Liquor Act, 2003 (Act No. 59 of 2003)Schedule 1 : Transitional Provisions8. Traditional African beer and powder |
| (1) | If no definition of "traditional African beer" has been prescribed in terms of the Customs and Excise Act, 1964 (Act No. 91 of 1964), for the purposes of this Act, "traditional African beer" means a fermented liquid— |
| (a) | made by— |
| (i) | the fermentation of malt, unmalted grain or meal of the cereals sorghum, maize, finger millet or pearl millet, with no more than five per cent sugar by weight relative to the combined weight of all the malt, grain or cereal ingredients; or |
| (ii) | combining traditional African beer powder with water; |
| (b) | with no addition of ethyl alcohol; |
| (c) | with an alcohol content not exceeding 3,5 per cent by volume; |
| (d) | in a state of fermentation, or of which the fermentation has not been arrested; |
| (e) | not containing or flavoured with hops or any product derived from hops. |
| (2) | If no definition of "traditional African beer powder" has been prescribed in terms of the Customs and Excise Act, 1964 (Act No. 91 of 1964), for the purposes of this Act, "traditional African beer powder" means a dry product— |
| (a) | comprising— |
| (i) | not more than three parts by mass of milled sorghum or maize malt; and |
| (ii) | not less than seven parts by mass of milled precooked maize or sorghum unmalted grain or meal; and |
| (b) | which— |
| (i) | does not contain any sugar derived from any source; |
| (ii) | does not contain, and is not flavoured with, hops or products derived from hops; and |
| (iii) | may contain active dry yeast added as a processing aid. |