{"id":2183,"date":"2015-07-06T18:06:59","date_gmt":"2015-07-06T18:06:59","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=2183"},"modified":"2018-12-05T15:15:01","modified_gmt":"2018-12-05T15:15:01","slug":"beer-halacha-clarifying-the-kashrus-of-beer","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2183\/beer-halacha-clarifying-the-kashrus-of-beer\/","title":{"rendered":"‘Beer Halacha’: Clarifying The Kashrus of Beer"},"content":{"rendered":"

Published Winter 2014<\/em><\/p>\n\n\n\n
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Hashem <\/i>, in his ultimate kindness, has provided man with the keys to unlock some of nature\u2019s most amazing secrets.\u00a0\u00a0For centuries, a great secret has been revealed to man \u2013 the bubbling elixir known as beer.<\/p>\n

Beer\u2019s ingredients \u2013 water, barley, yeast and hops \u2013 bear no resemblance to the finished product.\u00a0\u00a0These natural ingredients undergo a series of simple yet fascinating processes to convert them into one of the world\u2019s most popular beverages.\u00a0\u00a0It is not coincidental that alcoholic beverages have been given the distinctive appellation \u201cspirits\u201d, alluding to the fact that these beverages seem to magically emerge from these natural ingredients as if they have been assisted by spirits.\u00a0\u00a0The four steps of beer making are malting, roasting, brewing and fermenting.<\/p>\n

THE PROCESS<\/span> <\/i>:<\/b>\u00a0\u00a0The first step of beer making combined barley and water in a process known as malting.\u00a0\u00a0The barley kernel is composed of germ, endosperm, and a layer of bran.\u00a0\u00a0The living part of the barley, the germ, lies dormant until it is planted or comes into contact with water.\u00a0\u00a0Once the germ comes into contact with water, it germinates and begins growing.<\/p>\n

The starch in the endosperm provides the nourishment needed for the living germ.\u00a0However, it is too difficult for the germ to digest the starch without assistance.\u00a0Therefore, the germ secretes an enzyme that breaks down the starch into simpler sugars, which can be digested more easily.\u00a0\u00a0Although barley is not sweet at all, it has been discovered that barley which has been soaked in water and allowed to sprout produces\u00a0a sweet\u00a0syrup.\u00a0\u00a0This is a result of barley\u2019s natural germination process.\u00a0\u00a0This enzymatic conversion of barley into fermentable sugars is known as malting.\u00a0\u00a0The barley malting process lasts for 48 hours,\u00a0thus enabling\u00a0the barley to begin germinating and sprouting.<\/p>\n

The sprouted barley grain is then roasted.\u00a0\u00a0Roasting is a vital step in the ultimate creation of beer\u2019s color and flavor.\u00a0\u00a0Adjusting the roasting time, temperature, and amount of barley will cause a variation in the beer\u2019s color and flavor.\u00a0\u00a0A longer, higher roast produces a darker, more flavorful barley; hence, a darker more flavorful beer.\u00a0\u00a0Conversely, a lower shorter roast produces a less flavorful beer.<\/p>\n

The roasted barley kernels are then ground into a grain mixture called\u00a0a grist.\u00a0Sometimes, with bland beers the barley is mixed with other cereal grains such as corn, wheat or rice to make the grist.\u00a0\u00a0The grist is then mixed with hot water to form a mash.\u00a0\u00a0The purpose of the mashing is to continue the malting process where the germinating barley left off.\u00a0\u00a0This process allows the enzymes contained in the grain to convert the starches of the mashed grains into sugar.\u00a0\u00a0The sweet liquid solution created by the germinated grain water is called\u00a0a wort.<\/p>\n

Hops, dried flowers from the spice-like hops plant, are now added to the wort to create\u00a0a hopped\u00a0wort.\u00a0\u00a0There are many varieties and forms of hops grown throughout the world. The hopped wort is brewed in a copper or stainless steel kettle, imparting a unique aroma and cooked flavor into the wort.\u00a0\u00a0The liquid is now ready to be converted into beer.<\/p>\n

In order to understand how this sweetened hopped wort is converted into an alcoholic beverage, one must understand another of nature\u2019s wonders \u2013 the fermentation process. Fermentation, one of nature\u2019s unique\u00a0phenomenon, is a process by which yeast \u2013 a fungus found in nature \u2013 converts sugar into carbon dioxide (natural carbonation) and alcohol. In beer production, yeast converts the sweetened wort into beer through fermentation.<\/p>\n

Though there are literally thousands of yeasts, the two popular fermenting yeasts are Saccharomyces cerevisiae <\/i>,\u00a0a top\u00a0fermenting yeast that produces\u00a0ales<\/b>, and Saccharomyces <\/i>\u00a0 uvarum <\/i>, a bottom fermenting yeast that produces\u00a0lager<\/b>.\u00a0\u00a0Other ales and lagers can be light or dark, strong or weak, more flavorful or bland, depending upon the temperature, ingredients and brewing methods.<\/p>\n

Beer making has been known for centuries, yet throughout the millennia it has been elevated into\u00a0an\u00a0art from.\u00a0\u00a0Today, there are a multitude of beers, each with a full spectrum of flavors and colors.\u00a0\u00a0How do the beermeisters do it?\u00a0\u00a0By varying beer\u2019s natural ingredients \u2013 grain, hops and yeast \u2013 and modifying the roasting and brewing methods, new flavorful varieties are created.
\nIn the world of new beer production technologies, the key term of successful brewing is consistency and uniformity.\u00a0\u00a0In recent decades, scientific discovery has enabled brewmeisters to comprehend the simple centuries-old process of beer making.\u00a0Technological scientific research has shown that additives and processing aids can provide the assistance needed to deliver a consistent and uniform product, though not necessarily a beer with more character.<\/p>\n

KASHRUS CONSIDERATIONS<\/span> <\/i>:<\/b>\u00a0\u00a0Hydrogen peroxide, bromade, or other alkalis can be used to accelerate malt germination.\u00a0\u00a0Natural enzymes (such as papain or bromelin) or industrial enzymes (such as amyloglucosidase or aspergillus\u00a0niger) can supplement an enzyme-deficient mash to help break the starches into sugars and facilitate brewing.\u00a0\u00a0Hops extracts can be added for flavor.\u00a0\u00a0If necessary, papain or tannin can assist in the removal of unwanted protein resulting in a clearer, brighter beer.\u00a0\u00a0After brewing, natural clarifiers such as isinglass finings (prepared from ground tropical fish), gelatin, silica gel, or a synthetic clarifier poly-vinyl poly prolamine (PVPP) remove dark particles from the beer, giving the final product a crystal clear appearance.\u00a0\u00a0If the completed product needs bolstering, caramel color may be added for coloring, extra carbon dioxide for carbonation, or alginates for head retention.\u00a0\u00a0In all, over 59 chemicals or additives are legally permitted to be used as beer additives.<\/p>\n

Gelatin and isinglass clarifiers are typically not used in domestic beers.\u00a0\u00a0Isinglass finings is a traditional British beer clarifier that has been used for centuries in the United Kingdom.\u00a0\u00a0It is fascinating to note that over two hundred years ago, the\u00a0 Noda B\u2019Yehudah[1]<\/b><\/a> <\/i>\u00a0permitted the use of the isinglass clarifier.[2]<\/a>\u00a0\u00a0A clarifier only filters unwanted particles and is not present in the final beverage.\u00a0\u00a0Although the Noda B\u2019Yehudah\u00a0concludes that the use of isinglass is\u00a0 halachically <\/i>\u00a0permissible, in order to certify a beer using isinglass clarification the\u00a0finings\u00a0would have to be processed with hashgacha <\/i>\u00a0and treated as any other processing aid that requires reliable kosher certification.<\/p>\n

FLAVORINGS<\/span> <\/i>:<\/b>\u00a0\u00a0\u00a0Traditional beers do not have added flavorings.\u00a0\u00a0Honey, cherry flavorings, other fruit flavorings, and spices are used to make flavored products and, by law, must be termed \u201cFlavored\u00a0\u00a0Beers.\u201d\u00a0\u00a0Some beers add lactose, a milk sugar, which would definitely require kosher certification, and the beer would be considered Dairy.<\/p>\n

YEAST<\/span>:\u00a0\u00a0<\/b>Barley wine is a specialty beer that could possibly be fermented with non-kosher wine or champagne yeast, and would definitely require kosher certification.<\/p>\n

NON-ALCOHOLIC BEER<\/span> <\/i>:<\/b>\u00a0\u00a0The production of non-alcoholic beer is similar to regular beer, with one additional step.\u00a0\u00a0After the wort is fermented, the alcohol is distilled off through boiling or other techniques.\u00a0\u00a0The product that remains is a non-alcoholic beverage.<\/p>\n

SOMETHING OLD, SOMETHING NEW \u2013 CALCULATING A YOSHON BREW<\/span><\/b><\/p>\n

We are all familiar with the\u00a0 omer <\/i>\u00a0sacrifice that was brought to the\u00a0 Bais Hamikdash <\/i>on the second day of\u00a0 Pesach <\/i>.\u00a0\u00a0The\u00a0 Korbon <\/i> \u00a0Ha\u2019Omer <\/i>\u00a0( omer <\/i>\u00a0sacrifice) was offered from freshly cut barley.\u00a0\u00a0The\u00a0 Torah <\/i>\u00a0stipulates that prior to the\u00a0 omer <\/i>\u00a0offering, the consumption of the newly harvested crop was forbidden.\u00a0\u00a0This previously forbidden grain is known as\u00a0 chodosh <\/i>\u00a0(NEW), while its newly permitted status is known as yoshon\u00a0 <\/i>(OLD).\u00a0\u00a0How does\u00a0 halacha <\/i>\u00a0determine what constitutes\u00a0 chodosh <\/i>\u00a0grain or yoshon <\/i>\u00a0grain?\u00a0\u00a0If the grain was planted and harvested before\u00a0 Pesach <\/i>, the grain automatically becomes\u00a0 yoshon <\/i>\u00a0after the\u00a0 omer <\/i> \u00a0 <\/i>sacrifice.\u00a0\u00a0Similarly, grain that has taken root before\u00a0 Pesach <\/i>, and is harvested after\u00a0 Pesach <\/i>, is deemed\u00a0 yoshon <\/i>\u00a0after the Korbon <\/i> \u00a0Ha\u2019Omer.\u00a0\u00a0 <\/i>However, grain that was planted close to or after\u00a0 Pesach, <\/i>\u00a0thereby taking root\u00a0after<\/span>\u00a0the\u00a0 omer <\/i>\u00a0sacrifice was offered on the 16th<\/sup>\u00a0of\u00a0 Nissan <\/i>, is deemed chodosh <\/i>, and one is not permitted to eat this\u00a0 chodosh <\/i>\u00a0grain until the following Pesach <\/i>, after the subsequent year\u2019s\u00a0 omer <\/i>\u00a0sacrifice.[3]<\/a><\/p>\n

The grains that are included in the\u00a0 chodosh <\/i>\u00a0prohibition are wheat, barley, oats rye and spelt.\u00a0\u00a0These are known as the\u00a0 chameishes minei\u00a0dagan <\/i>, the five types of cereal grain.[4]<\/a>\u00a0\u00a0Corn, rice soy, millet and other cereal grains are not included in this prohibition.<\/p>\n

There are many opinions regarding what is\u00a0 halachically <\/i>\u00a0considered\u00a0 yoshon <\/i>.\u00a0Obviously, if the grain was harvested before\u00a0 Pesach <\/i>, the grain automatically becomes yoshon <\/i>\u00a0after the\u00a0 omer <\/i>\u00a0sacrifice was made.\u00a0\u00a0The majority of\u00a0 Poskim <\/i>\u00a0maintain that chodosh <\/i>\u00a0restrictions apply to grains and products produced from the five types of cereal grains belonging to either a\u00a0 Yehudi <\/i>\u00a0or non- Yehudi <\/i>, in or out of\u00a0 Eretz <\/i> \u00a0Yisroel <\/i>..[5]<\/a>\u00a0\u00a0\u00a0\u00a0 Halachically <\/i>, everyone must strictly adhere to the observance of\u00a0 yoshon <\/i>.\u00a0 Sefardim <\/i>, who follow the opinion of\u00a0 Maran Beit Yosef <\/i>, are strict\u00a0 yoshon <\/i>\u00a0adherents.\u00a0However, there are many who rely on the lenient opinions regarding grains grown outside\u00a0 Eretz <\/i> \u00a0Yisroel <\/i>.[6]<\/a>\u00a0\u00a0Grain products that are manufactured\u00a0 chutz l\u2019aretz <\/i>\u00a0from the chameishes minei dagan <\/i>\u00a0and exported to\u00a0 Eretz Yisroel <\/i>\u00a0are required to be certified yoshon <\/i>\u00a0by the Import Division of the Israeli Chief\u00a0 Rabbanut <\/i>,\u00a0 Rabbanut Harashit L\u2019Yisroel <\/i>.<\/p>\n

Through the painstaking efforts of R\u2019 Yosef Herman,\u00a0 yoshon <\/i>\u00a0adherents have been schooled in the art of reading production dates and codes, which serve as the\u00a0 yoshon <\/i>cut-off dates for literally thousands of products:\u00a0\u00a0flour,\u00a0\u00a0cookies, bread crumbs, cereals, pasta, and even beer!\u00a0\u00a0However,\u00a0 yoshon <\/i>\u00a0beer cut-off date is not as simple as it looks.<\/p>\n

How do the laws of\u00a0 chodosh <\/i>\u00a0impact beer production?\u00a0\u00a0There are numerous varieties of barley worldwide.\u00a0\u00a0Generally, barley can be of a two-row variety or of a six-row variety; two-row variety is more predominantly used in beer production.\u00a0\u00a0Also, there are winter varieties of barley and spring varieties of barley.\u00a0\u00a0Winter barley is planted in September and stays dormant throughout the winter, re-emerges in the spring, and is harvested in June and July.\u00a0\u00a0Winter barley is always\u00a0 yoshon <\/i>\u00a0by virtue of its planting\/harvesting schedule.\u00a0\u00a0Spring barley is planted in the U.S. during April and May, and is harvested from the end of August until the end of September. Although the\u00a0new year\u00a0spring barley harvest begins at the end of August, it takes approximately three months before the new crop is cycled into production.<\/p>\n

In order for a freshly harvested spring barley crop to become\u00a0 yoshon <\/i>, one would have to wait 6-7 months from the harvest in August\/September until the subsequent Pesach <\/i>.\u00a0\u00a0Once the\u00a0 chodosh <\/i>\u00a0spring variety of barley \u2018passes over\u2019\u00a0 Pesach <\/i>, the previously\u00a0 chodosh <\/i>\u00a0barley automatically becomes\u00a0 yoshon <\/i>.\u00a0\u00a0\u00a0Moreover, all products that were produced using\u00a0 chodosh <\/i>\u00a0barley \u2013 or any of the other\u00a0 chameishis mineidagan <\/i>\u00a0\u2013 automatically become\u00a0 yoshon <\/i>\u00a0and may be consumed by\u00a0 yoshon <\/i>\u00a0adherents after\u00a0 Pesach <\/i>\u00a0until the new\u00a0 chodosh <\/i>\u00a0barley crop is cycled into production and the cycle begins anew.\u00a0\u00a0But there is quite a bit of\u00a0 chodosh <\/i>\u00a0beer produced before\u00a0 Pesach <\/i>.\u00a0How do we calculate the\u00a0 yoshon <\/i>\/ chodosh <\/i>\u00a0cut-off date that differentiates the old produce from the new?<\/p>\n

Let us now take a virtual tour of the production process of Samuel Adams Boston lager. As previously stated, the harvesting of the spring barley begins the end of August and lasts until the end of September.\u00a0\u00a0This is what is used for the initial cycling of new grain for the new brewing season.\u00a0\u00a0The new grain remains in storage until the harvest is complete.\u00a0\u00a0Malting takes place during the last week of September, and is then roasted.\u00a0\u00a0The malted barley is then ready to provide all the essential nutrients for beer production, but the new crop is not immediately cycled into production.<\/p>\n

It takes approximately 4 to 5 weeks to transport the roasted barley to the processing plants.\u00a0\u00a0The new grain is stored in grain silos.\u00a0\u00a0When the new crop of roasted barley is ready for further processing, the next vital production stages proceed quite rapidly.\u00a0The roasted barley is ground into\u00a0a grist\u00a0and mixed with warm water to form a mash.\u00a0The conversion of the starches into fermentable sugars takes place by carefully heating the mixture to\u00a0activate\u00a0\u00a0the\u00a0natural enzymes.\u00a0\u00a0The malt extract solution that is created through this conversion is known as the wort.\u00a0\u00a0The combined wort and grain are conveyed to a lauter tun, where the wort is separated from the spent grain. The wort is then conveyed to a boiling kettle and hops are added for bittering, flavor, and color as well as to deactivate the malting enzymes.\u00a0\u00a0The wort is then cooled.\u00a0\u00a0This segment takes 8 to 10 hours.<\/p>\n

Yeast is then added, and a 7-day primary fermentation takes place.\u00a0\u00a0At the end of the primary fermentation, Boston lager goes through an additional 28-day secondary fermentation known as lagering.\u00a0\u00a0After lagering, the beer is filtered, filled, packaged, and stored.\u00a0\u00a0There is a 5 month shelf life indicated by the Sell\u00a0By\u00a0date.\u00a0\u00a0So, in the case of Boston lager, the\u00a0 yoshon <\/i>\u00a0cut-off date would be April 2014.
\nMICRO-BREWERIES<\/span>:\u00a0\u00a0<\/b>Micro-breweries produce beer on a far smaller scale than their industrial counterparts, and are subject to far more scrutiny.\u00a0\u00a0In the past, it was believed that a micro-brewery was more\u00a0purist, scrupulously adhering to the traditional, additive-free brewing methods.\u00a0\u00a0The\u00a0traditional\u00a0\u00a0\u201cBavarianReinheitsgebot\u201d[7]<\/a>\u00a0dictates that beer can be made using only four ingredients:\u00a0barley, yeast, water, and hops.\u00a0\u00a0Since microbreweries have been caught using non-kosher ingredients and unconventional brewing experimentation, their general acceptance has come under the microscope.<\/p>\n

THE BOTTOM LINE<\/span> <\/i>:<\/b>\u00a0\u00a0How should the kosher beer enthusiast conduct himself?\u00a0\u00a0Of course, the best case scenario is to purchase beer with kosher certification.\u00a0\u00a0However, our research has shown that all the raw ingredients and additives used in domestic beers, Norwegian beers, and German beers do not present\u00a0 kashrus <\/i>\u00a0concerns.\u00a0\u00a0English beers are permitted; stouts require certification due to the fact that lactose, a milk sugar, can be used in the stout brew.\u00a0\u00a0 Halacha <\/i>\u00a0gives us the latitude to follow such a presumption.\u00a0\u00a0In circumstances where facts or evidence overwhelmingly prove that there are no\u00a0 kashrus <\/i>\u00a0concerns, the\u00a0 Torah <\/i>\u00a0tells us to follow the dictates of the evidence.[8]<\/a>\u00a0\u00a0However, specialty beers such as flavored beers, barley wines, and unusual foreign beers would require kosher certification due to insufficient information regarding the production of these products.\u00a0\u00a0Moreover, strict adherents to yoshon would have to know exactly when the new spring barley crop was cycled into production and when is the\u00a0 yoshon <\/i>\u00a0cut-off date from their favorite brew.<\/p>\n

We hope this article will give our kosher beer enthusiasts a healthy appreciation of the\u00a0 Ribbono Shel Olam <\/i>\u2019s\u00a0 niflaos <\/i>.<\/p>\n

 <\/p>\n<\/div>\n

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[1]<\/a>\u00a0(\u05e0\u05d5\u05d3\u05e2 \u05d1\u05d9\u05d4\u05d5\u05d3\u05d4 \u05d7’ \u05d9\u05d5”\u05d3 \u05e1’ \u05db”\u05d5 \u05de’ \u05e7\u05de”\u05d1)<\/p>\n<\/div>\n

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[2]<\/a>\u00a0\u00a0\u05de\u05db\u05dc \u05d4\u05d8\u05e2\u05de\u05d9\u05dd \u05d4\u05e0”\u05dc \u05e0\u05e8\u05d0\u05d4 \u05e9\u05de\u05d5\u05ea\u05e8 \u05dc\u05ea\u05ea \u05d4\u05d5\u05d9\u05d6\u05df \u05d1\u05dc\u05d0\u05d6\u05d9”\u05d9\u05df \u05dc\u05ea\u05d5\u05da \u05d4\u05d9\u05d9\u05df \u05d0\u05d5 \u05d4\u05de\u05e9\u05e7\u05d4 \u05e9\u05e7\u05d5\u05e8\u05d9\u05df \u05d1\u05e4\u05d5\u05dc\u05d9\u05df \u05de\u05e2”\u05d3 \u05db\u05d9\u05d5\u05df \u05e9\u05d0\u05d9\u05df \u05d4\u05db\u05d5\u05d5\u05e0\u05d4 \u05dc\u05d1\u05d8\u05dc\u05d5 \u05e8\u05e7\u00a0\u2026\u201d (\u05e9\u05dd)<\/p>\n

\u201c\u05dc\u05d4\u05e6\u05dc\u05d9\u05dc \u05d4\u05de\u05e9\u05e7\u05d4 \u05d5\u05dc\u05d4\u05d5\u05e8\u05d9\u05d3 \u05d4\u05e9\u05de\u05e8\u05d9\u05dd<\/p>\n<\/div>\n

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[3]<\/a>\u00a0 Y.D.\u00a0Siman <\/i>\u00a0293:3<\/p>\n<\/div>\n

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[4]<\/a>\u00a0Ibid: 2<\/p>\n<\/div>\n

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[5]<\/a>\u00a0Ibid: 2\u00a0 O.C.\u00a0Siman\u00a0 <\/i>489..10.\u00a0\u00a0There is a minority opinion which states that y oshon <\/i>\u00a0applies only to grains owned by a\u00a0 Yehudi <\/i> . <\/i>\u00a0 Y.D. <\/i>\u00a0293\u00a0 Taz <\/i>\u00a02\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u05d5\u05dc\u05d9\u05ea\u00a0\u00a0\u05d4\u05dc\u05db\u05ea\u05d0 \u05db\u05d5\u05d5\u05ea\u05d9’<\/p>\n<\/div>\n

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[6]<\/a>\u00a0 Y.D.\u00a0Siman <\/i>\u00a0293\u00a0 Rema <\/i>\u00a03;\u00a0 \u00a0O.C. <\/i>\u00a0489\u00a0 M.B. <\/i>\u00a045\u00a0\u00a0(\u05d1\u05e1\u05d5\u05e3)<\/p>\n<\/div>\n

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[7]<\/a>\u00a0(Beer Purity Law)<\/p>\n<\/div>\n

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[8]<\/a>\u00a0\u05d4\u05d5\u05dc\u05db\u05d9\u05df \u05d0\u05d7\u05e8 \u05d4\u05e8\u05d5\u05d1<\/p>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Published Winter 2014<\/p>\n

<\/i><\/b>
\n<\/i><\/b><\/span><\/p>\n

Hashem <\/i>, in his ultimate kindness, has provided man with the keys to unlock some of nature\u2019s most amazing secrets.\u00a0\u00a0For centuries, a great secret has been revealed to man \u2013 the bubbling elixir known as beer.<\/p>\n

Beer\u2019s ingredients \u2013 water, barley, yeast and hops \u2013 bear no resemblance to the finished product.\u00a0\u00a0These natural ingredients undergo a series of simple yet fascinating processes to convert them into one of the world\u2019s most popular beverages.\u00a0\u00a0It is not coincidental that alcoholic beverages have been given the distinctive appellation \u201cspirits\u201d, alluding to the fact that these beverages seem to magically emerge from these natural ingredients as if they have been assisted by spirits.\u00a0\u00a0The four steps of beer making are malting, roasting, brewing and fermenting.<\/p>\n

THE PROCESS<\/span> <\/i>:<\/b>\u00a0\u00a0The first step of beer making combined barley and water in a process […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,127,27,85],"tags":[],"class_list":["post-2183","post","type-post","status-publish","format-standard","hentry","category-kashrus-kurrents-2014","category-beverages","category-kashrus-kurrents","category-winter-kashrus-kurrents-2014"],"yoast_head":"\n'Beer Halacha': Clarifying The Kashrus of Beer | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Hashem, in his ultimate kindness, has provided man with the keys to unlock some of nature\u2019s most amazing secrets.\u00a0For centuries, a great secret has been\u2026\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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