We are a brewery in Ohio...I have not yet been able to reach the TTB on this issue, but I plan on calling them again soon. In the mean time:
Is anyone operating as an "alternating premises" as a way to brew a small amount of cider or wine in their brewery? We are a small (less than 1000 bbl) brewery, with our main income source being the taproom. It would be advantageous for us to draw in a cross-crowd by selling a little bit of wine or cider, perhaps fermented in an oak barrel or two per year, to be sold only at the taproom.
Does anyone know the feasibility of this? Are there space requirements? Do you have to prove the ability to produce a certain amount of product? Is it necessary to have a physical separation between areas?
Thanks for the help!
Sean
Is anyone operating as an "alternating premises" as a way to brew a small amount of cider or wine in their brewery? We are a small (less than 1000 bbl) brewery, with our main income source being the taproom. It would be advantageous for us to draw in a cross-crowd by selling a little bit of wine or cider, perhaps fermented in an oak barrel or two per year, to be sold only at the taproom.
Does anyone know the feasibility of this? Are there space requirements? Do you have to prove the ability to produce a certain amount of product? Is it necessary to have a physical separation between areas?
Thanks for the help!
Sean
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