In addition to the definitions contained in M.S. § 340A.101, as it may be amended from time to time, the following terms are defined for purposes of this chapter:
BEER. Synonymous with the term “non-intoxicating malt liquor,” meaning any malt liquor containing not less than 0.5% alcohol by volume nor more than 3.2% alcohol by weight.
BREWER. A person who manufactures 3.2% malt liquor or intoxicating malt liquor for sale.
BREW PUB. A brewer who also holds one (1) or more retail on-sale licenses with a facility that includes a restaurant that seats fifty (50) guests at one (1) time and sells at retail fewer than three thousand five hundred (3,500) barrels malt liquor in a year for consumption on or off the premises.
GROWLER. A reusable sixty-four (64) ounce container or seven hundred and fifty (750) milliliter bottle for the purchase of malt liquor, at off-sale, from a brew pub or brewer taproom.
LIQUOR. As used in this chapter, without modification by the words “intoxicating” or “3.2 percent malt,” includes both intoxicating liquor and 3.2 percent malt liquor.
RESTAURANT. The statutory definition is here amplified to include a requirement for seating of not less than fifty (50) guests at one (1) time, and the establishment shall be licensed for food service by the Minnesota Department of Health.
(Am. Ord. 438, passed 8-4-2015)