MN HF1477

Amends the definition of "brew pub" to allow production of hard cider in addition to malt liquor, with production limited to fewer than 3,500 barrels per year at any one licensed premises.

Defines "hard cider" as a beverage produced through alcoholic fermentation of fruit or fruit juice containing at least 51 percent apples or apple juice, with alcohol content between 0.5 and 7 percent by volume.

Permits brew pubs to produce and sell hard cider on-site and off-sale without requiring an additional license, subject to the same restrictions as malt liquor sales.

Allows off-sale hard cider to be sold during the same legal hours as exclusive liquor stores in the jurisdiction, with growlers only permitted for Sunday sales if approved by the licensing jurisdiction.

Takes effect the day following final enactment.