Beer
ADDITIVES for Beer and malt beverages (14.2.1)
Aditives for Beer and malt beverages (14.2.1)
Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and water. Examples include: ale, brown beer, weiss beer, pilsner, lager beer, oud bruin beer, Obergariges Einfachbier, light beer, table beer, malt liquor, porter, stout, and barleywine.1
This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
ADDITIVES for Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) (14.2.7)
Description:
Includes all non-standardized alcoholic beverage products. Although most of these products contain less than 15% alcohol, some traditional non-standardized aromatized products may contain up to 24% alcohol. Examples include aromatized wine, cider and perry; apéritif wines; americano; batidas (drinks made from cachaça, fruit juice or coconut milk and, optionally, sweetened condensed milk)1; bitter soda and bitter vino; clarea (also claré or clary; a mixture of honey, white wine and spices; it is closely related to hippocras, which is made with red wine); jurubeba alcoholic drinks (beverage alcohol product made from the Solanum paniculatum plant indigenous to the north of Brazil and other parts of South America); negus (sangria; a hot drink made with port wine, sugar, lemon and spice); sod, saft, and sodet; vermouth; zurra (in Southern Spain, a sangria made with peaches or nectarines; also the Spanish term for a spiced wine made of cold or warm wine, sugar, lemon, oranges or spices); amazake (a sweet low-alcoholic beverages (<1% alcohol) made from rice by koji; mirin (a sweet alcoholic beverage (<10% alcohol) made from a mixture of shoochuu (a spirituous beverage), rice and koji); “malternatives,” and prepared cocktails (mixtures of liquors, liqueurs, wines, essences, fruit and plant extracts, etc. marketed as ready-to-drink products or mixes). Cooler-type beverages are composed of beer, malt beverage, wine or spirituous beverage, fruit juice(s), and soda water (if carbonated).2,3,4
This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
What exactly is in your beer?
By Will Smale
BBC News business reporter
Fancy a refreshing pint of betaglucanase? Or maybe a thirst-quenching glass of propylene glycol alginate?
These chemicals do not sound remotely appealing. But if you have ever had a pint of cheap lager or ale, it is likely that you have sampled both of them.
Each is an additive commonly used in the production of mass market beer: betaglucanase can be used to speed up the brewing process, while propylene glycol alginate can be added to help stabilise a beer’s head of foam.
Although both are safe food additives, they hardly sound tempting, and beer drinkers would most likely wish to avoid them.
At present, though, beer producers in the UK and across most of the European Union (EU) are under no legal requirement to list all their ingredients on bottles or cans.
And while premium beers proudly indicate that they only use the four historic core ingredients – water, malted barley, hops and yeast – others give no more detailed information than the current legal requirement: to say that their beer includes malted barley or wheat.
In many cases, therefore, the buyer has no idea whether or not his or her beer of choice has been brewed naturally, or what else might have been added.
This situation – which also applies to all other alcoholic beverages – stands in sharp contrast to the stringent rules which apply to other packaged food or drink products.
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