Beer is labelled in accordance with the regulations of Article 5 para. 2 of the Austrian Food and Consumer Protection Act, as amended, "Ban on Misleading Claims", Article 4 para. 1 Food Labelling Regulation 1993, as amended, "Obligatory Labelling Elements" and the Austrian Food Code III. Edition Code Chapter B 13 "Identifications".
Unfiltered beer sold on the market (e.g. "Zwickel", "Keller") has a cloudiness that stems only from the yeast used and from insoluble proteins. Draught beer without any special identification is considered "Vollbier".
Finished beer creates a set of conditions that only allows the growth of certain microbial groups. The lack of oxygen in beer (usually below 0.5 mg O2/l) prevents the growth of aerobic germs. Any other remaining anaerobic, microaerophile or even facultative pathogens would have to withstand acid (pH 4-5) and be hop tolerant (20-40 IBU).
Beer contains the following nutrients: dextrins, protein fractions, vitamins (B group), minerals and trace elements. The CO2 present (0.40-0.55 %) inhibits most germ growth.