The principal disadvantage of the conventional forcing test for determining the colloidal stability of beer is the fact that it takes several days to produce a result. In order to overcome this problem, the author and colleagues evaluated 4 rapid test procedures, namely the saturated ammonium sulphate precipitation limit (SASPL), found by measuring the quantity of saturated ammonium sulphate solution which must be added to a beer sample to make its turbidity begin to increase; a simplified version where the difference in the turbidity of 150 ml beer at 21.1 degrees C before and 10 minutes after adding 30 ml saturated ammonium sulphate is measured; the Chapon test, where the turbidity of 200 ml degassed beer at 20 degrees C is measured before adding 14 ml of 95% ethanol, holding temperature at 20 degrees C for 20 minutes followed by 50 minutes at minus 5 degrees C, measuring turbidity again and comparing with the first measurement; and a simplified cooling test like the Chapon test except that no ethanol is used and the period at minus 5 degrees C is only 40 minutes. Although none of these proved satisfactory by itself, it was found that combining the results of the simplified ammonium sulphate test and the cooling test, using a simple mathematical formula, yields a figure corresponding much more closely to the results of the forcing test than either of these tests by itself, although a certain degree of adjustment may be necessary to allow for differing characteristics of individual beer types or brands. The author considers that the test should also be easy to automate.Keywords : accelerated beer colloidal haze measurement stability