GB/T 4927-2025Quality requirements for beer (English PDF)

3.1 Beer

A fermented beverage made primarily from malt and water, with the addition of hops (including hop products), and fermented with yeast, containing carbon dioxide and capable of forming foam.

NOTE 1: It includes non-alcoholic beer.

NOTE 2: The proportion of malt in the feed shall not be less than 50% (mass fraction).

3.2 Pasteurized beer

Beer that has undergone pasteurization or ultra-high-temperature sterilization.

3.3 Non-pasteurized beer

Beer that achieves a certain level of biological stability without undergoing pasteurization or ultra-high-temperature sterilization.

NOTE: This includes fresh beer.

3.3.1 Fresh beer

Beer that has not undergone pasteurization or ultra-high-temperature sterilization, which is allowed to contain a certain amount of live yeast and achieve a certain level of microbial stability.

3.4 Top fermentation beer; ale beer

Beer fermented using the top beer yeast.

3.5 Bottom fermentation beer; lager beer

Beer fermented using the bottom beer yeast.

3.6 Mixed fermentation beer

Beer produced by fermenting a mixture of more than one type of microorganism during the brewing process.

3.7 Special beer

Beer with a unique style, which is achieved through changes in raw and auxiliary materials and processes (or the use of multiple microorganisms).

3.7.1 Dry beer

A dry-tasting beer.

NOTE: The actual degree of fermentation of dry beer is no less than 72%.

3.7.2 Ice beer

Beer treated with an ice crystallization process.

NOTE: The turbidity of ice beer is less than or equal to 0.8 EBC.

3.7.3 White beer

A turbid beer with flavors such as cloves and ester aroma, which is made from wheat malt and/or wheat as one of the raw materials and fermented by the top beer yeast.

3.7.4 Stout beer

A dark beer with a high alcohol content, made from either roasted malt or roasted barley and fermented with the top beer yeast.

NOTE: Its alcohol content is not less than 4.0%vol, bitterness value is not less than 20 BU, and color is 40 EBC~150 EBC.

3.7.5 Pilsner beer

Beer fermented using the bottom beer yeast and having a unique flavor.

NOTE: Its alcohol content is not less than 4.0%vol, bitterness value is not less than 20 BU, and color is 4 EBC~20 EBC.

3.7.6 Sour beer

Beer that typically has a pronounced acidity due to acidification processes such as lactic acid bacteria fermentation or natural fermentation.

NOTE: pH value shall not exceed 3.8.

3.7.7 Black beer

Beer with a color greater than or equal to 61 EBC.

3.7.8 Low-alcohol beer

Beer with an alcohol content of 0.5%vol~2.5%vol.

3.7.9 Non-alcohol beer

Beer with an alcohol content of less than 0.5%vol.

3.7.10 Wheat beer

Beer brewed with the addition of a certain amount of wheat malt and/or wheat.

NOTE: Wheat malt and wheat must comprise at least 40% of the malt content.

3.7.11 Fruit and vegetable beer

Beer with added fruit and vegetable juices, possessing their characteristic physicochemical properties and flavor, while maintaining the basic taste of beer.

3.7.12 Fruit and vegetable flavor beer

Beer with a fruit and vegetable flavor, which is created by adding a small amount of food flavoring, while maintaining the basic taste of beer.

3.8 Craft beer

Beer produced on small-scale beer production lines, without the addition of any substances unrelated to adjusting the beer's flavor during the brewing process, resulting in a distinctive flavor profile.

3.9 Plato

An internationally recognized measurement unit of the original wort concentration, denoted by °P, which represents the number of grams of extract contained in 100 g of wort.

3.10 Ice crystallization

A reprocessing process in which the beer is ultra-frozen using specialized freezing equipment, forming tiny ice crystals.

4.1 Classification by turbidity

4.1.1 Limpid beer. Beer with a turbidity of less than or equal to 2.0 EBC.

4.1.2 Turbid beer. Beer with a turbidity greater than 2.0 EBC […]