nent is carbohydrate, which is used to assist in fermentation or to enhance the flavour, body or colour of the product, have been permitted as “carbohydrate matter” consistent with the 2012 CFIA guidance; this change provides additional clarity in the regulations by stating that herbs and spices are permitted ingredients regardless of the carbohydrate content.

Micro-organisms

The amendments include an allowance for the use of other micro-organisms in addition to yeast in the fermentation starter culture. This allows brewers to take advantage of changes in manufacturing and allow for continued innovation.

Repeal of the standard for ale, stout, porter and malt liquor

Ale, stout, porter and malt liquor are defined by the industry as types or styles of beer. However, the number of styles or types of beers available currently in the marketplace far exceeds ale, stout, porter and malt liquor. The repeal of the standard for ale, stout, porter and malt liquor in its entirety eliminates the duplication with the beer standard, as they each provided for allowance of the same ingredients through the beer standard.