澳新食品标准法典-2.7.2-啤酒

Standard 2.7.2 Beer

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 –

beer means 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 beer includes 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 – Food Additives and Standard 1.3.3 – Processing Aids for the respective requirements for additives and processing aids.  See Standard 2.7.1 – Labelling of Alcoholic Beverages and Food containing Alcohol for specific labelling requirements for alcoholic beverages.