The goal of this study was to achieve various stabilization regimes of the product Karlovačko bright beer, as to determine which regime is the most effective. Turbidity and polyphenol content measurements were carried out by various methods as Chapon test, test with tannic acid and seven day test. Eighteen samples of Karlovačko bright beer were tested which were produced by different stabilization regimes which contrast in use of different combinations of stabilization materials and various dosing rates of stabilization materials. It is determinated with chemical analysis that the stabilization regime where the dosage of 40 g/hL PVPP material gave the best results concerning the stability and the shelf life of the beer. The stabilization regime where it was dosed 20 g/hL PVPP material gave a beer with the worst shelf life. The PVPP dosing only regimes gave bad results in Chapon test and test with tannic acid because the product were stabilized only for polyphenols. The residual proteins which were not removed with the stabilization treatment did take part in the bad results in the Chapon test and tannic acid test. All results follow a logic order which was anticipated keeping in mind the nature of beer.