T/CBJ 3105-2020 in English

VALID

Stout beer

Issued on:2020-12-16
Implemented on:-
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $100.00
$97.00

Standard No:	T/CBJ 3105-2020
Document status:	VALID
Title in English:	Stout beer
Title in Chinese:	司陶特（世涛）啤酒
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2020-12-16
ICS Classification:	67.160.10-Alcoholic beverages
Chinese Classification:	X62-Fermented wines
Professional Classification:	T/-Social Organization Standard
Related Keywords:	stout beer subcategory general beer standard stout beer introduction interpretation dark beer beer
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本标准规定了司陶特（世涛）啤酒的要求、分析方法、检验规则，以及标志、包装、运输和贮存。
本标准适用于司陶特（世涛）啤酒的生产、检验与销售。

Introduction

Interpretation of the core content of the standard

This standard systematically classifies stout beer for the first time, and clearly requires the use of roasted malt or roasted barley as the core raw material, with the lower limit of alcohol content set at 4.0%vol, the color requirement ≥40EBC, and the bitterness ≥20BU.

Product Category Comparison

Type	Alcohol Content (%vol)	Special Ingredients	Flavor Characteristics
Classic Type	4.0-7.0	Flavor Additives Prohibited	Roasted/Coffee/Chocolate
Strong Type	≥7.0	Alcohol Blending Prohibited	Strong and Full-Bodied
Special Type	≥4.0	Oats/Lactose Allowed	Complex Flavor Characteristics

Key technical requirements

Sensory indicators

All three types of products must present a clear roasted aroma, with the classic type emphasizing purity, the specialty type needing to reflect the characteristic flavor of additives, and the strong type requiring body strength.

Physical and chemical control

Chroma: ≥40EBC (characteristic value for dark beer)
Bitterness: Strong type ≥30BU (higher than the other two types)
Alcohol content tolerance: +1.0%vol

Implementation suggestions

Raw material control

It is recommended to establish a chromaticity-aroma association database for roasted malt, and the combination of malts with different EBC values can accurately control the flavor of the final product.

Process optimization

Strong products should pay attention to: yeast tolerance during high-concentration brewing management, and it is recommended to adopt a stepped saccharification process.

Inspection points

Type inspection should pay special attention to the mycotoxin (GB2761) and pollutants (GB2762) indicators, and it is recommended to increase the screening of heavy metals in raw materials every quarter.