DB Breweries from time to time may use an animal base fining agent in the conditioning process of brewing. Generally fining agents are not required but if raw materials are such that filtering the beer is difficult fining agents may be used. Heineken, Amstel, Amstel Light do not use fining agents and are free of any traces of animal products.

If the above mentioned ingredients were used they would be on denoted on the beer label. E.g. Monteith’s Summer Ale is made with Rata Honey ….but this is denoted on the package label.

Yes we sell a type of beer known as wheat beer or weissbier under the brand name Erdinger and this contains a very small amount of wheat protein, which appears to be more active than barley protein that may concern people with sensitivity to gluten.

Only certain additives which are specified ingredients and processing aids are allowed in the brewing of beer. These are regulated in the Australia New Zealand Food Standards Code. DB does not use antioxidants or preservatives in any products.

Beer is normally made using cereal starch as the major carbohydrate source. The cereal used to make DB beers and indeed all New Zealand beer is malted barley and since barley is one of the group of cereals (wheat, triticale, rye, barley, oats) that contain gluten type protein we have to say that it contains gluten. Some people who suffer celiac disease are more sensitive than others to these proteins so that even the small amount found in beer can cause them problems.

Depending on the strength and type of beer the amount of residual sugar in the beer present varies between about 0.2% and 1.2% (less than a quarter to two thirds of a teaspoon in a typical can or stubby bottle).

Carbohydrate levels in beer come from the total amount of sugars plus the non fermentable sugars that are left in the beer after fermentation. If you are looking for a beer that is low in carbohydrates we can recommend Amstel Premium lager, which is a low carbohydrate beer. A full breakdown of carbohydrates for all of our brands is available in the ‘All About Beer’ section under the Nutritional Facts table

About two thirds of the calories in beer come from the alcohol present with a small contribution from the residual sugars and protein in beer. Note that beer has neglible fat levels. A full breakdown of calories for all of our beer brands is available within the nutritional facts table in the ‘All About Beer’ section of this website.

Beer is best kept out of direct sunlight and in a cool place. Remember beer is also best to have fresh so we don’t recommend storing your beer for more than 6 weeks.

This is beer that has been double filtered through ultra-fine filter pores to remove all yeast and particles over 0.45 microns. The resulting product is therefore microbiological stable and will not spoil overtime. This process keeps the beer at its freshest and retained the full flavour as produced at brewery. The alternative process to achieve this is to pasteurise which is a heating process.

Beer flavour changes can be progressive upward of 6 months. Whilst beer is safe to drink even if it is greater than 1yr old, the beer flavour is likely to have deteriorated.

When traditional beers are tested using currently available methods, only very low levels of gluten are detectable. There is some concern over the reliability of methods used to test foods containing malt. The methods may not detect all the gluten-like materials contributing to beer by malt however. Some people who suffer from celiac disease are more sensitive than others to these proteins so even the small amount found in beer can cause them problems. We always recommend consultation with your GP on any health associated matters. Your GP may also be interested in the information available on the manufactured food database at www.mfd.co.nz

As a ‘rule of thumb’ it can be said that beer is best served at the temperature of the % alcohol content e.g. A 7%alc v/v beer would be best served at 7degC i.e. slightly warm. Typically NZ lagers are best served at 2-4 degC and NZ ales at 3-5 degC

Our hops are sourced almost entirely from the Motueka/Riwaka region of Nelson in NZ. Some hop and hop products are sourced from other hop growing areas of the world.

Information on our brewing process is available in the ‘All About Beer’ section of our website.

Among our brands the lowest amount of sugar in full strength beer is found in Heineken, Amstel Bier, Monteith’s Pilsner and Export Dry Lager. A full breakdown of sugar levels for all of our beer brands is available within the nutritional facts table in the ‘All About Beer’ section of this website.