B.02.001. The foods referred to in this Division are included in the term alcoholic beverage.

SOR/93-145, s. 3(F).

B.02.002. In this Division,

“absolute alcohol” means alcohol of a strength of 100 per cent; (alcool absolu)

“age” means the period during which an alcoholic beverage is kept under such conditions of storage as may be necessary to develop its characteristic flavour and bouquet; (âge)

“alcohol” means ethyl alcohol; (alcool)

“flavouring” means, in respect of a spirit, any other spirit or wine, domestic or imported, added as a flavouring to that spirit as authorized under the Excise Act; (substance aromatique)

“grain spirit” means an alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms, and from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; (esprit de grain)

“malt spirit” means an alcoholic distillate, obtained by pot-still distillation from a mash of cereal grain or cereal grain products saccharified by the diastase of malt and fermented by the action of yeast or a mixture of yeast and other micro-organisms; (esprit de malt)

“molasses spirit” means an alcoholic distillate, obtained from sugar-cane or sugar-cane products fermented by the action of yeast or a mixture of yeast and other micro-organisms, from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed; (esprit de mélasse)

“small wood” means wood casks or barrels of not greater than 700 L capacity; (petit fût)

“sweetening agent” means glucose-fructose, fructose syrup or any food for which a standard is provided in Division 18, or any combination thereof. (agent édulcorant)

SOR/84-300, s. 10; SOR/93-145, s. 4.

B.02.003. Where an alcoholic beverage contains 1.1 per cent or more alcohol by volume, the percentage by volume of alcohol present in the alcoholic beverage shall be shown on the principal display panel followed by the words “alcohol by volume” or the abbreviation “alc./vol.”.

SOR/88-418, s. 1; SOR/93-145, s. 5(F).

B.02.010. [S]. Whisky or Whiskey, other than Malt Whisky, Scotch Whisky, Irish Whisky, Canadian Whisky, Canadian Rye Whisky, Rye Whisky, Highland Whisky, Bourbon Whisky and Tennessee Whisky,

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms; and

(b) may contain caramel and flavouring.

SOR/93-145, s. 6; SOR/93-603, s. 2.

B.02.011. and B.02.012. [Repealed, SOR/93-145, s. 7]

B.02.013. [S]. Malt Whisky

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of a mash of malted grain fermented by the action of yeast or a mixture of yeast and other micro-organisms;

(b) shall possess the aroma, taste and character generally attributed to malt whisky; and

(c) may contain caramel and flavouring.

SOR/93-145, s. 8.

B.02.014. [S]. and B.02.015. [Repealed, SOR/93-145, s. 9]

B.02.016. [S]. Scotch Whisky shall be whisky distilled in Scotland as Scotch whisky for domestic consumption in accordance with the laws of the United Kingdom.

B.02.017. No person shall blend or modify in any manner any Scotch whisky that is imported in bulk for the purpose of bottling and sale in Canada as Scotch whisky except by

(a) blending with other Scotch whisky,

(b) the addition of distilled or otherwise purified water to adjust to a required strength, or

(c) the addition of caramel.

B.02.018. [S]. Irish Whisky shall be whisky distilled in Northern Ireland or in the Republic of Ireland as Irish whisky for domestic consumption in accordance with the laws of Northern Ireland or the Republic of Ireland.

B.02.019. No person shall blend or modify in any manner any Irish whisky that is imported in bulk for the purpose of bottling and sale in Canada as Irish whisky except by

(a) blending with other Irish whisky,

(b) the addition of distilled or otherwise purified water to adjust to a required strength, or

(c) the addition of caramel.

B.02.020. [S]. (1) Canadian Whisky, Canadian Rye Whisky or Rye Whisky

(a) shall

(i) be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms,

(ii) be aged in small wood for not less than three years,

(iii) possess the aroma, taste and character generally attributed to Canadian whisky,

(iv) be manufactured in accordance with the requirements of the Excise Act and the regulations made thereunder,

(v) be mashed, distilled and aged in Canada, and

(vi) contain not less than 40 per cent alcohol by volume; and

(b) may contain caramel and flavouring.

(2) Subject to subsection (3), no person shall make any claim with respect to the age of Canadian whisky, other than for the period during which the whisky has been held in small wood.

(3) Where Canadian whisky has been aged in small wood for a period of at least three years, any period not exceeding six months during which that whisky was held in other containers may be claimed as age.

SOR/93-145, s. 10; SOR/2000-51, s. 1.

B.02.021. [S]. Highland Whisky

(a) shall be a potable alcoholic beverage blended in Canada from

(i) not less than 25 per cent malt whisky calculated on an absolute alcohol basis, distilled in Canada or Scotland, and

(ii) whisky; and

(b) may, if it contains 51 per cent or more malt whisky distilled in Scotland, be labelled or advertised as containing malt whisky distilled in Scotland.

SOR/93-145, s. 10.

B.02.022. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Bourbon Whisky, or in such a manner that it is likely to be mistaken for Bourbon whisky unless it is whisky manufactured in the United States as Bourbon whisky in accordance with the laws of the United States applicable in respect of Bourbon whisky for consumption in the United States.

(2) A person may modify Bourbon whisky that is imported for the purpose of bottling and sale in Canada as Bourbon whisky by the addition of distilled or otherwise purified water to adjust the Bourbon whisky to a required strength.

SOR/89-59, s. 2; SOR/93-145, s. 11(F).

B.02.022.1. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Tennessee Whisky, or in such a manner that it is likely to be mistaken for Tennessee whisky unless it is a straight Bourbon whisky produced in the State of Tennessee and manufactured in the United States as Tennessee whisky in accordance with the laws of the United States applicable in respect of Tennessee whisky for consumption in the United States.

(2) A person may modify Tennessee whisky that is imported for the purpose of bottling and sale in Canada as Tennessee whisky by the addition of distilled or otherwise purified water to adjust the Tennessee whisky to a required strength.

SOR/93-603, s. 3.

B.02.023. (1) Subject to sections B.02.022 and B.02.022.1, no person shall sell for consumption in Canada any whisky that has not been aged for a period of at least three years in small wood.

(2) Nothing in subsection (1) applies in respect of flavouring contained in whisky, but no person shall sell for consumption in Canada whisky containing any flavouring, other than wine, that has not been aged for a period of at least two years in small wood.

SOR/93-145, s. 12; SOR/93-603, s. 4.

B.02.030. [S]. Rum

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sugar-cane or sugar-cane products fermented by the action of yeast or a mixture of yeast and other micro-organisms; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 13.

B.02.031. (1) No person shall sell for consumption in Canada any rum that has not been aged for a period of at least one year in small wood.

(2) Nothing in subsection (1) applies in respect of flavouring contained in rum, but no person shall sell for consumption in Canada rum containing any flavouring, other than wine, that has not been aged for a period of at least one year in small wood.

SOR/84-657, s. 1; SOR/93-145, s. 13.

B.02.032. [Repealed, SOR/93-145, s. 14]

B.02.033. No person shall blend or modify in any manner any rum that is imported in bulk for the purpose of bottling and sale in Canada as imported rum except by

(a) blending with other imported rum,

(b) adding distilled or otherwise purified water to adjust the rum to the strength stated on the label applied to the container; or

(c) the addition of caramel.

SOR/89-127, s. 1.

B.02.034. (1) Notwithstanding section B.02.033, no person shall blend or modify in any manner any rum made from sugar cane products of a Commonwealth Caribbean country that has been distilled and fermented in a Commonwealth Caribbean country and imported in bulk from a Commonwealth Caribbean Country for bottling and sale in Canada as Caribbean rum except by

(a) blending with other rum of a Commonwealth Caribbean country;

(b) blending with Canadian rum in proportions that result in one to 1.5 per cent Canadian rum by volume in the final product;

(c) adding distilled or otherwise purified water to adjust the rum to the strength stated on the label applied to the container; or

(d) adding caramel.

(2) In this section, “Commonwealth Caribbean country” means Anguilla, Antigua and Barbuda, Barbados, the Bahamas, Belize, Bermuda, the British Virgin Islands, the Caymen Islands, Dominica, Grenada, Guyana, Jamaica, Montserrat, St. Christopher and Nevis, Saint Lucia, St. Vincent and the Grenadines, Trinidad and Tobago and the Turks and Caicos Islands.

SOR/89-127, s. 2.

B.02.040. [S].Hollands, Hollands Gin, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin

(a) shall be a potable alcoholic beverage obtained

(i) by the redistillation of malt spirit with or over juniper berries, or by a mixture of the products of more than one such redistillation,

(ii) by the redistillation of a combination of malt spirit and not more than four times its volume on an absolute alcohol basis of grain spirit with or over juniper berries, or by a mixture of the products of more than one such redistillation, or

(iii) by the blending of malt spirit, redistilled with or over juniper berries, with not more than four times its volume on an absolute alcohol basis of grain spirit or molasses spirit, or by a mixture of the products of more than one such blending;

(b) may contain

(i) other aromatic botanical substances, added during the redistillation process, and

(ii) caramel;

(c) shall not contain more than two per cent sweetening agent;

(d) may be labelled or advertised as being distilled, where subparagraph (a)(i) or (ii) is complied with; and

(e) shall be described on the principal display panel of its label and in any advertisements as blended gin, where subparagraph (a)(iii) is complied with.

SOR/93-145, s. 15.

B.02.041. [S]. Gin, other than Hollands, Hollands Gin, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin,

(a) shall be a potable alcoholic beverage obtained

(i) by the redistillation of alcohol from food sources with or over juniper berries, or by a mixture of the products of more than one such redistillation, or

(ii) by the blending of alcohol from food sources, redistilled with or over juniper berries, with alcohol from food sources or by a mixture of the products of more than one such blending;

(b) may contain

(i) other aromatic botanical substances, added during the redistillation process,

(ii) a sweetening agent, and

(iii) a flavouring preparation for the purpose of maintaining a uniform flavour profile; and

(c) may be labelled or advertised as Dry Gin or London Dry Gin if sweetening agents have not been added.

SOR/93-145, s. 15.

B.02.042. [Repealed, SOR/93-145, s. 15]

B.02.043. No person shall make any claim for age for gin but gin that has been held in suitable containers may bear a label declaration to that effect.

B.02.050. [S]. Brandy, other than Armagnac Brandy or Armagnac, Canadian Brandy, Cognac Brandy or Cognac, Dried Fruit Brandy, Fruit Brandy, Grappa, Lees Brandy and Pomace or Marc,

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/84-300, s. 12; SOR/93-145, s. 16.

B.02.051. [S]. Armagnac Brandy or Armagnac shall be brandy manufactured in the Armagnac district of France in accordance with the laws of the French Republic for consumption in that country.

SOR/93-145, s. 16.

B.02.052. [S]. Canadian Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine that has been fermented in Canada; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 16.

B.02.053. [S]. Cognac Brandy or Cognac shall be brandy manufactured in the Cognac district of France in accordance with the laws of the French Republic for consumption in that country.

SOR/93-145, s. 16.

B.02.054. [S]. Dried Fruit Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sound dried fruit; and

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 16.

B.02.055. [S]. Fruit Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of

(i) fruit wine or a mixture of fruit wines, or

(ii) a fermented mash of sound ripe fruit other than grapes, or a mixture of sound ripe fruits other than grapes;

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations; and

(c) may be described on its label as “(naming the fruit) brandy” if all of the fruit or fruit wine used to make the brandy originates from the named fruit.

SOR/93-145, s. 16.

B.02.056. [S]. Grappa

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the pomace from sound ripe grapes after the removal of the juice or wine; and

(b) may contain

(i) caramel

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations.

SOR/93-145, s. 16.

B.02.057. [S]. Lees Brandy

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the lees of wine or fruit wine;

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations; and

(c) may be described on its label as “(naming the fruit) Lees Brandy” if all of the lees used to make the brandy originate from the named fruit.

SOR/93-145, s. 16.

B.02.058. [S]. Pomace or Marc

(a) shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the skin and pulp of sound ripe fruit after the removal of the fruit juice, wine or fruit wine;

(b) may contain

(i) caramel,

(ii) fruit and other botanical substances, and

(iii) flavouring and flavouring preparations; and

(c) may be described on its label as “(naming the fruit) Pomace” or “(naming the fruit) Marc” if all of the skin and pulp used to make the brandy originate from the named fruit.

SOR/93-145, s. 16.

B.02.059. No person shall blend or modify in any manner any brandy that is imported in bulk for the purpose of bottling and sale in Canada as imported brandy, except by

(a) blending with other imported brandy;

(b) the addition of caramel; and

(c) the addition of distilled or otherwise purified water to adjust the brandy to a required strength.

SOR/93-145, s. 16.

B.02.060. Where brandy is wholly distilled in a country other than Canada, the label shall indicate the country of origin.

SOR/84-300, s. 13(F); SOR/93-145, s. 16.

B.02.061. (1) No person shall sell any brandy that has not been aged for a period of at least one year in wooden containers or at least six months in small wood.

(2) Nothing in subsection (1) applies in respect of flavouring contained in brandy, but no person shall sell brandy containing any flavouring, other than wine, that has not been aged for a period of at least one year in wooden containers or at least six months in small wood.

(3) Nothing in subsection (1) or (2) applies in respect of brandy that meets the standards prescribed by any of sections B.02.051 to B.02.058.

(4) No person shall make any claim with respect to the age of brandy other than for the period during which the brandy has been held in wooden containers or in small wood.

SOR/93-145, s. 16.

B.02.070. [S]. Liqueur or Spirituous Cordial

(a) shall be a product obtained by the mixing or distillation of alcohol from food sources with or over fruits, flowers, leaves or other botanical substances or their juices or with extracts derived by the infusion, percolation or maceration of those botanical substances;

(b) shall have added, during the course of manufacture, a sweetening agent in an amount that is not less than 2.5 per cent of the finished product;

(c) shall contain not less than 23 per cent absolute alcohol by volume; and

(d) may contain

(i) natural and artificial flavouring preparations, and

(ii) colour.

SOR/93-145, s. 16.

B.02.080. [S]. Vodka shall be a potable alcoholic beverage obtained by the treatment of grain spirit or potato spirit with charcoal so as to render the product without distinctive character, aroma or taste.

SOR/93-145, s. 16.

B.02.090. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Tequila, or in such a manner that it is likely to be mistaken for Tequila unless it is Tequila manufactured in Mexico as Tequila in accordance with the laws of Mexico applicable in respect of Tequila for consumption in Mexico.

(2) A person may modify Tequila that is imported for the purpose of bottling and sale in Canada as Tequila by the addition of distilled or otherwise purified water to adjust the Tequila to a required strength.

SOR/93-603, s. 5.

B.02.091. (1) Subject to subsection (2), no person shall label, package, sell or advertise any food as Mezcal, or in such a manner that it is likely to be mistaken for Mezcal unless it is Mezcal manufactured in Mexico as Mezcal in accordance with the laws of Mexico applicable in respect of Mezcal for consumption in Mexico.

(2) A person may modify Mezcal that is imported for the purpose of bottling and sale in Canada as Mezcal by the addition of distilled or otherwise purified water to adjust the Mezcal to a required strength.

SOR/93-603, s. 6.

B.02.100. [S]. Wine

(a) shall be an alcoholic beverage that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them;

(b) may have added to it during the course of the manufacture

(i) yeast,

(ii) concentrated grape juice,

(iii) dextrose, fructose, glucose or glucose solids, invert sugar, sugar, or aqueous solutions of any of them, (iv) yeast foods, in accordance with Table XIV to section B.16.100,

(iv) yeast foods, in accordance with Table XIV to section B.16.100,

(v) calcium sulphate in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0.2 per cent weight by volume calculated as potassium sulphate,

(vi) calcium carbonate in such quantity that the content of tartaric acid in the finished wine shall not be less than 0.15 per cent weight by volume,

(vii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed

(A) 70 parts per million in the free state, or

(B) 350 parts per million in the combined state, calculated as sulphur dioxide,

(viii) any of the following substances:

(A) citric acid, fumaric acid, lactic acid, malic acid, potassium bicarbonate, potassium carbonate, potassium citrate and tartaric acid, at a maximum level of use consistent with good manufacturing practice,

(B) metatartaric acid at a maximum level of use of 0.01 per cent, and

(C) potassium acid tartrate at a maximum level of use of 0.42 per cent,

(ix) amylase and pectinase at a maximum level of use consistent with good manufacturing practice,

(x) ascorbic acid or erythorbic acid, or their salts, at a maximum level of use consistent with good manufacturing practice,

(xi) antifoaming agents, in accordance with Table VIII to section B.16.100,

(xii) any of the following fining agents:

(A) activated carbon, albumen, casein, clay, diatomaceous earth, egg white, isinglass, polyvinylpolypyrrolidone and silicon dioxide,

(B) acacia gum, agar, gelatin and potassium ferrocyanide, at a maximum level of use consistent with good manufacturing practice,

(C) tannic acid at a maximum level of use of 200 parts per million, and

(D) polyvinylpyrrolidone in an amount that does not exceed 2 parts per million in the finished product,

(xiii) caramel at a maximum level of use consistent with good manufacturing practice,

(xiv) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

(xv) any of the following substances:

(A) carbon dioxide and ozone at a maximum level of use consistent with good manufacturing practice, and

(B) oxygen,

(xvi) sorbic acid or salts thereof, not exceeding 500 parts per million calculated as sorbic acid,

(xvii) malolactic bacteria from the genera Lactobacillus, Leuconostoc and Pediococcus,

(xviii) copper sulphate in such a quantity that the content of copper in the finished product shall not exceed 0.0001 per cent,

(xix) nitrogen, and

(xx) oak chips and particles; and

(c) prior to final filtration may be treated with

(i) a strongly acid cation exchange resin in the sodium ion form, or

(ii) a weakly basic anion exchange resin in the hydroxyl ion form.

SOR/78-402, s. 1; SOR/81-565, s. 1; SOR/84-300, ss. 14(F), 15(E); SOR/2006-91, s. 1.

B.02.101. No person shall sell wine that contains more than 0.24 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

SOR/82-768, s. 2; SOR/2006-91, s. 2.

B.02.102. [S]. Fruit spirit shall be an alcoholic distillate obtained from wine, fruit wine, grape pomace or fruit pomace.

B.02.103. [S]. Fruit Wine, or (naming the fruit) Wine shall be the product of the alcoholic fermentation of the juice of sound ripe fruit other than grape, and in all other respects shall meet the requirements of the standard for wine as prescribed by section B.02.100.

B.02.104. [S]. Vermouth shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

SOR/93-145, s. 17(F).

B.02.105. [S]. Flavoured Wine, Wine Cocktail, Aperitif Wine shall be wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

B.02.105A. [S]. Flavoured (naming the fruit) Wine, (naming the fruit) Wine Cocktail, or Aperitif (naming the fruit) Wine shall be fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

B.02.106. [S]. Honey Wine

(a) shall be the product of the alcoholic fermentation of an aqueous solution of honey; and

(b) may have added to it during the course of manufacture any of the following substances:

(i) yeast;

(ii) yeast foods;

(iii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed

(A) 70 ppm in the free state, or

(B) 350 ppm in the combined state, calculated as sulphur dioxide;

(iv) tartaric or citric acid;

(v) potassium acid tartrate;

(vi) natural botanical flavours;

(vii) fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume;

(viii) caramel;

(ix) carbon dioxide;

(x) activated carbon, clay or tannic acid as fining agents; or

(xi) sorbic acid, and any salts thereof, calculated as sorbic acid, in a quantity such that the content of sorbic acid and its salts in the finished wine does not exceed 500 parts per million.

SOR/96-241, s. 1.

B.02.107. [S]. May Wine shall be wine to which has been added artificial woodruff flavouring preparation.

B.02.108. A clear indication of the country of origin shall be shown on the principal display panel of a wine.

SOR/84-300, s. 16(E).

B.02.120. [S]. Cider

(a) shall

(i) be the product of the alcoholic fermentation of apple juice, and

(ii) contain not less than 2.5 per cent and not more than 13.0 per cent absolute alcohol by volume; and

(b) may have added to it during the course of manufacture

(i) yeast,

(ii) concentrated apple juice,

(iii) sugar, dextrose, invert sugar, glucose, glucose solids, or aqueous solutions thereof,

(iv) yeast foods,

(v) sulphurous acid, including salts thereof, in such quantity that its content in the finished cider shall not exceed

(A) 70 parts per million in the free state, or

(B) 350 parts per million in the combined state, calculated as sulphur dioxide,

(vi) tartaric acid and potassium tartrate,

(vii) citric acid,

(viii) lactic acid,

(ix) pectinase and amylase,

(x) ascorbic or erythorbic acid, or salts thereof,

(xi) any of the following fining agents:

(A) activated carbon,

(B) clay,

(C) diatomaceous earth,

(D) gelatin,

(E) albumen,

(F) sodium chloride,

(G) silica gel,

(H) casein,

(I) tannic acid not exceeding 200 parts per million, or

(J) polyvinylpyrrolidone not exceeding two parts per million in the finished product,

(xii) caramel,

(xiii) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

(xiv) carbon dioxide,

(xv) oxygen,

(xvi) ozone, or

(xvii) sorbic acid or salts thereof, not exceeding 500 parts per million, calculated as sorbic acid.

SOR/81-565, s. 2; SOR/84-300, s. 17(E).

B.02.122. [S]. Champagne Cider shall be cider that is impregnated with carbon dioxide under pressure by

(a) conducting the afterpart of the fermentation in closed vessels, or

(b) secondary fermentation in closed vessels with or without the addition of sugar, dextrose, invert sugar, glucose or glucose solids or aqueous solutions thereof,

and shall contain not less than seven per cent absolute alcohol by volume.

SOR/84-300, s. 18.

B.02.123. No person shall sell cider or champagne cider that has more than 0.2 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

SOR/82-768, s. 3.

B.02.130. [S]. Beer

(a) shall be the product of the alcoholic fermentation by yeast of an infusion of barley or wheat malt and hops or hop extract in potable water and shall be brewed in such a manner as to possess the aroma, taste and character commonly attributed to beer; and

(b) may have added to it during the course of manufacture any of the following ingredients:

(i) cereal grain,

(ii) carbohydrate matter,

(iii) salt,

(iv) hop oil,

(v) hop extract, if the hop extract is added to the wort before or during cooking,

(vi) pre-isomerized hop extract,

(vi.1) reduced isomerized hop extract,

(vii) Irish moss seaweed of the species Chondrus crispus,

(viii) carbon dioxide,

(ix) caramel,

(x) dextrin,

(xi) food enzymes,

(xii) stabilizing agents,

(xiii) pH adjusting and water correcting agents,

(xiv) Class I preservatives,

(xv) Class II preservatives,

(xvi) sequestering agent,

(xvii) yeast foods,

(xviii) any of the following fining agents: acacia gum, activated carbon, aluminum silicate, bentonite, calcium silicate, cellulose, China clay, diatomaceous earth, gelatin, isinglass, magnesium silicate, Nylon 66, polyvinylpolypyrrolidone, silica gel and wood shavings derived from beech, cherry, hazelnut and oak wood,

(xix) polyvinylpyrrolidone,

(xx) ammonium persulphate,

(xxi) in the case of wort, dimethylpolysiloxane, and

(xxii) in the case of mash, hydrogen peroxide.

SOR/88-418, s. 2; SOR/92-92, s. 1; SOR/96-483, s. 1; SOR/2006-91, s. 3.

B.02.131. [S]. Ale, Stout, Porter or Malt Liquor

(a) shall be the product of the alcoholic fermentation by yeast of an infusion of barley or wheat malt and hops or hop extract in potable water and shall be brewed in such a manner as to possess the aroma, taste and character commonly attributed to ale, stout, porter, or malt liquor, respectively; and

(b) may have added to it during the course of manufacture any of the ingredients referred to in paragraph B.02.130(b).

SOR/88-418, s. 2.

B.02.132. Where a beer, ale, stout, porter or malt liquor contains the percentage of alcohol by volume set out in Column I of an item of the table, the qualified common name or common name set out in Column II of that item shall be used in any advertisement of and on the label of the beer, ale, stout, porter or malt liquor.

TABLE

 SOR/88-418, s. 2.

B.02.133. [S]. In this Division, “hop extract” means an extract derived from hops by a process employing the solvent

(a) hexane, methanol, or methylene chloride in such a manner that the hop extract does not contain more than 2.2 per cent of the solvent used; or

(b) carbon dioxide or ethyl alcohol in an amount consistent with good manufacturing practice.

SOR/86-89, s. 1; SOR/88-418, s. 3.

B.02.134. [S]. (1) In this Division, “pre-isomerized hop extract” means an extract derived from hops by

(a) the use of one of the following solvents:

(i) hexane,

(ii) carbon dioxide, or

(iii) ethanol; and

(b) the subsequent isolation of the alpha acids and their conversion to isomerized alpha acids by means of diluted alkali and heat.

(2) For the purposes of paragraph (1)(b), the residues of hexane shall not exceed 1.5 parts per million per per cent iso-alpha acid content of the pre-isomerized hop extract.

SOR/88-418, s. 4.

B.02.135. [S]. In this Division, “reduced isomerized hop extract” means

(a) tetrahydroisohumulones derived from hops

(i) by isomerization and reduction of humulones (alpha-acids) by means of hydrogen and a catalyst, or

(ii) by reduction of lupulones (beta-acids) by means of hydrogen and a catalyst, followed by oxidation and isomerization;

(b) hexahydroisohumulones derived from hops by reduction of tetrahydroisohumulones by means of sodium borohydride; and

(c) dihydroisohumulones derived from hops by reduction of isoalpha acids by means of sodium borohydride.

SOR/96-483, s. 2; SOR/2000-352, s. 1.

B.03.001. In this Division, “acid-reacting material” means one or any combination of

(a) lactic acid or its salts;

(b) tartaric acid or its salts;

(c) acid salts of phosphoric acid; and

(d) acid compounds of aluminum.

B.03.002. [S]. Baking Powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material, may contain an anticaking agent and shall yield not less than 10 per cent of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder, October 15, 1981.

SOR/82-768, s. 4; SOR/92-626, s. 12.