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Purpose
This Standard defines the term beer and permits the addition of specified foods during its manufacture.
Table of Provisions
1 Interpretation
2 Addition of other foods during production
Clauses
1 Interpretation
In this Standard C
beermeans the product, characterised by the presence of hops or preparations of hops, prepared by the yeast fermentation of an aqueous extract of malted or unmalted cereals, or both.
a reference to beerincludes a reference to ale, lager, pilsener, porter and stout.
2 Addition of other foods during production
The following foods may be added to beer during production -
(a) cereal products or other sources of carbohydrate; and
(b) sugar; and
(c) salt; and
(d) herbs and spices.
Editorial note:
See Standard 1.3.1 C Food Additives and Standard 1.3.3 C Processing Aids for the respective requirements for additives and processing aids. See Standard 2.7.1 C Labelling of Alcoholic Beverages and Food containing Alcohol for specific labelling requirements for alcoholic beverages.
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