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updated Filtering to include Brandon Jones tip
Over time, most beer will clear eventually. However, there are methods for clearing fruited beer quicker and perhaps to a greater degree than natural conditioning.
===Filtering===
Some types of fruit and/or brewing systems may require filtering. One option is to use a filter, such as a [http://www.gwkent.com/lenticular-filter-housing.html GW Kent Lenticular Filter Housing]. On a homebrew level, using any system that is designed to filter dry hops from the fermenter should also work for filtering fruit. Examples include using a fine mesh bag on either the receiving or exiting end of a siphon, or using a 300 micron stainless steel [https://utahbiodieselsupply.com/brewingfilters.php "Dry Hopper for Glass Carboys"] which fits over the receiving end of most homebrew auto-siphons. Filtering may not remove haze from pectin. Some brewers believe that pectinase can help with getting the fruit to separate from the beer <ref name="Loijos_Sites">[https://www.facebook.com/groups/MilkTheFunk/permalink/1377477275613816/?comment_id=1378484418846435&reply_comment_id=1378916612136549&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Alex Loijos and James Sites on pectinase usage. 08/17/2016.]</ref>. For filtering fruit that has been added directly to a barrel, Brandon Jones advises securing a stainless steel scrubby to the end of a barrel racking cane using a stainless worm clamp <ref>[https://www.facebook.com/groups/MilkTheFunk/?comment_tracking=%7B%22tn%22%3A%22R3%22%7D Brandon Jones. Milk THe Funk Facebook group. 07/11/2017.]</ref>.
===Removing Haze===
Different types of fruit contain differing levels of pectin, which cause haze. One option, and perhaps the preferred option for both commercial and homebrewers, is to use pectic enzyme (more formally called [https://en.wikipedia.org/wiki/Pectinase pectinase]). Pectic enzyme is available from brewing supply retailers, and is available in both powdered and liquid format. The liquid format tends to be easier to use, and requires less of it to work. Add the pectic enzyme when adding the fruit (before re-fermentation of the fruit) if possible, but the pectic enzyme can be added after the fruit ferments as well. Pectic enzyme is sensitive to ethyl alcohol, so a 50-100% increase in the dosage that the manufacturer recommends may be needed when adding it to an alcoholic beverage. Using this much pectic enzyme should not contribute a flavor difference or impact the health safety of the beer. The beer should clear in a matter of weeks at the most <ref name="MTF_Haze">[https://www.facebook.com/groups/MilkTheFunk/permalink/1285510701477141/?comment_id=1285524264809118&reply_comment_id=1285545981473613&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with James Sites and Nick Moench on MTF. 04/15/2016.]</ref>. Some brewers believe that the use of pectinase also helps improve the quality of the fruit flavor <ref name="Loijos_Sites"></ref>.