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THE HONG KONG GOVERNMENT GAZETTE, FEBRUARY 19, 1937.
Brewing.
14.-(1) The worts produced from any brewing shall be removed successively and in the customary order of brewing to the coppers, coolers and collecting and fermenting vessels, and shall not be removed from the last mentioned vessels until an account has been taken by a revenue officer or until after the expiration of twelve hours from the time at which the worts are collected in such vessels.
(2) When worts shall have commenced running into a collecting or fermenting vessel the whole of the produce of the brewing shall be collected within twelve hours.
15. All collecting and fermenting vessels shall be accurately 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.
16. 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 or cause to be made 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 of any beer from the proper collecting and fermenting vessels and the quantity removed.
17. Each collecting and fermenting vessel shall be fitted with a discharge cock of a type approved by the Super- intendent and 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.
18. The produce of any brewing shall be kept separate and distinct from that of every other brewing for a period of 24 hours unless an account of the first mentioned produce shall have been taken by a revenue officer.
19. The produce of any brewing must not be mixed with that of any other brewing except in the store vats or casks, unless the licensee shall have given previous notice in writing to the Superintendent and he shall specify in writing the quantity and gravity of the worts when mixed.
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