2010 Arkansas Code
Title 3 - Alcoholic Beverages
Chapter 5 - Beer And Wine -- Manufacture, Sale, And Transportation Generally
Subchapter 14 - Arkansas Native Brewery Act
§ 3-5-1403 - Definitions.

3-5-1403. Definitions.

As used in this subchapter:

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

(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) "Brewery" means the facilities of a native brewer that operate a small brewery, contract brewing company, microbrewery, or restaurant;

(4) "Contract brewing company" means any licensed brewery that hires another company to produce a portion of its beer or malt beverage;

(5) "Director" means the Director of the Alcoholic Beverage Control Division;

(6) "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;

(7) "Microbrewery-restaurant" means any restaurant that manufactures one (1) or more varieties of beer or malt beverage in an aggregate quantity of not more than five thousand (5,000) barrels per year and stores the beer or malt beverages on the premises or on any adjacent premises;

(8) "Native brewer" means any person who is licensed by the division to manufacture and sell beer and malt beverages at a small brewery or microbrewery-restaurant;

(9) "Native brewery" means a small brewery or microbrewery-restaurant;

(10) "Person" means any natural person, partnership, association, or corporation;

(11) "Producer brewery" means any licensed brewery, domestic or foreign, that manufactures or packages beer or malt beverages for a small brewery, contract brewing company, microbrewery, or restaurant;

(12) "Restaurant" means any public or private facility 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 regularly served, and the place is provided with adequate and sanitary kitchen and dining equipment and has a seating capacity of at least fifty (50) people and employs a sufficient number of employees to prepare, cook, and serve food suitable for its guests or members; and

(B) Serves at least one (1) meal per day, and the place is open a minimum of five (5) days per week with the exception of holidays, vacations, and periods of redecorating; and

(13) "Small brewery" means any licensed facility that manufactures fewer than thirty thousand (30,000) barrels of beer and malt beverages per year for sale or consumption.