1Australia New Zealand Food Standards Code - Standard 2.7.2 - 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.

Note: Editorial note:

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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