Hot Filtered?

They mean cold filtered as opposed to pasteurization, which involves heating the beer to kill the micro-organisms that can cause it to go bad. Filtering involves running the beer through extremely fine filters (0.2 micron? Smaller?) to achieve the same effect. Coors pioneered research into ceramic filters for this filtering.

The beer is chilled to just above freezing point. (Remember that beer can go below zero degrees (Celsius) because of alcohol, sugars and other solids). At this point, starches and proteins in the beer which can cause cloudiness solidify (commonly called starch haze) and are filtered out. Steve W.

Seriously, it means it's filtered when it's cold.

Room temperature.

Not among the big commercial breweries.

BTW, Miller's "cold-filtered" thing is a bit disingenous, yes. Most breweries that filter do it at colder temperatures. They've long used the term to distinguish themselves from most other mass-produced fizzy yellow lagers that are pasteurized in bottled and canned form, which is done at temps far up the scale from cold.

-Steve

Oh, starch haze. That makes sense.