The gelation of (1 --> 3)(1 --> 4)-beta-D-glucans in non-filtrated beer leads to a clogging of the filter media during the beer-brewing process and an increased filter media usage, reduces the beer output and increases the production costs. New investigations of the gelation mechanism show different types of gelation. A spontaneous gelation occurs independent of the molar above a critical glucan concentration (c = 1%) and follows an athermic kinetic with an at least two-dimensional seed growth. The formation of the gel seeds at suitable association points is much faster than the regular gelation. In general, the speed of gelation is controlled by the low molar mass fraction (M-w < 100 000 g/mol) of the glucan. A gel seed formation occurs also below the critical concentration of the spontaneous gelation. However, below the critical concentration of 1% an overall gelation of the solution with the formation of a solid gel particles is only possible for high molar mass fractions of the glucan (M-w > 100 000 g/mol) and an additional increase of the contact rate for example via shear forces. An analysis of the olygomeric composition of an enzymatic degradation of glucans allowed the formulation of a new gelation mechanism via regular cellotriose units along the glucan backbone in contrast to the widely assumed association via long cellulose-like units.