The application is discussed of the use of nylon to adsorb anthocyanogens from beer and so to prolong its shelf life. Nylon used for this purpose must be free from water-soluble material and must possess appropriate filtration characteristics. A logarithmic relation exists between anthocyanogen removal and amount of nylon used, which makes it important to decide what degree of removal is required, this decision being also governed by the influence of too rigorous treatment on other beer characters. Shelf life is not necessarily inversely correlated with anthocyanogen content, but whatever the anthocyanogen content nylon treatment improves keeping qualities; nylon treatment cannot obviate the effects of excess air in the container, but it can increase shelf life even when excess air is present. Satisfactory results have been achieved by a dosing treatment followed by filtration, and recovery of the nylon and re-activation seem to present no great difficulties.