✨ Food Standards
NEW ZEALAND GAZETTE
No. 170
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:
Additive permissions and permitted processing aids for the products referred to in this Standard are contained in Standards 1.3.1 (Food Additives) and 1.3.3 (Processing Aids) respectively.
Specific labelling requirements for alcoholic beverages are contained in Standard 2.7.1.
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
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Labelling of Alcoholic Beverages and Food Containing Alcohol
(continued from previous page)
🏥 Health & Social WelfareAlcoholic Beverages, Food Labelling, Alcohol Content, Standard Drink, Low Alcohol, Non-Intoxicating
🏥 Definition and Production Standards for Beer
🏥 Health & Social WelfareBeer, Fermentation, Hops, Malt, Cereals, Food Additives