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CLO2 Report Review Allys

The document discusses the halal status of Heineken 0.0 and Barbican beverages. It explains that while Barbican was confirmed to be halal by JAKIM after investigation, Heineken 0.0's status was unclear as it uses an alcohol brand name and was originally extracted from alcohol. Determining halal status depends on whether the beverage contains "illah" or intoxicating elements like alcohol.

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0% found this document useful (0 votes)
103 views25 pages

CLO2 Report Review Allys

The document discusses the halal status of Heineken 0.0 and Barbican beverages. It explains that while Barbican was confirmed to be halal by JAKIM after investigation, Heineken 0.0's status was unclear as it uses an alcohol brand name and was originally extracted from alcohol. Determining halal status depends on whether the beverage contains "illah" or intoxicating elements like alcohol.

Uploaded by

Anis Suraya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HEINEKEN 0.

0 VS BARBICAN 1

HEINEKEN 0.0 VS BARBICAN

AL ALLYSHA BINTI ALKHADI

1190982

SBP4132 PRINCIPLE OF HALAL FOOD PRODUCTION

ASSOC PROF. DR. ALINA BINTI ABDUL RAHIM

FOR OFFICE USE


HEINEKEN 0.0 VS BARBICAN 2

Abstract
In recent years, the halal issue of Heineken 0.0 and Barbican has caused confusion
among Muslim consumers. While most agree that the issue needs attention, consensus is
dissolved as how to respond to the problem. Allah says in the Quran: They ask you (O
Muhammad, peace be upon him) about wine and gambling. Say, in them is great sin and
some benefit for people, but their sin is greater than their benefit”. Such drinks can be found
in Muslim countries, many with no alcohol at all, but naturally people believe that 0.0 per
cent of alcohol also means no alcohol. This literature review identifies the confusion of halal
status of Heineken 0.0 and Barbican. The paper discusses the issue of alcohol content in
beverages, including halal status, the manufacturing process and the acceptance of non-
alcoholic drinks in Malaysia. This discussion of Heineken 0.0 and Barbican suggests the need
for systemic solutions that incorporate social, behavioural and political approaches to this
complex issue.
HEINEKEN 0.0 VS BARBICAN 3

Heineken 0.0 vs Barbican

A Review of the Literature

In July 2019, Associate Professor Dr Irwan Mohd Subri, Director of The World Fatwa
Management and Research Institute (INFAD) called attention to the halal status of the
beverages and how the products are done. Dr Irwan said that the Heineken 0.0's non-
alcoholic status may confuse consumers for it emphasises the non-alcoholic aspect and only
those who are genuinely meticulous will note the presence of a denial claiming that the drink
is for non-Muslims only, and for those aged 21 and over. He also said that the halal status of
Barbican drink was also found confusing in the past because there was an issue of alcohol
content in it. Heineken 0.0 initially contained alcohol, although this Barbican is claimed to be
or is suspected to contain alcohol. However, after obtaining assurance from JAKIM, it was
confirmed that it does not contain alcohol and can be drank. This literature review considers
the issue of alcohol content in Heineken 0.0 and Barbican by responding to the following
questions:

1. How Heineken 0.0 and Barbican was issued with halal status?
2. How to determine halal-haram of the beverages?
3. How the acceptance and position of alcohol-free drinks in Malaysia?
4. How JAKIM resolve the halal issue of Heineken 0.0 and Barbican?

Understanding the issue of alcohol content in beverages, including halal status, the
manufacturing process and the acceptance of non-alcoholic drinks in Malaysia.
HEINEKEN 0.0 VS BARBICAN 4

Introduction

As Heineken Malaysia Berhad mentioned, Heineken 0.0 is a non-alcoholic


malt beverage brewed with natural ingredients and undergoes a sophisticated procedure to
gently extract alcohol (van Waesberghe, 2016). Barbican is a brand of non-alcoholic malt
beverages marketed by Aujan Coca-Cola Beverages Company (ACCBC) which is frequently
consumed by Muslim countries and exported to the Gulf States and the Middle East.
Barbican is widely used by individuals who are prohibited from drinking on medical or
religious grounds (Hong Tan, 2016) Both Heineken 0.0 and Barbican are non-alcoholic
malt beverages but vary in halal status and pose confusion to consumers especially Muslims.

Malt Beverage is one of the oldest beverages in the world (Nelson, Max 2005) and the
most commonly consumed drink and the third most popular drink in the world after water
and tea (Dallas Safriet, 1994). The processing of malt beverages consists of four main stages:
house brewing, fermentation, ageing or secondary fermentation and packaging (David
Reisdorph 1993, Dallas Safriet 1995). Alcohol in malt beverage is produced by the brewing
and fermentation of starches which are primarily obtained from the cereal grains most
commonly malted barley, wheat, maize and rice are also used (Dallas Safriet 1994). Islam
religions prohibit, discourage or restrict the use of alcoholic beverages since the drink
contains alcohol which is found to be impermissible in the Quran and the Sunnah. Although
the drink is marketed as 0.0% alcohol, the same advertisement has a small print showing the
amount of alcohol found in the final drink. In fact, malted drinks sold as halal beer are also
questionable. This misconception is not in line with Islamic law and only leads to negative
social and cultural effects. This will only create more confusion and pave room for more
slander against Islam. And, the only way for non-alcoholic malt beverages to take off
Malaysia is to get JAKIM's approval first and this is the only way forward.

Our aim in this work is to discuss the issue of alcohol content in beverages, including
halal status, the manufacturing process and the acceptance of non-alcoholic beverages in
Malaysia. In addition, solutions to this complex issue have been embraced by individuals and
governments.
HEINEKEN 0.0 VS BARBICAN 5

1. How Heineken 0.0 and Barbican was issued with halal status?

Citing an article dated 23 July 2019 entitled Heineken 0.0 vs Barbican deals with the
issue of halal status for the two non-alcoholic beverages. Since the Heineken 0.0 drink has
been launched and the Barbican has entered the Malaysian market, many are curious about its
halal status. Are such items that have been diluted with halal alcohol consumed by Muslims?
In order to resolve this issue, Associate Professor Dr Irwan Mohd Subri, Director of The
World Fatwa Management and Research Institute (INFAD), clarified the status of the
beverages and how to decide the status of the drinks. The alcohol-free status of Heineken 0.0
has misled Muslim consumers with the "Now You Can" tagline and stresses the non-
alcoholic aspect (zero alcohol). Minister in the Department of Prime Minister Datuk Dr.
Mujahid Yusof said: “Using an alcohol brand name without the alcohol is very confusing
because the process of manufacturing beverage, including distillation, falls under the system
of producing alcoholic products.” We know that this drink is made by an alcohol company
but even though it is said that it does not contain alcohol, it can create misunderstanding and
make Muslims believe they can drink it. Heineken claimed in the statement that its publicity
materials for the drink contain visible disclaimers that preclude Muslims as a demographic
target. Only those who are genuinely vigilant will note the presence of a denial claiming that
the drink is for non-Muslims only except for all 21 years of age and above. Although it is a
non-alcoholic drink, it is still illegal according to the decision of the Fatwa Committee of the
7th National Council for Islamic Religious Affairs of Malaysia, on any form of drink that has
been distilled from alcohol, it is still considered illegal. Muslim consumers must therefore be
cautious and refer to the appropriate authority, in particular JAKIM itself to decide the status
of the drink.

Barbican is, however, a comparatively popular beverage in Arab countries brought to


Malaysia and commonly sold in Arab restaurants. When the Barbican issue emerged, JAKIM
itself requested the Muslims to avoid drinking until it was lawfully clarified in terms of
substance and so on. Shortly thereafter, JAKIM actually verified that the Barbican drink did
not contain any unclean or illegal components. It is also permissible for us to drink. So, for us
to compare the rule of Barbican and Heineken 0.0 is false since the case of Heineken 0.0 is
distinct from Barbican. Heineken 0.0 initially contained alcohol although this Barbican is
claimed to be or is suspected to contain alcohol. However, after obtaining assurance from
JAKIM, it was confirmed that it does not contain alcohol and can be drink.
HEINEKEN 0.0 VS BARBICAN 6

2. How to determine halal-haram of the beverages?

Prohibition depends on the ‘illah’ It is called ‘illah’ in Arabic, which is the


justification of the law or the cause of the law. In deciding whether or not a drink is illegal,
we will also apply to whether an intoxicating ‘khamr’ is present in alcohol. According to the
Prophet Muhammad (PBUH) in the hadith narrated by Ahmad and Abu Dawood from
Abdullah ibn Umar, “Every intoxicant is khamr and every khamr is haram.” If a drink
contains an ‘illah’ or the same cause as alcohol (intoxication), the drink would be classified
as haram. That is why it is important to look at 'illah' in the issue of Heineken 0.0 and the
Barbican. Does 'illah’ of alcohol occur in Heineken 0.0 and Barbican?

If we look at this issue, in Heineken 0.0, it is basically extracted from alcohol that has
only been distilled or heated to a certain degree of celcius, so the alcohol is destroyed.
Originally, it was illegal to drink alcohol. This is because we are referring to the views of the
Shafie sect which is the practise and core of our Muslims in Malaysia especially the Fatwa
Committee at the state or national level. In the Shafie sect, if in the ‘isihalah’ aspect, it must
happen on its own. An example of this is the process from alcohol to vinegar without any
human involvement and contact that is spontaneously created. Unlike the Heineken 0.0 issue,
we know it is man-made and that is the recommendation of the Muzakarah of the Fatwa
Committee of the National Council to mark it as a prohibited drink.

Moreover, we can see that the Heineken 0.0 manufacturing process and Barbican are
also different. Therefore, we are going to look at the method of producing these drinks to
figure out where the halal and haram status of the drinks are.
HEINEKEN 0.0 VS BARBICAN 7

2.1 Manufacturing Process of Barbican

Barbican is processed at ACCBC's Dammam and Dubai manufacturing plants. It is


brewed using a three-stage process involving mashing, lautering and wort boiling.

 Mashing
During mashing, the coarsely ground barley malt is exposed to hydration with
water at varying temperature-times which tends to steadily break down the starch
molecules into basic carbohydrates, resulting in a healthy mixture of carbohydrates
and proteins.
 Lautering
During the lautering process, all the soluble solids of the barley malt are
carefully removed, eliminating the harsh and astringent components of the barley malt
husk. What's left is a "called" wort.
 Wort boiling
The extracted wort is boiled along with the hop flower (commonly called hop)
which adds the usual hop fragrance and bitter taste to the extract of the malt. The malt
extract is also stabilised and sterilised during boiling.
HEINEKEN 0.0 VS BARBICAN 8

2.2 Manufacturing Process of Heineken 0.0


Quick forward to today, beer is a multinational market worth hundreds of
billions of dollars. According to the WHO 2010 report, beer is the most consumed of
all types of alcoholic drinks in Malaysia, accounting for 76% of the total alcohol
consumed, followed by 22% of spirits. (in the ALCOHOL LITTERS of Pure). WHO
reports that 12 % of Malaysians consume alcohol, and despite having the world's

third-highest excise tax on malt, Malaysians still sloppy. Figure 2.1.1 shows the
comparison of Malaysian beer price.

Figure 2.1.1-1

But first of all, we need to understand how beer is made. The first thing we need to
know before we go any further is that beer is made of grain. The processing of malt drinks or
beer consists of four main stages: brewing, fermentation, aging or secondary fermentation
HEINEKEN 0.0 VS BARBICAN 9

and packaging. Figures 2.2.1-2, 2.2.1-3, 2.2.1-4 and 2.2.1-5 display the different phases of the
standard brewing process, including the possible emission points.

 Brewing
Breweries simply purchase malted grain (malt) from malting operations. In the
process of malting, grain is first soaked in water-filled steeping tanks for softening.
After softening, the grain is moved to the germination tanks in which the grain
germinates, normally over a 1-week period. The grain enters the kiln from the
germination tanks, which prevents the germination by drying the grain. In order to

begin the brewing process, malt (usually barley malt) is delivered by truck or rail to a
brewery and transported to storage silos. The malt is then ground into the malt flour of
the malt mills and transferred to the milled malt hoppers. Many small breweries
purchase malt flour (malted and milled grain) from malt mills. Malt supplies the
starch-splitting and protein-splitting enzymes needed to convert grain starches to
fermentable sugars.
HEINEKEN 0.0 VS BARBICAN 10

Figure 2.2.1-2. Typical brewery grain handling and malting operations.


(Source Classification Codes in parentheses.)

The malt, along with hot water, is fed to the mash tun and heated from the
milled malt hoppers to convert the grain starches to fermentable sugars. Some large
facilities use high-temperature mashing, which reduces the time needed to transform
starches to sugar, but reduces the quantity of fermentable sugars produced. Most
breweries use one of the three main mashing processes; these are: double mashing,
decoction and infusion. Double mashing uses grain rather than barley (usually maize
and rice) as an adjunct to starch. Before the mash tun is added, the adjunct grains are
broken down by cooking in a cereal cooker for around 1 hour at temperatures ranging
from 40° to 100°C (104° to 212°F). Some plants do not use cereal cookers but use
additives such as corn syrup that act as adjunct grains. The malt and the adjuncts are
combined and heated in the mash tun. Decoction is a process of boiling portions of the
mixture (mash) and applying boiling portions to the mash tun to increase the average
temperature to around 75°C (167°F). The infusion method blends the malt with hot
water to retain a uniform temperature (65° to 75°C [149° to 167°F]) before the
conversion of starch is full. Mixing, heating times and temperatures differ between
breweries. The final result of the mash is a grain slurry, called mash.
The mash tun is pumped to a straining tank called a lauter tun, which removes
insoluble grain residues from the mash. The mash reaches the lauter tun through a
false bottom where the insoluble residues of the grain are allowed to settle. The grain
sediment functions as a mash filter as it enters the tank. Various other filter agents,
such as polypropylene fibres, are also used. Any major breweries use strain masters,
which are variants of lauter tuns. The spent grain (brewer grain) of the lauter tun or
strain master is transferred to holding tanks, dried (by certain breweries) and sold as
animal feed. Brewers grain dryers are normally fired with natural gas or fuel oil. The
product of the lauter tun is called wort.
The lauter tun strained wort is transferred to the brewing kettle and boiled,
normally for around 90 to 120 minutes. Boiling prevents converting starch to sugar,
HEINEKEN 0.0 VS BARBICAN 11

sterilises wort, precipitates hydrolysed proteins, concentrates wort by evaporating


excess water, and promotes chemical modifications that affect the taste of alcohol.
During the boiling process, hops are added to the wort. Hops are rich in iso-ш acids,
which offer the signature bitter taste of beer.

Some breweries just apply hop extracts (which include the desired iso-α acids)
and some breweries add hop extracts before or after fermentation. After fermentation,
the hops are strained from the hot wort, and the hot wort is pumped to a large seal
tank, where it is held to allow the residual insoluble content (trub) to settle. The trub is

transferred to the spent grain hold tanks. Upon cooled, the hot wort is pumped into a
cooling system (usually a closed system) which cools the liquid to temperatures
ranging from about 7°C to 12°C (44°F to 54°F). After freezing, the yeast is applied to
the cooled wort as it is pumped to the fermenters.

Figure 2.2.1-3. Typical brew house operations.


HEINEKEN 0.0 VS BARBICAN 12

(Source Classification Codes in parentheses.)

 Fermentation
Fermentation takes place in huge tanks (fermenters—usually with capacities >1,000
barrels for medium to large breweries) that can be either exposed or closed to the
environment. The majority of closed-tank fermenters have CO2 collection systems
that extract CO2 for internal use and eliminate organic impurities from CO2; water
scrubbers and activated carbon adsorption systems are used to recover impurities.
This closed tank fermenters usually emit ambient pollutants (for a specified period of
time) before the CO2 is pure enough to collect. Scrubber water is usually discharged
as wastewater, and activated carbon is typically recharged (regenerated) on-site (the
impurities are typically vented to the atmosphere).
Fermentation is a biochemical mechanism in which yeast transforms sugars to
ethyl alcohol (ethanol), carbon dioxide (CO2) and water. Yeasts will ferment either at
the bottom or at the top of the fermenter. Saccharomyces carlsbergensis are typical
bottom fermentation yeasts used to make lager beers. Bottom fermentation yeasts
briefly rise to the top of the fermenter, but then flocculate to the bottom during rapid
fermentation. When fermentation is mild, the beer is withdrawn from the top of the
fermenter, leaving the bottom of the fermentation yeast at the bottom of the tank.
Saccharomyces cerevisiae are top-fermentation yeasts widely used for the
manufacture of ales, porters and stout beers. Top fermenting yeasts rise to the top of
the fermenter during fast fermentation and are skimmed or centrifuged from the top
when fermentation is moderate. The type of yeast used and the duration of the
fermentation process differ between breweries and beer types. Most pilsner beers
brew at different temperatures around 6°C to 20°C (43° to 68°F).
The process will take days to weeks depending on the temperature at which it
is put or, in Heineken's case, almost a month. Heineken also uses its own patented
strain of yeast, which is the same yeast that has been used for more than 100 years.
HEINEKEN 0.0 VS BARBICAN 13

 Aging
Typically, after primary fermentation, the waste yeast is separated from the
liquid (by centrifuges or other means) and the liquid continues to secondary
fermentation or aging. The solvent is poured into aging tanks, a limited amount of
freshly distilled wort is added (in some breweries) and the mixture is processed at low

temperatures (around 5°C below [41°F]).


Several approaches are used for the disposal of yeast, including: recovery of
viable yeast for re-use in fermentation, selling to animal feed producers, distillation
for the recovery of residual ethanol, and disposal as wastewater. Typically, as the beer
is aged, the solids are separated by centrifugation or filtration with diatomaceous earth
filters and the beer is pumped to final storage (beer storage tanks). The beer is
pumped from the final storage to the packaging (canning and bottling) facility.
HEINEKEN 0.0 VS BARBICAN 14

Figure 2.2.1-4. Typical fermentation and post-fermentation brewery operations.


(Source Classification Codes in parentheses.)

 Packaging
Packaging facilities usually have a range of canning and bottling lines as well

as a keg filling process. Most facilities pasteurise beer after canning or bottling, but
some facilities package non-pasteurized beverages using sterile filling lines. Beer that
spills during packaging is usually collected by a drainage system and may be treated
to extract or recover ethanol prior to discharge as a wastewater process. Damaged and
partly loaded cans and bottles are generally stored, crushed and recycled.
Beer from contaminated cans and bottles can be treated to extract or recover
ethanol prior to discharge as industrial sewage. Labelling, packing for distribution and
shipping are the final stages in the process.

Figure 2.2.1-5. Typical filling room operations.


HEINEKEN 0.0 VS BARBICAN 15

(Source Classification Codes in parentheses.)

Microbreweries usually manufacture beer for on-site use, but some have restricted
local delivery of keg. The method of production of beer is identical to that of major
breweries, although some processes can be omitted or mixed. Many microbreweries purchase

either malted barley or malt flour bags for use in beer production. Malt flour does not need
any refining and is applied straight to the mash tun. In general, the facilities that use malted
HEINEKEN 0.0 VS BARBICAN 16

barley include a small "cracker" that cracks the grain before mashing. In order to minimise
the number of tanks needed, the operation of the brew house (mash, brewer's grain settling,
brewing and trub settling) can be combined. Fermentation tanks and fermentation tanks are
much smaller than large beer tanks, with volume as little as a few barrels. Many microbrews
are placed in fermentation tanks for three to four weeks (far longer than most mass-produced
beers). Usually, canning and bottling processes are not found in microbreweries.

The process of beer production.

Source: Encyclopædia Britannica, Inc.

2.3 Adulterated Alcohol Poisoning


Adulterated alcoholic beverages are legitimate alcoholic products that have
been illegally tampered with, for example, by criminally diluting them with water
knowingly placing them in new packaging to hide their true nature or by adding
harmful chemicals to manipulate the content of alcoholic beverages.
2.3.1 Issue
Methanol contamination has recently been documented in the media as a result
of the illicit production and sale of tainted alcoholic drinks. Unfortunately, these
events have had severe effects leading to injuries and loss of life. They are
essentially preventable by proper regulation and consumer education.
2.3.2 How?
Methanol is also purposely applied to alcoholic drinks by unscrupulous and
illicit criminal activities as a cheaper solution to the manufacture of ethanol.
Inadvertently, higher levels of methanol may also be produced during
fermentation of drinks that are rich in pectin, such as beverages made from grapes
and berries. Methanol is processed at a safe, low level during a clean fermentation
process. However, in unclean fermentation containers, the bacteria develop
methanol at higher levels.
2.3.3 Symptoms
Like other synthetic products, methanol is poisonous and not intended for
human use and can cause harmful health effects when ingested, including death.
Since ingestion, methanol is converted to formaldehyde and then to formic acid,
which allows the blood to become acidic (metabolic acidosis). Once the amount of
acid in the blood has increased, more aggressive steps must be taken to purify the
HEINEKEN 0.0 VS BARBICAN 17

blood. Symptoms typically do not occur until about 12 to 24 hours after ingestion.
In addition to intoxication, symptoms include the following:
• Stomach pain, diarrhoea, nausea or vomiting
• Dizziness, fever, or weakness;
• Breathing trouble or shortness of breath;
• Blindness, blurred vision, or dilated pupils;
• Seizure

2.3.4 Treatments
• Methanol poisoning may be treated if it is detected within 10-30 hours of
ingestion.
• While methanol is naturally occurring and all of us carry methanol from dietary
exposure to fruit and vegetables in our bodies, the ingestion of methanol from
bootleg alcohol can overpower our ability to metabolise methanol. Patients
diagnosed with methanol poisoning need prompt medical attention with ethanol or
Fomepizole paired with haemodialysis to prevent the metabolism of methanol.
• If Fomepizole is not available, use ethanol (i.e. spirits of at least 43 % alcohol
content). Adults would require a loading dosage of 1.8 mL (0.06 oz) of spirit per
kg (2.2lbs). A load of 125 mL (4.2 oz) must be prescribed for the average adult
height (about 70 kg) followed by a maintenance dosage of 30 mL/hr (1.00 oz/hr).
• The administration of sodium bicarbonate can neutralise formic acid and
maintain a proper pH balance.
2.3.5 First Aid Measure
Ingestion: Swallowing methanol is life-threatening. If conscious and medical aid
is not available instantly, should not cause vomiting. In real or alleged cases of
ingestion, transport to medical centres shall take place immediately.
Inhalation: Immediately remove fresh air from the exposure area. If breathing has
stopped, deliver an artificial respiration. Keep the person warm and at ease. Treat
symptomatic and compassionate. Get medical attention right away.
Eye contact: Immediately wash your eyes with plenty of warm running water at
least 15 minutes, sometimes lift the upper and lower eyelids. Remove contact
lenses as wearing. Get medical care.
HEINEKEN 0.0 VS BARBICAN 18

Skin contact: Remove all contaminated clothing. Wash affected areas in the
shower for at least 15 minutes of soap and water. Seek for medical attention
whether there is or continues discomfort. Wash the clothes before reusing them.
Prolonged contact with methanol can affect the tissue of the skin, resulting in
drying and cracking.

2.4 Detection of the Adulteration of Alcoholic Beverages

Adulteration of alcoholic beverages may be carried out not only in order to increase
alcoholic strength by using cheaper sources of sugar and starch in addition to grapes or fruit
(so-called chaptalization), sometimes combined with watering down, but also to increase the
presumed or apparent quality of the product.

Beer is often developed with the intention of generating a consistent consistency of the
drink, which, unlike wine, is largely independent of vintage and origin (e.g., Pilsner beer may
be brewed everywhere with quite similar results). In comparison to the frequent wine
controversies, there has also been no systematic adulteration of alcohol, which may have
contributed to curiosity and resources in the area of wine rather than beer. However, several
methods have been introduced to validate the geographical origin of beer or to designate a
particular brewery.

Similar to the wine analysis, the SNIF-NMR analysis is also capable of studying the
distribution of deuterium in ethanol derived from beverages. However, in addition to the
publishing of proof of principle, the routine implementation and validation of SNIF-NMR in
the field of beer has never been shown. According to the research of Dirk W Lachenmeier,
detailed isotopic ratio databases for beer have not been developed and the process must be
regarded as obsolete. More recent methods have applied chromatographic or spectroscopic
data to beer identification fingerprints. FTIR has been recommended to differentiate beer
varieties and to identify outlying samples (Lachenmeier, 2007). NMR or FTIR can also be
used to detect brand fraud, e.g. in cases of beer design not matching to the menu offering.
HEINEKEN 0.0 VS BARBICAN 19

None of these non-targeted techniques has acquired a broader variety of implementations


beyond the single laboratories in which they have been produced. There is still no
commercial NMR-beer-screener available. Actually, the study of beer is very conventional
and focuses mainly on classical physicochemical criteria (such as alcoholic intensity, initial
gravity, extract, etc.) used to validate the legal specifications and purity of the batches. Owing
to the lower risk of beer adulteration relative to other alcoholic beverages, it is unclear
whether this condition will improve in the immediate future.

Figure 2.4.1. Differentiation of beers made solely with barley malt according to the
German Beer Purity Act from beers produced with wheat malt. Key component analysis
(PCA) rates the scatter plot for the aromatic area (7.6-6.7 ppm) of 1H NMR spectra. Quality
control of beer by means of high resolution nuclear magnetic resonance spectroscopy and
multivariate analysis. European Food Research and Technology 220, 215-221 with kind
permission from Springer Science and Business Media.

2.5 Determination of Alcohol Content in Barbican and Other Malt Beverages


A study done research on alcohol content in Barbican and other types of malt drinks
obtained from local markets in the western province of Saudi Arabia. The samples analysed
HEINEKEN 0.0 VS BARBICAN 20

were subjected to a three-step assessment of their alcohol content by capillary gas


chromatography. First, the samples tested were analysed directly, secondary, the samples
were analysed after exposure to air and, finally, the samples were analysed in the presence of
yeast. When samples were examined specifically, it was reported that there was no ethanol
content, a low concentration of ethanol content was observed after exposure of malt
beverages to air content. Considerable difference in alcoholic intensity was observed in the
presence of yeast due to fermentation.

Capillary gas chromatography (CGC) with a flame ionisation detector (FID) is an


effective instrument for the study of alcohols in malt beverage materials. In general,
minimum sample preparation is required. Flavour compounds appear to be volatile in nature,
which satisfies one of the major criteria of the CGC. In this guide, we will discuss how CGC
can be used to (1) test the alcohol content of alcoholic drinks, (2) assess the volatile profile of
the product and (3) identify trace-level impurities.
Accurate and precise determination of significant trace hazardous and heavy elements in
beverages has recently become a nationwide concern in several countries. Due to beneficial
effects such as the absence of bad odours and tastes, as well as the fermentation process and
detrimental effects such as spoilage and beverage induced by the presence of such
components, their concentration can be a major parameter influencing the intake and
conservation of the beverage (Ahmed Y.A. et al 2010, Pawel P., Bartlomiej P. 2010, Mehmet
B. 2010 and 2007).
Our purpose in this work was to discuss the study of eight samples of malt beverages
collected from local markets in the western province of Saudi Arabia via capillary gas
chromatography for their alcohol content according to Islamic religion. In addition, to
determine the quantities of 15 mineral and heavy toxic elements according to the maximum
permissible levels reported by international regulatory guidelines.
2.5.1 Material and Method

Sample Collection
HEINEKEN 0.0 VS BARBICAN 21

Eight samples of malt beverages from various international brands, including


Barbican, were obtained from local markets in the western province of Saudi Arabia. The
samples obtained are shown in Table 1.

Gas Chromatography

The malt beverage samples tested were analysed using a Perkin Elmer gas
chromatograph of the type 580 series fitted with a flame ionisation detector (FID) using HP-5
fused silica capillary column Packed with 95 % dimethyl polysiloxane and 5 % vinyl as a
stationary phase, 30 metres in length and 0.53 mm int. Diameter and film thickness 0.5 μm.
Helium was used as a mobile phase, all gas flow rates were set to the manufacturer's
standards, cooling and standardisation of the system. The flow rate was calculated from the
end of the column at the soap bubble flow rate. Methane was used as an unretained marker to
correct the dead volume in the column. Injections were made in split mode with a 1:15 split
ratio. Linear glass is filled with deactivated glass wool, which has changed after six
injections. The column oven has been programmed from 80 °C (hold 1 min) to 300 °C at a
rate of 10 °C/minute with a hold of 190 minutes at 300 °C. The temperature of the injector is
set at 300 °C and the temperature of the detector is 320 °C The results were calculated by
inserting the region into the chromatographic profile, using Total Chrom, Ver. 6.2.1
Software, via Interface NCI 900, Manual Injection of 1 μL of samples after washing a sample

solvent syringe and injecting 1 μL of solvent.

2.5.2 Analysis of Alcohols in Malt Beverages


HEINEKEN 0.0 VS BARBICAN 22

Malt beverages contain a wide variety of volatile compounds, including alcohols. Gas
chromatography (GC) is an effective analytical method for the analysis of these
compounds without preliminary extraction. Minimum sample preparation is required, in
general, since the samples are stored in a liquid state in an alcohol or alcohol/water
matrix. In this work, the use of capillary GC in malt beverages may also be controlled.
Since capillary columns provide efficient separation, capillary GC is particularly useful in
the study of structurally related compounds, such as fusel alcohols. The unusual polarity
of the Rtx-5 stationary phase guarantees an outstanding resolution of a wide variety of
alcohols. The concentration of alcohol in a beverage is generally indicated as a proportion
of alcohol by volume. The CGC study of the samples analysed was carried out in three
stages, the first in the case of samples opened immediately after the glass bottle, the
second in the case of samples exposed to air while drinking and the third in the case of
yeast to see the effect of fermentation.

First, the calibration curve was achieved on the basis of the relationship between the
various concentrations of ethanol and the region of each concentration as summarised in
Figure 2.5.2-1. The linear relationship between the field and the concentration is as
follows:

y = 3.4928x

Using the linear relationship and Figure 2.5.2-1, the small quantities of the ethanol
contained in the samples analysed were quantitatively calculated.

Figure 2.5.2-1. Calibration curve for ethanol concentration against area.


HEINEKEN 0.0 VS BARBICAN 23

2.5.3 Directly analysis of malt beverage by CGC


The selected samples were injected directly into CGC without being exposed
to air to determine the slight concentrations of ethanol if present. Quantitative
determination of ethanol was achieved on the basis of the previous calibration
level curve described above. It was found that all the samples analysed had no
ethanol content in their formulations. This finding represents their compliance
with the laws of Islamic religion.
2.5.4 Analysis of malt beverage after exposing to air by CGC
After 24 hours, the samples analysed were exposed to air. The samples were then
injected into CGC under the same conditions as the normal calibration curve in
order to capture the small quantities of ethanol released after exposure to air and
also to assess the other oxidation products produced. The outcome was seen in
Table 2 and Figure 2.5.4-1.

Figure 2.5.4-1. GC Chromatogram of Barbican after exposing to air


It was found that all the samples developed ethanol after exposure to air but
with small quantities ranging from 12.7 ppm in Hillsburg to 1940.6 in the Efes
study. In addition, both samples contain two other oxidation products with
concentrations higher than ethanol when exposed to oxygen, the first may be
HEINEKEN 0.0 VS BARBICAN 24

aldehyde and the second may be acidic. While ethanol emitted is below the
maximum tolerance levels stated by the international regulatory norm, this results
in a delay in the Islamic religion which prevents the presence of ethanol in malt
beverage samples even at minor concentrations. It is also advised that all Muslim
people drink all sorts of malt drinks without being exposed to air for a long time,
in order to avoid the production of alcohol and to conform with the Islamic laws.
Malt drinks is halal drinks when taken directly.
2.5.5 Analysis of malt beverage after fermentation in presence of yeast
Fermentation is a biochemical mechanism in which yeast transforms sugar and
starch into ethyl alcohol and carbon dioxide and is chemically expressed as
follows:
C6H12O6 + 2PO43- + 2ADP → 2C2H5OH + 2CO2 + 2ATP

There are a variety of complex biochemical reactions under this simplistic


chemical reaction. These reactions (known as the glycolytic pathway) require a
variety of enzymes and the reactions take place anaerobically within the brewing
yeast cells.
The researched malt beverage samples were subjected to quantitative analysis
by CGC in the presence of non-air-exposed yeast. The fermentation process takes
place, the ethanol content produced by the fermentation process is shown in Table
3 and shown in Figure 2.5.5-1. It was noticed that all the malt beverage samples
analysed developed large concentrations of ethanol as a fermentation agent
varying from 4621 ppm in Budweiser to 34160.3 ppm in Hillsburg. In
comparison, the bulk of samples contain other compounds in smaller
concentrations that are eluted at a period of retention greater than ethanol, which
HEINEKEN 0.0 VS BARBICAN 25

may be aldehyde and acid. These oxidation products are the outcome of the
fermentation process as seen in Figure 2.5.5-1.

Figure 2.5.5-1. GC Chromatogram of Barbican in presence of yeast.

Finally, the Muslim people drink these malt drinks directly without exposing them to
the air for long periods to avoid alcohol. These safeguards are necessary in order to deter
double alcohol creation that forbids Islamic religion.

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