(1)Beer shall be brewed from good j materials and its quality shall be such as to satisfy the Commissioner. Wort shall not be brewed of a higher gravity than 1073°. Nothing shall be added to beer after it has been rocked and removed to a beer store, except findings or other material approved by the Commissioner in such proportions as fixed by him. Beer in the store must not be diluted and any beer found in store which has been either diluted or in any way adulterated will be liable to confiscation. The confiscation of the beer will not exonerate the licensee from any penal action under the Act.(2)No material other than malt, grain, cereals, sugar, glucose or hops shall be used in brewing and nothing other than fining may be added to beer in store, without previous sanction of the Commissioner. The use of the following materials is permitted.(A)In Brewing:(1)Burtan Crystals(2)Caramel(3)Corpulos(4)Maltose(5)porterine(6)Ibrite(7)Hop substitute(8)Optanis(9)Zumsite(10)Gypsum(11)American flour(12)Septose(13)Klearwort(14)Pure cell acid(15)Cheratta(16)Malt flour(17)Standard salt(18 ) Un-fermentable syrup(19)Diastagic mart syrup(20)Sulphosite(B)In Beer store(1)Bisulphite of Lime(2)Calcium Meta Sulphite(3)Phylax(4)Beer Neutralizer(5)Hop Oil(6)Un-fermentable Syrup.(3)No ingredients, noxious to health shall be used. Should the licensee intend to use any material not previously approved for use, he shall apply to the Commissioner for necessary sanction through the Brewery Officer, with a sample of material detailing the purpose for which it is to be used. The Brewery Officer shall submit such application through the Assistant Commissioner of Distilleries to the Commissioner.(4)The storage of either malt or unmalted corn is not controlled. The room, in which malt is ground in having internal communication with any room or place of the bonded premises of the brewery, shall be included into the bonded premises of the brewery as shown in the approved plant.(5)All sugar shall be stored in a room specially set apart for that purpose to be shown as a Sugar-store. Sugar shall not be removed from the store into any other part of the brewery except in pursuance of an entry in the book for use in brewing.(6)(a)Hops or Hop substitutes shall be stored in a room specially indicated in the bonded premises of the brewery for such purpose.(b)Other approved brewing materials shall be stored either in the hop store or in a room specially set apart and called "Brewing Specialty Room"(7)Potassium Meta-sulphate and Burtom crystals may be stored at the discretion of the licensee.(8)When the licensee intends to use a sugar solution for priming beer prior to issue, he shall obtain prior permission from the Commissioner to do so. He shall provide a separate cask or vat, which shall be used for the purpose of dissolving sugar only and shall be distinctly marked 'Priming Vessel'.When a sugar solution is to be used for priming beer prior to issue the licensee shall intimate to the Brewery Officer, the above fact in writing at least 6 hours before making the solution, declaring the quantity of sugar to be used in making the solution and the hour at which he proposes to make the solution.The quantity of sugar to be used in making the solution and the hour of dissolving the sugar shall be entered in the proper columns in Brewing Book at least six hours before making the solution. The gravity of the solution shall not exceed 1073°. When the solution is complete the licensee shall enter its dip and gravity in the Brewing Book and shall not remove any portion of it unless the Brewery Officer or some superior officer bad checked the entry. The quantity declared by the licensee or found by the officer whichever is greater shall be taken into account for charging duty.Priming solution may be concentrated by boiling to density not more than 1050° after the charge has been taken by the Brewery Officer provided the licensee gives notice to concentrate the solution in the Brewing Book. Such an entry shall be made in red ink. The Brewery Officer shall immediately make a survey record it red ink and note in the remarks column of the surveying book, the survey in which the charge for duty has been taken.Before removal of solution the licensee shall note in the remarks column of the Brewing Book the quantity to be removed, the hour of removal and the number of casks to which the solution is to be added. No greater quantity than 4'/ Litres shall be added to each hogs head of beer and proportionately for small casks. The Brewery Officer shall check the addition as often as possible.(9)The licensee shall obtain prior permission from the Commissioner, for the use of hops and hop substitutes and the proportion in which they are to be used.(10)The licensee shall not use palmyrah Sugar in the manufacture of beer or as an addition to finished beer.(11)Casks may be used for making and storing solutions of . Caramel, Corpulose. Maltose or Porterine. Every such cask shall be given a number and entered in the survey book as a collecting vessel with a note of the material for which it is intended to be used.(12)The licensee shall enter in the Brewing Book the date and hour of making the Caramel solution and the material to be used and on conclusion of the operation shall enter at once the quantity and gravity of the solution. The gravity shall not exceed 1073°. The licensee shall note in the remarks column of the Brewery Book each removal from the cask, specifying the quantity removed and the vessel to which it has been added. The Brewery Officer shall show the condition of the cask upon each complete survey.(13)Yeast may be added at any stage of collection of wort in the fermenting vessel, but if it is added so early before the complete collection of wort that fermentation has commenced the licensee must declare the original gravity of the wort before fermentation commenced.(14)The licensee shall enter in the brewing book the quantity and gravity of the expressed wort and the name and the number of the vessel to which it is to be added. When expressed wort is added to beer in store, it shall be added to beer irrespective of the nature of the brewing from which expressed but wort filtered without pressure may be added to beer of the same denomination as itself.(15)Vessels used for yeast culture shall be duly entered and brought under survey. They may be placed in any suitable room in the brewery. They shall be gauged to the nearest litre per centimeter of depth so that the quantity may be verified or cross checked if necessary by Excise Officers. Vessels said to contain yeast shall be examined so as to satisfy that uncharged wort is not being fermented. After the first change is taken in a yeast culture vessel the surface shall not be broken unless fraud is suspected. The entry in the survey book in such surveys shall be the word 'growing'(16)Small unfixed casks may be used as fermenting vessels to take any unexpected excess of wort produced in brewing, the quantity of which is too small to permit efficient fermentation in a fixed fermenting vessel. The licensee shall inform the officer in writing the said fact and shall declare the quantity of the wort contained in the cask originally. Permission for the use of such casks may be withdrawn whenever it is found that they are employed as a matter of course and continuously.(17)(a)The duty on Beer, at specified rates shall be charged on the total quantity of beer pumped to the Bright Beer Tanks less an allowance of 3% for wastage towards bottling. For this purpose the licensee shall maintain an account of beer pumped to the Bright Beer Tanks (Tank-wise account) after due maturation and carbonated. This account shall show the daily final production of Beer which shall be issued as draught beer or for bottling.(b)The duty on beer shall become due immediately after the account of beer as specified under Clause (a) above has been taken by the Brewery officer or at the end of each month which ever is later and the time for its payment shall not be later than fifteenth day of the succeeding month in which the duty was charged provided that no stock of beer shall be removed from the Brewery except on payment of duty specified in Rule 9.(c)If the duty payable by the licensee remains unpaid beyond the period specified in this regard, the Commissioner may forfeit to Government, the sum guaranteed by the Bank and either the whole or part of the security deposit furnished by the licensee under these rules.(d)The Brewery Officer shall maintain an account of Beer pumped in Bright Beer Tanks (Tank-wise) and issues made from the Bright Beer Tanks in Form B-6.
