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GB/T 4927: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 4927-2025 | English | 215 |
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Quality requirements for beer
| Valid |
| GB 4927-2008 | English | 85 |
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Beer
| Valid |
| GB 4927-2001 | English | 319 |
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3 days
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Beer [including MODIFICATION 1]
| Obsolete |
| GB/T 4927-1991 | English | 199 |
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2 days
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Beer
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB/T 4927-2025
GB/T 4927-2025: Quality requirements for beer
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT4927-2025
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
ICS 67.160.10
CCS X 62
Replacing GB/T 4927-2008
Quality requirements for beer
Issued on: DECEMBER 31, 2025
Implemented on: JANUARY 1, 2027
Issued by. State Administration for Market Regulation;
Standardization Administration of PRC.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 6
4 Product classification... 8
5 Requirements... 9
6 Test methods... 11
7 Inspection rules... 11
8 Marking, packaging, transportation and storage... 13
Quality requirements for beer
1 Scope
This document specifies the quality requirements for beer, including terms and
definitions, product classification, requirements, test methods, inspection rules,
marking, packaging, transportation and storage.
This document applies to the production, inspection, and sale of beer.
2 Normative references
The provisions of the following documents constitute the essential clauses of this
document through normative references in this text. Among them, for any dated
reference, only the version corresponding to that date applies to this document; for any
undated reference, the latest version (including all amendments) applies to this
document.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 4544 Beer bottles
GB/T 4928 Method for analysis of beer
GB/T 5738 Plastic crates for beverage bottled
GB/T 6543 Single and double corrugated boxes for transport packages
GB/T 9106.1 Packaging containers - Two-piece can - Part 1.Aluminum easy open
end and aluminum can
GB/T 17714 Quality general rules of beer keg
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in
Prepackages with Fixed Content
Administrative Measures for the Supervision and Management of Quantitatively
Packaged Commodities Metrology (Order No. 70 of the State Administration for
Market Regulation [2023])
3 Terms and definitions
The following terms and definitions apply to this document.
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 Product classification
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.
4.2 Classification by sterilization process
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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