هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
 
GCC STANDARDI ZATION ORGANIZATION (GSO) 
 
 
 
 
 
مشروعمواصفة  نهائي  
Final Draft of Standard FDS 
TC05  اللجنةالفنية الخليجية للمواصفات الغذائية والزراعية رقم  
 
Prepared by GSO Technical Committee for Food and Ag ricultural 
Products No. TC05  
 
 
تحديث  
 
 
 
 
 
شراب الشعير الخالي من الكحول   
NON ALCOHOLIC MALT BEVERAGE  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I.C.S:  67.160 .20  
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم 
توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها  
عرضة للتغيير والتبديل،  ولا يجوز ا لرجوع إليها 
كمواصفة قياسية خليجية إلا بعد اعتمادها من الهيئة. This document is a draft GSO Standard 
circulated for comments. It is, therefore, 
subject to alteration and modification and 
may not be referred to as a GSO Standard 
until approved by GSO. 
 
 
   
  Foreword  
  
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf 
Standards /Technical regulations through specialized technical co mmittees (TCs).  
GSO through the technical program of committee TC No (5) " Technical committee for 
standards of food and agriculture products " has prepared this Standard. The Draft Standard has 
been prepared by kingdom of Saudi Arbia.   
The draft Standar d has been prepared based on relevant ADMO, International and National 
foreign Standards and references.  
This standard has been approved as a Gulf Technical regulation by GSO Board of Directors in 
its meeting No. ( ), held on   /  /     h (  /  /     ) .  GSO  STANDARD  GSO 1027/ …. 
 
1 MALT BEVERAGE  
 
 
 
1- SCOPE AND FIELD OF APPLICATION  
 This GSO  standard is concerned with non alcoholic malt beverage  intended for 
direct human consumption.  
 
2- COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Prepackaged Foods”.  
2.2 GSO 21 “Hygienic Regul ations for Food Plants and Their Personnel”.  
2.3 GSO 149 “Un -Bottled Drinking Water”.  
2.4 GSO 1016  “Non -Alcoholic Carbonated Beverages - Determination of Carbon 
Dioxide Content”.  
2.5 2.4 GSO 1016 “Microbiological Criteria for Foodstuffs”.  
2.6 GSO 150-2 “Expiration dates for food products - Part 2 :Voluntary expiration 
dates ”. 
2.7 GSO ISO 9003 “Methods of Test for Malt Beverage”.  
2.8 GSO 2500  “Additives Permitted for Use in Food Stuffs ”. 
2.9 GSO CAC 193  “General Standard for contaminants & toxins in food ”. 
2.10 GSO 707 “Flavourings Permitted for Use in Foodstuffs”.  
2.10 GSO 839 “Food Packages - Part 1: General Requirements ”. 
2.12 GSO Standard No….. for " Maximum limits for ethyl alcohol residues in food " 
which will be adopted by GSO.  
 
3- DEFINITIONS : 
3.1 Malt  Beverage:  
 The beverage intended for direct human consumption prepared, by suitable 
methods, from the extract of malt and hop ( Humulus lupulus ) infusion or from 
ready concentrations of the extract of malt infusion and followed by pasteurization 
for destru ction of  
capable of growing and addition of flavours.  
3.2 Malt:  
 Is prepared by wetting barley grains [ Hordeum sativum , Hordeum vulgare  or 
Hordeum distichum ] with water and left at suitable conditions for sprouting then 
the sprout grains are dried.  
 GSO  STANDARD  GSO 1027/ …. 
 
2 4- REQUIREMENTS : 
4.1 Malt beverage shall be produced according to the hygienic regulations mentioned 
in item 2.2.  
4.2 The water used in the production shall be potable complying with GSO  standard 
mentioned in item 2.3.  
4.3 Malt beverage shall met the following:  
4.3.1  It shall be clear free from suspended materials and sediments.  
4.3.2  It shall have the colour, taste, odour and foam characterizing the malt beverage.  
4.3.3  Bitterness degree shall be ranged between 14 and 22 bitterness unit.  
4.3.4  The pH  shall be 4.2-4.8. 
4.3.5  Carbon dioxide content shall not be less than 2 .5 g/kg in carbonated malt 
beverage.  
4.3.6  Total acidity shall not exceed 0. 29% as lactic acid.  
4.3.7  Total solids shall not be less than 3. 8% by mass.  
4.4 Microbiological criteria in the product shall not exceed the maximum levels 
mentioned in item   in (2.5).  
4.5 The contaminants metallic elements shall not exceed the maximum levels 
mentioned in item (2.9).  
4.6 The use of food additives in malt beverage is allowed in accordance with the gulf 
stand ard mentioned in item (2.8).  
4.7 The use of flavors is allowed in accordance with the gulf standard mentioned in 
item (2. 10). 
4.8 The maximum limit for ethyl alcohol in malt beverage shall not exceed the limits 
mentioned in item (2.12), in accordance with the gulf standard which w ill be 
adopted by the authority.  
 
 
5- PACKAGING, STORAGE AND TRANSPORTATION :  
5.1 Packaging  
 Malt beverage shall be packed in clean, hygienic, suitable, hermetically sealed 
containers, and shall not cause any change in the product’s  properties.  Packegs 
shall be compli ed with GSO standard mentioned in item 2. 11. 
  
5.2 Storage  
 The product shall be stored in well -ventilated stores far away from sources of heat, 
moisture and contamination.  
5.3 Transportation  GSO  STANDARD  GSO 1027/ …. 
 
3  Transportation and handling of the product shall be carried out in a correct manner 
to protect containers from mechanical damage, contamination, high temperature 
and moisture.  
 
6- LABELLING : 
 Without prejudice to what has been stated in the GSO  standard me ntioned in item 
2.1, the statement “Free from alcohol” or “Non -alcohol” shall be declared on the 
label of each container also “carbonated” if contained CO 2 of the amount specified 
in item 4.3.5.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 1027/ …. 
 
4 Reference  
  
- EGYPTIAN STANDAR D FOR NON ALCHOLIC BERLEY DRINK ES: 1765/2016 .