3-1-2: DEFINITIONS:
For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning:
ALCOHOLIC BEVERAGE: Any beverage containing more than 0.5 percent alcohol by volume.
APPLICANT: Any person making an application for a license under this chapter.
BREWERY, SMALL: A facility that produces not more than twenty thousand (20,000) barrels of malt liquor in a calendar year as regulated by Minnesota statutes, as may be amended.
BREWPUB: A restaurant with a microbrewery use operated on the same premises as the restaurant.
CLUB: As defined in Minnesota statutes, chapter 340A, as amended.
COCKTAIL ROOM: An area within a microdistillery, or a premises adjacent to the microdistillery and under the same ownership as the microdistillery, that provides the on-sale of the distilled liquor produced by the microdistillery.
COMMISSIONER: The state commissioner of public safety.
DISTILLERY, MICRO: A facility that produces not more than forty thousand (40,000) proof gallons of distilled spirits in a calendar year as regulated by Minnesota statutes, as may be amended.
HOTEL: An establishment where, in consideration of payment therefor, food and lodging are regularly furnished to transients and which has a resident proprietor or manager; a dining room serving the general public at tables and having facilities for seating at least thirty (30) guests at one time; and at least twenty five (25) guestrooms.
INTOXICATING LIQUOR: Ethyl alcohol, distilled, fermented, spirituous, vinous and malt beverages containing more than 3.2 percent of alcohol by weight.
LICENSE: A document, issued by the city, permitting an applicant to carry on and transact the business stated therein.
LICENSEE: An applicant who, pursuant to the approved application, holds a valid, current, unexpired license, which has neither been revoked nor is then under suspension, from the city for carrying on the business stated therein.
MALT LIQUOR: Any beer, ale, or other beverage made from malt by fermentation and containing not less than one-half of one percent alcohol by volume.
OFF-SALE: The sale of alcoholic beverages in original packages for consumption off the licensed premises only.
OPERATING OFFICER, MANAGER OR AGENT: A natural person, who is a resident of the state of Minnesota, appointed in writing to take full responsibility for the conduct of the licensed premises and serves as agent for service of notices and other process relating to the license.
PREMISES: The licensed premises as described in the issued license. In the case of a restaurant or a club licensed for on- sales of alcoholic beverages and located on a golf course, "licensed premises" means the entire golf course except for areas where motor vehicles are regularly parked or operated.
SALE, SELL AND SOLD: Includes all barters and all manners or means of furnishing intoxicating and 3.2 percent malt liquors or wine in violation or evasion of law and also includes the usual meaning of the terms.
TAPROOM: An area within a microbrewery, small brewery or brewery; or a premises adjacent to the microbrewery, small brewery or brewery and under the same ownership as the microbrewery, small brewery or brewery; that provides the on-sale of the malt liquor produced by the microbrewery, small brewery or brewery.
3.2 PERCENT MALT LIQUOR: Malt liquor containing not less than 0.5 percent alcohol by volume nor more than 3.2 percent alcohol by weight.
TOTAL REVENUES: All revenues from the sale of food, alcoholic beverages and nonalcoholic beverages for consumption on the premises during the hours when the sale of alcoholic beverages is allowed.
WINE: A beverage made by normal alcoholic fermentation of grapes, grape juice, other fruits or honey or a beverage made from other agricultural products, imitation wine, compounds sold as wine, vermouth, cider, perry, and sake, containing not less than 0.5 percent nor more than twenty four percent (24%) alcohol by volume for nonindustrial use. (Ord. 2015-06, 7-7-2015)