INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE
STANDARD
BEER
General technical conditions
Official publication
Stand Rtinform 2013
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards. rules and recommendations for interstate standardization. Rules for development, adoption, application, updating and cancellation"
Standard information
1 PREPARED by the State Scientific Institution “All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine-Making Industry” of the Russian Academy of Agricultural Sciences (GNU “VNIIPBiVP” of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated November 15, 2012 No. 42)
|
Briefly" name of the country according to MK<ИСО 3166} 004-97 |
Country code according to MK<ИСО 3166} 004-97 |
Abbreviated name of the national standardization body |
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Kyrgyzstan |
Kyrgyzstandvrt |
|
|
Russian Federation |
Rosstandvrt |
|
|
Tajikistan |
Tajikstandvrt |
|
|
Uzbekistan |
Uztvndvrt |
4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 29, 2012 No. 1588-st, the interstate standard GOST 31711-2012 was put into effect as a national standard of the Russian Federation on July 1, 2013.
5 This standard has been prepared based on the application of GOST R 51174-2009
6 8DRIVEN FOR THE FIRST TIME
Information on the entry into force (termination) of this standard is published in the monthly published index “National Standards”.
Information about changes to this standard is published in the annually published information index “National Standards”, and the text of changes and amendments is published in the monthly published information index “National Standards”. In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index “National Standards”
© Sgandartinform. 2013
In the Russian Federation, this standard cannot be reproduced in whole or in part. replicated and distributed as an official publication without permission from the Federal Agency for Technical Regulation and Metrology
INTERSTATE STANDARD
General technical conditions
Beer. General specifications
Introduction date - 2013-07-01
1 area of use
This standard applies to beer (except for specialty beer).
Requirements to ensure product safety are set out in 5.1.6. product quality requirements - in 5.1.2.5.1.3.5.1.4,5.1.5. to marking - in 5.4.
8 of this standard uses references to the following interstate standards: GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 21-94 Sugar-forest. Technical specifications GOST 5060-86 Malting barley. Technical specifications GOST 6002-69 Corn grits. Technical specifications GOST 6292-93 Rice groats. Specifications
GOST 10444.12-88 Food products. Method for determination of yeast and mold fungi GOST 10444.15-94 Food products. Methods for determining the number of meeophilic aerobic and facultative anaerobic microorganisms
GOST 12786-80 Beer. Acceptance rules and sampling methods
GOST 12787-81 Beer. Methods for determining alcohol, actual extract and calculation of dry substances in the initial wort
GOST 12788-87 Beer. Methods for determining acidity GOST 12789-87 Beer. Methods for determining color GOST 14192-96 Marking of cargo
GOST 18271-72 Crushed wheat semolina. Technical specifications GOST 21947-76 Pressed hops. Specifications
GOST 23285-78 Packages on flat pallets. Food products and glass containers. Specifications
GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions GOST 26927-86 Raw materials and food products. Methods for determining mercury GOST 26930-86 Raw materials and food products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Method for determination of lead GOST 26933-86 Raw materials and food products. Method for determining cadmium GOST 29294-92 Malting barley. Specifications
GOST 30060-93 Beer. Methods for determining organoleptic characteristics and production volume
Official publication
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
GOST 31659-2012 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella
GOST 31747-2012 (ISO 4831:2006. ISO 4832:2006) Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)
GOST 31764-2012 Beer. pH determination method
Application - When using this standard, it is advisable to check the validity of the reference standards using the “National Standards” index compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference standard is replaced (changed), then when using the invalid standard, you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.
3 Terms and definitions
The following terms with corresponding definitions are used in this standard:
3.1 beer: A foamy drink obtained from brewing malt, hops and/or hop products and water, with or without the use of ernoproducts. sugar-containing products as a result of fermentation of beer wort, containing ethyl alcohol formed during the fermentation of the wort.
Note - Beer must be prepared without adding ethyl alcohol.
3.2 wheat beer: Beer, the raw material of which wheat malt makes up at least 50% of the total amount of malt used.
3.3 light beer: Beer with a color from 0.2 to 2.5 color units (c.u.) or from 3.4 to 31 units. EMU.
3.4 dark beer: Beer with a color of more than 2.5 units. or more than 31 units. EMU.
3.5 one acid unit (k.u.): A unit of beer acidity equivalent to 1 cm 3 of sodium hydroxide solution with a concentration of 1 mol/dm 3 per 100 cm 3 of beer.
3.6 one color unit (c.u.): A unit of beer color corresponding to the color of a solution of 100 cm 3 of water and 1 cm 3 of iodine solution with a concentration of 0.1 mol/dm e.
3.7 color unit EBC (EBC unit): Conventional unit of beer color adopted by the European Brewery Convention (EBC) and calculated based on the measurement of the optical density of beer.
4 Classification
4.1 Beer is produced in two types: light and dark.
4.2 Beer is divided into:
Unpasteurized.
Pasteurized.
Filtered.
Unfiltered clarified.
Unfiltered keo-clarified.
4.3 Pasteurized beer is a non-perishable food product.
5 General technical requirements
5.1 Characteristics
5.1.1 Beer is produced in accordance with the requirements of this standard according to technological instructions in compliance with the requirements in force in the territory of the state that has adopted the standard.
5.1.2 In terms of organoleptic indicators, beer must meet the requirements specified in Table 1.
Table 1
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Name indicator | ||||
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Filtered beer |
Unfiltered beer (clarified and unclarified) |
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Transparency |
A transparent, foaming liquid without sediment or foreign inclusions not typical for beer. During storage, particles of protein-tannin compounds may appear. For wheat beer, opalescence from weak to strong is allowed |
Opaque or transparent with opalescence, foaming liquid without foreign inclusions not characteristic of beer. During storage, particles of protein-tannin compounds may appear. Yeast sediment is allowed |
||
|
Pure, fermented malt, with a hop aroma, without foreign odors |
Fermented malt, with a hop aroma, a hint of yeast is allowed, no foreign odors |
|||
|
Clean. fermented. malty, with hop bitterness, without extraneous flavors. 8 wheat beer has spicy and aromatic tones in taste and aroma |
Full malty with a pronounced flavor of caramel or roasted malt, without foreign flavors |
Fermented malt. with hop bitterness, yeast flavor is allowed. 8 wheat beer has spicy and aromatic tones in taste and aroma |
Malty with a pronounced flavor of caramel or roasted malt, without foreign flavors |
|
|
Beer with an initial wort extract of 15 and above has a wine flavor. |
||||
5.1.3 In terms of physical and chemical parameters, light beer must meet the requirements specified in Table 2, dark beer - in Table 3, wheat beer - in Table 4.
5.1.4 Organoleptic, physico-chemical characteristics of beer, nutritional value, shelf life. due to the characteristics of the raw materials used, production technology and bottling conditions. is established by the manufacturer in the technological instructions for a specific beer.
5.1.5 Concentration of yeast cells in unfiltered beer, million/cm3, not more than:
unbleached - 2.0;
clarified - 0.5.
table 2
|
maximum indicator |
Extractivity of the initial wort. % |
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non-alcoholic liao |
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Volume fraction of alcohol. %. no less" |
No more than 0.5 |
|||||||||||||||
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Acidity, unit no more | ||||||||||||||||
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Color, c.un. | ||||||||||||||||
|
Color, units EBC | ||||||||||||||||
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Foaming: foam height. mm. no less Powder resistance. min, no less | ||||||||||||||||
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Face value: energy integrity, kcal per 100t of beer carbohydrates, g per 100 g of beer, no more | ||||||||||||||||
* Permissible deviations from the volume fraction of ethyl alcohol for beer of a specific name are* 0.5%.
Notes
1 The extractivity of the initial wort in non-alcoholic beer is not determined
2 The indicator “Nutritional value” is informational.
3 The face value of non-alcoholic beer is indicated in the TI for a specific type of beer.
4 The mass fraction of carbon dioxide is determined in beer bottled and canned
5 Permissible deviation of extract content of fresh wort * 0.3%.
7 It is allowed to express the “Color” indicator in one of the indicated units.
GOST 31711-2012
|
Indicator name |
The extremity of the beginnings of a different wort. % |
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6 "" liao* golnos beer |
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Volume fraction of alcohol. %. no less* |
No more than 0.5 |
||||||||||||
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Acidity, unit. no more | |||||||||||||
|
Color. c. units | |||||||||||||
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Color. units EvS | |||||||||||||
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Mass fraction of carbon dioxide. %. no less | |||||||||||||
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Leia formation: lena height. mi. no less subtlety, mime. no less | |||||||||||||
|
The nutritional value: energy value, kcal per 100 g pie carbohydrates, g e 100 g beer, no more | |||||||||||||
’ Permissible deviations from the volume fraction of ethyl alcohol for beer of a specific name is ±0.5%.
Notes
1 The extractivity of the initial wort in non-alcoholic beer does not determine
2 The indicator “Face value” is informational.
3 The face value of non-alcoholic beer is indicated in the TI for a specific type of beer.
4 The mass fraction of carbon dioxide is determined in beer bottled and canned.
5 Permissible deviation of initial wort extract content ±0.3%.
c It is allowed to determine one of the indicators “Acidity” or “rn”.
7 It is allowed to express the “Color” indicator in one of the specified units.
GOST 31711-2012
Table 4
|
Indicator name |
Extractivity of the initial wort. % |
||||
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Volume fraction of alcohol. V not less* | |||||
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Acidity, unit. no more | |||||
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Color. c. units | |||||
|
Color. units EMU | |||||
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Mass fraction of carbon dioxide. V no less | |||||
|
Foaming. Lena height. mm. no less Flax resistance, min. no less | |||||
|
The nutritional value: energy value, kcal per 100 g of beer carbohydrates per 100 g of beer, no more | |||||
|
* Permissible deviations from the volume fraction of ethyl alcohol for beer of a specific name are x 0.5%. Notes 1 The volume fraction of alcohol in non-alcoholic liquor should be no more than 0.S%. 2 The extractivity of the initial wort in non-alcoholic beer is not determined. 3 The indicator “Nutritional value” is informational. 4 The mass fraction of carbon dioxide is determined in the liquid poured into bottles and cans. 5 Permissible deviation in the extract content of the initial wort x 0.3%. 6 It is allowed to determine one of the indicators “Acidity” or “pH”. 7 It is allowed to determine one of the “Color” indicators. |
|||||
5.2 Requirements for raw materials
5.2.1 The following raw materials are used for the production of liwa: brewing barley malt in accordance with GOST 29294;
brewing wheat malt; drinking water; granulated sugar according to GOST 21; hops according to GOST 21947:
granulated hops and hop products. the use of which ensures the quality and safety of beer:
unmalted grain products: barley according to GOST 5060. wheat.
crushed wheat grits according to GOST 18271, rice grits according to GOST 6292, corn grits according to GOST 6002,
raw sugar, liquid sugar and other sugar-containing products, the use of which ensures the quality and safety of beer; brewer's yeast.
It is allowed to use imported raw materials, the use of which ensures the quality and safety of beer.
5.2.2 During the beer production process, it is allowed to use auxiliary means, the use of which in contact with beer ensures its quality and safety.
5.3 Packaging
5.3.1 Beer is poured into consumer containers and transport containers (barrels) made of materials, the use of which in contact with beer ensures its quality and safety.
5.3.2 The volume of products in a unit of consumer packaging must correspond to the nominal quantity indicated in the product labeling on the consumer packaging, taking into account permissible deviations.
The limits of permissible negative deviations of the volume of products in a unit of consumer packaging from the nominal quantity are in accordance with GOST 8.579.
Requirements for permissible positive deviations, characterizing the excess of production volume over the nominal value, are established in the technological instructions for beer of a specific forging*.
Beer in consumer packaging may be sealed in group packaging.
5.3.3 The filling of barrels used as transport containers must be at least 99.5% of the volume.
5.3.4 At the point of sale, liva from barrels and isothermal tanks is served into glasses, mugs or other containers under carbon dioxide pressure.
5.3.5 The closure of consumer and transport containers with beer must be airtight, using closure materials, the use of which in contact with beer ensures its quality and safety.
5.3.6 When enlarging cargo items, the formation of packages with products is in accordance with GOST 24597.
5.4 Marking
5.4.1 Consumer containers of beer are marked with the following information:
The name of the beer (indicating: “unfiltered unclarified” and “unfiltered clarified)” - for unfiltered beer, “pasteurized” - for pasteurized beer) and its type;
Name and location of the manufacturer [legal address, including country, etc. if it does not coincide with the legal address, address(es) of production(s)] and organization in the Russian Federation. authorized by the manufacturer to accept claims from consumers on its territory (if any);
Manufacturer's trademark (if available);
Volume fraction of ethyl alcohol (“alc.” or “alcohol% vol.”);
Information on the compliance of the content of substances harmful to health in beer with the requirements established by the legislative acts of the states that have adopted the standard;
Information about the health hazards of drinking alcohol;
Product barcode (if available);
The date of bottling;
Best before date;
Composition of the main raw materials used in the production of beer;
Storage conditions;
The nutritional value;
Information on confirmation of conformity;
Designation of this standard according to which it is manufactured and can be identified
It is allowed to indicate other information, including advertising information related to beer.
It is allowed to indicate on the label the volume of beer in consumer packaging (0.33 and 0.5 dm 3 or 1.0.1,5.2.0 and 2.5 dm 5) with a mark to indicate the actual volume.
5.4.2 Marking of transport containers - in accordance with GOST 14192 with the application of handling marks: “Fragile. Carefully". “Keep away from moisture”, “top” [except for barrels (kvgs)].
When marking transport containers, additionally indicate:
Name and location of the manufacturer [legal address, including country, and, if not the same as the legal address, address(es) of production(s)] and organization in the Russian Federation. authorized by the manufacturer to accept claims from consumers on its territory (if any):
Name of beer;
Number of units of consumer packaging;
Nominal capacity of a unit of consumer packaging;
Information for the consumer is not placed on group packaging in transparent polymer film.
6 Acceptance rules
6.1 Acceptance rules - according to GOST 12786.
6.2 Procedure and frequency of monitoring the content of toxic elements and microbiological indicators. N-kitrosamines in beer are determined by the manufacturer in the production control program.
7 Control methods
7.1 Sampling methods - according to GOST 12786.
7.2 Determination of alcohol - according to GOST 12787.
Volume fraction of alcohol Vc,%. calculated by the formula
y■-*>“ *“<1>
where gr c is the mass fraction of alcohol. %;
Relative density of a water-alcohol solution at a temperature of 20 °C;
0.79067 - relative density of anhydrous alcohol at a temperature of 20 °C.
7.3 Determination of the extract content of the initial wort - according to GOST 12787.
7.4 Determination of acidity - according to GOST 12788.
7.5 Determination of pH - according to GOST 31764.
7.6 Determination of color - according to GOST 12789. The ratio of color units and EBC units - according to Appendix A.
7.7 Determination of carbon dioxide - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.8 Determination of organoleptic indicators - according to GOST 30060.
7.9 Determination of production volume - according to GOST 30060.
7.10 Identification of inclusions - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.11 Determination of mercury - according to GOST 26927, GOST 30178, GOST 30538.
7.12 Determination of arsenic - according to GOST 26930. GOST 30178. GOST 30538.
7.13 Determination of lead - according to GOST 26932. GOST 30178. GOST 30538.
7.14 Determination of cadmium - according to GOST 26933. GOST 30178, GOST 30538.
7.15 Determination of the concentration of yeast cells in unfiltered beer - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.16 Determination of the number of coliform bacteria - according to GOST 31747.
7.17 Determination of bacteria of the genus Salmonella - according to GOST 31659.
7.18 Definition of KMAFAnM - according to GOST 10444.15.
7.19 Determination of the amount of yeast and molds - according to GOST 10444.12.
7.20 Definition of N-nitrosamines - according to the normative documents valid in the territory of the state that has adopted the standard.
8 Transportation and storage
8.1 Beer is transported by all means of transport.
Packaging of cargo packages is carried out in accordance with GOST 23285.
8.2 Beer is transported to retail outlets equipped with isothermal tanks or to bottling bases using vehicles whose use ensures the quality and safety of beer.
8.3 The shelf life of beer of a specific name, as well as the rules and conditions for storing and transporting beer during the shelf life are established by the manufacturer in the technological instructions for beer of a specific name.
8.4 Beer delivered in vehicles is stored under carbon dioxide pressure in isothermal tanks at temperatures from 2 °C to 5 °C.
Appendix A (mandatory)
Ratio of color units and EBC units
A.1 The ratios of color units and £8C units are shown in Table A.1.
Table A.1
|
EMU units |
Color units |
EMU units |
Color units |
EMU units |
Color units |
End of Table A. 1
|
EMU units |
Color units |
EMU units |
Color units |
EMU units |
Color units |
UDC 663.41:006.354 MKS67.160.10 N72
Key words: beer, light beer, dark beer, filtered, unfiltered, pasteurized beer. unpasteurized, definitions, characteristics, requirements for raw materials and materials, packaging. labeling, acceptance rules, control methods, transportation and storage
Editor M. V. Galenova Technical editor V. N. Prusakova Proofreader I. A. Korolev Computer layout I. A. Napajkina
Delivered for recruitment on 04/19/2013. Signed and stamped 05/16/2013. Format 60>84^£. Headset Arnap. Uel. oven clause 1.8c. Uch.-idd. l. 1.20. Circulation 153 so. Zek. 486.
FSUE kSTANDARTINFORM. 123995 Moscow, Granatny ler.. 4. info^goslinforu
Typed in FSUE kSTANDARTINFORM" on a PC.
Printed in the branch of FSUE kSTANDARTINFORM” - type. "Moscow Printer". 105062 Moscow. Lyalin lane, b.
GOST 31711-2012
Group H72
INTERSTATE STANDARD
General technical conditions
Beer. General specifications
MKS 67.160.10
Date of introduction 2013-07-01
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, updating and cancellation"
Standard information
1 PREPARED by the State Scientific Institution “All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine-Making Industry” of the Russian Academy of Agricultural Sciences (GNU “VNIIPBiVP” of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated November 15, 2012 N 42)
The following voted for adoption:
|
Short name of the country |
Abbreviated name of the national standardization body |
|
|
Kyrgyzstan |
Kyrgyzstandard |
|
|
Russian Federation |
Rosstandart |
|
|
Tajikistan |
Tajikstandard |
|
|
Uzbekistan |
Uzstandard |
4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 29, 2012 N 1588-st, the interstate standard GOST 31711-2012 was put into effect as a national standard of the Russian Federation on July 1, 2013.
5 This standard has been prepared based on the application of GOST R 51174-2009
6 INTRODUCED FOR THE FIRST TIME
Information on the entry into force (termination) of this standard is published in the monthly published index “National Standards”.
Information about changes to this standard is published in the annually published information index “National Standards”, and the text of changes and amendments is published in the monthly published information index “National Standards”. In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index “National Standards”
1 area of use
This standard applies to beer (except for specialty beer).
Requirements ensuring product safety are set out in 5.1.6, requirements for product quality - in 5.1.2, 5.1.3, 5.1.4, 5.1.5, for labeling - in 5.4.
2 Normative references
This standard uses references to the following interstate standards:
GOST 8.579-2002
GOST 21-94
GOST 5060-86
GOST 6002-69
GOST 6292-93
GOST 10444.12-88
GOST 10444.15-94
GOST 12786-80
GOST 12787-81
GOST 12788-87 Beer. Methods for determining acidity
GOST 12789-87 Beer. Color determination methods
GOST 14192-96 Marking of cargo
GOST 18271-72
GOST 21947-76
GOST 23285-78 Packages on flat pallets. Food products and glass containers. Specifications
GOST 24597-81
GOST 26927-86
GOST 26930-86
GOST 26932-86 Raw materials and food products. Lead determination method
GOST 26933-86 Raw materials and food products. Cadmium determination method
GOST 29294-92
GOST 30060-93
GOST 30178-96
GOST 30538-97
GOST 31659-2012 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella
GOST 31747-2012 (ISO 4831:2006, ISO 4832:2006)
GOST 31764-2012 Beer. pH determination method
Note - When using this standard, it is advisable to check the validity of the reference standards using the “National Standards” index compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.
3 Terms and definitions
The following terms with corresponding definitions are used in this standard:
3.1 beer: A foamy drink obtained from brewing malt, hops and/or hop products and water with or without the use of grain products, sugar-containing products as a result of fermentation of beer wort, containing ethyl alcohol formed during the fermentation of the wort.
Note - Beer must be prepared without adding ethyl alcohol.
3.2 wheat beer: Beer, the raw material of which wheat malt makes up at least 50% of the total amount of malt used.
3.3 light beer: Beer with color from 0.2 to 2.5 color units (c.u.) or from 3.4 to 31 units. EMU.
3.4 dark beer: Beer with more than 2.5 c of color. units or more than 31 units. EMU.
3.5 one acid unit (unit): A unit of beer acidity equivalent to 1 cm3 of sodium hydroxide solution with a concentration of 1 mol/dm3 per 100 cm3 of beer.
3.6 one color unit (c. unit): A unit of beer color corresponding to the color of a solution of 100 ml of water and 1 ml of iodine solution with a concentration of 0.1 mol/dm.
3.7 EBC color unit (EBC unit): A standard unit of beer color adopted by the European Brewery Convention (EBC) and calculated based on the measurement of the optical density of beer.
4 Classification
4.1 Beer is produced in two types: light and dark.
4.2 Beer is divided into:
- unpasteurized,
- pasteurized,
- filtered,
— unfiltered clarified,
— unfiltered, unclarified.
4.3 Pasteurized beer is a non-perishable food product.
5.1 Characteristics
5.1.1 Beer is produced in accordance with the requirements of this standard according to technological instructions in compliance with the requirements in force in the territory of the state that has adopted the standard.
5.1.2 In terms of organoleptic indicators, beer must meet the requirements specified in Table 1.
Table 1
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Indicator name |
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|
Filtered beer |
Unfiltered beer (clarified and unclarified) |
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|
Transparency |
A transparent, foaming liquid without sediment or foreign inclusions not typical for beer. During storage, particles of protein-tannin compounds may appear. For wheat beer, opalescence from weak to strong is allowed |
Opaque or transparent with opalescence, foaming liquid without foreign inclusions not characteristic of beer. During storage, particles of protein-tannin compounds may appear. Yeast sediment is allowed |
||
|
Pure, fermented malt, with a hop aroma, without foreign odors |
Fermented malt, with a hop aroma, a hint of yeast is allowed, no foreign odors |
|||
|
Clean, fermented, malty, with hop bitterness, without extraneous flavors. Wheat beer has spicy and aromatic tones in taste and aroma. |
Full malty with a pronounced flavor of caramel or roasted malt, without foreign flavors |
Fermented malt, with hop bitterness, yeast flavor is allowed. Wheat beer has spicy and aromatic tones in taste and aroma. |
Malty with a pronounced flavor of caramel or roasted malt, without foreign flavors |
|
|
Beer with an initial wort extract of 15% or higher has a wine flavor. |
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5.1.3 In terms of physical and chemical indicators, light beer must meet the requirements specified in Table 2, dark beer - in Table 3, wheat beer - in Table 4.
table 2
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Indicator name |
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bezal- |
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No more than 0.5 |
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Acidity, unit, no more |
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Color, c. units |
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|
Color, units EMU |
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|
Foaming: |
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|
foam height, mm, not less |
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|
foam resistance, min, not less |
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|
The nutritional value: |
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|
|
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Table 3
|
Indicator name |
Initial wort extractivity, % |
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|
bezal- |
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|
Volume fraction of alcohol, %, not less* |
No more than 0.5 |
||||||||||||
|
Acidity, unit, no more |
|||||||||||||
|
Color, c. units |
|||||||||||||
|
Color, units EMU |
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|
Mass fraction of carbon dioxide, %, not less |
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|
Foaming: |
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|
foam height, mm, not less |
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|
foam resistance, min, not less |
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|
The nutritional value: |
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|
energy value, kcal per 100 g of beer |
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|
carbohydrates, g per 100 g of beer, no more |
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|
* Permissible deviations from the volume fraction of ethyl alcohol for beer of a specific name are ±0.5%. |
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Table 4
|
Indicator name |
Initial wort extractivity, % |
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|
Volume fraction of alcohol, %, not less* |
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Acidity, unit, no more |
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|
Color, c. units |
|||||
|
Color, units EMU |
|||||
|
Mass fraction of carbon dioxide, %, not less |
|||||
|
Foaming: |
|||||
|
foam height, mm, not less |
|||||
|
foam resistance, min, not less |
|||||
|
The nutritional value: |
|||||
|
energy value, kcal per 100 g of beer |
|||||
|
carbohydrates, per 100 g of beer, no more |
|||||
|
* Permissible deviations from the volume fraction of ethyl alcohol for beer of a specific name are ±0.5%. |
|||||
5.1.4 Organoleptic, physico-chemical characteristics of beer, nutritional value, shelf life, determined by the characteristics of the raw materials used, production technology and bottling conditions, are established by the manufacturer in the technological instructions for a specific beer.
5.1.5 Concentration of yeast cells in unfiltered beer, million/cm, not more than:
unbleached - 2.0;
clarified - 0.5.
5.2 Requirements for raw materials
5.2.1 The following are used as raw materials for beer production:
brewing barley malt according to GOST 29294;
brewing wheat malt;
drinking water;
granulated sugar according to GOST 21;
hops according to GOST 21947;
granulated hops and hop products, the use of which ensures the quality and safety of beer;
unmalted grain products:
barley according to GOST 5060,
wheat,
crushed wheat semolina according to GOST 18271,
rice groats according to GOST 6292,
corn grits according to GOST 6002,
raw sugar, liquid sugar and other sugar-containing products, the use of which ensures the quality and safety of beer;
brewer's yeast.
It is allowed to use imported raw materials, the use of which ensures the quality and safety of beer.
The content of toxic elements, pesticides, mycotoxins, N-nitrosamines in raw materials should not exceed the standards established by sanitary rules and regulations or regulations in force in the territory of the state that has adopted the standard.
5.2.2 During the beer production process, it is allowed to use auxiliary means, the use of which in contact with beer ensures its quality and safety.
5.3 Packaging
5.3.1 Beer is poured into consumer containers and transport containers (barrels) made of materials, the use of which in contact with beer ensures its quality and safety.
5.3.2 The volume of products in a unit of consumer packaging must correspond to the nominal quantity indicated in the product labeling on the consumer packaging, taking into account permissible deviations.
GOST 8.579.
Requirements for permissible positive deviations, which characterize the excess of production volume over the nominal value, are established in the technological instructions for beer of a specific name.
Beer in consumer packaging may be sealed in group packaging.
5.3.4 At the point of sale of beer from barrels and isothermal tanks, it is served into glasses, mugs or other containers under carbon dioxide pressure.
5.3.5 The closure of consumer and transport containers with beer must be airtight, using closure materials, the use of which in contact with beer ensures its quality and safety.
5.3.6 When enlarging cargo items, the formation of packages with products is in accordance with GOST 24597.
5.4 Marking
5.4.1 Consumer containers of beer are marked with the following information:
- name of the beer (indicating: “unfiltered unclarified” and “unfiltered clarified” - for unfiltered beer, “pasteurized” - for pasteurized beer) and its type;
— manufacturer’s trademark (if available);
— volume fraction of ethyl alcohol (“alc.” or “alcohol % vol.”);
— information on the compliance of the content of substances harmful to health in beer with the requirements established by the legislative acts of the states that have adopted the standard;
— information about the health hazards of drinking alcohol;
— ethyl alcohol content in 100 ml of beer and in consumer packaging;
— product barcode (if available);
- the date of bottling;
- best before date;
— composition of the main raw materials used in the production of beer;
- storage conditions;
- volume;
- the nutritional value;
- the designation of this standard by which the beer is manufactured and can be identified.
It is allowed to indicate other information, including advertising information related to beer.
It is allowed to indicate on the label the volume of beer in consumer packaging (0.33 and 0.5 dm or 1.0, 1.5, 2.0 and 2.5 dm) with a mark to indicate the actual volume.
5.4.2 Marking of transport containers - in accordance with GOST 14192 with the application of handling marks: “Fragile. Caution”, “Keep away from moisture”, “Top” [except barrels (kegs)].
- name and location of the manufacturer [legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production(s)] and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any) ;
- name of beer;
— nominal capacity of a unit of consumer packaging;
— information for the consumer is not included in the group packaging in transparent polymer film.
6 Acceptance rules
6.1 Acceptance rules - according to GOST 12786.
6.2 The procedure and frequency of monitoring the content of toxic elements, microbiological indicators, N-nitrosamines in beer is established by the manufacturer in the production control program.
7 Control methods
7.1 Sampling methods - according to GOST 12786.
7.2 Determination of alcohol - according to GOST 12787.
Volume fraction of alcohol,%, is calculated using the formula
where is the mass fraction of alcohol, %;
— relative density of anhydrous alcohol at a temperature of 20 °C.
7.3 Determination of the extract content of the initial wort - according to GOST 12787.
7.4 Determination of acidity - according to GOST 12788.
7.5 Determination of pH - according to GOST 31764.
7.6 Determination of color - according to GOST 12789, the ratio of color units and EBC units - according to Appendix A.
7.7 Determination of carbon dioxide - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.8 Determination of organoleptic indicators - according to GOST 30060.
7.9 Determination of production volume - according to GOST 30060.
7.10 Identification of inclusions - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.11 Determination of mercury - according to GOST 26927, GOST 30178, GOST 30538.
7.12 Determination of arsenic - according to GOST 26930, GOST 30178, GOST 30538.
7.13 Determination of lead - according to GOST 26932, GOST 30178, GOST 30538.
7.14 Determination of cadmium - according to GOST 26933, GOST 30178, GOST 30538.
7.15 Determination of the concentration of yeast cells in unfiltered beer - according to regulatory documents in force in the territory of the state that has adopted the standard.
7.16 Determination of the number of coliform bacteria - according to GOST 31747.
7.17 Determination of bacteria of the genus Salmonella - according to GOST 31659.
7.18 Definition of KMAFAnM - according to GOST 10444.15.
7.19 Determination of the amount of yeast and molds - according to GOST 10444.12.
7.20 Determination of N-nitrosamines - according to regulatory documents in force in the territory of the state that has adopted the standard.
8 Transportation and storage
8.1 Beer is transported by all means of transport.
Packaging of cargo packages is carried out in accordance with GOST 23285.
8.2 Beer is transported to retail outlets equipped with isothermal tanks or to bottling bases using vehicles whose use ensures the quality and safety of beer.
8.3 The shelf life of beer of a specific name, as well as the rules and conditions for storing and transporting beer during the shelf life are established by the manufacturer in the technological instructions for beer of a specific name.
8.4 Beer delivered in vehicles is stored under carbon dioxide pressure in isothermal tanks at a temperature of 2 °C to 5 °C.
Appendix A (mandatory). Ratio of color units and EBC units
Appendix A
(required)
A.1 The ratios of color units and EBC units are given in Table A.1.
Table A.1
|
EMU units |
Color units |
2. GOST R 55292-2012 ( )
Beer drinks. General technical conditions.
GOST R 55292-2012
Group H72
NATIONAL STANDARD OF THE RUSSIAN FEDERATION
BEER DRINKS
General technical conditions
Beer drinks. General specifications
OKS 67.160.10
OKP 91 8400
Date of introduction 2014-01-01
Preface
1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of Brewing, Non-Alcoholic and Wine-Making Industry of the Russian Agricultural Academy (GNU VNIIPBiVP of the Russian Agricultural Academy)
2 INTRODUCED by the Technical Committee for Standardization TC 091 “Beer, soft drinks and wine products”
3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated November 29, 2012 N 1480-st
4 INTRODUCED FOR THE FIRST TIME
The rules for the application of this standard are established in GOST R 1.0-2012 (Section 8). Information about changes to this standard is published in the annual (as of January 1 of the current year) information index “National Standards”, and the official text of changes and amendments is published in the monthly information index “National Standards”. In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the monthly information index “National Standards”. Relevant information, notices and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)
1 area of use
This standard applies to drinks made from beer - beer drinks.
Requirements ensuring the safety of beer drinks are set out in 5.1.6, 5.1.7, product quality requirements - in 5.1.2-5.1.5, labeling requirements - in 5.4.
2 Normative references
This standard uses normative references to the following standards:
GOST R 51074-2003 Food products. Information for the consumer. General requirements
GOST R 51154-98 Beer. Methods for determining carbon dioxide and persistence
GOST R 51174-2009 Beer. General technical conditions
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic
GOST R 51823-2001 Alcohol products and raw materials for its production. Stripping voltammetric method for determining the content of cadmium, lead, zinc, copper, arsenic, mercury, iron and total sulfur dioxide
GOST R 52060-2003 Starch syrup. General technical conditions
GOST R 52061-2003 Dry rye malt. Specifications
GOST R 52305-2005 Raw sugar. Specifications
GOST R 52451-2005 Monofloral honeys. Specifications
GOST R 52554-2006 Wheat. Specifications
GOST R 52814-2007 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella
GOST R 52816-2007 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)
GOST R 53035-2008 Liquid sugar. Specifications
GOST R 53070-2008 Beer. pH determination method
GOST R 53358-2009 Brewing products. Terms and Definitions
GOST R 53396-2009 White sugar. Specifications
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 21-94 Granulated sugar. Specifications
GOST 5060-86 Malting barley. Specifications
GOST 6002-69 Corn grits. Specifications
GOST 6292-93 Rice groats. Specifications
GOST 10444.12-88 Food products. Method for determining yeast and mold fungi
GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 12786-80 Beer. Acceptance rules and sampling methods
GOST 12787-81 Beer. Methods for determining alcohol, actual extract and calculation of dry substances in the initial wort
GOST 12788-81* Beer. Methods for determining acidity
________________
* The document is not valid on the territory of the Russian Federation. GOST 12788-87 is valid, hereinafter in the text. — Note from the database manufacturer.
GOST 14192-96 Marking of cargo
GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage
GOST 18271-72 Crushed wheat semolina. Specifications
GOST 19792-2001 Natural honey. Specifications
GOST 21947-76 Pressed hops. Specifications
GOST 23285-78 Transport bags for food products and glass containers. Specifications
GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions
GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements
GOST 26927-86 Raw materials and food products. Methods for determining mercury
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Lead determination methods
GOST 26933-86 Raw materials and food products. Methods for determining cadmium
GOST 28886-90 Propolis. Specifications
GOST 8887-90* Flower pollen (pollen). Specifications
__________________
*Probably an error in the original. Should read: GOST 28887-90. — Note from the database manufacturer.
GOST 28888-90 Royal jelly. Specifications
GOST 29294-92 Brewing barley malt. Specifications
GOST 30060-93 Beer. Methods for determining organoleptic characteristics and production volume
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index “National Standards” for the current year. If an undated reference standard is replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If a dated reference standard is replaced, it is recommended to use the version of that standard with the year of approval (adoption) indicated above. If, after the approval of this standard, a change is made to the referenced standard to which a dated reference is made that affects the provision referred to, it is recommended that that provision be applied without regard to that change. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is recommended to be applied in the part that does not affect this reference.
3 Terms and definitions
This standard uses terms according to GOST R 53358, as well as the following term with the corresponding definition:
beer drink: Alcoholic products containing ethyl alcohol formed during the fermentation of beer wort, no more than 7% of the volume of finished products, which are made from beer (at least 40% of the volume of finished products), and (or) beer wort prepared from brewing malt (at least 40 % weight of raw materials), water with or without the addition of grain products, sugar-containing products, hops and (or) hop products, fruit and other plant raw materials, their processed products, aromatic and flavoring additives, without the addition of ethyl alcohol.
4 Classification
4.1 According to the processing method, beer drinks are made:
— unfiltered (unclarified, clarified);
— filtered;
— unpasteurized;
- pasteurized;
— cold sterilization (deprived).
4.2 Beer drinks may be made non-alcoholic.
4.3 Pasteurized beer drinks are non-perishable food products.
5 General technical requirements
5.1 Characteristics
5.1.1 Beer drinks are manufactured in accordance with the requirements of this standard according to technological instructions, in compliance with the requirements established.
5.1.2 In terms of organoleptic indicators, drinks must meet the requirements specified in table 1.
Table 1
|
Indicator name |
Characteristics of the drink |
|
|
filtered |
unfiltered |
|
|
Appearance |
Transparent foaming liquid without sediment and foreign inclusions not characteristic of the product. During storage, particles of protein-tannin compounds may appear |
Opaque or transparent foaming liquid with opalescence, without foreign inclusions not characteristic of the product. Sediment and suspensions are allowed due to the characteristics of the raw materials used. |
|
Taste and aroma |
A fermented malt drink with hop bitterness and aroma. Shades of taste and aroma are allowed, depending on the raw materials used and the characteristics of the technology. |
|
|
A yeasty tint in taste and aroma is allowed |
||
|
From light straw to dark brown. Colors are allowed depending on the color of the raw materials used |
||
5.1.3 In terms of physical and chemical indicators, drinks must meet the requirements specified in Table 2.
table 2
|
Indicator name |
Indicator value |
|
Volume fraction of ethyl alcohol, %, no more |
|
|
in soft drinks, %, no more |
|
|
Mass fraction of carbon dioxide, %, not less |
|
|
Foaming: |
|
|
foam height, mm, not less |
|
|
foam resistance, min, not less |
|
|
Notes |
|
5.1.4 Organoleptic and physico-chemical indicators (extractivity of the initial wort or actual extract, volume fraction of ethyl alcohol, acidity and/or pH, mass fraction of carbon dioxide, foam height, foam stability), nutritional value, shelf life of drinks, due to the characteristics of the raw materials used , production technology and bottling conditions are established by the manufacturer in the technological instructions and/or recipe for a drink of a specific name.
Notes
1 The extractivity of the initial wort in non-alcoholic beer drinks is not determined.
2 The permissible deviation of the extract content of the initial wort is ±0.3%, and the volume fraction of ethyl alcohol is ±0.5%.
3 The indicator “Nutritional value” is informational.
5.1.5 Concentration of yeast cells in unfiltered beer drinks, million cells/cm, not more than:
— unbleached — 2.0;
— clarified — 0.5.
5.1.7 In terms of microbiological indicators, drinks must comply with the standards established.
5.2 Requirements for raw materials and supplies
The raw materials used for the production of beer drinks must meet the safety requirements established by .
5.2.1 The following are used as raw materials for the production of beer drinks:
— brewing barley malt according to GOST 29294;
— rye malt according to GOST R 52061;
— brewing wheat malt;
- unmalted grain products:
— royal jelly according to GOST 28888;
— fruit and berry, spicy and aromatic and other plant raw materials and products of their processing;
— beer according to GOST R 51174 or according to the manufacturer’s regulatory document;
— flavoring and aromatic additives;
- brewer's yeast.
5.2.2 In the production of beer drinks, it is allowed to use similar raw materials to ensure their quality and safety.
5.2.3 In the production of beer drinks, it is allowed to use food additives and auxiliary products that ensure their quality and safety, regulated.
5.3 Packaging
Packaging of beer drinks in accordance with requirements.
5.3.1 Beer drinks are poured into consumer and transport containers made of materials that ensure their quality and safety are maintained upon contact with drinks.
5.3.2 The volume of products in a unit of consumer packaging must correspond to the nominal quantity indicated in the marking on the consumer packaging, taking into account permissible deviations.
The limits of permissible negative deviations of the volume of products in a unit of consumer packaging from the nominal quantity are in accordance with GOST 8.579.
5.3.3 The filling of barrels used as transport containers must be at least 99.5% of the volume.
5.3.4 At the point of sale of drinks from barrels (kegs) and isothermal tanks, they are served into glasses, mugs or other containers under carbon dioxide pressure.
5.3.5 The closure of consumer and transport containers with drinks must be airtight, using closure materials, the use of which in contact with drinks ensures the preservation of quality and safety.
5.3.6 Drinks in consumer packaging may be grouped together.
5.3.7 When enlarging cargo items, the formation of packages with products is in accordance with GOST 24597.
5.3.8 Barrels (kegs) are placed on flat pallets in accordance with GOST 26663.
5.3.9 Packaging of products sent to the Far North and equivalent areas - in accordance with GOST 15846.
5.4 Marking
Marking is carried out in accordance with the requirements.
5.4.1 Labeling of consumer containers with beer drinks - in accordance with GOST R 51074 with the following information:
— name of the drink indicating “unfiltered, unclarified,” “unfiltered, clarified” for an unfiltered drink, “pasteurized” for a pasteurized drink;
- name and location of the manufacturer - legal address, including country, and if it does not coincide with the legal address, production address. It is allowed to indicate several production addresses with marks indicating the identification of the manufacturer;
— manufacturer’s trademark (if available);
— volume, dm;
- the date of bottling;
- best before date;
- storage conditions;
— a list of raw materials used in the production of the drink, including food additives and ingredients of non-traditional products;
- the value of the volume fraction of ethyl alcohol (“alc. ...% vol.” or “alcohol ...% vol.”), for soft drinks - the maximum volume fraction of ethyl alcohol (“alc. no more than ...% vol.” or “alcohol no more than …% about.";
— ethyl alcohol content in 100 ml of drink and in the volume of consumer packaging;
— inscription: “Alcohol is contraindicated for children and adolescents under 18 years of age, pregnant and lactating women, persons with diseases of the central nervous system, kidneys, liver and other digestive organs”;
— an inscription about the dangers of drinking alcoholic beverages for health;
— information on the compliance of the content of substances harmful to health in beer with the requirements established by legislative acts of the Russian Federation, and on contraindications to its use;
- the nutritional value;
— information on confirmation of conformity;
— designation of this standard.
5.4.2 It is allowed to apply other information, including advertising, related to this product.
5.4.3 It is allowed to indicate on the label the volume of the drink in the consumer container together with a mark to indicate the actual volume.
5.4.4 Marking data can be applied to the label in Russian and (if necessary) English.
5.4.5 Marking of transport packaging - in accordance with GOST 14192 with the application of handling marks depending on the consumer packaging used: “Fragile. Caution”, “Keep away from moisture”, “Top”.
When marking transport containers, additionally indicate:
- name and location of the manufacturer - legal address, including country, and, if it does not coincide with the legal address, the address of the manufacturer;
— name of the drink;
— number of units of consumer packaging;
— nominal capacity of a unit of consumer packaging.
5.4.6 Information for consumers and transport markings are not applied to group packaging of drinks in transparent shrink film.
6 Acceptance rules
6.1 Acceptance rules - according to GOST 12786.
6.2 The procedure and frequency of monitoring indicators that ensure the safety of drinks, the concentration of yeast cells in unfiltered drinks, is established by the manufacturer in the production control program.
7 Control methods
7.1 Sampling methods - according to GOST 12786.
7.2 Determination of organoleptic characteristics, foam height and foam resistance - according to GOST 30060.
7.3 Determination of the volume fraction of ethyl alcohol
The volume fraction of ethyl alcohol,%, is calculated using the formula
Where is the mass fraction of ethyl alcohol, %, determined according to GOST 12787 (section 1);
— relative density of the aqueous-alcohol solution at a temperature of 20 °C;
0.79067 is the relative density of anhydrous ethyl alcohol at a temperature of 20 °C.
7.4 Determination of the mass fraction of carbon dioxide - according to GOST R 51154, GOST 10444.15
8.2 Packaging of cargo packages - in accordance with GOST 23285.
8.3 Transportation of beverages to retail outlets equipped with isothermal tanks or to bottling bases is carried out using vehicles whose use ensures the preservation of product quality and safety.
8.4 The shelf life of drinks of specific names, conditions of storage and transportation during the shelf life are established by the manufacturer in technological instructions and/or recipes for drinks of specific names.
8.5 Beverages delivered in vehicles are stored under carbon dioxide pressure in isothermal tanks at a temperature of 2 °C to 5 °C.
On the liquor shelves you can find both beer and beer drink, and the bottles look almost identical. What is the difference between these two types of alcoholic products? Let's start with the fact that outside Russia there is no term “beer drink”; it is an exclusively domestic invention. The only question is who and why needed to introduce this concept. There are two diametrically opposed factors here.
1. Anti-alcohol propaganda, fight against competitors and PR. According to GOST, beer must consist of only four ingredients: malt, water, hops and yeast. It turns out that craft beer with flavoring additives, lambics, stouts, “foam” from unmalted products, Belgian “kriki” and other varieties are not considered beer in Russia, even Guinness and Hoegaarden are sold as a “beer drink.”
This is a double-edged sword: deviation from GOST can be in any direction, it is not necessary that the resulting product will be worse, and in the case of well-known Western brands, on the contrary, their quality is often much higher than Russian beer brewed only from permitted ingredients. But everyone is equal before the law: both cheap booze with dubious production technology and exquisite designer beer will be called a “beer drink.”
2. Reducing the cost of production. Inexpensive bottled “beer cocktails” are most often made from special desalinated and decolorized beer. The desired taste is then achieved through chemical additives and flavorings - it’s cheaper. Of course, these products also fall under the category of “beer drink,” especially since, in fact, there is no beer in them.
Composition of beer drink
In principle - anyone. The main thing is that it necessarily contained the following ingredients: hops, brewer's yeast, water. Optional - beer wort, but the amount of additives can reach 80%. Such components could be:
- Unmalted grain (not necessarily barley - it can also be rice, corn, etc.);
- Maltose molasses;
- Sugar;
- Fruit essences;
- Starch;
- Chemical additives and flavorings.
Difference between beer drink and beer
In addition to the composition requirements, beer must also be subject to strength restrictions: the ethyl alcohol content in the fermented product cannot exceed 7%; accordingly, high-strength craft varieties also fall into the category of “beer drinks.”
To summarize, we can summarize that the main differences between beer and a beer drink are in composition and strength: all these standards are prescribed in GOST R 55292-2012 and are made publicly available.
Let us emphasize once again that a beer drink is not necessarily worse than beer - it simply does not correspond to the “classical” definition, despite the fact that in fact it can be tastier, better quality, and even healthier.
The inscription on the label “beer drink” cannot be a characteristic of the quality of the product, just like the name “beer”; when purchasing, you need to focus on other factors: price, brand recognition, composition.
Glossary of terms:
- Lambic is a Belgian beer made from unsprouted wheat grains. It is made without the use of yeast using spontaneous fermentation.
- Stout is a dark ale made from roasted malt; the most famous representative of stouts is Irish Guinness.
- Kriek is a fruity Belgian lambic, most often cherry.
- Craft beer is author's beer, made in mini-breweries or at home according to one's own recipes.
This material is dedicated to the quality of beer in Russia, or rather its complete absence. I want to make a reservation right away. The author of this article is very fond of a drink called beer. Abroad, quite a lot of people drink it with great pleasure. However, at home in Russia, in Tomsk, I practically don’t drink it at all, especially Russian-made beer. I don’t drink for a very simple reason. For some reason, this kind of “beer”, usually even the smallest amount, gives you a headache in the morning. German, Czech, Belgian, Dutch, even Turkish and Thai do not give you a headache, even with a very large amount of it. Noticing this feature, I tried to understand this situation. Why are things like this in Russia?
Why does Russian beer give you a headache?
When I visited the small restaurant “Švejka” in the center of Prague, my urologist friends told me the following. Our beer contains preservatives, enzyme accelerators, and chemicals that are added to the beer to create “malt.” It is for this reason that almost everyone who drank Russian-made beer had such a reaction to it. Beer itself is a good drink; you should drink it savoring it, and rather slowly. It is useful to use it not often, but in large quantities, before the appearance of the so-called. “urological effect” - to flush stones and sand out of the kidneys.
The headache from drinking a glass of beer produced in Tomsk, and the problem with this, has given rise to a rumor today, which is now often discussed on the Internet - “diphenhydramine” is added to “Tomsk beer”. To be honest, I wouldn’t be surprised by this fact; you have to sell it somehow and make a profit from its sale.
Most likely, diphenhydramine is probably not added to Tomsk beer, but there is probably quite a lot of crap in there. In general, I scrupulously began to study this issue from a scientific point of view, studying all the information about this product, including using my experience. I will share my observations.
For those who are no longer young, remember our factory, Tomskoe Beer. Many Tomsk residents had familiar employees who worked there and helped them buy cold beer directly from the so-called. "director's vat". I had friends like this, and I remember its taste well. Just recently, the director of Tomsk Beer, Ivan Klein, publicly called them all “drunkards and slackers, whom he dispersed for the reason that they did not know how to work.” These words offend me. Moreover, my friends, unlike some citizens, never went on long-term “binges” and never “filed up.”
We will also omit the fact that Ivan Klein rather rudely “framed” the former director of the plant Leonid Golubev (now a deputy of the City Duma), took his place, which allowed him to subsequently privatize the plant, and then, in my opinion, to rob him, in no other way you say, his own employees (now his family has 71% of the shares of TP and the fortune of the Klein family members is estimated in billions of rubles), this story goes beyond the scope of our research, and it does not directly affect the quality of beer.
One thing can be said - forcing this person to purposefully poison people with his products can only be achieved by the huge profits received from such a business. The income of Ivan Klein’s family, and his personal one, is what apparently makes him forget the national pride of his historical homeland...
How to brew good beer
Germany and the Germans can be respected simply because they have the oldest law that is still observed - this is the law on the quality of German beer. Let us briefly outline its essence. Beer must be prepared from three components - water, malt, hops. Then they started adding yeast. And this technology is still highly respected and observed in Germany, and besides it - in many European countries where beer is produced. In Tomsk, this law seems to have not been observed for a long time, although we seem to have Kruger beer...
Let's figure out why this is so. Firstly, our legislation on beer today is largely drawn up by beer lobbyists and does not prohibit them from producing not beer, but swill and surrogate. And that is why today there is a very strange GOST for beer. In order to understand, let’s take a short technological excursion into the theory of brewing. According to the old tradition, barley is used for brewing - as the basis of the beer “body”. Regular barley contains a lot of starch, but little sugar fermentable by yeast, so before fermentation, starch is hydrolyzed using amylases (natural enzymes or enzymes), which are formed in the grain during germination. Therefore, for brewing, barley is sprouted and malt is obtained. Then, at certain temperatures, the crushed malt is kept in water, activating enzymes that hydrolyze starch into sugars (glucose and maltose), which will subsequently be processed by yeast into alcohol and carbon dioxide.
This is ideal. In industry, things have long been different. Apparently, they stopped putting malt in beer a long time ago, and if they do it, it’s only for the sake of complying with technical conditions and the right to write the word “composition” on the label MALT.
"GOST R 51174—2009" today defines the basis of such technology. It was this GOST that determined the requirements for raw materials:
5.2.1 The following are used as raw materials for beer production:
- brewing barley malt according to GOST 29294;
- brewing wheat malt;
- drinking water. ;
- granulated sugar according to GOST 21;
- hops according to GOST 21947:
- granulated hops and hop products. the use of which ensures the quality and safety of beer:
- unmalted grain products:
barley according to GOST 5060.
wheat according to GOST R 52554,
crushed wheat semolina according to GOST 18271,
rice grits according to GOST 6292, corn grits according to GOST 6002;
- raw sugar, liquid sugar and other sugar-containing products, the use of which ensures the quality and safety of beer:
- brewer's yeast.
It is allowed to use raw materials according to other documents or imported ones, the use of which ensures the quality and safety of beer.
Content of toxic elements, radionuclides(!), pesticides, mycotoxins. N-nitrosamines in raw materials should not exceed the standards established by regulatory legal acts of the Russian Federation*.
5.2.2. During the beer production process, it is allowed to use auxiliary means, the use of which in contact with beer ensures its quality and safety.
In short, the main thing here is highlighted in bold - according to this GOST, you can poison us with almost any additives, even radionuclides and pesticides, but only a little, little by little. So that they don’t die right away, but suffer longer and suffer from cancer...
We have a good, “caring” state. Or rather, it’s simply corrupt, because... It seems that everything in Russia was bought, and GOSTs, and the decertification, and the place of the mayor - everything is now on sale in our country.
For us, such “beer” gives us headaches, beer alcoholics appear (there weren’t very many of them before), we get sick and live less than the population of most developed, and not particularly developed countries.
Why was the “Stalinist” GOST canceled?
However, things weren't so bad before. For clarity, I will cite historical facts and share an observation. In 1953, already far from us, we, in the USSR, had our own "GOST 3473-53" determining the composition of beer. Let us present excerpts from this "GOST 3473-53", they are worth it:
4. For the production of beer, brewing barley malt is used that meets OST IIKPP 357, hops OST 528 and water that meets the requirements of sanitary supervision and GOST 2874-54.
Light beer is prepared from light malt with the addition of 20% rice flour or rice chaff to the total amount of grain during mashing in the production of Moscow beer and 10% Leningrad beer.
Dark beer is prepared from a mixture of dark and light malts, including caramel and roasted malt, with the addition of 25 sugar to the total amount of grain supplies when making Velvet Beer.
Notes:
1. For the production of Zhigulevsky beer, it is allowed to use up to 15% of unmalted raw materials: flour from hulled and unhulled barley, ground barley, flour from defatted corn (OST KZ SNK 347) and rice chaff. In the production of all types of beer, the use of up to 0.5% defatted soy flour is allowed (GOST 3898-47).
2. To achieve the standard color of Zhiguli beer in accordance with clause 7 of this standard, it is allowed to add burnt malt (burnt malt) or burnt sugar (sugar coloring) to the mash before transferring it to filtration.
3. To improve the technological qualities of water in the production of light varieties of beer, the use of food grade lactic acid (GOST 490-41) and gypsum and table salt free from harmful impurities is allowed.
4. When making Velvet beer, fermentation is carried out with yeast that does not ferment sucrose.
5. According to the processing method, beer is divided into pasteurized and unpasteurized. Pasteurization is carried out in agreement with the consumer.
In a word, we also had GOST, almost verbatim copied from German standards for beer production. Under Joseph Stalin, with all his “bloodthirstiness,” it was still not allowed to kill people with food chemicals. In 1969 (“GOST 3473-69”) it was allowed to use enzymes in the production of beer, but they were allowed to be used only for the production of “Zhigulevsky beer”, to accelerate the fermentation processes in it up to 18 days. True, they limited the volume of unmalted ingredients to 15%. Let's give it:
"GOST 3473-69" 1.3. To produce beer, depending on the recipe, you should use:
barley brewing light and dark malt;
caramel and roasted malt;
unmalted materials (barley flour, rice flour, corn flour according to OST KZ SNK 347);
granulated sugar according to GOST 21-57;
hops according to GOST 8473-57;
hop extracts;
drinking water according to GOST 2874-54.
Notes:
1. In the production of Zhigulevsky beer, the use of enzyme preparations approved by the USSR Ministry of Health is allowed.
2. When producing Zhigulevsky beer without the use of enzyme preparations, the use of unmalted raw materials should not exceed 15%.
3. In the production of light beers, it is allowed to use food-grade lactic acid in accordance with GOST 490-41 and gypsum and table salt free from harmful impurities
In a word, we brewed our own beer no worse than the Germans after 1953. However, then some strange changes began in the country's GOSTs. This is what GOST of the USSR became, for example, in 1978:
"GOST 3473-78" 2.2. To prepare beer in accordance with the recipes, use:
brewing barley malt, caramel malt and brewing malt;
drinking water according to GOST 2874;
hops according to GOST 21947;
hop extracts approved for use by the USSR Ministry of Health;
ground hops, briquetted or granulated;
unmalted materials: barley according to GOST 5060; rice grits according to GOST 6292, corn grits according to GOST 6002;
granulated sugar according to GOST 21;
raw sugar;
malt extract.
To prepare beer when fermenting wort, special bottom- or top-fermenting brewer's yeast is used.
(Changed edition, Amendment No. 1, 2, 3).
2.3. When preparing beer, enzyme preparations and other auxiliary materials are used, approved for use by the USSR Ministry of Health and provided for by technological instructions approved in the prescribed manner.
Further more. Until everything reached the sad GOST of the Russian Federation for beer from 2009 - "GOST R 51174—2009". In general, in Russia they gradually reached the point of using almost radionuclides in beer. I immediately remember the expression of the old people: “Stalin is not on you!” This was very relevant in this case. We won’t swear, but I want to. The pursuit of profit and cheaper products have led to the fact that in order to increase the volume of beer production, producers need to further and further shorten the volume of fermentation and use increasingly cheaper malt and ingredients.
As a result, according to data taken from many sites, our beer has become terribly full of all sorts of chemicals.
Chemical "beer"
So, here are the enzyme preparations used in the production of beer in Russia. Their list is huge and far from complete:
At the stage of mashing, fermentation, post-fermentation.
Thermamil- Extremely heat-stable bacterial α-amylase - a liquid preparation obtained by cultivating the Bacillus licheniformis strain. Thermamyl is used as a liquefying agent for gelatinized starch at relatively high temperatures. Breaks down α-1,4 glucose bonds in amylose and amylopectin, forming dextrins and oligosaccharides, reducing viscosity. Recommended dose: 150-400 ml per 1 ton of standard starch, depending on the type of raw material (more for potatoes) and the process conditions.
Bacillus licheniformis strain- a genetically modified strain of bacteria that is present mainly in birds (on the plumage in the chest and dorsal parts). Thermamil is added to ferment unmalted milk and its starches, which increases the alcohol content in the mash.
BAN- the same as thermomil, but differs in the temperature of enzyme activation. The point is to convert starch into sugars as quickly as possible and with the greatest efficiency.
AMG (AMG) - Amyloglucosidase (glucoamylase), obtained from a selected strain of the mold Aspergillus piger. Provides almost complete saccharification of starch to glucose, increases the degree of fermentation to 103%, and allows you to obtain beer with a high alcohol content. Aspergillus niger is a species of higher mold fungi from the genus Aspergillus; causes diseases in humans and animals.
Viscose, Ultraflo, Celluclast- auxiliary enzymes. They break down non-starchy polysaccharides (cellulose and other ß-glucans, pentosans, hemicelluloses). They reduce the viscosity of the wort and slightly increase the alcohol yield. Those. They even break down what is not allowed.
Fungamil— Mushroom a-amylase, increases the degree of fermentation of the wort, eliminates dextrin cloudiness in the finished beer.
Neutraza Neutral protease, for deep hydrolysis of proteins when using raw materials with a high protein content of 0.1 - 0.2 kg/ton. Protein hydrolysis is the destruction of protein by breaking its molecular bonds. The presence of protein in beer leads to cloudiness and sedimentation.
Maturex Controls the formation of diacetyl during fermentation and reduces the duration of post-fermentation. Diacetyl is formed as a result of fermentation. Its excessive quantity gives the beer an unpleasant odor.
Farmcap S- to control foam formation, reduce the risk of cross-infection transfer through the carbon dioxide collection system; defoamer, especially necessary during accelerated fermentation to reduce foam formation. The so-called enzyme “stopper” for foam prevents the wort from foaming during the fermentation process.
Biofine- to reduce the level of yeast cells after fermentation and improve filtration;
And so on... The list goes on, the names of enzymes from different manufacturing companies are correspondingly different, but their meaning is approximately the same - to ensure rapid and complete fermentation of cheap starch at all stages, wort purification, and rapid filtration. By cheap starch I mean unmalted starch (corn, rice, potatoes and their waste). This provides much-needed cheap alcohol in the beer wort.
Ivan Klein himself does not drink the products of his plant....Does he know the composition of his “beer”?
Antioxidants:
To increase the stability of beer, antioxidant drugs are used, which are added to prevent oxidative processes leading to the formation of haze.
The most commonly used antioxidants are sulfur dioxide, sulfites, ascorbic acid and its sodium salt, as well as reductones obtained from sugars in an alkaline environment.
Industrial examples of beer antioxidants:
Vikant- consists of 2 main antioxidants: (E223) Na2S2O5 sodium metabisulfite (pyrosulfite) is harmful if ingested, when in contact with acids it releases a toxic gas, there is a risk of serious damage to the eyes.
(E-316) Sodium Erythorbate Sodium isoascorbate (harm to the body is not yet known).
Antioxin SB- antioxidant stabilizer. E-224 (E-224) Potassium pyrosulfite.
Dangerous for health. Potassium pyrosulfite (E-224) is a food additive-preservative, antioxidant. In the food industry, potassium pyrosulfite is used in wine production (treatment of grape pulp with potassium pyrosulfate) and in brewing. K2S2O5, colorless lamellar crystals. Let's dissolve in water. Component of acidic photographic fixer, antioxidant, antiseptic. Used in dyeing fabrics.
Stabilizers:
The most effective way to increase the colloidal stability of beer is to treat it with stabilizers containing proteolytic enzymes as an active component. PGA, VK-75, 390, silicic acid hydrogel,
Beer stabilizers based on PVPP and silica gel. Provides stability to beer, improves clarity, aroma, taste of beer, and also makes foam stable.
Cobalt is sometimes used as a foam stabilizer. The content of this toxic element in beer in the heart muscle of beer drinkers exceeds the permissible limit by 10 times. In addition, those who drink beer with cobalt experience inflammatory processes in the esophagus and stomach.
Hops and hop substitutes: Along with the use of hops and hop products (pelleted hops, lupulin extract, betafresh, isofresh, hop oil, emulsion) to reduce the cost of the process (primarily in luxury beers), synthetic acids are used, similar in composition to the a-acids of hops, and giving bitterness identical to natural, as well as hop flavorings.
Caramel colors. A dark brown liquid obtained by special temperature treatment of glucose and sucrose. Roughly speaking, “fried sugar.” If you look closely at the beer label, some beers contain a caramel color (or else a sugar color).
Previously, I only encountered this in dark beers, which is not surprising, because it is much more profitable to paint beer a dark “natural” color with the help of sugar than with the help of burnt malt. Recently, even in some varieties of light beer, caramel coloring is used, which makes you wonder what color the wort was originally there, and whether there is at least 1% malt... I think the answer to this question is clear. And, for starters, here's more:
Flavors:
"Ale" QL-14510, "Wheat beer" QL-14527, Porter. Here, in fact, everything is clear and it’s hardly worth adding anything.
Opacifiers: Opacifier for creating wheat beer.
Russian narcologists have also publicly stated the wild situation in this area. They directly stated that beer produced in Russia should not be drunk. Such a statement, in particular, was made by the chief narcologist of the Ministry of Health and Social Development of the Russian Federation, Evgeny Brun, in 2009.
According to him, the classical technologies for producing this drink in Russia are being violated; at a certain stage, alcohol is added to beer. And Russians drink this liquid “with the remains of unfermented wort, slag.”
“In general, beer and low-alcohol cocktails in cans are a real chemical warfare agent”, - said the chief narcologist of Russia.
Situation in Tomsk
For some reason I am sure that Tomsk Beer uses almost everything that was listed. Even the official website of Tomsk Beer itself indirectly indicates this. If you look at the old GOSTs of the USSR, then in beer production technology there is no such operation as “saturation with carbon dioxide”. Only with the use of enzymes does the need for this saturation arise. With normal old technologies, this saturation occurred naturally during prolonged fermentation. We calculate the volume of vats indicated on the TP website, compare them with the total production volume, including from reports and advertising information, and in the end we get that beer for that production volume can ferment for no more than 5 days. Even under the USSR, when enzymes were used, Soviet Zhigulevskoye beer had to ferment for at least 18 days, other types of beer had to ferment even longer - on average about 30 days. This once again proves that it is not beer that is produced at Tomsk Beer, but ordinary swill.
Plus, here's something to note. For some reason, the employees of Tomsk Beer and its director himself do not drink their own beer, but before they poured it for themselves, drank it, and even carried it home from the factory. It is clear that it is difficult to force yourself to drink this “hellish brew” of chemicals, which is not actually beer, especially when you know how it was made. In Russia, almost everything that smells of malt and hops, and is also carbonated, is for some reason called “beer”... This fact is best characterized by the words of Ivan Klein himself, said back in 2005:
"- In our family, we have been drinking only soft drinks for many years. The bar, both at work and at home, is full of different brands of vodka, cognac and wines for every taste, but this is only for guests; we ourselves do not drink a drop of alcohol: it seems to us that life beautiful even without alcohol. So the Italian waiter was amazed: you, he said, are not Russian if you don’t drink.". Ivan Klein. 12/10/2005:
Unfortunately, these strange rules force even foreign manufacturers in Russia to play by such deadly rules. Even foreigners, in order not to lose the market in Russia, switched to accelerators and enzymes. Everyone needs to compete on price. At the same time, none of them will ever allow such “beer” that was produced in our country for us, and will not risk selling it abroad. For Russians, anything will do.
Is there a way out?
You may ask why no one at the federal level raises and resolves this issue. There are two reasons and they are banal. Receiving super-profits from the production of this “boil”, the producers have their own lobbyists, who in the State Duma and the Government of the Russian Federation, through the officials they bribed, the lobbyists allow themselves to get drunk and poison the nation. A large number of “beer alcoholics” in Russia emerged from the production and sale of beer using “new technologies.” The second reason is excise taxes - i.e. receipt of funds to the state. budget. The more liters of beer produced and sold, the greater the tax revenue to the Russian budget. Judging by the reports, during the year about 1 billion rubles from the sale of excise taxes from TP goes to the budget treasury. There is something to cut and steal. Everyone there forgot about such a thing as the poisoning of the nation as a result of these “beer sales.” After all, those who make these decisions will certainly never pick up Tomsk Beer. All this leads to one thought: isn’t it time for us all to start fighting these “would-be capitalists,” including for the purity of products.
I personally have a proposal for beer lovers like me, for those who don’t want to drink a “mixture of chemicals”, let’s start a war with them for the production of quality beer. Although we have few mechanisms of influence. Relying on the government and the president, the State Duma of Russia is clearly not worth it. Therefore, we have one effective mechanism in our hands - the adoption at a regional referendum of a special law of the Tomsk region, prohibiting in the region the production and import of “beer” made with enzymes and any chemical additives. If the beer is produced in accordance with GOST of 1953, or German, or any other standard, except for the Russian GOST of 2009, because almost all of them are practically identical - it has the right to be called beer. Otherwise, this is precisely a dangerous drink, and it should be called a beer or intoxicating drink, and nothing else. The question is not easy. Although you need very little money, a few people, enthusiasm and this issue can be resolved. Who will solve it for us if not ourselves. Although if we do it, then tourists will come to us to drink real beer, otherwise in Tomsk now almost all historical monuments have been demolished, and there is no zest left in the city.
Remember the federal initiative with “milk”, that if the milk is reconstituted, then it is not milk at all. Where is she? We bought the right people. And now in Russia everything that is white is “milk”...
THOSE WHO WANT TO TAKE PART IN THE IMPLEMENTATION OF THIS FIRST “FOOD WAR” of consumers with unscrupulous producers, and the preparation and holding of a referendum to ban the production of the sale of low-quality beer-swill in the Tomsk region, please write to me at the official email of the site... Beer lovers, let's unite, and , for the real deal. After all, everything in the end depends only on us.
Application. German beer quality law. Enzymes used in beer making in Russia
In conclusion, I will dwell on the varieties of beer brewed in accordance with GOST, as well as their “original” versions, brewed according to republican standards. The “original” versions actually differed only in the highest quality raw materials and longer fermentation and post-fermentation periods. They were bottled in 0.33 liter bottles.
Velvet - 12%, very dark beer with a sweet taste and a strong malt aroma. This type of beer is made from dark malt (66%), caramel malt (26%) and roasted malt (8%). To hop the wort, use 10-12 g of 2nd or 3rd grade hops per 1 dal of beer, given in 3 doses. Ferment for 7-8 days, ferment for 8 days until the degree of fermentation is 43.5% and the alcohol content is 2.5%.
High quality Velvet beer is produced by top fermentation. Wort for top-fermented beer is prepared from dark malt (47.5%), caramel malt (22.5%), roasted malt (5%), sugar (24.5%), sugar color (0.5%). The hopped wort is fermented with racing yeast of race 131-K, which does not ferment sucrose. The main fermentation takes place for 2-3 days at a temperature of 15-20 degrees. Young beer fermented to 50% is cooled and blended with sugar syrup and coloring and sent to a lager tank for further fermentation for 3 days at a temperature of 10-15 degrees.
Zhigulevskoe is a light 11% beer produced in our country in the largest quantities. This type of beer has a mild hop flavor and a good thirst-quenching effect. This type of beer is prepared from medium-colored (Zhiguli) malt with the addition of crushed barley or defatted corn flour. The permissible amount of added unmalted grain products is up to 15%, and when using enzyme preparations - up to 50%. The following enzyme preparations are used: Amylorizin HRP (Aspergillus oryza), Amylosubtilin (G10X-1, Bac. subtilis), Cytorosemin (Trichothecium roseum). When using them, the wort is acidified with lactic acid. To hop the wort, 18-22 g of 2nd and 3rd grade hops are consumed per 1 liter of beer, which is added in 2-3 doses. Some of the hops can be replaced with liquid hop extract. They ferment for 7 days (with the accelerated method 5-5.5 days), ferment for 21 days (with the accelerated method 11 days) until the degree of fermentation is 50% and the alcohol content is 2.8%.
Leningradskoe is a light 20% beer with a strong hop taste and aroma with a wine aftertaste. This type of beer is prepared from 1st grade Zhiguli malt (90%) and milled rice (10%). To hop the wort, use 45 g of 1st grade hops per 1 liter of beer, given in 4 doses. Ferment for 10 days, ferment for 90 days until the degree of fermentation is 56% and the alcohol content is 6%.
Leningradskoye original is a light 20% beer, differing from Leningradskoye in a more mature and harmonious taste and higher carbon dioxide saturation. This type of beer is prepared from highly extractive 1st grade light malt (80%) and milled rice (20%). To hop the wort, use 50 g of 1st grade hops per 1 liter of beer, given in 3 doses. Ferment for 10-12 days, ferment 100 to a degree of fermentation of 56% and alcohol content of 6%.
Martovskoye is a typical dark beer, 14.5%, with a sweetish taste and aroma of dark malt. This type of beer is made from light (50%), dark (40%) and caramel malt (10%). To hop the wort, use 20-22 g of 1st grade hops per 1 liter of beer, given in 3 doses. They ferment for 8-9 days, ferment for 30 days until the degree of fermentation is 50% and the alcohol content is 3.8%.
Moskovskoye is a light 13% beer with a strong hop flavor and aroma. This type of beer is made from light malt (80%) and rice flour or chaff (20%). To hop the wort, use 30 g of 1st grade hops per 1 dal of beer, given in 3 doses. They ferment for 8 days, ferment for 42 days until the degree of fermentation is 52% and the alcohol content is 3.5%.
Moscow original is a light 13% beer, differing from Moscow beer in a more pronounced hop taste, a stronger and more subtle hop aroma and greater carbon dioxide saturation. The types of raw materials used and the mode of wort preparation for this beer are the same as for Moscow beer, but the quality of the raw materials is required to be higher: malt and hops of only the 1st grade. The main fermentation lasts 9-10 days, post-fermentation 60. Physico-chemical parameters are the same as for Moscow beer, with the exception of carbon dioxide content.
Porter is a high-density 20% dark beer with a distinct taste and aroma of dark malt with a wine aftertaste. The raw materials are light, dark, caramel, and roasted malt, the ratio of which in the composition of the grist is assumed to be different by individual factories. Thus, at the Lviv brewery, famous for the high quality of Porter, the mash consists of 62% light malt, 34% caramel malt, 4% roasted malt. At the Moscow brewery named after. Badaev wort is prepared mainly from dark malt (82%), adding light malt (5.5%), caramel (11.5%) and roasted malt (1%). Mashing of grain products is also carried out differently. To hop the wort, use 45 g of 1st grade hops per 1 liter of beer, given in 3-4 doses. They ferment for 10 days, ferment for 60 days, and then 10 days in bottles until the degree of fermentation is 46% and the alcohol content is 5%.
Riga is a light 12% beer made from single malt. The taste of this beer is dominated by hop bitterness, harmoniously associated with the subtle aroma of hops. To hop the wort, use 30 g of 1st grade hops per 1 liter of beer, given in 4 doses. They ferment for 8 days, ferment for 42 days until the degree of fermentation is 55% and the alcohol content is 3.2%.
Riga original is a light 12% beer, differing from Riga beer in a more intense hop taste and aroma and greater carbon dioxide saturation. The wort for this beer is prepared from high-quality malt. To hop the wort, use 35 g of 1st grade hops per 1 liter of beer, given in 4 doses. They ferment for 8-9 days and ferment for 60. The physical and chemical parameters are the same as for Riga beer, with the exception of the carbon dioxide content.
Ukrainian is a 13% dark beer with a sweetish taste and aroma of dark malt. The wort for this beer is prepared from light, dark, caramel and roasted malt, the ratio of which in the grist can vary. According to one option, the mash consists of 50% light, 40% dark, 10% caramel malt. Another option is 50% light, 35% dark, 14% caramel and 1% roasted malt. According to the third option, 77% light, 14% dark, 7% caramel malt and 2% melan. Mashing of grain products is also done in different ways. To hop the wort, use 17.5-20 g of 2nd grade hops per 1 dal of beer, given in 3 doses. Fermentation is carried out for 8 days, fermented for 30 days until the degree of fermentation is 47.5% and the alcohol content is 3.2%.
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