(1) As used in this subchapter:(1) “Barrel” means thirty-one gallons (31 gals.);(2) (A) “Beer” means any fermented liquor made from malt or a malt substitute having an alcoholic content of not more than ten percent (10%) by weight.(B) “Beer” includes malt beverages having an alcoholic content not in excess of ten percent (10%) by weight;(3) “Brewery” means a small brewery or contract brewing company;(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) “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:(A) A bartender;(B) A host;(C) Kitchen staff;(D) Janitorial staff; and(E) Servers;(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) “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) “Person” means any natural person, partnership, association, or corporation;(9) “Restaurant” means a public or private place that:(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;(B) Provides adequate and sanitary kitchen and dining equipment;(C) Has a seating capacity of at least fifty (50) persons;(D) Employs a sufficient number and variety of employees to prepare, cook, and serve suitable food for its guests or members;(E) Serves at least one (1) meal per day; and(F) Is open a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating;(10) (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.(B) “Small brewery” does not include a microbrewery-restaurant; and(11) “Small brewery tap room” means a small brewery off-premises retail site located in a wet territory holding a small brewery license.
(1) “Barrel” means thirty-one gallons (31 gals.);
(2) (A) “Beer” means any fermented liquor made from malt or a malt substitute having an alcoholic content of not more than ten percent (10%) by weight.(B) “Beer” includes malt beverages having an alcoholic content not in excess of ten percent (10%) by weight;
(A) “Beer” means any fermented liquor made from malt or a malt substitute having an alcoholic content of not more than ten percent (10%) by weight.
(B) “Beer” includes malt beverages having an alcoholic content not in excess of ten percent (10%) by weight;
(3) “Brewery” means a small brewery or contract brewing company;
(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) “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:(A) A bartender;(B) A host;(C) Kitchen staff;(D) Janitorial staff; and(E) Servers;
(A) A bartender;
(B) A host;
(C) Kitchen staff;
(D) Janitorial staff; and
(E) Servers;
(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) “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) “Person” means any natural person, partnership, association, or corporation;
(9) “Restaurant” means a public or private place that:(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;(B) Provides adequate and sanitary kitchen and dining equipment;(C) Has a seating capacity of at least fifty (50) persons;(D) Employs a sufficient number and variety of employees to prepare, cook, and serve suitable food for its guests or members;(E) Serves at least one (1) meal per day; and(F) Is open a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating;
(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;
(B) Provides adequate and sanitary kitchen and dining equipment;
(C) Has a seating capacity of at least fifty (50) persons;
(D) Employs a sufficient number and variety of employees to prepare, cook, and serve suitable food for its guests or members;
(E) Serves at least one (1) meal per day; and
(F) Is open a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating;
(10) (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.(B) “Small brewery” does not include a microbrewery-restaurant; and
(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.
(B) “Small brewery” does not include a microbrewery-restaurant; and
(11) “Small brewery tap room” means a small brewery off-premises retail site located in a wet territory holding a small brewery license.