CAP. 109]
Brewing book.
Produce of brewing.
Removal of beer from brewery.
Calibration table.
Dutiable Commodities.
54. The licensee shall keep on the licensed premises, open at all times for inspection, a brewing book, in a form approved by the Director, in which he shall make or cause to be made the following entries-
(a) at least twenty-four 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 two 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 of the worts;
(c) the date of the removal of any beer from the proper collecting and fermenting vessels and the quantity removed.
55. (1) The produce of any brewing shall be kept separate and distinct from that of every other brewing for a period of twenty-four hours unless an account of the first-mentioned produce has been taken by a revenue officer.
(2) 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 has given twenty-four hours' notice in writing to the Director, specifying the quantity and original gravity of the worts.
56. Beer shall be removed from the licensed premises only-
(a) if it is accompanied by a voucher in accordance with any regulations relating to vouchers for the sale or transfer of duty-paid goods; and
(b) between the hours of 5 a.m. and 6 p.m.
57. (1) A calibration table shall be supplied to the Director showing the capacity of each storage vessel in gallons for each one-tenth of an inch of depth measured from a marked spot.
294
CAP. 109]
Brewing book.
Produce of brewing.
Removal of beer from brewery.
Calibration table.
Dutiable Commodities.
54. The licensee shall keep on the licensed premises, open at all times for inspection, a brewing book, in a form approved by the Director, in which he shall make or cause to be made the following entries-
(a) at least twenty-four 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 two 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 col- lected 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 of the worts; (c) the date of the removal of any beer from the proper collecting and fermenting vessels and the quantity removed.
55. (1) The produce of any brewing shall be kept separate and distinct from that of every other brewing for a period of twenty-four hours unless an account of the first- mentioned produce has been taken by a revenue officer.
(2) 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 has given twenty-four hours' notice in writing to the Director, specifying the quantity and original gravity of the worts.
56. Beer shall be removed from the licensed premises only-
(a) if it is accompanied by a voucher in accordance with any regulations relating to vouchers for the sale or transfer of duty-paid goods; and
(b) between the hours of 5 a.m. and 6 p.m.
57. (1) A calibration table shall be supplied to the Director showing the capacity of each storage vessel in gallons for each one-tenth of an inch of depth measured from a marked spot.
294
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