Excise and beer manufacture

Measuring the alcoholic strength and volume of beer

There are several methods you can use to measure the alcoholic strength of beer, including:

• gas chromatography
• near infra red spectrometry
• use of a density meter following distillation.

You can also use any other method that consistently produces a similar result as demonstrated through a documented testing process.

The rules you need to follow when measuring the alcoholic strength of your beer for excise purposes depends on the amount of beer you produce each year. For example, small breweries (producing less than 100,000 litres of beer in a financial year) may use a hydrometer and a formula to determine the alcoholic strength.

Strength testing is not required for individual brews produced in a BOPS for non-commercial purposes, if the strength produced by the brew's recipe has already been established using one of the above methods.
 

For more information about the rules for measuring the alcoholic strength of beer, refer to EXC 2009/1 Excise (Alcoholic strength of excisable goods) Determination 2009 (no.1) in Excise - legislative determinations (instruments).

There are several methods you can use to measure the volume of beer your brewery produces, including:

• volumetric glassware
• a calibrated tank that uses a dip stick, tape or sight glass
• weighing the beer and using density tables
• using a calibrated flow meter
• any other method that consistently produces a similar result.

	You need to determine and correct the strength and volume of your beer to 20 degrees Celsius, as strength and volume change with temperature.
	For more information about measuring the volume of your beer, refer to EXC 2009/2 Excise (Volume - Alcoholic excisable goods) Determination 2009 (no.1) in Excise - legislative determinations (instruments).

Sections within Correct measurements and calibrations

• Measuring the alcoholic strength and volume of beer
• When to calibrate your measuring equipment