Calcium Oxalate (CaC₂O₄) is a crystalline deposit formed by calcium reacting with oxalic acid. Oxalic acid is released from malt during mashing. Calcium oxalate is commonly referred to as “beer stone” and is typically seen as a yellowish-brown deposit in tanks, kegs, and bottles. Calcium oxalate is known to harbor microorganisms if not properly removed; removal is achieved via the use of an acid during the cleaning cycle. The proper rate of reaction, or formation, of calcium oxalate is important in regard to its precipitation from beer. By insuring there is enough calcium in upstream processing then one can insure calcium oxalate forms and precipitates in tanks and not in kegs and bottles where it can create nucleation sites. In this case, nucleation sites are irregularities on a container surface formed by calcium oxalate precipitation that cause carbon dioxide molecules to congregate creating a density of gas that is more than the liquid solution can hold. The formation of such nucleation sites leads to issues such as the uncontrollable release of carbon dioxide from beer (gushing). Additionally, high levels of calcium oxalate (greater than 20 ppm) in the final beer can lead to haze issues. Precipitation of calcium oxalate is imperative in the production of shelf stable beer and can be insured by proper calcium levels in the brewing process. Calcium levels can be improved through the addition of salts such as calcium chloride and/or calcium sulfate to brewing water.