One of the most frequent questions I get from breweries-in-planning in New York is: “Should I apply for a farm brewery license (FD 106) or a regular microbrewery license (MI 101)?” The answer, of course, is personal to each brewer, but the pros and cons of each license should be considered.
There is a tradeoff involved with the farm brewery license, in exchange for abiding by certain ingredient quotas, farm breweries are allowed certain privileges. Those quotas and some benefits available to farm breweries are discussed below.
Per Section 51-A(2) of the Alcoholic Beverage Control law (“ABC”), farm breweries can only make “New York State labelled beer.” Per Section 3(20-d) of the ABC, “New York State labelled beer” is defined differently based on time frames:
Per Section 51-A(9), farm breweries can open up to five branch offices in addition to the primary licensed location. You can do anything at these offices that you can do at the licensed premises, though I would note that if you plan to brew at branch office you may very well need an additional Brewer’s Notice from the TTB.
Farm breweries also have more latitude to sell by the glass alcoholic products made by other producers. In addition to selling New York State labelled beer and cider made in house, farm breweries can also sell wine, cider, and spirits made by licensed farm wineries, farm cideries, and farm distilleries. Per Section 51-A(2)(b), farm breweries can also make and sell New York state labelled cider.
The regular microbrewery license does not allow for branch offices, but, per Section 51(3-a), it does allow microbreweries to sell New York state labeled beer made by other breweries. Microbreweries, on the other hand, are not subject to any ingredient quotas. Both microbreweries and farm breweries can sell their own beer by the glass, and the fees charged by the state for each are the same.
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