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Regulation on the implementation of the provisional beer law BierStDB Ausfertigung date: 28.03.1931 full quotation: "regulation on the implementation of the provisional beer law as amended by the notice of 29 July 1993 (BGBl. I S. 1422), most recently by article 2 of the Decree of 8 December 2000 (BGBl. I S. 1686) has been changed" stand: Neugefasst by BEK. v. 29.7.1993 I 1422;
last edited by article 2 V v. 8.12.2000 I 1686 V go up. with the exception of the designation of V, sections 3, 8 Pack of 2 to 4, articles 16 to 19, article 20, paragraph 1, sentence 2 and §§ 21 and 22 para 1 as well as the existing. before section 16 by section 28, sentence 1 G 612-6-3 (BStG 1993) v. 21.12.1992 I 2150, 2158 mWv 1.1.1993 for details on the stand number you will find in the menu see remarks footnote (+++ text detection from validity: 7.12.1980 +++) heading: the patterns are not printed (Note BGBl. I 1952, 153) heading: IdF d. Article 2 § 28 sentence 2 No. 1 G v. 21.12.1992 I 2150 mWv 1.1.1993 §§ 1 and 2 (dropped out) § 3 the Reinheitsgebot is in Bavaria and in the area of the former countries of Württemberg and Baden to In accordance with the law of March 27, 1919 (Reichsgesetzbl. P. 345) and by 24 June 1919 (Reichsgesetzbl. P. 599) in by the law of April 9, 1927 (Reichsgesetzbl. I p. 94) as amended.
sections 4 to 7 (dropped out) § 8 who is grading of beer of the content of the ungegorenen additional spice, from which the beer is manufactured or according to its nature would have can be made, of soluble substances in weight. It is calculated as the residual extract content (content of non-volatile dissolved substances) and the alcohol content of beer. Subsequent reductions of alcohol are not included.
articles 9 to 15 (fallen away) in the broadest sense to understand paragraph 16 that are expressions of "Preparation of beer" and "Beer production". The dispensing of beer to the consumer include all parts of the production and treatment of beer in the brewery itself like outside this - at the beer Publisher, host and the like - to.
Article 17 (1) for the preparation of beer only may be used if not exceptions are provided for in § 9 section 7 and 8 of the Act, approved brewing and Brewers set substances in § 9 para 1, 2 and 4 of the Act. The food additive approval regulation are to apply. Color beer must be made from fermented yeast, barley malt, hops and water, it has to be fermented.
(2) the maximum brewing materials must be used in the nature in the name selected in the law comes to them.
(3) the malt may both be kilned in whole, shelled or unenthülsten kernels, such as also crushed, dry, wet, ungedarrt, and used roasted.
(4) for the preparation of fermented beer, malt also from other grains may be used as barley. Rice, corn or Dari are not considered grain in the sense of § 9 para 3 of the Act.
Article 18 is technically pure, beet, cane or invert sugar if sugar, relative to the dry, contains at least 99.5 weight percentages. The sugar extracted from natural starch is starch sugar. It is permissible to use the sugar in the form of aqueous solutions.
§ 19 water in the sense of § 9 para 1 of the Act is all occurring in nature, safe water, as well as such water, which is prepared in accordance with the applicable food regulations for drinking or brewing purposes. Mash or spices may be enriched, even if they have been increased, with naturally occurring on the malt lactic acid bacteria.
Section 20 (1) the use of residues that remain in the preparation of fermented beer to other malt was used as barley malt or sugar, is not allowed in the making process of bottom-fermented beer.
(2) to (4) (dropped out) section 21 considered fermented with obergäriger, produced buoyancy ambient yeast, as untergärig the prepared with fermented, only to bottom yeast beers.
§ 22 are used (1) sugar and colouring matter made of sugar (browned sugar) only in the making process from such beer, its seasoning with pure obergäriger yeast, so with fermented yeast nor with a mixing yeast composed of obergäriger and fermented yeast, is employed. The authority competent under national law may allow but revocable in the Bedürfnisfall that using sugar or wheat malt a relatively small amount of fermented yeast or fermented Krausenbier (in owned, employed with fermented yeast wort fermentation) for the purpose of a better clarification, or to achieve a more solid translation of the yeast is used to produced fermented beers. The admission is to build on the following terms and conditions: a) the addition of bottom-fermented Krausenbier must not exceed 15 per cent, the addition of bottom-fermented yeast of 0.1 per cent of the amount of seasoning made with pure obergäriger yeast; but not more than 50 per cent of the amount used in obergäriger yeast may be added to fermented yeast. Easy beer, which is produced using artificial sweetener and's only fermented in the brewery may be added up to 75 per cent of the yeast to use a total bottom-fermented yeast;
(b) bottom-fermented yeast or bottom-fermented Krausenbier may never be used in the Anstell - or vats, but, if the beer goes through the main - and secondary fermentation in the brewery, first in the fermentation and storage barrels and also here first, if no yeast is ejected and the occurring delicate white foam can be seen, that the main fermentation and the first part of the second fermentation - the so-called accelerated fermentation - have finished. If the beer in the brewery's only is fermented, the addition in the withdrawal tank or in the shipping vessels may take place.
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