The Beer Regulations 1993

(Regulation 18)

SCHEDULE 4 METHOD OF DETERMINING THE STRENGTH OF BEER

1.—(1) Subject to sub-paragraph (2) below, the strength of beer shall be determined in the following manner—

(a) a representative sample is to be taken and, after first being cleared of sediment and gas by filtration in an approved manner, a definite quantity thereof by measure at the temperature of 20 degrees Celsius shall be distilled;

(b) the distillate shall be made up at the temperature of 20 degrees Celsius with distilled water to the original measure of the quantity before distillation;

(c) the strength of the distillate made up in accordance with paragraph (b) above shall be ascertained by determining its density in air at the temperature of 20 degrees Celsius by means of an approved pycnometer used in an approved manner; and

(d) the strength of beer shall be taken to be the percentage of alcohol by volume in the table entitled “Laboratory Alcohol Table” which corresponds to the density determined in accordance with paragraph (c) above except that where the density so determined is between two consecutive numbers in the table aforesaid the strength shall be determined by linear interpolation.

(2) Where the result ascertained by the method specified in sub-paragraph (1) above is rendered inaccurate by the presence of substances other than alcohol that method shall be adjusted in such manner as may be approved for the purpose of producing an accurate result.

2.  In this Schedule—

“approved” means approved by the Commissioners; and

“Laboratory Alcohol Table” means a table of which a copy, signed by the Chairman of the Commissioners and identifying it as relating to the Spirits Regulations 1991(1), has been deposited in the office of the Queen’s Remembrancer at the Royal Courts of Justice.

(1)

S.I. 1991/2564.