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ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Opaque beers Specification EAST AFRICAN COMMUNITY EAC 2013 Second Edition 2013

Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to achieve this objective, the Partner States in the Community through their National Bureaux of Standards, have established an East African Standards Committee. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2013 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255-27-2504481/2504255 E-Mail: eac@eachq.org Web: www.each.org * 2013 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. EAC 2013 All rights reserved iii

DRAFT EAST AFRICAN DEAS 61:2013 Opaque beers Specification 1 Scope This draft East African Standard prescribes the requirements and methods of sampling and test for opaque beers. The standard doesn t cover stout beer 2 Normative reference a) EAS 5:2009, Refined white sugar Specification b) EAS 63:2000, Beer Specification c) EAS 41-16:2000, Fruits, vegetables and derived products Sampling and methods of test Part 16: Determination of mercury content Flameless atomic absorption method d) EAS 104:1999, Alcoholic beverages Methods of sampling and testing ISO 16050- Foodstuffs Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B 2, G 1 and G 2 in cereals, nuts and derived products -- High-performance liquid chromatographic method e) EAS 38:2000, Labelling of prepackaged foods Specification 3 Definition For the purpose of this draft East African Standard the following definition shall apply: 3.1 Opaque beer is the potable liquid derived from the fermentation of a mash of cereal grain, and /or other products of plant origin with or without, honey, sugar or a mixture of any of these or,, and containing the mash or the residual of the mash from which it is derived in such a manner as to possess the aroma, tastes and character attributed to it. 4 Requirements for opaque beers 4.1 Opaque beers shall be free from any harmful ingredients, substances, additives and any other contaminants injurious to health or any extraneous matter. 4.2 Opaque beers shall be free from any added artificial colouring matter, apart from caramel derived from white sugar complying with relevant East African Standards. 4.3 Opaque beers shall be free from artificial sweetening agents. 4.4 Opaque beers shall not contain any added alcohol. 4.5 Opaque beers shall not show a separation of more than 20 per cent of solid phase. 4.6 Opaque beers shall have the characteristic appearance, taste and aroma of their type. 4.7 Opaque beers shall comply with the compositional requirements indicated in Table 1. EAC 2013 All rights reserved 1

Table 1 requirements for opaque beers Characteristic Requirement Method of test (i) Ethyl alcohol content, % v/v 1.58 EAS 63 * (ii) ph 2.5-5 EAS 63 suitable method from EAS 41 (iii) Soluble solids content, % m/v 3.0-6.0 EAS 104 (iv) Specific gravity at 20 C 1.015 - EAS 104 1.020{1.030-1.045} V) Total solid % m/m 4.0-9.0 EAS 104 vi) Total acidity as lactic acid % m/m max 0.55 EAS 41 Volatile acidity % v/v max 0.6 EAS 104 * EAS 63, Beer Specification ** EAS 41, Fruits, vegetables and derived products Sampling and methods of test 4.9 Food additives Only food grade additives recognised as safe for human consumption and approved by the East African of Standards shall be used for the manufacture of products covered by this standard 2 EAC 2013 All rights reserved

4.10 Hygiene requirements Opaque beers shall be manufactured and distributed in premises built and maintained under hygienic conditions. As stipulated in EAS 39. It shall comply with microbilogical requirements in table 2 Table 2: Microbiological limit S/No. Organism Maximum limit Method of test 1. 2. Coliforms Sulphite reducing bacteria Nil Nil EAS 42:2000 5 Contaminants 5.1 Heavy metal Opaque beers shall not contain heavy metals at levels exceeding the limits indicated in Table 2. Table 3 Limits for heavy metal contaminants in opaque beers Type of impurity Limit Method of test (i) Arsenic (as As), ppm, max. 0.0.01 EAS 41 (ii) Lead (as Pb), ppm, max 0.01 EAS 41 5.2 Aflatoxin Limits Total aflatoxin shall be 10 ppb and aflatoxin B 1 shall be 5 ppb when tested with ISO 16050 6 Packaging and labelling 6.1 Packaging 6.1.1 Opaque beers shall be packaged in suitable food grade containers, 6.1.2 Bulk delivery, packaging and storage of opaque beers shall be done in containers that shall prevent contamination of the product. c 6.2 Labelling 6.2.1 Labelling of opaque beers shall be done in accordance with the requirements of EAS 38 and shall include: i) name of the product as opaque beer. ii) iii) iv) Name and physical and postal address of manufacturer. Net contents in millilitres or litres. Minimum ethyl alcohol content at the time of packing. v) Date of manufacture. vi) 'Sell - by' date. Best before ix) Storage instruction xi) statutory warnings list of ingredients EAC 2013 All rights reserved 3