Fermented and brewed soft drink products are a popular alternative to alcoholic beverages. Some of these
drinks have been found to contain low levels of alcohol.
The unknown consumption of undeclared alcohol
may be harmful to consumers and is potentially misleading. States and territories have different thresholds of
what constitutes an alcoholic beverage. This fact sheet provides information regarding the Tasmanian
regulatory environment and related advice for manufacturers and retailers of these products.
Tasmanian legislation and regulation
In Tasmania, the Liquor Licensing Act 1990 defines liquor in beverage form to have an alcoholic content greater
than 0.5 percent alcohol by volume. The sale of such products requires a liquor licence, and the unlicensed
selling of liquor except as authorised, is an offence.
The Commissioner for Licensing has responsibility for issuing liquor licences in Tasmania.
The Liquor and
Gaming Branch provides administrative support to the Commissioner. The Branch can provide information
about licence options should you require a liquor licence to sell fermented and brewed drinks.
Fermented and brewed soft drinks
In Australia, the most common fermented and brewed soft drinks products are Kombucha, Kefir and Ginger
Beer. These beverages generally contain a base (such as tea, water or coconut milk), sugar, flavours and a
starter culture (comprised of microorganisms, including yeast and bacteria).
Alcohol content
Alcohol may be produced during the fermentation or brewing processes for these types of beverages.
Fermented and brewed products undergo a primary fermentation step, traditionally followed by a secondary
fermentation processes occurring after bottling. Alcohol may be produced at both fermentation stages.
Factors found to influence the alcohol content of fermented and brewed soft drinks include:
- the stage of the product’s shelf life;
- the process of effervescence development used; and
- the addition of inclusions and flavours.
Manufacturer and retailer considerations
Both manufacturers and retailers of fermented beverages must be aware of the regulatory
requirements and public health risks associated with the presence of alcohol.
Manufacturers must know the level of alcohol contained in their products, and comply with all
relevant legislation and standards from production through to retail.
Retailers should consider:
- purchasing products from reputable suppliers;
- consulting with manufacturers regarding product information (for example, request a copy of
the completed alcohol testing records or certificate of analysis);
- ensuring products are cold when delivered and are stored in the refrigerator;
- discarding brewed soft drinks if suspected they have not been stored correctly; and
- the sale of products prior to best before dates.
Additional information
- Producing and Selling Fermented Drinks in Tasmania fact sheet (Tasmanian Public Health Services).
- The Australia New Zealand Food Standards Code sets out the definition of brewed drinks and standards
associated with labelling alcoholic beverages.
- Further information regarding Liquor licences.