DOCSLIB.ORG

Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau Monday, January 3, 2005 Part III Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau 27 CFR Parts 7 and 25 Flavored Malt Beverage and Related Regulatory Amendments (2002R–044P); Final Rule VerDate jul<14>2003 15:07 Dec 30, 2004 Jkt 205001 PO 00000 Frm 00001 Fmt 4717 Sfmt 4717 E:\FR\FM\03JAR3.SGM 03JAR3 194 Federal Register / Vol. 70, No. 1 / Monday, January 3, 2005 / Rules and Regulations DEPARTMENT OF THE TREASURY III. Discussion of Specific Proposals in TTB A. Information Quality Act Notice No. 4 B. ‘‘Alcohol is Alcohol’’ Alcohol and Tobacco Tax and Trade A. Standard for Added Alcohol and C. Marketing of FMBs to Underage Bureau Alcohol from Fermentation Drinkers B. Proposed 0.5% Added Alcohol by D. More Explicit Labeling of FMBs Volume Standard for ‘‘Beer’’ under the E. Establishing Another Category of 27 CFR Parts 7 and 25 IRC Alcohol Beverages [TTB T.D.–21; Re: TTB Notice No. 4] C. Proposed 0.5% Added Alcohol by F. Other Comments Volume Standard for Malt Beverages XIV. Implementation Dates RIN 1513–AA12 under the FAA Act A. Effective Date for Compliance with the D. Alternative 51/49 (Majority) Alcohol New Added Alcohol Standard Flavored Malt Beverage and Related Standard B. Effect on Products in the Marketplace Regulatory Amendments (2002R–044P) E. Proposed Alcohol Content Labeling C. Additional TTB Comment on the Statement for Flavored Malt Beverages Effective Date AGENCY: Alcohol and Tobacco Tax and F. Use of Distilled Spirits Terms in Malt XV. Comments on the Proposed Regulatory Trade Bureau, Treasury. Beverage Labeling and Advertising Text; Regulatory Text Changes G. Filing Formulas for Fermented A. Reference to Malt Beverage Standards, ACTION: Final rule; Treasury decision. Beverages §§ 7.10 and 7.11 H. Samples; Formulas and Samples for B. Comments on Alcohol Flavoring SUMMARY: The Department of the Imported Malt Beverages Material Reference, §§ 7.11 and 25.15 Treasury and its Alcohol and Tobacco I. Other Issues Raised in Notice No. 4 C. Malt Beverages Above 6.0% Alc/Vol; Tax and Trade Bureau adopt as a final IV. Rulemaking History Status of ATF Ruling 96–1 rule certain proposed changes to the V. Comments Received in Response to Notice D. Changes to § 7.31 regulations concerning the production, No. 4 E. Reference to Standards for Beer, §§ 25.11 taxation, composition, labeling, and A. General Discussion of Comments and 25.15 advertising of beer and malt beverages. B. Overview of Comments F. Other § 25.15 Issues This final rule permits the addition of C. Summary of TTB Final Rule Decisions G. Comments on Formula Proposals, flavors and other nonbeverage materials VI. Comments on Whether the Rulemaking Is §§ 25.55–25.58 Necessary and Fair XVI. Regulatory Analysis and Notices containing alcohol to beers and malt A. Is There a Need to Engage in A. Executive Order 12866 beverages, but, in general, limits the Rulemaking on this Issue? B. Regulatory Flexibility Act alcohol contribution from such flavors B. Fairness and Notice Issues C. Paperwork Reduction Act and other nonbeverage materials to not VII. Regulatory Burden and Cost-Related XVII. Drafting Information more than 49% of the alcohol content of Issues XVIII. List of Subjects the product. However, if a malt beverage A. Costs of Complying with the Proposed XIX. Amendments to the Regulations 0.5% Standard contains more than 6% alcohol by Notes to Readers volume, not more than 1.5% of the B. Effect on Current Products and New volume of the finished product may Product Development A. ATF–TTB Transition C. Effect on Competition consist of alcohol derived from flavors D. Effect on the Retail Licensing System Effective January 24, 2003, section and other nonbeverage ingredients that and Overall Marketplace 1111 of the Homeland Security Act of contain alcohol. This final rule also E. TTB Response 2002 (Public Law 107–296, 116 Stat. amends the regulations relating to the VIII. The 0.5% Standard vs. the 51/49 2135), divided the Bureau of Alcohol, labeling and advertising of malt Standard—Other Issues Tobacco and Firearms (ATF) into two beverages, and adopts a formula A. Comments in Favor of the 0.5% new agencies, the Alcohol and Tobacco requirement for beers. Standard Tax and Trade Bureau (TTB) in the We issue this final rule to clarify the B. Comments in Favor of the 51/49 Department of the Treasury, and the status of flavored malt beverages under Standard C. TTB Response Bureau of Alcohol, Tobacco, Firearms the provisions of the Internal Revenue IX. State Concerns and Explosives in the Department of Code of 1986 and the Federal Alcohol A. Comments by State Regulatory Agencies Justice. The regulation and taxation of Administration Act related to the B. Other Comments in Support of the 0.5% alcohol beverages remains a function of production, composition, taxation, Standard the Department of the Treasury and is labeling, and advertising of alcohol C. Other Comments in Support of the 51/ the responsibility of TTB. References to beverages. This final rule also will 49 Standard the former ATF and the new TTB in this ensure that consumers are adequately D. TTB Response document reflect the time frame, before informed about the identity of flavored X. Mandatory Alcohol Content Labeling for or after January 24, 2003. malt beverages. FMBs A. Comments Supporting the Proposal B. Use of Plain Language DATES: This rule is effective January 3, B. Other Comments 2006. C. TTB Response In this document, ‘‘we,’’ ‘‘our,’’ and ‘‘us’’ refer to the Department of the FOR FURTHER INFORMATION CONTACT: XI. Use of Distilled Spirits Terms on Labels Charles N. Bacon, Alcohol and Tobacco and in Advertisements Treasury and/or the Alcohol and Tax and Trade Bureau, Regulations and A. Comments Received Tobacco Tax and Trade Bureau (TTB). B. TTB Response Procedures Division, P.O. Box 5056, ‘‘You,’’ ‘‘your,’’ and similar words refer XII. New Formula Requirements to members of the alcohol beverage Beverly Farms, MA 01915; telephone A. Fermented Products Requiring Formulas (978) 921–1840. industry and others to whom TTB under § 25.55 regulations apply. SUPPLEMENTARY INFORMATION: B. Standards for Formula Approval C. Alcohol Information in Formulas I. Background Information Table of Contents D. Reasonable Range of Ingredients Notes to Readers E. Formula Confidentiality Flavored malt beverages are brewery A. ATF–TTB Transition F. Standard Form for Formulas products that differ from traditional B. Use of Plain Language G. Formula Proceedings malt beverages such as beer, ale, lager, I. Background Information H. Placement in the CFR porter, stout, or malt liquor in several II. TTB Notice No. 4 XIII. Other Issues Raised by Commenters respects. Flavored malt beverages VerDate jul<14>2003 15:07 Dec 30, 2004 Jkt 205001 PO 00000 Frm 00002 Fmt 4701 Sfmt 4700 E:\FR\FM\03JAR3.SGM 03JAR3 Federal Register / Vol. 70, No. 1 / Monday, January 3, 2005 / Rules and Regulations 195 exhibit little or no traditional beer or set forth guidance on the labeling and most of the flavored malt beverages malt beverage character. Their flavor is advertising of flavored malt beverages studied was derived from alcohol derived primarily from added flavors and again reiterated its intention to flavoring materials and that in some rather than from malt and other engage in rulemaking on the use of cases this figure rose to more than 99%. materials used in fermentation. At the alcohol flavoring materials in the In contrast, the alcohol derived from same time, flavored malt beverages are production of malt beverages. flavors constituted 50% or less of the marketed in traditional beer-type bottles In the interim, State regulatory and overall alcohol in only 4 of the 114 and cans and distributed to the alcohol taxation agencies started to express products studied. beverage market through beer and malt concerns about the status of flavored beverage wholesalers, and their alcohol malt beverages, and these agencies Based on the study’s results, ATF also content is similar to other malt requested that ATF or TTB take action concluded that most flavored malt beverages—in the 4-6% alcohol by to clarify the status of these products as beverages contained very little actual volume range. either malt beverages or distilled spirits. beer base. Only 15 out of the 114 Although flavored malt beverages are In 2002, ATF examined the flavored malt beverages studied produced at breweries, their method of formulation of 114 alcohol beverage contained 51% or more by volume production differs significantly from the products labeled and marketed as fermented beer; the remaining volume production of other malt beverages and flavored malt beverages. ATF undertook of those 15 products consisted of beer. In producing flavored malt this study to find out how these flavors, water, and other ingredients. beverages, brewers brew a fermented products were produced, what Two of the flavored malt beverages base of beer from malt and other ingredients were used, and from where studied contained only 1% fermented brewing materials. Brewers then treat the alcohol in them was derived. This beer by volume. this base using a variety of processes in study did not examine malt beverages order to remove malt beverage character labeled and marketed as flavored beers, II. TTB Notice No. 4 from the base. For example, they remove flavored ales, and so forth (such as the color, bitterness, and taste generally ‘‘cherry beer’’ or ‘‘pumpkin ale’’) since On March 24, 2003, we proposed a associated with beer, ale, porter, stout, these types of malt beverages typically number of regulatory changes and other malt beverages. This leaves a have the character of malt beverages and concerning beer and malt beverages in base product to which brewers add their alcohol is derived primarily from TTB Notice No.
Load more

Recommended publications
  • Chapter 55. MALT LIQUOR and WINE WHOLESALE LICENSEES
    MRS Title 28-A, Chapter 55. MALT LIQUOR AND WINE WHOLESALE LICENSEES CHAPTER 55 MALT LIQUOR AND WINE WHOLESALE LICENSEES §1401. Wholesale licenses 1. Issuance of licenses. The bureau may issue licenses under this section for the sale and distribution of malt liquor, wine and fortified wine at wholesale. [PL 2013, c. 476, Pt. A, §29 (AMD).] 2. Fees. Except as provided in subsection 4, the fee for a wholesale license is: A. Six hundred dollars for the principal place of business; and [PL 1987, c. 45, Pt. A, §4 (NEW).] B. Six hundred dollars for each additional warehouse maintained by the wholesale licensee, but not located at the principal place of business. [PL 1987, c. 342, §109 (AMD).] [PL 1987, c. 342, §109 (AMD).] 3. Term of wholesale license. Except as provided in subsection 4, a wholesale license is effective for one year from the date of issuance. [PL 1987, c. 45, Pt. A, §4 (NEW).] 4. Temporary permits. The bureau may issue special permits, upon application in writing, for the temporary storage of malt liquor or wine under terms and upon conditions prescribed by the bureau. [PL 1997, c. 373, §123 (AMD).] 5. Qualifications. The bureau may not issue a wholesale license to an applicant unless: A. If the applicant is a person, the applicant has been a resident of the State for at least 6 months; or [PL 1987, c. 45, Pt. A, §4 (NEW).] B. If the applicant is a corporation, the applicant has conducted business in this State for at least 6 months. [PL 1987, c.
    [Show full text]
  • The Blurring of Alcohol Categories (PDF)
    4401 Ford Avenue, Suite 700, Alexandria, VA 22302-1433 Tel: (703) 578-4200 Fax: (703) 850-3551 www.nabca.org The Blurring of Alcohol Categories The Blurring of Alcohol Categories William C. Kerr, Ph.D. Deidre Patterson, M.P.H. Thomas K. Greenfield, Ph.D. Alcohol Research Group Prepared for the National Alcohol Beverage Control Association (NABCA) June 2013 National Alcohol Beverage Control Association. ©All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. TABLE OF CONTENTS Drink Alcohol Content......................................................1 Differential regulation and taxation by beverage type........2 Defining beer, wine and spirits products: Current definitions and recent changes........................7 Beer........................................................................7 Wine....................................................................10 Spirits..................................................................13 New products, especially flavored malt beverages with high alcoholic strength, have complicated beverage type definitions for both consumers and regulators.............................15 New and older products that blur beverage type definitions.........................................................15 More diverse beer products ...........................................15 What forces are driving
    [Show full text]
  • Price List Report EXCEL DOWNLOAD Date : 06-May-2020 S.No Brand
    5/6/2020 Price List TELANGANA STATE BEVERAGES CORPORATION LIMITED (An Authority on behalf of the Government of Telangana Under Section 68A of A.P. Excise Act, 1968 )( Telangana Adaptation) Orders 2015 Price List Report EXCEL DOWNLOAD Date : 06-May-2020 Brand Size Pack Issue Special S.no Product Name MRP Type Number Code Type Price Margin 1 5006 BS G TUBORG GOLD PREMIUM STRONG BEER 1301 9.9 170 Local 2 5016 BS G KING FISHER PREMIUM LAGER BEER 1101 9.9 150 Local 3 5016 FK B KING FISHER PREMIUM LAGER BEER 6611 6.8 7960 Local 4 5016 KK B KING FISHER PREMIUM LAGER BEER 4120 6 4970 Local 5 5016 UP G KING FISHER PREMIUM LAGER BEER 1402 9.9 100 Local 6 5017 BS G KING FISHER STRONG PREMIUM BEER 1201 9.9 160 Local 7 5017 UP G KING FISHER STRONG PREMIUM BEER 1602 9.9 110 Local 8 5019 AP C BUDWEISER KING OF BEERS 2602 9.9 160 Local 9 5019 BS G BUDWEISER KING OF BEERS 1701 9.9 210 Local 10 5019 UP G BUDWEISER KING OF BEERS 1802 9.9 120 Local 11 5024 AP C FOSTER S EXPORT PREMIUM LAGER BEER 2402 9.9 150 Local 12 5024 BS G FOSTER S EXPORT PREMIUM LAGER BEER 1501 9.9 190 Local 13 5024 UP G FOSTER S EXPORT PREMIUM LAGER BEER 1602 9.9 110 Local 14 5025 BS G ROYAL CHALLENGE PREMIUM LAGER BEER 1101 9.9 150 Local 15 5025 KK B ROYAL CHALLENGE PREMIUM LAGER BEER 4011 6.8 4840 Local 16 5025 UP G ROYAL CHALLENGE PREMIUM LAGER BEER 1402 9.9 100 Local 17 5028 AP C HAYWARDS 5000 SUPER STRONG BEER 2002 9.9 130 Local 18 5028 BS G HAYWARDS 5000 SUPER STRONG BEER 1201 9.9 160 Local 19 5028 UP G HAYWARDS 5000 SUPER STRONG BEER 1602 9.9 110 Local 20 5029 BS G KINGFISHER
    [Show full text]
  • Crc - Liquor List
    2701 W Howard Street Chicago, IL 60645-1303 PH: 773.465.3900 Fax: 773.465.6632 Rabbi Sholem Fishbane Kashruth Administrator Items listed as "Recommended" do not require a kosher symbol unless they are marked with a star (*) This list is updated regularly and should be considered accurate until December 31, 2013 cRc - Liquor List Bar Stock Items Bar Stock Items Bar equipment (strainers, shot measures, blenders, stir Other rods, shakers, etc.) used with non-kosher products Olives - Green should be properly cleaned and/or kashered prior to Require Certification use with kosher products. Onions - Pearl Canned or jarred require certification Recommended Coco Lopez OU* Beer Daily's OU* All unflavored beers with no additives are acceptable, OU* Holland House even without Kosher certification. This applies to both Jamaica John cRc* American and imported beers, light, dark and non- Jero OK* alcoholic beers. Mr & Mrs T OU or OK* Many breweries produce specialty brews that have Rose's - Grenadine OU* additives; please check the label and do not assume Rose's - Lime OU* that all varieties are acceptable. Furthermore, beers known to be produced at microbreweries, pub K* Tabasco - Hot Pepper Sauce breweries, or craft breweries require certification. Underberg - Herb Mix for Underberg OU* Natural Herb Bitters Recommended Other 800 - Ice Beer OU Bitters Anheuser-Busch - Redbridge Gluten Require Certification Free Coconut Milk Aspen Edge - Lager OU Requires Certification Blue Moon - Belgian White Ale OU* Cream of Coconut Blue Moon - Full Moon Winter Ale
    [Show full text]
  • THE CHEMISTRY of BEER the Science in the Suds
    THE CHEMISTRY OF BEER The Science in the Suds THE CHEMISTRY OF BEER The Science in the Suds ROGER BARTH, PHD Photography by Marcy Barth. Copyright © 2013 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate.
    [Show full text]
  • 82 3460 Beer, Ale, Lager, Stout and Other Malt Liquor, Con Taining Not More Than 7% Alcohol by Weight Wholesale Distributors
    82 OPINIONS 3460 BEER, ALE, LAGER, STOUT AND OTHER MALT LIQUOR, CON­ TAINING NOT MORE THAN 7% ALCOHOL BY WEIGHT­ WHOLESALE DISTRIBUTORS-B-1, B-2 PERMITS-EFFECT, AMENDMENT, JUNE 4, 1935, TO SECTION 6064-15 G.C.-PRO­ PORTIONAL REFUNDER PERMIT FEES-ADDITIONAL FEES - SECTION 6064-66 G.C., EFFECTIVE SEPTEMBER 5, 1935, SINCE REPEALED. SYLLABUS: Wholesale distributors of beer, ale, lager, stout and other malt liquors containing not more than seven per centum of alcohol by weight, who held B-2 permits under Section 6064-15, General Code, of the original Liquor Control Act (115 v. Pt. 2,118), were, upon the amendment of such sec­ tion in the act of June 4, 1935, which authorized the sale of malt. liquor of the above kinds by B-1 permit holders and the surrender and cancella­ tion of B-2 permits issued under the old law, with a proportional refunder of the permit fees paid therefor, required to pay the additional fees of "five cents per barrel for all beer and other malt liquor distributed and sold in Ohio in excess of five thousand barrels during the year covered by the permit," even though Section 6064-66, General Code ( since re­ pealed), authorizing surrender of the old B-2 permits, with consequent refunders, did not become effective until September 5, 1935. Columbus, Ohio, February 24, 1941. Honorable Jacob B. Taylor, Director, Department of Liquor Control, Columbus, Ohio. Dear Sir: I have your letter with enclosures with reference to the refund of certain liquor permit fees sought to be obtained by the Wholesale Beer ATTORNEY GENERAL 83 Association of Ohio, Inc.
    [Show full text]
  • Beer Style Sheets ABV = Alcohol by Volume
    Beer Style Sheets ABV = Alcohol by Volume Whynot Wheat (Wheat): American Style Wheat Non-Filtered Avg. ABV: 4.5-5.2% Our best selling beer. Characterized by a yellow color and cloudiness from the yeast remaining in suspension after fermentation. It has low hop bitterness, and a fruity aroma and flavor. Raider Red (Amber, Red): American Style Amber Ale Filtered Avg. ABV: 4.6-5.5% Our house amber. This amber ale is characterized by a copper to amber color and is very clear. Raider Red has a malt sweetness balanced by a hop bitterness. The aroma you will notice is hoppy. Black Cat Stout (Stout): Oatmeal Stout Non-Filtered Avg. ABV: 4.4-5.2% Our house dark beer. Like you would expect a stout to be; Black Cat Stout is black in color with a creamy head. Roasted barley and coffee notes are offset by slight hop bitterness. Medium bodied with a smooth finish. Big Bad Leroy Brown: American Brown Ale Filtered Avg. ABV: 5.2-5.8% Leroy Brown is brown in color with a nice maltiness offset by hop bitterness and hop flavor. American Pale Ale (APA): American Pale Ale Either Avg. ABV: 5.2-5.8% Our APA is golden in color and quite bitter with a high hop aroma. Very crisp and refreshing. Porter: Porter Non-Filtered Avg. ABV: 4.4-5.2% Our porter is black in color and medium in body. It has a roasted malt flavor and a dry finish with a taste of coffee. Give ‘Em Helles: Munich Style Helles Filtered Avg.
    [Show full text]
  • 3.2% Malt Liquor” Means Malt Liquor Containing Not Less Than One Half of One Percent Alcohol by Volume Nor More Than 3.2% Alcohol by Weight
    Subd. 16. “3.2% Malt Liquor” means malt liquor containing not less than one half of one percent alcohol by volume nor more than 3.2% alcohol by weight. Subd. 17. “Member” means any person in good standing according to rules and regulations of the licensed club, wherever located, having evidence of current membership upon his person. Subd. 18. “Off-sale” means the retail sale of alcoholic beverages in original packages for consumption off or away from the premises where sold. Subd. 19. “On-sale” means the retail sale of alcoholic beverages by the glass or by the drink for consumption on the premises where sold only. Subd. 20. “Package” and “original package” mean any container or receptacle holding an alcoholic beverage, which container or receptacle is corked, capped or sealed by a manufacturer or wholesaler. Subd. 21. “Restaurant” is an establishment, other than a hotel, under the control of a single proprietor or manager, where meals are regularly prepared on the premises and served at tables to the general public, and having a seating capacity for a minimum of 125 guests or such other seating capacity as the City Council determines is adequate. If the establishment contains facilities for sporting, entertainment, recreation or cultural activities, the seating capacity may be for a minimum of 30 guests. Subd. 22. “Strong beer” means malt liquor containing more than one half of one percent alcohol by volume or more than 3.2 percent alcohol by weight. Subd. 23. “Tavern” means an establishment used exclusively for the retail sale of 3.2% malt liquor and the incidental sale of soft drinks and food.
    [Show full text]
  • NOTICES DEPARTMENT of BANKING Actions on Applications
    205 NOTICES DEPARTMENT OF BANKING Actions on Applications The Department of Banking (Department), under the authority contained in the act of November 30, 1965 (P. L. 847, No. 356), known as the Banking Code of 1965; the act of December 14, 1967 (P. L. 746, No. 345), known as the Savings Association Code of 1967; the act of May 15, 1933 (P. L. 565, No. 111), known as the Department of Banking Code; and the act of December 19, 1990 (P. L. 834, No. 198), known as the Credit Union Code, has taken the following action on applications received for the week ending December 27, 2011. Under section 503.E of the Department of Banking Code (71 P. S. § 733-503.E), any person wishing to comment on the following applications, with the exception of branch applications, may file their comments in writing with the Department of Banking, Corporate Applications Division, 17 North Second Street, Suite 1300, Harrisburg, PA 17101-2290. Comments must be received no later than 30 days from the date notice regarding receipt of the application is published in the Pennsylvania Bulletin. The nonconfidential portions of the applications are on file at the Department and are available for public inspection, by appointment only, during regular business hours. To schedule an appointment, contact the Corporate Applications Division at (717) 783-2253. Photocopies of the nonconfidential portions of the applications may be requested consistent with the Department’s Right-to-Know Law Records Request policy. BANKING INSTITUTIONS Conversions Date Name and Location of Applicant Action 12-21-2011 From: Third Federal Bank Approved Newtown Bucks County To: Third Bank Newtown Bucks County Application for approval to convert from a Federal stock savings bank to state-chartered stock savings bank.
    [Show full text]
  • High Quality Development Path of Chinese Sauce-Flavor Baijiu Industry—Analysis Based on Consumption Data
    E3S Web of Conferences 251, 01099 (2021) https://doi.org/10.1051/e3sconf/202125101099 TEES 2021 High quality development path of Chinese sauce-flavor Baijiu industry—Analysis based on consumption data Cong Peng1,*, and Xu Guo1 1 School of Economics and Finance, Guizhou University of Commerce, Guiyang, Guizhou, China, 550014 Abstract：As an important part of Baijiu industry in China, Chinese sauce-flavor Baijiu is sought after by the consumer market for its unique taste. However, in recent years, there are still many challenges in the process of industrial development. Based on the analysis of three characteristics of Chinese sauce- flavor Baijiu market and the internal and external environments of industrial development, the internal and external factors of high quality and sustainable development of Chinese sauce-flavor Baijiu industry were discussed from three aspects - concentrated development, green development and diversified development. profits and taxes, the sauce-flavor Baijiu industry has made steady development[1]. In 2019, with the 1 Introduction production of 400,000 kilo-litre (about 5.1% of total Baijiu brewing in China has a long time history dated China’s production), the such type of enterprises back to ancient times. In the course of evolution, kinds accomplished the production value of 134.1 billion yuan, of brewing technology have been created and a unique 2% of the total China’s Baijiu industry value, among liquor culture was formed. The custom of raising a cup which the sauce-flavor Baijiu enterprises of Guizhou of liquor has rooted in Chinese culture for hundreds of province produced 80% of the total China’s amount, years.
    [Show full text]
  • The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions
    University of Mississippi eGrove Honors College (Sally McDonnell Barksdale Honors Theses Honors College) Spring 4-23-2021 The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions Kara Tate Follow this and additional works at: https://egrove.olemiss.edu/hon_thesis Part of the Business Law, Public Responsibility, and Ethics Commons, and the Food and Drug Law Commons Recommended Citation Tate, Kara, "The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions" (2021). Honors Theses. 1854. https://egrove.olemiss.edu/hon_thesis/1854 This Undergraduate Thesis is brought to you for free and open access by the Honors College (Sally McDonnell Barksdale Honors College) at eGrove. It has been accepted for inclusion in Honors Theses by an authorized administrator of eGrove. For more information, please contact [email protected]. The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions by Kara Ashley Tate A thesis submitted to the faculty of The University of Mississippi in partial fulfillment of the requirements of the Sally McDonnell Barksdale Honors College Oxford April 2021 Approved by ___________________________________ Advisor: Professor Laurie Babin ___________________________________ Reader: Professor Conor Dowling ___________________________________ Reader: Professor Sam Cousely 1 © 2021 Kara Ashley Tate ALL RIGHTS RESERVED 2 ABSTRACT KARA ASHLEY TATE: The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions (Under the direction of Dr. Laurie Babin) Current TTB regulations do not require that US wine producers display nutrition and ingredient labeling on their wine labels. However, recent attempts at passing legislation to mandate that such information be provided on labels in the EU suggests that US policy makers will soon follow suit.
    [Show full text]
  • Abbey/Trappist Dubblel Abbey / Trappist Tripel / Triple Altbier Altbier
    Abbey/Trappist Dubblel Perhaps the only feature all Abbey/Trappist ales have in common is bottle conditioning. In addition, these ales tend to have a big, dense, and creamy head; a complex, yeasty, fruity, and estery flavor and aroma; and sometimes a slightly sweet finish. Especially the stronger, well-aged variations often have notes of sour cherry and oak. Abbey / Trappist Tripel / Triple For a general style description of Abbey / Trappist Ale, see Abbey / Trappist Dubbel. The base malt for any Abbey/Trappist brew is usually Pilsner or Pale Ale malt. Traditionally, some of the brew's fermentables and thus alcohol come from rock candy, sugar syrup, or regular table sugar added to the kettle. Altbier Altbier is an unusual, cool-fermented, lagered ale. It is copper-colored, hop-accented and clean tasting. It should have virtually no roasted notes and is best made with plenty of Munich malt. The flavor profile of Altbier is greatly influenced by the yeast. While relatively warm-fermenting British ale yeast gives a brew plenty of fruity complexity, cool-fermenting specialty Altbier yeasts do exactly the opposite. The mouthfeel ought to be light and clean, like that of a Dunkel lager, but with a touch more attenuation and a more hop-aromatic finish. Altbier, Westphalian From the descriptions available to us today, the early medieval ales of the region, such as the Brunswick Mumme, were fairly heavy, darkish, syrupy ales-probaly from smoky malts and low-attenuating yeasts. While the copper Altbiers of Düsseldorf and their blond Kölsch cousins from Cologne have largely shed their wheaten heritage, in Munster and environs, the Keutebier metamorphosed into a type of Altbier that retained much of old wheaten creaminess.
    [Show full text]