澳新食品標準法典-2.7.2-啤酒(Beer)

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.