TBS/ AFDC 13 (5361)  P3 Rev TZS 1245:2010  
ICS: 67.160.10  
 
 
 
© TBS 2010                                                                                                Second Edition 2010   
                                       DRAFT T ANZANIA STANDARD  
 
 
Draught beer – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                     TANZANIA BUREAU OF STAND   
  
 
 TANZANIA STANDARD                                   TBS/ AFDC 13(5361)  P3 / 
                                                                                          Rev. TZS 1245 :2010  
 
 
 
 1 
 DRAUGHT BEER – SPECIFICATION  
 
0  FOREWORD  
 
Beer is a common commercial alco holic beverage in the country. The beer industry  and trade  
is expanding very fast to cater for the increasing demand of the commodity  under different 
kinds/types . 
 
Variations in beer quality do arise mainly due to traditions used or applied in the brewing 
process; which could also influence the safety parameters of the beer. It is in  recognition of 
that this Tanzania Standard was prepared with a view to guide all those concerned in 
ensuring the production and marketing of safe and good quality draught beer . 
 
In the preparation of this Tanzania Standard considerable amount of in formation was sourced  
from manufacturers  of draught beer.  
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, 
if the final value observed or ca lculated is to be rounded off, it shall be done in accordance 
with TZS 4  Rounding off numerical values  
 
 
1   SCOPE  
 
This Tanzania Standard specifies requirements and methods of sampling and test for draught 
beer.  
 
2   REFERENCE S 
 
The following referenced d ocuments are indispensable for the application of this document . 
For dated references, only the edition cited applies. For undated references, the latest edition 
of the referenced documents (including any amendments) applies;   
 
TZS 4 Rounding off numerical  values  
 
TZS 56  Beer specification  
 
TZS 59 Water – Distilled quality – Specification  
 
TZS 268 General atomic absorption — Spectrophotometric method for determination 
of lead in food stuffs  
 
TZS 109 Code of hygiene for food processing units – General  
 
TZS 1 15 Food – Permitted food additives – Schedule  
 
TZS 117 Food stuffs – Handling of samples for microbiological analysis – Code of 
Practice  
 
TZS 119 General guidance for enumeration of Coliform – Most Probable  Number 
Technique  
  
                                                                 TZS 163 Processed  fruits and ve getable products – Methods  of sampling and tests   
 
TZS 268 General atomic absorption spectroph otometric method for determination of 
lead in foodstuffs  
 
TZS 574(Part 1) Potable water – Specification  
 
TZS 471 Methods of sampling and test for alcoholic bevera ges 
 
 
TZS 665 Ready to drink unfermented fruit flavour based alcoholic beverage – 
Specification  
 
TZS 122  Microbiology – General guidance on methods for the detection of 
Salmonella  
 
TZS 538 Packaging and labeling of foods  
 
 
3   TERMS AND DEFINITIONS  
 
For the purpose of this  Tanzania S tandard the following definitions shall apply . 
 
3.1 beer  
 
beverage, containing ethyl alcohol prepared by fermentation of sugars derived mainly from 
malted and/or unmalted cereal grains and/or approved adjuncts  
 
3.2 draught beer  
 
beer served from stainless steel cylinders (kegs), casks or other suitable containers 
pressurized with food grade carbon dioxide or nitrogen gas for dispensing the beer for retail 
through a tap or faucet; and containing not less than 0.5 % ethyl alcohol volume by volume  
(See table 1) . 
 
3.3 malt 
 
barley or other cereal grains that have been soaked in water and  allowed to sprout and kilned 
used for brewing.  
 
 
4   REQUIREMENTS  
 
4.1 General Requirement  
 
4.1.1 Description  
 
Draught beer is  alcoholic beverage pr epared by alcoholic fermentation of wort of cereal malt 
and hops by yeast, with or without the addition of sugar or syrup in potable w ater conforming 
to TZS 574 (see clause 2). Such beer shall be served from  suitable stainless steel cylinders 
(kegs) , casks  or other suitable containers  which are  pressurized with food grade carbon 
dioxide or nitrogen gas or a combination of such gases; which drives the beer  for retail 
through a dispensing tap or faucet.  Such beer may either be pasteurized  or remain  
unpasteur ized. 
 
4.1.2 Organoleptic requirements  
 
Draught beer shall have the characteristic colour, smell,  taste, bouquet and foam of its type 
according to brand  characteristic                                                                                       TBS/ AFDC 13(5361)P3 /     
                                                                                           Rev. TZS 1245:2010  
 
 
 
 
 
   
 
 
   
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4.1.3 Types of draught beer  
 
Draught beer shall include beer types such as lager, ale and stout; and those beers that may 
be flavoured in accordance to the permitted food addi tives prescribed in TZS 115 (See clause 
2) 
 
 
4.1.6 Carbonatio n 
 
Draught bee r shall be carbonated either in the fermentation tank or during filtration prior to  
packing ,  
 
4.1.7  Ingredients  
 
4.1.7 .1 The following ingredients shall be used in making draught beer;  
 
(a) malt or un malted grains  
(b) Hops (or hop concentrates) and/or their derivatives  
(c) Potable water conforming to TZS 574 (see clause 2)  
(d) Brewer ’s yeast ( Saccharomyces spp ) 
(e) Carbon dioxide or nitrogen  gas of food grade  
(f)Fermentable adjuncts may be used  
 
4.1.7.2 Draught beer shall be free from  non nutritiv e sweeteners  
 
4.1.7.3  Draught beer shall be free from artificial colours except caramel produced f rom sugar  
 
4.1.7.4  Draught beer shall be free from foreign matter, suspended matter or any substance 
injurious to health  
 
 
4.1.8 Shelf life  
 
4.1.8 .1 Unpasteurized draught beer  
 
The storage condition  of unpasteurized draught beer after packaging (in kegs  or casks ) shall 
be 20 to 30 days on maintaining it at 6  °C when closed  ; and  shall be consumed within  24 
hours after opening  if kept or  maintain ed at a  temperature of less or equal to 6  °C. 
 
4.1.8.2  Pasteurized draught bee  
The shelf life of pasteurized dra ught beer after packing (in kegs  and casks ) shall be over 
ninety days on keeping it at ambient temperature  without opening and shall  be consumed with 
24 hours if kept by maintaining  at a temperature of less or equal to 6 °C after opening . 
 
 
 
 
 
  
                                                                  
 
 
 
 
 
4.2 Specific Requirement  
 
Draught beer shall comply with the physical and chemical requirements given in table 1.  
 
 
S/N  
Characteristic   Requirement for grade  
  
 
Method of test 
refer to  Non 
alcoholic   Light  Mild Medium  Strong  
1. 
 
 
2. 
 
 
3. 
 
4. 
 
5. 
 
6. Ethanol content, per cent 
v/v at 200C 
 
Carbon dioxide, percent 
v/v 
 
pH at 20 0C 
 
Lead as Pb, mg/l, max 
 
Tin as Sn, mg/l, max  
 
Copper as Cu, mg/l, max  
 ≤ 0.5  
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 
0.1 
 
250 
 
2.0 0.5 - 2.4 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 
0.1 
 
250 
 
2.0 2.5 – 4 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 
0.1 
 
250 
 
2.0 4.1 – 5.5 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 
0.1 
 
250 
 
2.0 More than 5  
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 
0.1 
 
250 
 
2.0 TZS  56  
 
 
TZS  56 
 
 
TZS  56  
 
TZS 268:  
 
TZS 163  
 
TZS 163  
 
 
5 FOOD ADDITIVES  
 
Only food addi tives specified in TZS 115 (see clause 2) shall be used  
 
 
6. CONTAMINANTS  
 
Draught beer shall be free from foreign matter, suspended matter or any substance injurious 
to health  
 
7. Hygiene  
 
7.1 Draught beer shall be manufactured in prem ises built and maintained under  hygienic 
condit ions as prescribed in TZS 109  (see clause 2)  
 
7.2 Processing equipment like brewing vessels, ferment ing vessels, fermentation tank,  lees 
filters, conditi oning tanks, faucet beer hose, keg coupler, beer line shall be maintained clean 
and sterile.  Appropriate temperature and pressure shall be maintained for the keg.  
 
7.3 Microbiological limit  
 
Draug ht beer shall be free from C oliform or any pathogenic microo rganisms and shall comply 
with the microbiological limit given in table 2.  
 
 
 
 
 
 
                                                                                      TBS/ AFDC 13(5361)P3 /     
                                                                                           Rev. TZS 1245:2010  
 
 
 
 
 
   
 
 
   
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2: Microbiological limit for beer  
 
S/N Organism  Maximum limit  Method of test (see clause 2)  
Unpasteurized  Pasteurized  
1. 
 
 
2 
. 
 
3. 
 
4. 
 Total plate 
count ,cfu/ml 
 
Yeast and mould , 
cfu/ml. 
 
Coliform (MPN)/ml  
 
Salmonella ,cfu/ml  
1 x 104 
 
 
1 x 104 
 
NIL 
 
NIL  
1 X 101 
 
 
1 X 101 
 
NIL 
 
NIL  
Annex A – 1 (TZS 665 ) 
 
 
TZS 131  
 
TZS 119  
 
TZS 122  
 
 
 
8   Sampling and test  
 
The methods of sampling and tests shall be conducted as pro vided in TZS 56 see clause 2 
and other relevant Tanzania Standards specified in table 1 and 2 of this  Tanzania  Standard  
 
9   Packaging, marking and labelling  
 
9.1 Packing  
 
Draught beer shall be packed in stainless steel cylinders (kegs), casks or any other  suitable 
food grade container that will prevent beer contamination and deterioration. Such containers 
shall be pressurized with food grade carbon dioxide or nitrogen gasses or a combination of 
such gass es at a ratio of 3: 1, which drives the beer as a prop ellant to a dispensing tap or 
faucet.  The net volume shall comply with the sale of goods (weights and packaging 
regulations)  
 
9.2 Marking and labeling  
 
9.2.1 The product shall be marked and labeled in accordance with TZS 538 (see clause 2).  
 
9.2.2 In addi tion each Container/packet of product shall be marked and/or labeled legibly and 
indelibly  on the label of the container in  Swahili or English or both and any other language 
depending on the designated market . 
 
a)  The common n ame of the product shall  be “Draught beer”  
 
b)  Grade; including a statement to indicate alcoholic content  
 
c)  Brand or trade name  
 
d)  Name and physical address of the brewer/distributor   
                                                                  
e)  Batch number in code or in clear  
 
f)  Storage condition  
 
g)  Country of origin  
 
h)  Date of  packing and expiry date  (freshness date)  
 
i)  Net volume in SI units  
 
j)  The alcohol content in percent volume by volume  
 
k)  List of ingredients  
 
9.2.3 The glue applied to the label shall be of the quality that resists removal  from the label : 
 
 
9.3 Certification mark  
 
Each container may  lso be marked with TBS certification mark  of quality.  
 
NOTE - The TBS Mark of Quality may be used by the packers only under licence from TBS. 
Particulars of conditions under which the licenses are granted, may be obtaine d from TBS.