Non-alcoholic beer GOST. "Poylo" called "beer"
In conclusion, I will dwell on the types of beer brewed according to GOST, as well as on 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 poured into bottles with a capacity of 0.33 liters.
Velvet - 12%, very dark beer with a sweet taste and strong malt aroma. This beer is made from dark malt (66%), caramel malt (26%) and roasted malt (8%). For hopping the wort, 10-12 g of hops of the 2nd or 3rd grade are consumed per 1 dal of beer given in 3 doses. Fermented for 7-8 days, then fermented for 8 to a degree of fermentation of 43.5% and an alcohol content of 2.5%.
High quality Velvet beer is obtained by top fermentation. Top-fermented wort is made from dark malt (47.5%), caramel malt (22.5%), burnt malt (5%), sugar (24.5%), sugar color (0.5%). The hopped wort is fermented with riding yeast of the 131-K race, which does not ferment sucrose. The main fermentation is carried out for 2-3 days at a temperature of 15-20 degrees. Young beer fermented to 50% is cooled and blended with sugar syrup and color and sent to the camp tank for additional fermentation for 3 days at a temperature of 10-15 degrees.
Zhigulevskoe is a light 11% beer produced in our country in the largest quantity. This beer has a mild hop flavor and good thirst-quenching effect. This beer is made from medium-colored (Zhiguli) malt with the addition of crushed barley or fat-free corn flour... The permissible amount of added unmalted grain products is up to 15%, and when using enzyme preparations - up to 50%. The following are used as enzyme preparations: Amilorizin PX (aspergillus oriza), Amylosubtilin (G10X-1, Bac. Subtilis), Cytozemin (trichothetium roseum). When using them, the wort is acidified with lactic acid. For hopping the wort, 18-22 g of hops of the 2nd and 3rd grade are consumed per 1 dal of beer, which is added in 2-3 doses. Some of the hops can be replaced with liquid hop extract. Fermented for 7 days (with the accelerated method 5-5.5 days), supplemented for 21 (with the accelerated method 11 days) to a fermentation degree of 50% and an alcohol content of 2.8%.
Leningradskoe is a light 20% beer with a strongly pronounced hop flavor and aroma with a wine flavor. This beer is made from 1st grade Zhiguli malt (90%) and rice chaff (10%). For hopping wort, 45 g of 1st grade hops are consumed per 1 dal of beer given in 4 doses. Fermented for 10 days, then fermented 90 to a degree of fermentation of 56% and an alcohol content of 6%.
Leningradskoe Original - light 20% beer, which differs from Leningradskoe in a more mature and harmonious taste and a higher saturation with carbon dioxide. This type of beer is made from highly extractive light malt of the 1st grade (80%) and rice chaff (20%). For hopping the wort, 50 g of 1st grade hops are consumed per 1 dal of beer given in 3 doses. Fermented for 10-12 days, 100 fermented to a degree of fermentation of 56% and an alcohol content of 6%.
Martovskoe is a typical dark 14.5% beer with a sweetish taste and dark malt aroma. This beer is made from light (50%), dark (40) and caramel malts (10%). For hopping the wort, 20-22 g of 1st grade hops are consumed per 1 dal of beer given in 3 doses. Fermented for 8-9 days, then fermented for 30 to a degree of fermentation of 50% and an alcohol content of 3.8%.
Moskovskoe is a light 13% beer with a strong taste and aroma of hops. This beer is made from light malt (80%) and rice flour or chops (20%). For hopping wort, 30 g of 1st grade hops are consumed per 1 dal of beer given in 3 doses. Fermented for 8 days, 42 fermented to a fermentation degree of 52% and an alcohol content of 3.5%.
Moskovskoe Original - light 13% beer, which differs from Moskovskoe beer in a more pronounced hop taste, stronger and subtle hop aroma and a higher saturation with carbon dioxide. The types of raw materials used and the wort preparation mode for this beer are the same as for Moskovsky, but the quality of the raw materials is higher: only 1st grade malt and hops. The main fermentation lasts 9-10 days, after-fermentation is 60. Physicochemical parameters are the same as for Moscow beer, except for the carbon dioxide content.
Porter is a high-gravity 20% dark beer with a distinct taste and aroma of dark malt with a winey aftertaste. The raw material is light, dark, caramel, roasted malt, the ratio of which in the grist is different by individual factories. So, in Lviv brewery renowned for the high quality of Porter, the grist is made up of 62% light malt, 34% caramel malt, 4% roasted malt. At the Moscow brewery. Badayev wort is prepared mainly from dark malt (82%), adding to it light malt (5.5%), caramel (11.5%) and burnt (1%). The mashing of grain products is also carried out in different ways. For hopping wort, 45 g of 1st grade hops are consumed per 1 dal of beer given in 3-4 doses. It is fermented for 10 days, then fermented for 60 and, in addition, for 10 days in bottles to a degree of fermentation of 46% and an alcohol content of 5%.
Rizhskoe is a light 12% beer made from one malt. The taste of this beer is dominated by hop bitterness, harmoniously associated with the delicate aroma of hops. For hopping the wort, 30 g of 1st grade hops are consumed per 1 dal of beer given in 4 doses. Fermented for 8 days, 42 fermented to a degree of fermentation of 55% and an alcohol content of 3.2%.
Riga original - light 12% beer, which differs from Riga in more intense hop taste and aroma and more saturated with carbon dioxide. The wort for this beer is made from high quality malt. For hopping wort, 35 g of 1st grade hops are consumed per 1 dal of beer given in 4 doses. Fermented for 8-9 days, fermented for 60. Physicochemical indicators are the same as for Riga beer, except for the carbon dioxide content.
Ukrainian is a dark 13% beer with a sweetish taste and aroma of dark malt. The wort for this beer is prepared from light, dark, caramel and roasted malts, the ratio of which in the grist can vary. According to one of the options, the grist is made up of 50% light, 40% dark, 10% caramel malt. Alternatively, 50% light, 35% dark, 14% caramel and 1% roasted malt. In the third variant, 77% light, 14% dark, 7% caramel malt and 2% melan. Mashing of grain products is also done in different ways. For hopping wort, 17.5-20 g of 2nd grade hops are consumed per 1 dal of beer given in 3 doses. Fermented for 8 days, then fermented for 30 to a degree of fermentation of 47.5% and an alcohol content of 3.2%.
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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE
STANDARD
BEER General specifications
Official edition
Standardinform
Foreword
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, Acceptance, Application, Update and Cancellation "
Information about the standard
1 PREPARED by the State Scientific Institution "All-Russian Research Institute of Brewing, Non-alcoholic and Wine Industry" of the Russian Academy of Agricultural Sciences (State Scientific Institution "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 (Minutes dated November 15, 2012 No. 42)
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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 Russian Federation from July 1, 2013
5 This standard has been prepared on the basis of 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 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 - 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"
© Standartinform, 2013
In the Russian Federation, this standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology.
Number of consumer packaging units;
Nominal capacity of a consumer packaging unit;
Information for the consumer is not applied to the group packaging in a transparent polymer film.
6 Acceptance rules
6.2 The order and frequency of control of the content of toxic elements, microbiological indicators, N-nitrosamines in beer is established by the manufacturer in the production control program.
7 Control methods
The volume fraction of alcohol V c,%, is calculated by the formula
y _ TT7 C C / fp (1)
where t c - mass fraction of alcohol,%;
< - относительная плотность водно-спиртового раствора при температуре 20 °С;
0.79067 is the relative density of anhydrous alcohol at a temperature of 20 ° C.
7.3 Determination of the initial wort extract - according to GOST 12787.
7.4 Determination of acidity - according to GOST 12788.
7.9 Determination of the volume of products - according to GOST 30060.
7.10 Identification of inclusions - according to the regulatory documents in force on the territory of the state that adopted the standard.
7.13 Determination of lead - according to GOST 26932, GOST 30178, GOST 30538.
7.15 Determination of the concentration of yeast cells in unfiltered beer - according to the regulatory documents in force on the territory of the state that adopted the standard.
7.16 Determination of the number of bacteria of the group of Escherichia coli - according to GOST 31747.
7.17 Determination of bacteria of the genus Salmonella - according to GOST 31659.
7.19 Determination of the sum of yeast and molds - in accordance with GOST 10444.12.
7.20 Determination of N-nitrosamines - according to the regulatory documents in force in the territory of the state that adopted the standard.
8 Transport and storage
8.1 Beer is transported by all means of transport.
Packing of packages is carried out in accordance with GOST 23285.
8.2 Transportation of beer to retail outlets equipped with isothermal tanks or to bottling bases is carried out by means of transport, the use of which 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 storage and transportation of 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 pressure of carbon dioxide in insulated tanks at a temperature between 2 ° C and 5 ° C.
Appendix A (mandatory)
Ratio of color units and EBC units
A.1 The ratios of color units and EBC units are given in Table A.1.
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Table A.1 |
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End of Table A. 1 |
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UDC 663.41: 006.354 MKS 67.160.10 N72
Key words: beer, light beer, dark beer, filtered beer, unfiltered, pasteurized, unpasteurized, definitions, characteristics, requirements for raw materials and materials, packaging, labeling, acceptance rules, control methods, transportation and storage
Editor N.V. Talanova Technical editor V.N. Prusakova Proofreader I.A. Koroleva Computer layout I.А. Naleykina
Put in the set 04/19/2013. Signed for printing on May 16, 2013. Format 60x84) ^. Arial headset. Uel. print l. 1.86. Uch.-ed. l. 1.20. Circulation 153 copies. Zach. 486.
FSUE "STANDARTINFORM", 123995 Moscow, Granatny per., 4. www.gostinfo.ru [email protected]
Typed in FGUP "STANDARTINFORM" on a PC.
Printed at the branch of the Federal State Unitary Enterprise "STANDARTINFORM" - type. "Moscow printer", 105062 Moscow, Lyalin per., 6.
1 area of use............................................... ....1
3 Terms and definitions .............................................. ..2
4 Classification ................................................ ...... 2
5 General technical requirements ............................................ 2
5.1 Features ................................................ ... 2
5.2 Requirements for raw materials .............................................. ..6
5.3 Packaging ................................................ ........ 7
5.4 Marking ................................................ ...... 7
6 Acceptance rules ............................................... ......eight
7 Control methods ............................................... ......eight
8 Transport and storage ............................................ 8
Appendix A (normative) Correlation of color units and EBC units ................ 9
INTERSTATE STANDARD
General technical conditions
Beer. General specifications
Date of introduction - 2013-07-01
1 area of use
This standard applies to beer (other than specialty beer).
Requirements to ensure 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, labeling - in 5.4.
2 Normative references
In this standard, references to the following interstate standards are used: GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import
Requirements for permissible positive deviations characterizing the excess of the volume of products over the nominal are established in the technological instructions for a specific beer name.
Beer in consumer packaging is allowed to be fastened in a group package.
5.3.3 The filling of drums used as shipping containers must be at least 99.5% of the volume.
5.3.4 At the point of sale of beer from barrels and isothermal tanks, it is served in glasses, mugs or other utensils under pressure of carbon dioxide.
5.3.5 Sealing of consumer and transport containers with beer must be hermetically sealed, using sealing materials, the use of which in contact with beer ensures its quality and safety.
5.3.6 When consolidating cargo packages, the formation of packages with products - in accordance with GOST 24597.
5.4 Marking
5.4.1 Consumer containers with beer are marked with the following information:
Name of beer (indicating: "unfiltered unclarified" and "unfiltered clarified" - for unfiltered beer, "pasteurized" - for pasteurized beer) and its
Manufacturer's name and location [legal address, including country, and, if not the same as legal address, address (s) of production facilities ^)] and an organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);
Manufacturer's trademark (if any);
The 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 adopted the standard;
Information about the dangers of drinking alcoholic products to health;
Product barcode (if available);
The date of bottling;
Shelf life;
The composition of the main raw materials used in the manufacture of beer;
Storage conditions;
The nutritional value;
Information on confirmation of conformity;
Designation of this standard by which it is manufactured and can be identified
It is allowed to indicate other information, including advertising, related to beer.
It is allowed to jointly indicate on the label the volume of beer in consumer containers (0.33 and 0.5 dm 3 or 1.0, 1.5, 2.0 and 2.5 dm 3) with a mark to indicate the actual volume.
5.4.2 Marking of shipping containers - according to GOST 14192 with handling signs: “Fragile. Caution "," Protect from moisture "," Top "[except for barrels (kegs)].
When marking the shipping container, they additionally indicate:
The name and location of the manufacturer [legal address, including the country, and, in case of discrepancy with the legal address, address (s) of production (s)] and organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);
Beer name; 4
LIMITED LIABILITY COMPANY
« XXX "
OKP 91 8420
Group H 7 2
(OKS 67.160.10)
"APPROVED"
Director of LLC "XXX"
I.I. Ivanov
"____" _____________ __ 2015
BEER
Technical conditions
TU 9184 -001- XXXXXX-2015
(Introduced for the first time)
Effective date
"____" ____________ 2015
DEVELOPED
LLC "XXX"
Osa
2015
| P / p No. | Section name | P. |
| 1 | Application area | 3 |
| 2 | Quality and safety requirements | 4 |
| 3 | Marking | 8 |
| 4 | Package | 10 |
| 5 | Acceptance rules | 11 |
| 6 | Control methods | 12 |
| 7 | Transportation and storage rules | 13 |
| Appendix A List of normative documents referenced in TU | 14 | |
| Appendix B Food and energy value 100 ml of product | 16 | |
| Appendix B Relationship between color units and EBC units | 17 | |
| Change registration sheet | 22 |
- APPLICATION AREA
These technical specifications apply to beer - a frothy drink obtained from brewing malt, hops and / or hop products and water with or without the use of grain products, sugar-containing products and other components as a result of fermentation of beer wort, containing ethyl alcohol formed during the fermentation of wort ( hereinafter referred to as "product or products").
The products are intended for sale in retail outlets and in public catering establishments.
The products are ready for use.
Beer is produced in the following assortment:
Beer "Cherry" unpasteurized unfiltered;
Beer "Rice" unpasteurized unfiltered;
Beer "Caramel" unpasteurized unfiltered;
Beer "Green Ale" unpasteurized unfiltered;
Examples of product recording when ordering it and (or) in other documents:
"Beer" Vishnevoe "unpasteurized unfiltered" TU 9184-001-XXXXXX-2015.
2. REQUIREMENTS FOR QUALITY AND SAFETY
The product must comply with the requirements of these technical specifications, TR CU 005/2011, TR CU 021/2011, TR CU 022/2011, TR CU 029/2012, GOST 31711, Unified sanitary and epidemiological requirements for goods subject to sanitary and epidemiological supervision (control) and a set technological documentation enterprises approved in accordance with the established procedure.
2.1 Main parameters and characteristics (properties).
2.1.1 Beer is produced in two types: light and dark. The extract of beer wort is 10-14%.
2.1.2 Beer must be prepared without the addition of ethyl alcohol.
2.1.3 Light beer-pwillow with color from 0.2 to 2.5 color units (c. units) or from 3.4 to 31 units. EMU.
2.1.4 Dark beer - beer with a color of more than 2.5 c. units or more than 31 units. EVS.
2.1.5 One color unit(c.units) - eunit of beer color, corresponding to the color of the solution from 100 cm 3 water and 1 cm 3 iodine solution with a concentration of 0.1 mol / dm 3
2.1.6 EMU color unit (EMU unit) - at a word unit for the color of beer, adopted by the European Brewery Convention (EBU) and calculated based on the measurement of the optical density of the beer.
2.1.7 Mandatory requirements for the quality of products, their safety for life, health of the population are set out in clause 2.2.
2.1.8 When brewing beer, the requirements for manufacturability, which determine the suitability of the product for production and operation, must be observed.
2.2.1. Specifications
2.2.1.1. In terms of organoleptic characteristics, the product must meet the requirements specified in table 1.
Table 1
| Indicator name | Specifications |
| Transparency | Opaque or transparent with opalescence, foaming liquid without foreign inclusions not typical for beer. During storage, the appearance of particles of protein-tannin compounds is allowed. Yeast sediment allowed |
| Scent | Fermented malt, with hop aroma, with the aroma of the ingredients used, yeast undertones allowed, no foreign odors |
| Taste | Peculiar this product without foreign taste. |
2.2.1.2 In terms of physical and chemical parameters, light beer must meet the requirements specified in table 2, dark beer - in table 3
table 2
| Indicator name | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||||||
| 10 | 11 | 12 | 13 | 14 | |||||||
| 3,6 | 4,0 | 4,5 | 4,7 | 4,8 | |||||||
| 2,6 | 3,2 | 3,6 | |||||||||
| NS | 3,8-4,8 | ||||||||||
| Color, c. units | 0,2-2,5 | ||||||||||
| Color, units EMU | 3,4-31 | ||||||||||
| 0,4 | |||||||||||
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Foaming: foam height, mm, not less foam resistance, min, not less |
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Notes (edit) |
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Table 3
| Indicator name | Initial wort extract,% | |||||||
| 1 | 2 | 3 | 4 | 5 | ||||
| 11 | 12 | 13 | 14 | |||||
| Volume fraction of alcohol,%, not less * | 3,9 | 4,1 | 4,4 | 4,7 | ||||
| Acidity, c.unit., No more | 2,6 | 3,2 | ||||||
| NS | 3,8-4,8 | |||||||
| Color, c. units | More than 2.5 | |||||||
| Color, units EMU | More than 31 | |||||||
| Mass fraction of carbon dioxide,%, not less | 0,4 | |||||||
| Foaming: | ||||||||
| foam height, mm, not less | 40 | |||||||
| foam resistance, min, not less | 3,0 | |||||||
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* Permissible deviations from the volume fraction of ethyl alcohol for a specific beer name are ± 0.5%. Notes (edit) 1 Permissible deviation of the initial wort extract is ± 0.3%. 2 It is allowed to determine one of the indicators "Acidity" or "pH". 3 It is allowed to express the indicator "Color" in one of the specified units. |
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2.2.1.3 Concentration of yeast cells in unfiltered unclarified beer - no more than 2.0 million / cm 3
2.2.1.4. Microbiological indicators of beer must not exceed the permissible levels established by hygienic safety requirements and nutritional value food products according to TR CU 021/2011.
Microbiological indicators are shown in table 4.
Table 4
| Name of production | The volume or mass of the product (cm 3, g), in which it is not allowed | ||
| BGKP (coliforms) | Pathogenic, incl. salmonella | Yeast and mold | |
| Beer | 1,0 | 25 | - |
2.2.1.5. The content of toxic elements, nitrosamines, radionuclides in beer should not exceed the permissible levels established by the hygienic requirements for the safety and nutritional value of food products in accordance with TR CU 021/2011 and given in Table 5.
Table 5
| Indicators | Permissible levels, mg / kg, no more | Note |
|
Toxic elements: Lead Arsenic Cadmium Mercury |
0,03 0,005 |
|
| Nitrosamines: the sum of NDMA and NDEA | 0,003 | |
|
Radionuclides: Cesium-137 Strontium-90 |
Bq / kg Bq / kg |
2.3. Requirements for raw materials, materials, purchased products.
2.3.1. Materials and purchased raw materials purchased for the production of beer must comply with the requirements of applicable regulatory and sanitary standards and accompanied by the relevant technical documentation of manufacturers.
2.3.2. Purchased raw materials purchased for the production of beer, including raw materials of foreign origin, must have certificates of conformity or other documents confirming quality and safety.
2.3.3 The following are used as raw materials for beer production:
- malting barley malt in accordance with GOST 29294;
- drinking water in accordance with GOST R 51232;
- hops in accordance with GOST 21947;
- granulated hops and hop products, the use of which ensures the quality and safety of beer;
- rice groats in accordance with GOST 6292,
- brewer's yeast according to the documentation acting in accordance with the established procedure;
- cherry juice, green tea concentrate according to the manufacturer's specifications or other regulatory and technical documentation.
2.3.4. It is allowed to use raw materials of domestic and imported production of a similar purpose, not inferior in quality characteristics to the listed raw materials and corresponding in terms of safety indicators to sanitary and epidemiological rules and regulations.
7. RULES OF TRANSPORTATION AND STORAGE
7 .1. Beer is transported by all means of transportin accordance with the rules for the carriage of goods in force for this type of transport.
7 .2 The shelf life of beer of a specific name, as well as the rules and conditions for storage and transportation of beer during the shelf life, are established by the manufacturer in the technological instructions for beer of a specific name.
7 .4 Beer delivered in vehicles is stored under pressure of carbon dioxide in insulated tanks at temperatures between 2 ° C and 5 ° C.
Rospotrebnadzor and the Union of Russian Brewers (PSA; the alliance includes 92 companies that produce over 80% of beer in the country) did not respond to RBC's request. Rosalkogolregulirovanie refrained from comment. The same was done in the brewing companies Baltika, AB InBev Efes and Heineken.
Controversial method
The beer identification method, which Roskachestvo proposes to supplement with GOST, has already caused discontent in the industry. In the middle of the year, Roskachestvo carried out a large-scale inspection of beer in Russia as part of the government's order. Its objects were 40 of the most popular brands of light filtered beer (Heineken, Stella Artois, Bud, Krusovice Imperial, Amstel).
Results of the research "Roskachestvo" on the eve of the World Cup. The experts determined which of the participating brands could be considered classic beers depending on their malt content.
What counts as beer
According to the law (No. 171 FZ "On state regulation of the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products"), part of the brewing malt in beer can be replaced by grain, its processed products or sugar-containing products. But beer (according to clause 13.1 of article 2 of the law) can only be considered a drink that contains at least 80% malt. The share of unmalted raw materials should not exceed 20%, sugar-containing products - 2% of the mass of the replaced brewing malt. By law, alcohol in Russia must meet the requirements of the state standard. These include GOST (31711-2012 "Beer. General technical conditions") and TU (technical conditions).
As a method that may indicate a violation of the proportions of raw materials in beer, the specialists of "Roskachestvo" used an assessment of the mass concentration of total nitrogen (its compounds are contained in malt). If the standards for this indicator were not observed, the experts concluded that the manufacturer “could save on fermented malt” at Roskachestvo. Five brands of beer (Arsenalnoye, Okskoye, Gorkovskoye, Sverdlovskoye and Samara) did not pass this stage of the study. According to Roskachestvo, it would be more correct to call such beer “rather a beer drink,” and, therefore, now such products are misleading consumers.
Compared to substitutes, malt is a more expensive raw material. The rate of excise duty on beer and beer drink does not change depending on the raw materials used in their production - 21 rubles. per liter with a share of ethyl alcohol from 0.5 to 8.6%.
Representatives of the beer industry criticized the study. Of the five brands that did not pass the test, four (Gorkovskoe, Samara Classic, Sverdlovskoe, Arsenalnoe Traditional) were brands of the Baltika company. Baltika itself replied to this that the mandatory for brewers GOST 31711 (Beer. General technical conditions) does not mention the mass fraction of nitrogen and this is an additional criterion that Roskachestvo independently established. In no country in the world is the quality of beer assessed by such an indicator, Baltika pointed out.
Photo: Sergey Fadeichev / TASS
The research materials were prepared "with gross violations and in fact mislead consumers", and in the Union of Russian Brewers. Serious errors in the research are the result of Roskachestvo's lack of "professional knowledge and experience in brewing," the brewers noted. The deviations in nitrogen detected in some brands and conclusions about the raw materials and quality of beer were considered by the union "a violation of the rights of both producers and consumers." “Roskachestvo”, the brewers explain their position, presents as an expert opinion the data on the basis of which the product belongs to another category, but it “does not have the authority to make such a conclusion”. In general, the PSA expressed doubts about the Roskachestvo methodology: according to the union, it is not transparent and regulated by authorized government agencies.
How are GOSTs changed?
The attempt to change GOST for beer is not the only one. In mid-July, it is known that the government intends to prohibit manufacturers from calling products by the names enshrined in GOSTs if they do not meet these standards. This measure should also reduce the share of “legal falsification”. "Roskachestvo" drew public attention to the fact that there are seemingly identical products on the market with the same names, but with a fundamentally different composition, depending on whether they were made according to GOST or TU (technical specifications). "With two saving letters TU" a number of manufacturers of sprat in oil and milk chocolate in fact, “we saved ourselves from the need to comply with the quality parameters,” they pointed out in “Roskachestvo”.
GOST problem
Certified methods allowing to determine the amount of products replacing brewing malt are not included in GOST, therefore it is impossible to recognize the producers of beer drinks, who call their product beer, as violators of the law, states Roskachestvo. According to experts, cited by the ANO, in the event of amendments to GOST, about 5% of the market can go to the category of beer drinks. The volume of beer production in Russia in 2017 amounted to 744.5 million decaliters. In value terms, according to IndexBox Russia research, beer consumption increased by 10.3%, amounting to 800.3 billion rubles.
Neither experts nor market participants have raised the issue of the need to change the current GOST, according to a source of RBC in the alcohol market. Roskachestvo's proposal to change GOST, apparently, was the result of an earlier study of the beer market, which raised a number of questions from its players: significant mistakes were made both in the process of the examination itself and in the interpretation of its results, he notes. “Despite the stated goals of promoting the voluntary quality mark, Roskachestvo, under the veil of its belonging to the state, is trying to replace the existing regulatory and certifying bodies,” adds the source of RBC.
According to the top manager of the company, one of the three largest beer producers in Russia, the problem on which Roskachestvo's initiative is based is absolutely far-fetched and “not worth a damn”. The interlocutor of RBC estimates the prospect of this initiative to be “somewhere below 0%”.
Control disputes
Participants of other markets have already made complaints about the research methods used by Roskachestvo. For example, controversy arose over a school uniform check, the results of which were published in early August. As a result, it was found that more than 60% of school trousers were produced with violations. In the correctness of the inspection, the sellers of clothing and even Rospotrebnadzor. The information provided by Roskachestvo is misleading consumers, said the department of Rospotrebnadzor in Moscow, since the organization, without waiting for the results of control and supervisory measures, gives incorrect information to the media. Specialists of the department checked 12 enterprises where Roskachestvo purchased samples for research: no enterprises were found at six addresses, and only one out of 21 samples taken at other six enterprises did not comply with technical regulations. In "Roskachestvo" the fact that Rospotrebnadzor did not find violations when checking school uniforms, by the fact that the department checked the manufacturers of the uniforms, which bore the state quality mark. “It is not surprising that the inspection of manufacturers of high quality goods did not reveal any violations,” the organization commented.
The newest GOST R 51174-2009, concerning the production of beer, regulates the ingredients that should be in its composition. These include: brewing barley malt, brewing wheat malt, drinking water, granulated sugar, hops or granulated hops, grain products (barley, wheat), wheat, rice, corn grits, brewer's yeast. Each of these ingredients has its own requirements, which can be found in the text of the GOST itself. As you can see from this list, the intoxicating drink, which is brewed here and now in Russia, has little in common with what is called natural beer as a fermentation product.The USSR had its own requirements for the brewing process, and these requirements were almost identical to the German ones. The first GOST regulating not only the composition of beer, but also the brewing process was GOST 3473-53. At the time, very strict requirements were imposed on it regarding its composition, namely: brewing barley malt, hops and water. Everything. Nothing extra. This is a really high quality beer. With each subsequent revision of GOST (GOST 3473-69, GOST 3473-78 and GOST R 51174-2009), more and more grain, sugar, yeast, etc. were allowed in its composition. All this has led to the fact that in Russia it is almost impossible to find a beer that would be brewed from only three components - water, malt and hops.
What kind of beer to drink
What can a consumer choose, being in such cramped conditions? First, compliance with GOST. If the beer brand is purely Russian, then the beer must meet at least 2009 standards. If the brand of beer is foreign, but it is brewed in Russia, then it is not at all necessary to comply with GOST. The fact is that foreign manufacturers, before giving permission to brew beer in other countries, impose certain requirements on the plant for the composition and brewing technique of the product under their brand. And these requirements do not always fall within the requirements of GOST. A living example is Hoegaarden beer. The Belgians add orange zest and coriander to it. Corresponding requirements apply to breweries in other countries brewing it under license. Therefore, one should not be surprised that the Hoegaarden beer brewed in Russia does not meet the GOST requirements. The same applies to many other brands exported from abroad to Russia from England, France, Germany, Australia, Holland, New Zealand, etc. Each of these countries has its own standards for brewing an intoxicated drink, some of which have evolved over the centuries.If the budget is limited, but good beer you still want to, you will have to do a good job of digging through the store shelves. It is now entirely possible to find beer brewed to 1978 standards. Moreover, it can contain malt, water and hops. The question arises - why did the beer with such ingredients not fall under the 1953 standards? The answer is simple - in the technological process during cooking. After all, GOST regulates not only the composition, but also the process of making the intoxicated drink. Therefore, it can turn out to be quite good in quality and taste.