Polyvinylpolypyrrolidone (PVPP) and silica gel are widely employed in the stabilization of beer to prevent the development of chill and permanent haze. Whilst some beer is stabilized using either PVPP, or silica gel alone, the two products are often used sequentially, in order to achieve better colloidal stabilization. Performance in this mode is often compromised by poor dispersion and hydration of the stabilizer and inadequate contact time with the beer. Sequential treatments also require a higher capital expenditure and greater handling in dedicated tanks and dosing systems. To overcome this, composites of micronized PVPP and select silica xerogel stabilizer have been developed, for use as a single addition to the beer, providing stabilization of both polyphenol and protein haze precursors. Results from laboratory and brewery trials show that the composites are easier to disperse, providing better contact to haze precursors and greater efficacy when added to the beer. In addition, the particle size distribution of the stabilizers reduces the rate of pressure increase during filtration, allowing longer filter run lengths. The ratio of the PVPP and silica was optimized to give a balanced polyphenol/protein stabilization using the PT Standard, Tannometer, spectrophometric analysis of the total polyphenol and accelerated aging test on the packaged beer samples. Data on Filter Flow Index was also developed relating the different ratio of silica/PVPP. This correlates with the operation of the filter in the brewery. The ratio of the two components can be adjusted to match both the type of beer being produced and also the shelf life requirement for the product. The overall benefits to the Brewer are balanced stabilization with a higher degree of efficacy, easier material handling and better stabilization / filtration performance.