Some brewers use Bentonite clay as a way to clarify their product, after the fermentation is done. It seems that proteins do not pass through, making for a cleaner beverage.
I wonder if this also has other effects on the final product, and if it does affect it, how: nose? aspect? foam? head retention? does it change anything with the use of hops during dry hoping?
Also, given the fact that proteins do not pass, what's the effect on yeast? Do they pass, what happens for refermentation? Do we need to force-carbonate once filtered or do yeast pass trough and adding sugar will work?