Description

Beer compositional standard

Maximum percentage of residual sugars

The standard requires beer to contain no more than 4% by weight of residual sugars. Residual sugars are sugars (as defined in the FDR) that are still present in beer after the fermentation process has been completed. This provides an objective measurement to distinguish beer from malt-based beverage products (e.g. coolers), which are generally sweeter and associated with a percentage of residual sugars above the 4% by weight limit. It replaces the current element of the beer standard related to possessing “the aroma, taste and character commonly attributed to beer.” It is also intended to reduce consumer confusion between beer and sweet, malt-based alcoholic beverages.

While most beers have a low level of residual sugars, the 4% limit was established to take into account various beer styles. Targeted sampling by the Canadian Food Inspection Agency (CFIA) and Beer Canada (a voluntary trade association of over 40 brewers) indicated that most beers are below the 4% limit with the exceptions being beer with juice blends and some barley wines.