NY S07813

Allows licensed brewers to conduct tastings and sell beer manufactured by the licensee or New York State labeled beer at licensed premises, with requirement to keep food available for on-premises consumption.

Increases production capacity limits for farm breweries from 60,000 to 75,000 barrels annually and for farm cideries from 100,000 to 250,000 gallons annually.

Increases production capacity limits for Class A-1 and B-1 distillers from 35,000 to 75,000 gallons annually and allows farm distilleries to operate up to one branch office away from the licensed location.

Establishes minimum annual production requirements of 50 barrels for breweries and farm breweries, 50 gallons for cider producers and farm cideries, 50 gallons for distillers, and 50 gallons for wineries.

Permits licensed wineries, farm wineries, and farm distilleries to operate restaurants, hotels, or other food establishments on or adjacent to licensed premises and sell their products plus New York State labeled beverages for on-premises consumption, with authority to apply for additional alcoholic beverage licenses.