{"id":5449,"date":"2018-05-10T15:44:04","date_gmt":"2018-05-10T15:44:04","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=5449"},"modified":"2022-02-22T02:26:22","modified_gmt":"2022-02-22T02:26:22","slug":"beer-chometz-an-overview-of-beer-distribution-in-new-york-and-chometz-sheavar-alav-hapesach","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/news\/5449\/beer-chometz-an-overview-of-beer-distribution-in-new-york-and-chometz-sheavar-alav-hapesach\/","title":{"rendered":"\u201cBeer\u201d Chometz \u2013 An overview of Beer Distribution in New York and Chometz She\u2019avar Alav haPesach"},"content":{"rendered":"<p><strong>UPDATED: As of May 10, 2018, all beer can be assumed from after Pesach.<\/strong><\/p>\n<p><em>Updated April 10, 2018 | 25 Nissan 5778<\/em><\/p>\n<p>It has come to our attention that much of the beer sold in New York and surrounding counties is distributed by a Jewish owned company, creating a potential\u00a0<em>Chometz She\u2019avar Alav haPesach\u00a0<\/em>issue for our communities. The following is a brief explanation of the issue.<\/p>\n<p><button style=\"padding: 5px;\">Click here for a list of beers that are of concern.<\/button><\/p>\n<p><button style=\"padding: 5px;\">Click here for a list of brands that may be purchased anywhere.<\/button><\/p>\n<p><strong>What exactly is <em>Chometz<\/em>?<\/strong><\/p>\n<p>The Torah<a href=\"#_ftn1\" name=\"_ftnref1\">[1]<\/a> forbids eating any c<em>hometz<\/em> &#8211; leavened grain products during <em>Pesach<\/em>. Simply defined, leavening is dough or batter that has increased in volume either through yeasts or chemical means. The process of how this happens is the following.<\/p>\n<p>A chemical leaven such as sodium bicarbonate (baking soda) react with compounds naturally present in the dough to produce carbon dioxide. The carbon dioxide (CO<sub>2<\/sub>) released from this reaction becomes trapped inside the dough, thereby causing the dough to expand &#8211; and rise.<\/p>\n<p>Another way to cause dough to rise is through a process called <em>fermentation<\/em>. Yeast, a fungus naturally present in grains (or commonly added to assist this process to occur more quickly), becomes activated when it comes into contact with warm water. This activated yeast converts sugars that are naturally present in the dough into alcohol and CO<sub>2<\/sub><a href=\"#_ftn2\" name=\"_ftnref2\">[2]<\/a>. This CO<sub>2<\/sub> is what causes the bread to rise. If the dough is allowed to ferment for a long time, it will become concentrated with enzymes and, since much of the sugars were broken down, will taste sour, referred to in the Torah as <em>se\u2019or<\/em> &#8211; sourdough.<\/p>\n<p>The only grains that will leaven are grains that contain starch and have the requisite components to react with yeast thereby causing CO<sub>2<\/sub> to be released. This process is only found in the five grains, wheat, oats, barley, rye and spelt. Other \u201cgrains\u201d (e.g. rice, millet, corn, quinoa etc.) will not rise or ferment naturally when water is added; they will begin to decompose and emit a foul odor<a href=\"#_ftn3\" name=\"_ftnref3\">[3]<\/a>, and, as such, are not <em>chometz<\/em><a href=\"#_ftn4\" name=\"_ftnref4\">[4]<\/a>.<\/p>\n<p>With this understanding, we can now look at the beer production process.<\/p>\n<p><strong>The Beer Production Process:<\/strong><\/p>\n<p>The basic steps in production of beer are malting, mashing, lautering, boiling, and fermentation. Here is a quick review of the process.<\/p>\n<p><em>Malting<\/em> is when barley is mixed with water and allowed to soak until the barley sprouts, thereby activating the natural enzymes in the grain. These enzymes convert starches in the barley into sugar. Next comes <em>mashing<\/em>, when hot water is added to the malt to further allow all the starches to turn into sugar. This is followed by <em>lautering<\/em>, where the liquid is drained off from the barley solids. This liquid is known as <em>wart<\/em>. If the process would stop here, we would have a drink that is quite sweet, so the wart is put into a tank to boil together with a flower called <em>hops<\/em> which contribute a bitter taste. Sometimes, a clarifying agent is added to the tank to help remove any undesirable protein solids that may be left over.<\/p>\n<p>The final stage is <em>fermentation<\/em>. The boiled liquid is cooled and placed in a fermentation tank; yeast is added and the sugars are converted into alcohol, releasing CO<sub>2<\/sub> along the way and\u2026you have beer!<\/p>\n<p>If you followed this process, you can understand quite well how the fermentation of barley into beer is exactly the process that the Torah calls <em>chometz<\/em>. This makes beer unquestionably c<em>hometz<\/em> <em>gamur<\/em><a href=\"#_ftn5\" name=\"_ftnref5\">[5]<\/a>.<\/p>\n<p><strong><em>Chometz She\u2019avar Alav haPesach<\/em><\/strong><\/p>\n<p>Besides the prohibition of consuming chometz, a Jew is also not even allowed to own c<em>hometz<\/em> on <em>Pesach<\/em> and one who did violates the prohibition of <em>ba\u2019al yiraeh uba\u2019al yimatzeh<a href=\"#_ftn6\" name=\"_ftnref6\"><strong>[6]<\/strong><\/a>. <\/em>However, that\u2019s as far as it goes <em>midiOrayso<\/em>. <em>Chazal<\/em>, however, enacted a prohibition of <em>chometz she\u2019avar alav haPesach <\/em>as a <em>knas<\/em> (punishment) for violating <em>ba\u2019al yira\u2019eh uba\u2019al yimatzeh<\/em>.<a href=\"#_ftn7\" name=\"_ftnref7\">[7]<\/a> They felt that if <em>chometz she\u2019avar lav haPesach<\/em> was allowed, people wouldn&#8217;t get rid of all their <em>chometz<\/em>. They instituted that <em>chometz she\u2019avar alav haPesach<\/em> remains prohibited \u2013 forever and on everyone, not just for the violator.<\/p>\n<p>Therefore, beer that was owned by a Jew during <em>Pesach<\/em> remains prohibited forever<a href=\"#_ftn8\" name=\"_ftnref8\">[8]<\/a>.<\/p>\n<p><strong>New York Beer Distribution<\/strong><\/p>\n<p>In the state of New York, beer distribution companies have exclusive rights to the brands that they distribute in areas that they are licensed to sell. One of the largest distributors in New York is \u00a0known to be Jewish owned. Longstanding Star-K policy has always been not to rely on a mechira in these circumstances. Therefore, while it has become known that a mechira was arranged with the distributor,\u00a0Star-K certified establishments and caterers should only use items that are free from any concern.\u00a0Individuals should consult their own Rov.\u00a0Please check our website after May 15th for an update on how long this issue will be in effect.<\/p>\n<p>The STAR-K beer alert lists all the affected beers as well as a partial listing of popular beers that we have been able to determine present no issue of\u00a0<em>chometz she\u2019avar alav haPesach<\/em>.<\/p>\n<p><strong>FAQs <\/strong><\/p>\n<p><strong>Q: Why didn&#8217;t we know about this until now? <\/strong><\/p>\n<p>A: We only became aware of this issue in the last year.<\/p>\n<p><strong>Q: How can you know when the beer being distributed is from after <em>Pesach<\/em>? <\/strong><\/p>\n<p>A: We are in contact with people in the industry to figure out when the stock of beer will have turned-over. Also, beers have the date code on the bottle\/can, which will indicate the production day.<\/p>\n<p><strong>Q: Why does it only affect some brands? <\/strong><\/p>\n<p>A: It depends where the distributers are licensed to sell.<\/p>\n<hr \/>\n<p><a href=\"#_ftnref1\" name=\"_ftn1\">[1]<\/a> Shmos 12:15<\/p>\n<p><a href=\"#_ftnref2\" name=\"_ftn2\">[2]<\/a> When the dough is baked, the alcohol evaporates.<\/p>\n<p><a href=\"#_ftnref3\" name=\"_ftn3\">[3]<\/a> Reffered to in halacha as <em>sirchon<\/em><\/p>\n<p><a href=\"#_ftnref4\" name=\"_ftn4\">[4]<\/a> See <em>Shulchan Aruch<\/em> 453:1. <em>Chazal <\/em>still prohibited some of these \u201cother\u201d grains, known as <em>kitniyos.<\/em><\/p>\n<p><a href=\"#_ftnref5\" name=\"_ftn5\">[5]<\/a> The process of converting starches to sugars and then to alcohol which releases CO<sub>2<\/sub> along the way (i.e. fermentation) precisely defines the leavening process. In dough, the CO<sub>2<\/sub> is trapped and causes the dough to rise. With beer, it creates the carbonation, a defining characteristic of beer. See <em>Shulchan Aruch O\u201dC<\/em> 442:5 and <em>M\u201dB<\/em> there #24.<\/p>\n<p><a href=\"#_ftnref6\" name=\"_ftn6\">[6]<\/a> <em>Shmos<\/em> 12:19, <em>Devorim<\/em> 16:4<\/p>\n<p><a href=\"#_ftnref7\" name=\"_ftn7\">[7]<\/a> See <em>Pesachim<\/em> 29a.<\/p>\n<p><a href=\"#_ftnref8\" name=\"_ftn8\">[8]<\/a> The <em>Shaarei Teshuva<\/em> in 442:3 brings a <em>Noda B\u2019Yehuda<\/em> that talks about whiskey, which is, simply put, distilled beer. He entertains the idea that maybe whiskey is not <em>chometz<\/em> g<em>amur <\/em>and only considered <em>zaiya b\u2019alma<\/em>\/extracted juice. However, in the end, he does not conclude this way. Also see M&#8221;B 442:4. Either way, beer, which is not distilled, would NOT have this possible <em>heter<\/em> and is \u2013 according to EVERYONE &#8211; c<em>hometz<\/em> <em>gamur<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>UPDATED: As of May 10, 2018, all beer can be assumed from after Pesach.<\/strong><\/p>\n<p>Updated April 10, 2018 | 25 Nissan 5778<\/p>\n<p>It has come to our attention that much of the beer sold in New York and surrounding counties is distributed by a Jewish owned company, creating a potential\u00a0Chometz She\u2019avar Alav haPesach\u00a0issue for our communities. The following is a brief explanation of the issue.<\/p>\n<p>Click here for a list of beers that are of concern.<\/p>\n<p>Click here for a list of brands that may be purchased anywhere.<\/p>\n<p><strong>What exactly is Chometz?<\/strong><\/p>\n<p>The Torah<a href=\"#_ftn1\" name=\"_ftnref1\">[1]<\/a> forbids eating any chometz &#8211; leavened grain products during Pesach. Simply defined, leavening is dough or batter that has increased in volume either through yeasts or chemical means. The process of how this happens is the following.<\/p>\n<p>A chemical leaven such as sodium bicarbonate (baking soda) react with compounds naturally present in the dough to produce carbon dioxide. The carbon dioxide [&#8230;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5449","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u201cBeer\u201d Chometz \u2013 An overview of Beer Distribution in New York and Chometz She\u2019avar Alav haPesach | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"It has come to our attention that much of the beer sold in New York and surrounding counties is distributed by a Jewish owned company, creating\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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