Australia New Zealand Food Standards Code Standard 2.7.2 Beer (Cth)

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.

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