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3-5-1901. Definitions.
Arkansas Code — all titles (historical 2020) · legal_authorities
3-5-1901. Definitions.
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) “Beer” means a fermented liquor made from malt or a substitute and having an alcoholic content not in excess of five percent (5%) by volume;
(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 organized and existing under the laws of this state that:
(A) Is both a microbrewery and a restaurant;
(B) Has members, which are not directly or indirectly benefitted by the entity's net revenues;
(C) Exists for some common recreational, social, patriotic, political, national, benevolent, athletic, community hospitality, professional association, entertainment, or other object or purpose other than the consumption of alcoholic beverages; and
(D) Has existed for at least one (1) year; and
(8) “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 an
Source: Arkansas Code — historical release 78 (November 6, 2020) · 3-5-1901
Stored review status: Historical 2020-11-06 source release; later amendments not reconciled; machine-extracted, not independently legally reviewed; source heading status: text_in_historical_source. A text match is a research starting point; applicability is not established.
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Stable record: arkansas_code:legal_authorities:3-5-1901
Source file: gov.ar.code.title.03.odt
Pages: Not recorded – Not recorded
Passage SHA-256: 58b38071d2e0ea102b207bf2ed63c41ae1c9dcf4f21a41de0b783ac3790b7e29
Source location: content.xml paragraph 5299
Stored source content
3-5-1901. Definitions.
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) “Beer” means a fermented liquor made from malt or a substitute and having an alcoholic content not in excess of five percent (5%) by volume;
(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 organized and existing under the laws of this state that:
(A) Is both a microbrewery and a restaurant;
(B) Has members, which are not directly or indirectly benefitted by the entity's net revenues;
(C) Exists for some common recreational, social, patriotic, political, national, benevolent, athletic, community hospitality, professional association, entertainment, or other object or purpose other than the consumption of alcoholic beverages; and
(D) Has existed for at least one (1) year; and
(8) “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.
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