The Orthodox Union (OU) has announced a major policy change regarding the kashrus status of beer beginning January 1, 2026.
For decades, unflavored beer was widely assumed to be inherently kosher. The classic brewing process—built on simple ingredients such as water, hops, barley, and yeast—was traditionally viewed as straightforward and unlikely to involve non-kosher additives. As a result, many in the kosher world relied on the general rule that standard beer did not need specific certification.
However, the OU says that this reality has shifted dramatically.
In a letter dated November 17, 2025, addressed to OU food-service proprietors and mashgichim, the kashrus division explains that rapid changes in the beer industry have created serious halachic concerns. The rise of craft brewing, experimental flavors, specialty additives, and shared production equipment has blurred the once-clean lines of beer production.
Today, breweries frequently introduce fruit flavors, herb mixtures, spices, lactose, and even barrel-aging processes involving wine or spirits, many of which can compromise kashrus. Even ostensibly “plain” beers may be produced on equipment shared with treif or be infused with post-fermentation additives not listed on labels.
After extensive research and consultation with other major kashrus agencies, including Star-K and OK Kosher, the OU concluded that a stricter, more reliable approach is now necessary.
Beginning January 1, 2026:
- Only beer with reliable kosher certification will be permitted at OU-certified establishments and at events under OU supervision.
- Craft beers must bear a kosher symbol or written confirmation of certification.
- Many national-brand beers that already operate under kosher oversight will remain acceptable, even if no symbol appears on the label.
A partial list of nearly 1,000 kosher-certified breweries is being circulated to mashgichim and food-service operators.
The OU notes that this move is being taken jointly with Star-K, the OK, and several local hashgachos, representing a broad kashrus-industry consensus.
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One Response
1. Other groups such as Star-K (Baltimore-based but global in scope) issued similar letters.
2. The tradition of accepting beer as kosher was based on a strict government standard imposed by the Holy Roman Empire centuries ago. Note that the English-speaking countries were never part of that legal system.
3. One should ask why this wasn’t adopted long ago. For most foods, you have to be quite elderly to remember when American Jews relied on ingredient kashrus (check the label, and trust it to be accurate) rather than insisting on a hacksher.
4. A general rule should be that if the food has been manufactured (which includes everything but fresh vegetables and fruit from the “produce” section), it needs a hecksher.