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THE HONG KONG GOVERNMENT GAZETTE, AUGUST 5, 1932.
Brewing.
15. The worts produced from any brewing shall be re- moved successively and in the customary order of brewing to the coppers, coolers and collecting and fermenting vessels.
16. All collecting and fermenting vessels shall be accura- tely gauged and the licensee shall furnish tables showing the capacity of each in gallons at every inch and tenth of an inch measured from a fixed dipping place which must be clearly marked.
17. The licensee shall keep on the licensed premises, open at all times for inspection, a Brewing Book, in a form approved by the Superintendent, in which he shall make the following entries:-
(a) At least 24 hours before commencing to mash or dissolve any material to be used in his next brewing he shall record the date and hour when such brewing is intended to take place and at least 2 hours before the hour stated for brewing he shall enter the quantity of each material to be used.
(b) When the worts from any brewing have been collected in the proper collecting and fermenting vessels the serial number or numbers of the receptacles must be immediately recorded in the Brewing Book together with the quantity in gallons and the true original gravity, as measured by the Bates standard saccharometer.
(c) The date of the removal to the warehouse of any fermented beer and the quantity thereof.
18. Collecting and fermenting vessels shall be fitted with a discharge cock of a type approved by the Superintendent and shall be connected by a close metal pipe with a receptacle in the warehouse. Every pipe shall be so arranged that it can be secured with a revenue lock. No other outlet will be permitted except one which will allow the vessel to be cleansed and no beer shall be removed from the collecting or ferment- ing vessels otherwise than into receptacles in the warehouse.
19. When the process of fermentation is complete the licensee shall remove the beer into his warehouse and shall observe the following conditions
(a) Notice of the intended removal shall be given to the Superintendent or such revenue officer as he shall designate.
(b) The entire quantity contained in any one vessel shall be removed at the same time.
(c) The actual quantity immediately prior to removal shall be ascertained by gauge and recorded in the Brewing Book opposite the corresponding entry of the worts collected.
20. The produce of every brewing shall be kept separate and distinct from that of every other brewing until removed to warehouse.
21. The licensee shall forthwith inform a revenue officer designated by the Superintendent if any beer brewed or made on the premises is found to be unfit for sale and such beer shall be disposed of only in the presence of and in accordance with the instructions of such officer.
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