PRODUCT - MALT BEVERAGE ABV 21.4% WCD REFERENCE - BFM22 DECLARED MANUFACTURE PROCESS - MILLED MALTED BARLEY, HOPS AND WATER MIXED AT 14%, 0.5% AND 85.5% RESPECTIVELY. THE MIXTURE IS HEATED TO 65'C AND ALLOWED TO MIX FOR 2 HR. THE SPENT GRAIN IS REMOVED BY LAUTERING. THE RESULTANT LIQUID IS MIXED WITH SUGAR EXTRACT (80% DM) AND COLD WATER AT RATIOS OF 45%, 35% AND 20%, RESPECTIVELY AND COOLED TO 20'C. THE MIXTURE IS INOCULATED WITH YEAST AND ALLOWED TO FERMENT BETWEEN 18-22'C OVER 5 DAYS UNTIL THE FERMENTATION IS COMPLETE AND ALL THE SUGARS HAVE BEEN METABOLISED. THE END PH, SG, % ALCOHOL AND RESIDUAL SUGAR CONTENT OF THE PRODUCT IS PH 4.0-4.5, 0.9683G/L, 21.9% ALCOHOL AND <1.0% RESPECTIVELY.

GENERAL INTERPRETATIVE RULES 1 & 6 TEXT TO CODES 2208, 2208 90, 2208 90, 2208 90 78 HARMONISED SYSTEM EXPLANATORY NOTES TO HEADING 2208 STATE LABORATORY ANALYSIS (R17A0183)