Results 1 to 9 of 9

Thread: Statement of process

  1. #1
    Join Date
    Jun 2003
    Location
    PA
    Posts
    79

    Statement of process

    I need to do a statement of process for a beer we are trying to register. Is there more to it than it seems, It looks like all I have to do is list the ingredients, quantity, point in production when they are added, and if they contribute to the ABV. Is there more to it than this?

    Thanks in advance,
    Bill
    Marzoni's Brick Oven and Brewing

  2. #2
    Join Date
    Jun 2003
    Location
    Louisville, KY
    Posts
    993
    That's pretty much it. I've done several over the last 14 years including a "meade" malt beverage and bourbon barrel formulas. I've never had one questioned for content.
    Cheers & I'm out!
    David R. Pierce
    NABC & Bank Street Brewhouse
    POB 343
    New Albany, IN 47151

  3. #3
    Join Date
    Mar 2003
    Location
    Gorham, Maine
    Posts
    66

    Sop

    Just list ingredients. You don't have to be specific about fermentation temps or mash sequences. This was our Hefeweizen SOP

    Sebago Hefeweizen

    20 Bbl. Batch

    x lbs. 2-Row Malt
    x lbs. Malted Wheat
    x lbs. Hop Pellets
    Fermented with traditional German wheat beer yeast

    This was our Blue Berry SOP
    20 Bbl. Batch

    x lbs. 2-Row Malt
    x lbs. Caramel Malt 60L
    x lbs. Munich Malt 20L
    x lbs. Hop Pellets
    x lbs. Fresh macerated Blueberries in Fermenter. We than add wort and ferment for 4 days.

    Pretty simple. You can attach it to your online COLAS form.
    Good Luck
    Kai Adams
    Sebago Brewing Company
    www.sebagobrewing.com

  4. #4
    Join Date
    Feb 2006
    Posts
    73
    Is this just done for bottled beers, or do you have to do an SOP every time you decide to throw peaches in the fermenter at your brewpub?

    Best,
    Ben
    www.oldcrankybrewers.com

  5. #5
    Join Date
    Jan 2006
    Location
    Ponderay, Idaho
    Posts
    229

    Arrow statement of proccess

    If you use any non standard beer ingredient (according to the TTB) you must file a Formula/statement of process in triplicate with the TTB"s labeling and formulation division expect 4-6 weeks for approval. The approval will contain wording on how the malt beverage as they now call it must be stated such as, ďMalt Beverage Fermented with real PeachesĒ all of this must be completed before brewing or selling your beer that has a non standard ingredient in it. I have been through this 5 times now, it is easy and helps keep you on the good side of the TTB.

    Fred Colby
    Laughing Dog Brewing
    fcolby@laughingdogbrewing.com

  6. #6
    Join Date
    Jul 2004
    Location
    new york
    Posts
    146
    Does this include beers fermented with "other" yeasts,. such as Brett., or LAB?

    How about beers aged in oak?

    thanks,

    Scott

  7. #7
    Join Date
    Jan 2006
    Location
    Ponderay, Idaho
    Posts
    229

    Statement of Process

    No yeast is considered a standard beer ingredient as of yet the TTB has not said anything to me about what yeast I use, if itís a new oak bbl they should not say anything but if itís an old wine barrel or a bourbon /whiskey barrel then yes you must file a statement of process as it could contribute to the flavor, composition or alcohol level of the beer. I would file a Statement of process just to be safe, itís free and if they reject it saying you donít need one then you know what to file in the future.

    Fred Colby
    Laughing Dog Brewing

  8. #8
    Join Date
    Jul 2004
    Location
    new york
    Posts
    146
    Here is a scenario i have. I brewed a 20bbl batch and kegged up 16bbl of it as is. I then put 4 bbl of it into oak barrels and will be adding fruit to the barrels for a secondary fermentation.

    How should I list the raw materials? For the whole 20bbl batch or should I figure out how much grain, hops i would have used for a 4 bbl batch and treat is as a seperate brew?

    Should i just make a note that after fermenting 20bbl i then transfered 4 bbl to the oak for a secondary fermentation?

    any help would be appreciated.

    Scott

  9. #9
    Join Date
    Jun 2003
    Location
    Louisville, KY
    Posts
    993
    I would list the whole batch but clearly state that 4 bbl. will be aged in oak. The SOP is a very simple thing and barrel aging is common. The best I can tell, the ATF/TTB is only looking for; 1. unapproved adjuncts and 2. increases in alcohol not provided by malt.
    Cheers & I'm out!
    David R. Pierce
    NABC & Bank Street Brewhouse
    POB 343
    New Albany, IN 47151

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •