(1) As used in this subchapter:(1) “Alcoholic beverage” means a beverage containing more than five-tenths percent (0.5%) of alcohol by weight;(2) “Barrel” means thirty-one gallons (31 gals.);(3) (A) “Beer” means a fermented liquor made from malt or a malt substitute and having an alcoholic content not in excess of ten percent (10%) by weight.(B) “Beer” includes malt beverages having an alcoholic content not in excess of ten percent (10%) by weight;(4) “Dry area” means an area in this state in which the manufacture or sale of beer is prohibited by a local option election held pursuant to applicable laws of this state;(5) “Malt beverage” means a liquor brewed from the fermented juices of grain and having an alcoholic content of at least five percent (5%) but not more than twenty-one percent (21%) by weight;(6) “Microbrewery” means a brewery that manufactures one (1) or more varieties of beer, malt beverage, or hard cider in an aggregate quantity not to exceed forty-five thousand (45,000) barrels per year from all facilities under common ownership with the microbrewery;(7) “Microbrewery-restaurant private club” means a nonprofit organization, corporation, partnership, limited liability company, or sole proprietorship organized and existing or authorized to do business under the laws of this state that is both a microbrewery and a restaurant;(8) “On-premises consumption” means the sale of alcoholic beverages by the drink or in broken or unsealed containers for consumption:(A) On the premises where sold; or(B) Within the boundaries of a designated entertainment district established under § 14-54-1412 that is contiguous with the premises; and(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) Has adequate and sanitary kitchen and dining equipment;(C) Has seating capacity for at least fifty (50) people;(D) Has sufficient number and type 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 for business a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating.
(1) “Alcoholic beverage” means a beverage containing more than five-tenths percent (0.5%) of alcohol by weight;
(2) “Barrel” means thirty-one gallons (31 gals.);
(3) (A) “Beer” means a fermented liquor made from malt or a malt substitute and having an alcoholic content not in excess of 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 a fermented liquor made from malt or a malt substitute and having an alcoholic content not in excess of ten percent (10%) by weight.
(B) “Beer” includes malt beverages having an alcoholic content not in excess of ten percent (10%) by weight;
(4) “Dry area” means an area in this state in which the manufacture or sale of beer is prohibited by a local option election held pursuant to applicable laws of this state;
(5) “Malt beverage” means a liquor brewed from the fermented juices of grain and having an alcoholic content of at least five percent (5%) but not more than twenty-one percent (21%) by weight;
(6) “Microbrewery” means a brewery that manufactures one (1) or more varieties of beer, malt beverage, or hard cider in an aggregate quantity not to exceed forty-five thousand (45,000) barrels per year from all facilities under common ownership with the microbrewery;
(7) “Microbrewery-restaurant private club” means a nonprofit organization, corporation, partnership, limited liability company, or sole proprietorship organized and existing or authorized to do business under the laws of this state that is both a microbrewery and a restaurant;
(8) “On-premises consumption” means the sale of alcoholic beverages by the drink or in broken or unsealed containers for consumption:(A) On the premises where sold; or(B) Within the boundaries of a designated entertainment district established under § 14-54-1412 that is contiguous with the premises; and
(A) On the premises where sold; or
(B) Within the boundaries of a designated entertainment district established under § 14-54-1412 that is contiguous with the premises; and
(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) Has adequate and sanitary kitchen and dining equipment;(C) Has seating capacity for at least fifty (50) people;(D) Has sufficient number and type 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 for business 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) Has adequate and sanitary kitchen and dining equipment;
(C) Has seating capacity for at least fifty (50) people;
(D) Has sufficient number and type 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 for business a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating.