I have heard that Anchor Steam intentionally transfers their hot wort in such a way that it is aerated. I don't know why they do this, but presumably they wouldn't if it caused stability problems. Anyone know of other production brewery practices with regards to HSA? I will say that I have noticed a significant cardboard taste in a light roast of coffee beans I have used in the past. Even fresh through from the carafe it tasted awful, never occurred to me that HSA was possible in other liquids. How about in tea, soups, etc?