Kosher Beer has been approved as complying with the rules of kashrut, Jewish dietary rules. The kashrut is interpreted locally by a council of rabbis, each of which has its own purview.

Generally beers made with malted cereal, yeast, water, and hops are accepted as “kosher by default” in most part of the world. In Israel, the United States, and Canada, however, some people consume only kosher-certified products even if they are technically kosher without certification. Kosher certification requires the intercession of a rabbi.

Fining agents such as gelatine or isinglass can potentially be considered non-kosher, although there is a longstanding Rabbinic ruling permitting the consumption of beverages clarified with such flocculants or filtering aids, as some may not accept it.

In addition, there are certain additives, enzymes, and flavorings—such as fruit, fruit syrups, or spices—which would require certification. Furthermore, some higher alcohol beers fermented with a yeast other than typical brewer’s yeast would also require certification. The increasing use of hop pellets and hop extracts has raised questions regarding the kosher status of the equipment used to process the hops, but this has yet to become a notable issue.