Regulation on Beer.

This Regulation prescribes quality requirements for the production and placing on the market of beer, and relates to: a) classification, terminology, and additional labelling requirements; b) organoleptic properties, composition and other substances used in production; c) the technological processes used in the production and processing.
For the production of beer the following ingredients are allowed: barley and/or wheat malt; cereals and cereal products; caramel malt sweetness, and other coloring matter; roasted barley and wheat; roasted barley and wheat malt; sugars and other saccharides, sugar and starch syrups; hops and hop products; water; microbial culture; food additives; carbon dioxide and nitrogen; fruit pulp, concentrated fruit pulp, water extract of the fruit.
Into the beer production process, it is allowed to add aroma, herbs, herbal extracts and all other substances that may have specific nutritional or physiological effect, except vitamins and minerals.