§ 25.56 27 CFR Ch. I (4–1–12 Edition)

material in question is generally recog- formula applies by including each nized as a traditional ingredient in the name, address, and registry production of a fermented beverage number. designated as ‘‘,’’ ‘‘,’’ ‘‘,’’ (2) You must serially number each ‘‘,’’ ‘‘,’’ or ‘‘ liquor.’’ formula, commencing with ‘‘1’’ and (2) You may request a determination continuing in numerical sequence. from TTB on whether or not the use of (3) You must date and sign each for- a process not listed in paragraph (a)(1) mula. of this section will require the filing of (4) You must file two copies of each a formula or whether the use of a par- formula with TTB. ticular coloring, flavoring or food ma- (b) Where do I file a formula? File your terial may be exempted from the for- formula with the Assistant Chief, Ad- mula filing requirement of paragraph vertising, Labeling and Formulation (a)(3) or paragraph (a)(4) of this sec- Division, and Tobacco Tax and tion. You should mail your request to Trade Bureau, 1310 G Street, NW., the Assistant Chief, Advertising, La- Washington, DC 20220. beling and Formulation Division, Alco- (26 U.S.C. 5401, 7805) hol and Tobacco Tax and Trade Bu- reau, 1310 G Street, NW., Washington, § 25.57 Formula information. DC 20220. (a) Ingredient information. (1) For each (i) When requesting a determination formula you must list each separate in- as to whether a process is subject to gredient and the specific quantity used, the formula filing and approval re- or a range of quantities used. You may quirement, the request must include: include optional ingredients in a for- (A) A detailed description of the pro- mula if they do not impact the labeling posed process; or identity of the finished product. (B) Evidence establishing that the (2) For fermented products con- proposed process is generally recog- taining flavorings you must list for nized as a traditional process in the each formula: The name of the flavor; production of a fermented beverage the product number or TTB drawback designated as ‘‘beer,’’ ‘‘ale,’’ ‘‘porter,’’ number and approval date of the flavor; ‘‘stout,’’ ‘‘lager,’’ or ‘‘malt liquor’’; and the name and location (city and State) (C) An explanation of the effect of of the flavor manufacturer; the alcohol the proposed process on the production content of the flavor; and the point of of a fermented product. production at which the flavor was (ii) When requesting an exemption added (that is, before, during, or after from the formula filing requirement in fermentation). paragraph (a)(3) or paragraph (a)(4) of (3) For formulas that include the use this section regarding coloring, fla- of flavors and other nonbeverage ingre- voring, or food material ingredients, dients containing alcohol, you must ex- the request must include the following plicitly indicate: information: (i) The volume and alcohol content of (A) A description of the proposed in- the beer base; gredient; (ii) The maximum volumes of the fla- (B) Evidence establishing that the vors and other nonbeverage ingredients proposed ingredient is generally recog- containing alcohol to be used; nized as a traditional ingredient in the (iii) The alcoholic strength of the fla- production of a fermented beverage vors and other nonbeverage ingredients designated as ‘‘beer,’’ ‘‘ale,’’ ‘‘porter,’’ containing alcohol; ‘‘stout,’’ ‘‘lager,’’ or ‘‘malt liquor’’; and (iv) The overall alcohol contribution (C) An explanation of the effect of to the finished product provided by the the proposed ingredient in the produc- addition of any flavors or other non- tion of a fermented product. beverage ingredients containing alco- hol. You are not required to list the al- § 25.56 Filing of formulas. cohol contribution of individual flavors (a) What are the general requirements and other nonbeverage ingredients con- for filing a formula? (1) You must file taining alcohol. You may state the your formula in writing. Your formula total alcohol contribution from these must identify each brewery where the ingredients to the finished product; and

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