[Code of Federal Regulations]
[Title 27, Volume 1]
[Revised as of April 1, 2005]
From the U.S. Government Printing Office via GPO Access
[CITE: 27CFR25.15]

[Page 638]
 
            TITLE 27--ALCOHOL, TOBACCO PRODUCTS AND FIREARMS
 
 CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE 
                                TREASURY
 
PART 25_BEER--Table of Contents
 
                          Subpart B_Definitions
 
Sec. 25.15  Materials for the production of beer.

    (a) Beer must be brewed from malt or from substitutes for malt. Only 
rice, grain of any kind, bran, glucose, sugar, and molasses are 
substitutes for malt. In addition, you may also use the following 
materials as adjuncts in fermenting beer: honey, fruit, fruit juice, 
fruit concentrate, herbs, spices, and other food materials.
    (b) You may use flavors and other nonbeverage ingredients containing 
alcohol in producing beer. Flavors and other nonbeverage ingredients 
containing alcohol may contribute no more than 49% of the overall 
alcohol content of the finished beer. For example, a finished beer that 
contains 5.0% alcohol by volume must derive a minimum of 2.55% alcohol 
by volume from the fermentation of ingredients at the brewery and may 
derive not more than 2.45% alcohol by volume from the addition of 
flavors and other nonbeverage ingredients containing alcohol. In the 
case of beer with an alcohol content of more than 6% by volume, no more 
than 1.5% of the volume of the beer may consist of alcohol derived from 
added flavors and other nonbeverage ingredients containing alcohol.

[TTB T.D.-21, 70 FR 235, Jan. 3, 2005]

    Effective Date Note: By TTB T.D.-21, 70 FR 235, Jan. 3, 2005, 
subpart B was amended by adding an undesignated center heading and a new 
Sec. 25.15, effective Jan. 3, 2006.