C12C - Definition 
Definition statement
This subclass covers:
Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof.
Preparation of wort.
Fermentation processes for beer.
Processes for producing special kinds of beer.
Brewing devices.
Beer per se.
Relationship between large subject matter areas
C12H deals with "Pasteurisation, sterilisation, preservation, purification, clarification, ageing of alcoholic beverages or removal of alcohol therefrom".
Post-fermentation treatment such as carbonation is subject matter of this subclass C12C but is classified in C12H when combined with subject matter of that subclass C12H.
In this subclass, it is desirable to add the indexing codes of subclass C12R.
References relevant to classification in this subclass
This subclass does not cover:
Preparation of malt for use as foodstuffs | A23L |
Cleaning of raw materials, e.g. fruit and vegetables | A23N |
Containers with means for effervescing potable liquids | B65D 85/73 |
Processes for removing alcohol to render alcohol-free or low alcohol drinks | C12H 3/00 |
Pitching or depitching machines, or cellar tools | C12L |
Propagating yeasts | C12N 1/14 |
Informative references
Attention is drawn to the following places, which may be of interest for search:
Separation of solids from liquids in general | B01D |
Ethanolic fermentation for non-beverage purposes | C12P 7/06 |
Special rules of classification
Main group C12C 13/00 is residual for apparatus not covered by a single previous group, except in the case of "Brew kettles" which are classified here as the apparatus rather than within the preparation groups.
Glossary of terms
In this subclass, the following terms or expressions are used with the meaning indicated:
| Beer | The term beer includes alcoholic drinks produced by the fermentation of sugars derived from grains of barley, wheat, sorghum, maize or rice. |
| Brew kettles | Apparatus in which the wort is boiled. |
| Caramel/black malt | Malt which has been sufficiently heated to caused sugars to caramelize. |
| Fermentation | Process whereby yeast converts sugar to ethyl alcohol. |
| Germ | The germ is the shoot which has started to grow from a grain. |
| Immobilized yeast | The yeast is absorbed on a static material instead of being dispersed throughout the liquid. |
| Low alcohol | This is beer which has a lower alcohol content than would be expected from complete fermentation of the beer. Beers which are low calorie and low alcohol are classified as low alcoholbeers. |
| Malt | Malt is the term used for partially germinated and subsequently dried grains in which part of the starch has been converted to sugar. |
| Mash | Mash is a mixture of malt and water. Mashing refers to the process of extracting the sugars from the grains by soaking, often at elevated temperature. |
| Pitching | This is the process of adding yeast to the wort. |
| Steeping | Soaking the grains in water primarily to stimulate germination. |
| Wort | Wort is the liquid part of the mash which is left after removal of the grains. |