Definitions

  1. Law
  2. Arkansas Code
  3. Alcoholic Beverages
  4. Beer and Wine — Manufacture, Sale, and Transportation Generally
  5. Arkansas Small Brewery Act
  6. Definitions

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As used in this subchapter:

  1. (1) “Barrel” means thirty-one gallons (31 gals.);

  2. (2) “Beer” means any fermented liquor made from malt or any substitute having an alcoholic content of not more than five percent (5%) by weight;

  3. (3) “Brewery” means a small brewery or contract brewing company;

  4. (4) “Contract brewing company” means any licensed brewery that hires another company to produce a portion of its beer, malt beverage, or hard cider;

  5. (5) “Front-of-house employee” means an employee of a small brewery not involved in the production or transportation of brewery beer or wholesale activities of the brewery, including without limitation:

    1. (A) A bartender;

    2. (B) A host;

    3. (C) Kitchen staff;

    4. (D) Janitorial staff; and

    5. (E) Servers;

  6. (6) “Hard cider” means liquor brewed from the fermented juices of fruit and containing more than three percent (3%) and not more than twenty-one percent (21%) alcohol by weight;

  7. (7) “Malt beverage” means any liquor brewed from the fermented juices of grain and having an alcoholic content of no less than five percent (5%) nor more than twenty-one percent (21%) by weight;

  8. (8) “Person” means any natural person, partnership, association, or corporation;

  9. (9) “Restaurant” means a public or private place that:

    1. (A) Is kept, used, maintained, advertised, and held out to the public or to a private or restricted membership as a place where complete meals are actually and regularly served;

    2. (B) Provides adequate and sanitary kitchen and dining equipment;

    3. (C) Has a seating capacity of at least fifty (50) persons;

    4. (D) Employs a sufficient number and variety of employees to prepare, cook, and serve suitable food for its guests or members;

    5. (E) Serves at least one (1) meal per day; and

    6. (F) Is open a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating;

  10. (10)

    1. (A) “Small brewery” means any licensed facility located in Arkansas that manufactures fewer than forty-five thousand (45,000) barrels of beer, malt beverage, and hard cider per year for sale or consumption.

    2. (B) “Small brewery” does not include a microbrewery-restaurant; and

  11. (11) “Small brewery tap room” means a small brewery off-premises retail site located in a wet territory holding a small brewery license.


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