The results were used to predict the colloidal stability. Application of the new stabilization process extended greatly shelf life of beer in comparison with samples of beer stabilized with the original procedure.