                             AFDC13 (490) P 3 
ICS 67.160.10  
 
                              
DRAFT TANZANIA STANDARD  
  
 
                                                                                             
   
 
 
 
 
Craft b eer – Specification  
  
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS                                           AFDC13  (490) P3  
ICS 67.160.10  
 
 Craft b eer — Specificat ion  
0 Foreword  
Beer is a common commercial alcoholic beverage in the country. The beer industry is expanding very fast to 
cater for the increasing demand of the commodity. This Tanzania standard was prepared in order to ensure 
that beer consumers get safe and  good quality product.  
In the preparation of this Tanzania Standard, assistance was drawn from  TZS 56:2015  published by Tanzania 
Bureau of Standards.  
 In reporting the result of a test or analysis made in accordance with this Tanzania s tandard, if the fina l value 
observed of  the calculated is to be rounded off it shall be done  in accordance with TZS 4 (see clause 2)  
1 Scope   
This Tanzania  standard specifies  requirements , methods of sampling and test ing for craft beer.  
2 Normative references  
The following r eferenced documents 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 
document (including any amendments) applies.  
TZS 4, Rounding of n umbers  
CODEX STAN 192,  Codex general standard for food additives  
TZS 789/ EAS 12, Drinking (potable) water — Specification  
TZS 538/ EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 109: 1981 (1st Ed) - Food processing units – Code of hygien e 
TZS 268/ EAS 100, Food stuffs — Methods of determination of Lead  
TZS 1491/ ISO 1842, Fruit and vegetable products — Determination of pH  
TZS 729/ ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coliforms — Colony -count technique  
TZS 118 -1/ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of micro -
organisms — Part 1: Colony -count at 30 degrees C — Pour plate technique  
TZS1502/ ISO 6634, Fruits, vegetables and derived products  — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method  
TZS 1492/ ISO 17240, Fruit and vegetable products — Determination of tin content — Method using flame 
Atomic Absorption Spectrometry   
 TZS 799/ ISO 16050:2003 Foodstu ffs -- Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid 
chromatographic method  
TZS 471/EAS 104 Alcoholic beverages — Methods of s ampling and testing  
3   Terms and definitions   
For the purposes of this standard, the following terms and definitions shall apply.  
3.1  
alcohol   
as ethyl alcohol (C 2H5OH) 
3.2 beer  
beverage, containing ethyl alcohol prepared by fermentation of sugars derived mainly from malted 
and/or unmalted cereal grains and/or permitted adjuncts with added hops  and hops -derived products  
3.3 craft beer   
               a beer made in traditional or non -mechanised way by small brewery , typically unfiltered  
3.4 malt 
cereal grain (often barley), which  has been steeped, allowed to germinate and then dried or kilned to 
halt further germination  
3.5 unmalted cereal grains  
cereal grains that have no t undergone the processes in 3.4  
3.6 brewing  
process of converting malt and/or un malted cereal grains and adj uncts into beer  
3.7 adjuncts  
any other source of fermentable sugar  
NOTE  These materials are usually but not exclusively added in the brew house during the process 
of brewing.  
3.8 potable water  
water complying with the requirements of  TZS.789  
 
3.9 Hops  
flowers of the family Humulus Lupulus  used in brewing to add bitterness.  
4 Requirements   
4.1 General requirements  
4.1.1  Essential ingredients  
The following ingredients shall be used for the production of craft beer:  
a) malted and/ or unmalted grains;  
b) hops and/o r products derived from hops; and   
 c) potable water complying with  TZS 789  
d)  Brewers‘  yeast  
e)    Food grade C02 
4.1.2  Optional ingredients  
These may include  adjun cts (see 3.7 ). 
4.1.3 craft b eer shall be free from:  
a) any substances injurious to health;  
b) any extraneous matter;  
c) non-nutritive  sweetening agents;  and 
d) any added alcohol.  
 
4.1.4 classes   
Craft b eer shall be classified based on ethyl alcohol content given in Table 1  
 Non-alcoholic craft beer  
Low alcohol/light beer  
Mild beer  any artificial colorants except for those colouring agents prepared from sugar, barley, malt or any 
cereal grains  
Medium beer  
Strong beer  
 
4.2 Specific quality requirements  
Craft b eer shall comply with the specific quality requirements specified in Table 1.  
Table 1 — Quality requirements for craft beer  
S/No.  Characteristic  Requirement  Test method  
(i) Ethyl alcohol content, %, v/v:  
 Non-alcoholic craft beer  
 Low alcohol/light craft beer  
 Mild craft beer  
 Medium craft beer  
 Strong craft beer  Less than 0.5  
0.5 - 2.4 
2.5 - 4.0 
4.1 - 5.5 
More than  5.50  TZS 471  
(ii) pH  3.0 - 4.8 TZS 1491  
(iii) Carbon dioxide, %, v/v  
 Bottled/ canned craft beer.  
 Kegged craft  beer   
2.4 - 7.0 
1.0 - 3  
         TZS 471   
  
5 Food additives  
Food additives may be used in the preparation of craft beer in accordance with CODEX STAN 192.  
7 Hygiene  
7.1 Microbiological limits for craft beer  
Craft b eer shall be manufactured and handled in a hygienic manner in accordance with TZS 109 and shall 
conform to the microbiological limits stipulated in Table  2. 
Table 2 — Microbiological limits for  craft beer  
 
 
S/N  
Organism   
Limits  Method of test  
1. 
 
 
2 
 
3 
 Total plate count, cfu/ml, 
max 
Coliforms cfu/ml 
 
E.coli  cfu/ml   104 
 
 
 Absent  
  
Absent  TZS 118 -1 
 
 
TZS 729  
 
TZS 731  
 
 
8 Contaminants  
8.1 Pesticide r esidues   
All the raw materials used in the production of craft beer shall comply with the maximum residue limits for 
pesticides as established by the Codex Alimentarius Commission.  
 
8.2 Heavy metal  
Craft b eer shall not contain heavy metals at levels exceedi ng the limits indicated in Table 3.  
 
Table 3 — Limits for heavy metal contaminants in craft beer  
S/N
o. Type of heavy metal  Limit  Test method  
(i) Arsenic (as As), mg/L , 
max.  0.01 TZS 1502  
(ii) Lead (as Pb), m g/L, max.  0.01 TZS 268  
(iii) Tin, (as Sn) , mg/ L, max.  150 TZS 1492  
 
  
 8.3 Mycotoxin s limits  
 
8.3.1 Total aflatoxin in craft beer shall not exceed 10 ppb and 5 ppb for aflatoxin B1 when tested in 
accordance with TZS 779  
8.3.2 Total fumonisins in craft beer  shall not exceed total of 2  ppm when t ested in accordance with Annex A  
 
9 Sampling and test ing 
Sampling and testing of craft beer shall be done in accordance with TZS 471  
10 Packing , marking and labelling   
10.1 Craft b eer shall be packed in suitable food grade containers.  
10.2 Marking and Labelling  
In addition to the requirements of TZS 538 the following specific labelling requirements shall apply and shall 
be legibly and indelibly marked:  
a) name of the product shall be “craft beer ”,  
b) name, physical location and address of manufacturer;  
c) ethyl alcohol co ntent, % by volume;  
d) list of ingredients in descending order of proportion by mass;  
e) net content   
f) a declaration by common name of any additives used;  
g) date of manufacture, batch identification number/code;  
h) best before  date 
i) storage conditions  
j) country of orig in; and  
k) statutory warnings.   
 7 ANNEX A : 
 
Determination of fumonisins B1 and B2 in corn /sample  by liquid 
chromatography with immune -affinity column cleanup  
 
Applicability :  It applicable to o determination of fumonisins B 1 in corn /sample  at 
total levels from 0.5 to 2μg/g  
 
Caution  
 
Fumonisins are nephrotoxic, hepatotoxic, and carcinogenic to rats and mice, 
however effects on humans are not fully known. Wear protective gloves to 
reduce skin contact with extracts. Laboratory spills should be cleaned up by 
washing  with a 5% dilution of commercial bleach (sodium hypochlorite) followed 
by water.  
 
1. Principle  
 
Fumonisins are extracted from corn with methanol –acetonitrile –water (25 + 25 + 
50, v/v/v), the filtered extract is cleaned up by an immunoaffinity column, and the  
fumonisins are eluted with methanol. The eluate is evaporated just to dryness, 
and the residue is dissolved in acetonitrile –water (50 + 50, v/v). O - 
Phthaldialdehyde and 2 -mercaptoethanol is added to form fluorescent fumonisin 
derivatives, which are separ ated by reversed phase liquid chromatography (LC) 
with fluorescence detection.  
 
2.  Reagents  
 
a) Methanol. —LC grade.  
b) Acetonitrile. —LC grade.  
c) O-Phthaldialdehyde (OPA). —CAS 643 -79-8. 
d) 2-Mercaptoethanol (MCE) —CAS 60 -24-2. 
e) Sodium dihydrogen phosphate solution. —0.1M. Dissolve 15.6 g 
NaH2PO4·2H 2O in water and dilute to 1 L.  
f) Sodium tetraborate solution. —0.1M. Dissolve 3.8 g Na2B4O7 ⋅10H2O in 
water and dilute to 100 mL  
g) Hydrochloric acid. —2M. Dilute HCl (12M) 1+5 with water.  
h) Extraction solvent. —Acetonitrile –methanol –water (25 + 25+ 50, v/v/v).  
i) Acetonitrile –water. —50 + 50, v/v.  
j) Phosphate -buffered saline (PBS). —Dissolve 8.0g NaCl, 1.2g a nhydrous 
Na 2HPO4,0.2g KH2PO4, and 0.2g KCl in approximately 990 mL water. 
Adjust pH to 7.0 with 2M HCl, and dilute to1 L. Phosphate -buffered saline 
tablets can also be used.  
k) Immunoaffinity columns. —Specific for fumonisin cleanup with 100% cross 
reactivity  for both FB1 and FB2. The column must have a total capacity of 
$ 10 μg fumonisins B1 and B2 and should give a recovery of $90% when  
 8 a calibrant solution of fumonisins B1 and B2 in methanol –PBS containing 
5μg fumonisins is applied. Follow the manufacturer’s instructions for the 
type of column used.  
l) LC mobile phase. —Meth anol–0.1M NaH2PO4 (77 + 23, v/v), adjusted to 
pH 3.35 with H3PO4. Filter mobile phase through 0.45μm membrane, and 
pump at 1 mL/min flow rate. Adjust com - position to conform with 
individual LC column characteristics.  
m) OPA reagent. —Dissolve 40 mg OPA in 1 m L methanol, and dilute with 5 
mL 0.1M Na2B4O7solution. Add 50μL MCE and mix. Store in the dark for 
up to 1 week at room temperature in a capped amber vial.  
n) Fumonisins B1 and B2. —Crystalline form, purity of >95%  
o) Fumonisin stock solution for LC. —Prepare ca librant solution containing 
fumonisins B1 and B2 in acetonitrile –water (50 + 50, v/v) at concentration 
of 100μg/mL for FB1 and 50μg/mL for FB2. Fumonisin calibrant solution is 
stable up to 6 months when stored at 4°C. Pipet 500μL fumonisin calibrant 
soluti on into 5 mL calibrated volumetric flask. Dilute to volume with 
acetonitrile –water (50 + 50,v/v), and shake well to obtain stock solution 
containing FB1 at10 ng/μL and FB2 at 5 ng/μL  
p) Fumonisin working calibrant solutions for LC. —Prepare 4 LC calibrant 
solutions in separate 5mL volumetric flasks according to Table 2001.04C. 
Dilute contents of each flask to volume (5 mL) with acetonitrile –water (50 
+ 50, v/v).  
 
3. Apparatus  
a) Centrifuge bottle. —Plastic, 250 mL, with screw cap.  
b) Centrifuge —Operating up to 2500 ×g  
c) Filter papers. —Whatman No. 4, 12 cm.  
d) Glass microfiber filters. —Whatman GF/A, 9 cm.  
e) Reservoir. —25 mL with Luer tip connector for immunoaffinity column.  
f) Calibrated microliler syringe or microliter pipet -25-1000 μL 
g) Vacuum manifold. —To accommodate immunoaffinity columns.  
h) Liquid chromatograph. —LC pump delivering 1 mL/min constant flow rate 
and with injection system calibrated to deliver 20μL; and data system.  
i) LC column. —Stainless steel (150×4.6 mm id), packed with5 μm C18 
deactivated reversed -phase material, preceded by corresponding 
reversed -phase guard column or guard filter (0.5μm porosity.  
j) Fluorescence detector. —Fitted with flow cell and set at 335 nm 
(excitation) and 440 nm (emission).  
 
4. Extraction  
 
Permit materi als to reach room temperature before removing test portion. Weigh, 
to nearest 0.1g, 20g test portion of corn into 250 mL centrifuge bottle, and add 50 
mL extraction sol - vent, 2(h). Cover centrifuge bottle, and shake bottle for 20 min 
with orbital shaker. Centrifuge for 10 min at 2500×g, and filter supernatant 
through filter paper,3 (c), avoiding transfer of solid ma -terial on filter. Again  
 9 extract remaining solid material by adding 50 mL extraction solvent, 2 (h), to 
centrifuge bottle and shaking bottle fo r 20 min. Centrifuge for 10 min at 2500 ×g, 
and filter extract through the same filter paper. Collect and combine the 2 
filtrates, and pipet 10 mL filtrate into 100 mL flask. Add 40 mL PBS, 2 (j), and 
mixwell. Filter diluted extract through microfiber filt er,C(d), and collect 10 mL 
filtrate (equivalent to 0.4 g test portion) for cleanup through immune -affinity 
column.  
 
 
5. Immunoaffinity Column Cleanup  
 
Follow manufacturer’s instructions for the type of column used. Remove top cap 
from column, and connect col umn with reservoir. Remove end cap from column 
and attach column to vacuum manifold. Pipet 10 mL filtrate into reservoir. Let 
filtrate flow through column at ca 1 –2 drops/s and discard eluate. Wash column 
with 10 mL PBS, 2(j), at rate of 1 –2 drops/s until air comes through column Place 
4 mL vial under column. Elute fumonisins with 1.5 mL LC grade methanol at 1 
drop/s, and collect fumonisins in vial. Evaporate eluate just to dryness under 
stream of N at ca 60°C. Retain dried residue at ca 4°C for derivatizat ion and LC 
analysis  
 
6. Calibration Curve   
 
Prepare calibration curves, using working calibrant solutions 2 (p). These 
solutions cover the range of 0.025 –2.000μg/g for FB1 and the range of 0.0125 –
1.000μg/g for FB2. Prepare calibration curves, before LC analy sis, according to 
Table 2001.04C, and check plots for linearity. If curve is not linear, repeat 
derivatization following instructions carefully and/or reduce the range of the 
calibrants.  
 
7. Derivatization and LC Analysis  
 
Redissolve purified residue in 200μL  acetonitrile –water (50 + 50,v/v),B(i). 
Transfer 50μLaliquots of extract or standards to bottom of 1 mL test tube, and 
add 50μL OPA reagent,B(m). Mix solution for 30 s with vortex mixer, and inject 
20μL derivatized solution (equivalent to 20 mg matrix) int o LC system exactly 3 
min after add -ing OPA reagent. With the described LC mobile phase,B(l), and 
col-umn,C(i), satisfactory (baseline) resolution of FB1 –OPA and FB2 –OPA must 
be obtained, with expected retention times at ca 6 and 15 min, respectively. If 
fumonisin content of derivatized extract is higher than calibration range, dilute 
purified extract with acetonitrile –water (50 + 50, v/v), B(i), derivatize with OPA 
reagent, and repeat LC analysis.  
 
 
 
  
 10  
8. Quantification of Fumonisins B1and B2  
 
Quantify FB1 an d FB2 by measuring peak area (or peak height) at retention time 
of each fumonisin and comparing measured value with corresponding calibration 
curve.  
 
From calibration curves determine amounts of FB1 and FB2 (in μg) in aliquot of 
test solution injected into  LC column.  
 
Separately calculate concentrations (CFB) of FB1 and FB2 in micrograms per 
gram (μg/g), as follows:  
 
CFB=103  MA   x   1      M A 
                                       
                      103 MB      20 
where  
 
MA is mass of FB1 or FB2 (i n μg) in aliquot of test solution in -jected on column, 
as determined from calibration curve,  
 
MB is mass of matrix (in mg) injected on column (20 mg), obtained as follows:  
 
20 g (Extraction step)    X 10 mL (dilution)      X    10 mL (purified aliquot)  
                                                                       
100 Ml                                       50 mL  
 
 X 1 (reconstitution volume) X       0.05mL (derivatization)  
                                                           
            0.2mL                               0.1mL             
 
0.02mL (injected aliquot)  
 
And 10-3 is a factor to convert M A   and M B from ng to μg and mg to g, 
respectively.  
 