Regulation on the implementation of the Preliminary Beer Act

Unofficial table of contents

BierStDB

Date of completion: 28.03.1931

Full quote:

" Regulation implementing the Provisional Beer Act in the version of the Notice dated 29 July 1993 (BGBl. 1422), as last amended by Article 2 of the Regulation of 8 December 2000 (BGBl I). 1686).

Status:	New by Bek. v. 29.7.1993 I 1422;
	Last amended by Art. 2 V v. 8.12.2000 I 1686
V up. with the exception of the designation of the V, the § § 3, 8 sentence 2 to 4, § § 16 to 19, § 20 (1) sentence 2 and § § 21 and Article 22 (1) as well as the excl. before § 16 by § 28 sentence 1 G 612-6-3 (BierStG 1993) v. 21.12.1992 I 2150, 2158 mWv 1.1.1993

For more details, please refer to the menu under Notes

Footnote

(+ + + Text proof applicable: 7.12.1980 + + +)
Headline: The patterns are not printed with
(Note BGBl. I 1952, 153)
Heading: IdF d. Art. 2 § 28 sentence 2 No. 1 G v. 21.12.1992 I 2150 mWv 1.1.1993 Unofficial table of contents

§ § 1 and 2 (omitted)

Unofficial table of contents

§ 3

The beer tax law applies in Bavaria and in the territory of the former federal states of Württemberg and Baden in accordance with the laws of 27 March 1919 (Reichsgesetzbl. 345) and of 24 June 1919 (Reichsgesetzbl. 599) in which the Law of 9 April 1927 (Reichsgesetzbl. 94), as amended. Unofficial table of contents

§ § 4 to 7 (omitted)

Unofficial table of contents

§ 8

The root wort content of the beer is the content of the unfermented anstellar wort from which the beer is produced or could have been produced according to its nature, in soluble substances in weight parts. It is calculated from the residual extract content (content of non-volatile dissolved substances) and the alcohol content of the beer. Subsequent reductions in the alcohol content are not taken into consideration. Unofficial table of contents

§ § 9 to 15 (omitted)

Unofficial table of contents

§ 16

The expressions "preparation of beer" and "beer preparation" are to be understood in the broadest sense. They include all parts of the production and treatment of beer in the brewery itself, as well as outside the brewery-at the beer publisher, host and the like-until the beer has been handed over to the consumer. Unofficial table of contents

§ 17

(1) In the case of the preparation of beer, unless exceptions are provided for in Article 9 (7) and (8) of the Act, only the brewing substances and the brewer substitutes approved in Section 9 (1), (2) and (4) of the Act may be used. The provisions of the Additive Authorisation Regulation must be applied. Colour beer must be made of barley malt, hops, lower-fermented yeast and water, it must be fermented. (2) The permitted brew materials must be used in the nature in which they have the name chosen by law. (3) The malt may be used both in whole, unveiled or unveiled grains, as well as crushed, dry, humidified, undared, darted and roasted. (4) For the preparation of upper fermented beer, malt may also be used for other cereals as barley. . Rice, maize or Dari shall not be considered as cereals within the meaning of Section 9 (3) of the Law. Unofficial table of contents

§ 18

Beet, pipe or invert sugar is technically pure if it contains at least 99.5% by weight of sugar, based on the dry matter. Starch sugar is the sugar obtained from natural starch. It is permissible to use the sugar also in the form of aqueous solutions. Unofficial table of contents

§ 19

Water within the meaning of Section 9 (1) of the Act is all water, which is harmless to health, as well as such water, which is prepared for drinking or brewing purposes in accordance with the applicable food law regulations. has been made. Mash or spice may be enriched with lactic acid bacteria naturally occurring on the malt, even if they have been increased. Unofficial table of contents

§ 20

(1) The use of residues which remain in the preparation of the upper-fermented beer, to which the other malt was used as barley malt or to the sugar, is not permitted in the preparation of lower-fermented beer.

(2)

up to (4) (dropped)

Unofficial table of contents

Section 21

The upper fermenting yeast is the lower-fermented yeast produced with the upper-fermenting yeast, the lower-fermented beers, which are prepared exclusively to the bottom of the yeast. Unofficial table of contents

Section 22

(1) Sugar and colouring products made from sugar (fried sugar) may only be used in the preparation of such beer, its wort with pure upper-fermented yeast, i.e. neither with a lower-fermented yeast nor with one of the upper-ferrous nor the upper-fermented yeast. Mixed yeast combined with lower fermenting yeast. However, the authority competent under national law may, in the event of need, revocably allow the upper fermented beers produced from sugar or wheat malt to have a relatively small quantity of lower-fermented yeast or lower-fermented herds (in the case of The invention relates to a method for producing a wort, which is present in a lower-ferrous yeast, for the purpose of better clarification or for the achievement of a more solid settling of the yeast. The authorisation shall be subject to the following conditions and requirements:

a)

The addition of the lower-fermented herds shall not exceed 15 of the hundred, the addition of the lower-fermented yeast shall not exceed 0.1 of the hundred of the quantity of wort of the pure upper-fermented yeast; however, no more than 50 per cent of the lower-fermented yeast shall be permitted to be used. the amount of upper fermenting yeast used is added. Single-bier, which is produced using sweetener and is only fermented in the brewery, may be added up to 75% of the total yeast to be used in total, lower than 75% of the total yeast to be used;

b)

Lower-fermented yeast or lower-fermented herds must never be added in the setting or fermentation botany, but, if the beer passes through the main and post-fermentation in the brewery, only in the guest and storage barrels and also here only if no yeast and the resulting delicate white foam indicates that the main fermentation and the first part of the post-fermentation-the so-called accelerated post-fermentation-have been completed. If the beer is only fertilised in the brewery, the addition may only take place in the drawing-off vat or in the shipping containers.

(2)

(dropped)