{"data":{"id":"us-ar/ark.-code-ann.-3-5-1901","jurisdiction":"us-ar","citation":"Ark. Code Ann. § 3-5-1901","heading":"Definitions","body":"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; (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. Amended by Act 2023, No. 334,§ 1, eff. 8/1/2023. Added by Act 2019, No. 681,§ 1, eff. 7/24/2019.\n\nAs used in this subchapter:\n\n(1) \"Alcoholic beverage\" means a beverage containing more than five-tenths percent (0.5%) of alcohol by weight;\n\n(2) \"Barrel\" means thirty-one gallons (31 gals.);\n\n(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;\n\n(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;\n\n(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;\n\n(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;\njuices of grain and having an alcoholic content of at least five percent (5%) but not more than twenty-one percent (21%) by weight;\n\n(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;\n\n(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;\n\n(A) Is both a microbrewery and a restaurant;\n\n(B) Has members, which are not directly or indirectly benefitted by the entity's net revenues;\n\n(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\n\n(D) Has existed for at least one (1) year;\n\n(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\n\n(A) On the premises where sold; or\n\n(B) Within the boundaries of a designated entertainment district established under § 14-54-1412 that is contiguous with the premises; and\n\n(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.\n\n(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;\n\n(B) Has adequate and sanitary kitchen and dining equipment;\n\n(C) Has seating capacity for at least fifty (50) people;\n\n(D) Has sufficient number and type of employees to prepare, cook, and serve suitable food for its guests or members;\n\n(E) Serves at least one (1) meal per day; and\n\n(F) Is open for business a minimum of five (5) days per week, with the exception of holidays, vacations, and periods of redecorating.","path":["AR Code","Title 3","Chapter 5","Subchapter 19"],"source_url":"https://oss-data-us.vaquill.ai/v2026.08/us_ar_statutes.parquet","current_through":"2026-08-14","vintage":"open-us-law v2026.08, retrieved 2026-09-14","retrieved_at":"2026-09-14T18:32:41Z","sha256":"33d35e83fe918cab4fe7b1e71402bd3974909459263c0ae0217c5bcf96706f81","source_id":"us-ar","stale":false,"prev":"us-ar/ark.-code-ann.-3-5-1803","next":"us-ar/ark.-code-ann.-3-5-1902"},"notice":"GroundRules: Original legal text. Not legal advice."}