Before the end of a customer’s first visit to the ferment on premises facility, the licensee must transfer ownership of the ingredients being purchased by the customer. Before someone can begin to make beer or wine at the facility, the licensee must prepare and provide an invoice to that person. An invoice, requiring specific information, must be provided whether the person making the beer or wine is a customer, the licensee or one of the licensee’s employees.
The licensee or the licensee’s employees or agents:
- may add finings or stabilizing agents to the customer’s other ingredients;
- may operate equipment to filter and add carbonation to the customer’s ingredients; and
- may rack the customer’s beer or wine.
The licensee must make sure that the licensed premises are clearly defined and are kept separate from other premises that are used for different purposes.
If the licensee or an employee of the licensee suspects that someone is under 19 years of age, they should ask that person for government issued photo ID.
Every ferment on premises facility must display a “Sandy’s Law” warning women who are pregnant that drinking alcohol during pregnancy is the cause of Fetal Alcohol Spectrum Disorder. The sign must be prominently displayed in all locations where persons make beer or wine. For more information and to download a copy of the “Sandy’s Law” sign, please see Signage Requirement – “Sandy’s Law”.
A customer may be given a sample of his/ her own beer or wine after fermentation, carbonation or filtration has occurred, as long as the sample is no larger than 170 millilitres and is consumed on the licensed premises.
The licensee or an employee can carry the customer’s beer or wine out of the licensed premises to a waiting vehicle. Neither the licensee nor their staff may deliver a customer’s beer or wine.
Licensees cannot store for a customer any beer or wine that has been placed in containers.
Licensees must ensure that each carboy has a tag attached to it bearing the number of the invoice provided to the person whose ingredients have been placed in the carboy and, where applicable, the date on which enzymes or yeast were added to beer wort, wine juice, wine juice concentrate or other juice or juice concentrate in the carboy.