Northern Ireland Easter licensing hours
Businesses that can sell alcohol
The types of premises that may apply for a licence to sell alcohol in Northern Ireland, and the conditions that apply.
In Northern Ireland, only certain premises are eligible to apply for a licence to sell alcohol. These are:
- pubs
- off-licences
- hotels
- guest houses
- restaurants
- conference centres certified by Tourism NI
- higher education institutions
- places of public entertainment (cinemas, theatres, ballrooms, race tracks)
- refreshment rooms in public transport premises (railway or bus stations, airports and harbours)
- seamen's canteens
- indoor arenas
- outdoor stadia
- non-seagoing vessels
- local producer's premises
There are certain conditions for each type of business. For example, licensed restaurants may only sell alcoholic drinks alongside, or before or after a meal. Off-licences may not sell alcohol on Christmas day.
Businesses that are based at a road service area, garage or petrol station can't apply to sell alcohol.
Occasional licence
You may be able to apply for an occasional licence to sell alcohol away from your premises at special events. For example, a local pub or restaurant may apply to sell alcohol at a food festival. If granted, the occasional licence may be valid for up to six consecutive days.
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When can you sell alcohol in Northern Ireland?
The times of day you can legally sell alcohol in Northern Ireland, including Christmas, and Sunday permitted hours.
There are certain restrictions on when alcohol can be legally sold in Northern Ireland. The rules relate to the times of the day and Christmas Day.
Alcohol licensing hours
For most licensed premises alcohol may be sold:
- from 11:30am to 11pm (except on Sundays and Christmas Day)
- on Christmas Day from 12:30pm to 10pm
- on Sundays from 12:30pm to 11pm
Off-licences may sell alcohol:
- from 8am to 11pm (except on Sundays and Christmas Day)
- on Sundays from 10am to 10pm
Off-licences are not permitted to open at all on Christmas Day.
In Northern Ireland, Easter licensing hours are the same as the rest of the year
Extended hours
There are several ways certain licensed premises providing late night entertainment or refreshment can apply for extended hours. These include applying for an order for additional or further additional permitted hours. Other premises can apply for an extension licence. This allows you to sell alcohol after the usual licensed hours.
These extended hours allow alcohol to be sold from 11pm to 1am, or 2am with additional permitted hours.
Exceptions
If your business provides accommodation, alcohol licensing hours do not apply when selling alcohol to overnight guests. For example, a licensed hotel, guesthouse or inn may sell alcohol to a resident at any time.
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Northern Ireland Christmas licensing hours
The times of day you can legally sell alcohol in Northern Ireland over Christmas.
In Northern Ireland, premises licensed to sell alcohol must abide by certain trading rules which specify the permitted hours for sale.
Licensed premises, such as bars, hotels and restaurants, may normally sell alcohol from 11:30am to 11pm, or on Sundays from 12:30pm to 11pm.
Some licensed premises have a 'late licence' that allows them to sell alcohol as late as 1am or with further additional permitted hours until 2am.
The permitted hours are different for Christmas Day.
Christmas licensing hours 2023
The permitted hours that licensed premises can sell alcohol during the Christmas period are:
Christmas Eve, 24 December 2023 (Sunday)
Licensed premises can sell alcohol from 12:30pm to 11pm. Those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol from 10am to 10pm.
Christmas Day, 25 December 2023 (Monday)
Licensed premises may sell alcohol from 12:30pm to 10pm, even if they hold a late licence. Off-licences are not allowed to sell alcohol at all.
Boxing Day, 26 December 2023 (Tuesday)
Licensed premises may sell alcohol from 11:30am to 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol from 8am to 11pm.
New Year's Eve, 31 December 2023 (Sunday)
Licensed premises can sell alcohol from 12:30pm to 11pm. Those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol from 10am to 10pm.
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Northern Ireland Easter licensing hours
Normal alcohol licensing hours apply over the Easter period in Northern Ireland.
Over Easter, the times you can sell alcohol on licensed premises in Northern Ireland are the same as the rest of the year.
Licensed premises include businesses such as bars, restaurants, hotels and theatres that hold a licence to sell alcohol or 'liquor licence'. Alcohol may normally be sold from 11:30am to 11pm, or on Sundays from 12:30pm to 11pm.
Some licensed premises have a 'late licence' that normally allows them to sell alcohol as late as 1am or with further additional permitted hours until 2am, instead of the usual limit of 11pm.
See when can you sell alcohol in Northern Ireland?
Easter licensing hours
The permitted hours that licensed premises can sell alcohol during the Easter period are the same as any other time of the year. This means that licensed premises may sell alcohol at the following times:
Holy Thursday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
Good Friday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
Easter Saturday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
Easter Sunday licensing hours
Usual Sunday licensing hours. Licensed premises may sell alcohol 12:30pm - 11pm, those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 10am – 10pm.
Easter Monday and Tuesday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
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Rules for selling alcohol
The rules for selling alcohol in Northern Ireland, including rules on conditions of sale, disorder, drinks promotion and children under 18.
There are several rules around selling alcohol in Northern Ireland. Your premises must be licensed. See how to apply for a licence to sell alcohol.
Time of day - permitted hours
There are certain hours during which licensed premises may sell alcohol. Certain premises can apply for an extended licence. The permitted hours are slightly different at Christmas. See when you can sell alcohol in Northern Ireland.
General rules for selling alcohol
Rules for selling alcohol include:
- Area - if only part of your premises is licensed, then you may only sell alcohol in this area. Children may only be in parts of your premises that either do not have a bar, or if certain safeguards are in place which are detailed below.
- Conditions of sale - there are conditions for particular types of premises when selling alcohol. For example, restaurants may only sell alcohol as part of a meal. Many premises must ensure they have other drinks and food available when they are selling alcohol. Off-licences must not allow customers to consume alcohol they have bought at the premises on-site.
- Drunk and disorderly behaviour - you must not sell alcohol to anyone who is clearly drunk or allow customers to behave in a disorderly way in your premises.
- Drinks promotions - it is illegal to run an irresponsible drinks promotion. This includes promotions that supply unlimited alcoholic drinks for a fixed price.
- Loyalty schemes - you cannot operate a membership scheme which provides rewards to members when purchasing alcohol, and allows members to redeem the rewards to reduce the price of alcoholic drinks or receive it free of charge.
- Weights and measures - drinks including wine, beer and spirits may only be sold in specific quantities. See weights and measures rules for licensed premises.
There are several rules around alcohol that protect the welfare of young people.
Children in licensed premises
Licensed premises no longer need a physical children's certificate, however all safeguards remain in place before young people under 18 years of age are allowed in areas of premises which contain a bar or are used mainly or exclusively for the consumption of alcohol. The safeguards include:
- meals must be available
- a young person must be accompanied by an adult and sit away from the bar
- a young person must leave the premises by 9pm (or 9:30pm if consuming a meal purchased before 9pm)
Exceptions to this are that young people are allowed to be in:
- An off-licence if they are with an adult
- A licensed refreshment room at a railway or bus station, airport or harbour terminal
- A bar area in a sporting club until 11pm between 1 May and 30 September and for three prize-giving ceremonies in a calendar year
- Any part of an indoor arena or outdoor stadium containing a kiosk or other sales point which sells alcoholic drinks as well as food and non-alcoholic drinks
- Premises authorised for under 18s functions and also private functions when specific conditions have been met. The conditions have been outlined in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (NI) 2021 in sections 14 and 15 for licensed premises and sections 36 and 37 for registered clubs
Young people and alcohol sales
It is illegal to sell alcohol to anyone under 18. It is also against the law to sell alcohol to someone who you believe will supply it to someone under 18. You must not let anyone under 18 consume alcohol in your licensed premises.
You must verify the age of anyone who might be under 18. It is recommended that you ask any customer who looks under 25 for ID to prove they are over 18. Acceptable ID includes cards bearing the PASS symbol, passports and driving licences.
See alcohol sales and young people and prevent underage sales for more detail on complying with the rules.
The Wine and Spirit Trade Association offers retailers advice and resources to check proof of age when selling alcohol.
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Apply for a licence to sell alcohol
How to apply for a licence to sell alcohol in Northern Ireland, who can apply and how to renew a licence.
Businesses that wish to sell alcohol in Northern Ireland must apply for a liquor licence from the county court.
Who can apply for a liquor licence?
Certain types of premises, such as pubs, restaurants and hotels, can apply for a licence to sell alcohol. See businesses that can sell alcohol.
Only the business owner can apply for the licence.
Local producers of beer, cider and spirits can now apply for a licence to sell their products from their premises on an off-sales and an on-sales basis. Cinemas have also been added to the places of public entertainment category of premises which can apply for a licence.
You must prove you are fit to hold the licence. You will need to disclose any relevant criminal convictions. The court will consider your reputation, financial standing and ability to run the business. It will also take into account your staff's experience and qualifications.
You must also show that your premises are a suitable place to sell alcohol. You must send a plan of the premises along with your application.
How to apply for a liquor licence
You can apply for a licence at your county court.
Before you apply, you must:
- publish a notice in at least two local newspapers of your intention to apply for a licence, at least two weeks (but not more than six) before the opening of the court sitting
- notify the local police station and the local council of your intention to apply for a licence, at least three weeks before the opening of the court sitting
- display a notice on or near your premises stating your intention to apply during three weeks before the opening of the court sitting
If your business is a hotel, guest house or conference centre, you will need to be certified by Tourism NI and obtain a licensing letter before you apply for your liquor licence.
How liquor licences are granted to pubs and off-licences
For applications for pubs and off-licences, the county court will decide to grant your licence based on a number of conditions. The court will only grant a licence if either:
- there is a lack of similar facilities in the local area
- an existing licence has been surrendered or will be surrendered
Renewing your liquor licence
Licences to sell alcohol are granted for up to five years. You must apply to the magistrates' court to renew your licence before the deadline every five years. The current licensing period will end on 30 September 2027. Any alterations to your premises will affect your renewal application.
Occasional licence
If you hold a pub, hotel or restaurant licence, you can also apply for an occasional licence to sell alcohol at functions away from your premises. For example, a local pub or restaurant may apply to sell alcohol at a food festival. If granted, the occasional licence may be valid for up to six consecutive days.
Selling alcohol without a licence
Selling alcohol without a licence is illegal. You could be fined up to £5,000 or face up to six months in prison, or both, if found guilty.
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Supplying alcohol in a private members club
The rules for supplying alcohol in a private members club and how to register.
In Northern Ireland, private members clubs who wish to supply alcohol to members and guests on their premises must register with the county court. You must also register if you allow members to bring their own alcohol onto your premises.
Clubs that are eligible to register
Only private members clubs, such as certain sports clubs and social clubs, can register to supply alcohol.
Proprietary clubs are those that are owned by a proprietor and essentially operate as a business. They cannot register and must obtain a licence if they want to supply alcohol. See how to apply for a licence to sell alcohol.
You can only register your club if:
- affairs are carried out by an elected committee of a secretary, treasurer and at least five ordinary members
- you hold yearly elections to decide committee members
- you display the names and addresses of anyone who wishes to be elected as a member at least one week before the election
- all members of the club have a vote in the election process
- the committee holds meetings on the running of the club
- you don't allow people to become honorary members unless they have specific qualifications
- members pay an annual fee
- you keep an alphabetical list of the names and addresses of every member of the club
How to register as a club
In order to register to supply alcohol you must apply to the county court for a certificate and pay an application fee. Find information on court fees in Northern Ireland.
You must follow the procedure in order to apply. The secretary of the club must:
- give a year's notice to the court, local police and council of your intention to apply
- advertise the application in at least two newspapers in the area between four and eight weeks before you make the application
- display a notice outside your premises at this time
There will be a hearing in the county court to decide the outcome of your application. The court may ask for further information or documents to help make their decision. They will also consider the information given by other parties.
Your application will only be accepted if you meet all of the following criteria:
- you have followed the registration process
- your club meets the qualifying criteria
- the premises are considered suitable and proper - regarding the objects of the club and the maximum number of members
- the club's rules are satisfactory, and complied with
- the club is conducted in good faith for at least one year
- none of the officials have unspent convictions
If you are applying for a nightworkers club, you must be able to show that the members of the club require these opening hours, and that guests are not allowed to enter between the hours of 12am and 10am each day.
When you are registered
If your application is successful, you will be issued with a certificate of registration. The certificate specifies the name of the club, address of the premises, the name and address of the owner. For nightworkers clubs, it will include the hours fixed by the court. These details will also be entered on the register of clubs.
Your certificate lasts for five years or until the end of the current registration period - whichever is sooner. The current five-year registration period ends on 31 March 2028.
The process to renew your club's registration is similar to the initial registration process, however, the renewal application is made to the magistrate's court and you do not need to notify the court one year in advance. Renewal applications must be submitted to the court not less than four weeks before the renewal date for registration which is 1 March of the year your registration is due to expire.
As a registered club, you must comply with all ongoing obligations that relate to:
- opening hours
- conduct of registered clubs - such as supply of alcohol, conduct of members
- inspections and rights of entry by police
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Running a craft brewery - Whitewater Brewing Company (video)
In this guide:
- Craft brewing, cider making and distilling
- Craft brewing in Northern Ireland
- Craft distilling in Northern Ireland
- Craft cider making in Northern Ireland
- Start a craft brewery, cidery or distillery
- Waste options for breweries, cideries and distilleries
- Legal considerations for breweries, cideries and distilleries
- Alcohol labelling rules
- Support for craft breweries, cideries and distilleries
- Selling craft beer, cider and spirits
- Running a craft brewery - Whitewater Brewing Company (video)
Craft brewing in Northern Ireland
The craft brewing industry in Northern Ireland, including recent growth, defining craft beer and the types of breweries.
The number of small independent breweries in Northern Ireland has tripled over the last decade. There are currently over 30 active breweries. These new breweries are craft producers, specialising in small batches of niche beer styles.
What is craft beer?
Beer is an alcoholic drink made from malted cereal (usually barley), yeast, water and hops. It includes ales, porters, stouts and lagers. The term 'craft beer' is subjective, but usually refers to the small-scale production of beer, with a focus on authenticity, quality and flavour.
The term 'real ale' is used to describe cask-conditioned beer made with traditional ingredients.
Types of breweries
There are several different types of breweries in Northern Ireland:
Commercial brewery
This is a brewery producing beer on a large scale.
Microbrewery
This is a brewery producing beer in quantities smaller than large-scale commercial breweries.
Brewpub
Typically, this is a restaurant or pub that brews beer in-house for sale on their premises.
Client/contract brewing
This involves a commercial agreement by which a brewer contracts out the production of its beer to another brewery, typically due to a lack of own premises or resources to scale up production. In such situations, the client brewer may brew their own product in the host's space, or the host brewery may assume responsibility for the production.
Commissioning
This involves a business that commissions the entire beer-making process (including recipe development) to a brewery, and labels and sells the beer as its own. For example, a bar or restaurant may commission a signature beer.
Food and drink tourism
Craft beer is an important part of Northern Ireland's food and drink tourism landscape. Trying locally-produced beer can be a key part of an authentic visitor experience. Tours, tastings, and special events can showcase the region's local beer offering. See food tourism opportunities.
Licensing
Breweries, cideries and distilleries with a licence for off sales may sell their own products directly from their production premises and in certain circumstances, from other licensed and unlicensed premises on an off-sales basis. Once a licence for off sales has been granted, a local producer may also apply for a suitability order and authorisation to allow sales for consumption on the premises in certain circumstances.
See how to apply for a licence to sell alcohol in Northern Ireland.
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Craft distilling in Northern Ireland
Overview of the local craft spirit industry, covering the increasingly popular gin sector and what defines a craft spirit.
Northern Ireland has a history in distilling spirits and has traditionally produced Irish whiskey. However, in recent years, there has been a surge in locally produced gins.
What are craft spirits?
Spirits are alcoholic drinks made by distilling fermented grains, fruit or vegetables. Examples include vodka, whiskey, rum and gin. They have a higher alcohol content than beer or wine as the distilling process removes water. This is normally over 30% alcohol by volume (ABV).
Spirits may be flavoured in some way. Whiskey is flavoured by being aged in wooden casks. Botanicals such as juniper add flavour to gin. Distilled drinks with added sugar are known as liqueurs. For example, Irish cream or honey liqueurs.
'Craft spirit' and 'craft distilling' are subjective terms. They usually refer to products made in small batches with a particular focus on quality. A craft gin product may use unique or local botanicals for flavour.
Irish whiskey
The term 'Irish whiskey' is protected. It may only refer to spirits distilled and matured on the island of Ireland, including Northern Ireland. Irish whiskey is famous around the world. Distilleries are a major attraction for whiskey enthusiasts and can offer great food tourism opportunities.
Whiskey can be a challenging product for a new distiller. Whiskey must be aged for a minimum of three years (and often longer) in wooden casks before bottling. This means it will be years before the product can be sold to generate revenue.
Gin
Gin has experienced a recent increase in popularity. Gin sales grew by 184% between 2014-2020 on the island of Ireland, with at least 37 distilleries on the island now producing Irish Gin. The Irish Gin Strategy 2022-2026 aims to maintain market share, grow sales and ensure the quality and standards of Irish Gin are protected.
Gin can be produced relatively quickly, making it appealing to start-up distillers. An aspiring whiskey distiller may decide to also produce gin to bring income to the business during the first years.
Irish poitín
Poitín, also known as poteen, is a strong alcoholic spirit that was traditionally distilled illicitly in small batches. Since it's legalisation in the Republic of Ireland, it has gained popularity as a legitimate product. Like gin, it does not need to be aged. The term 'Irish poitín' is protected and may only refer to a spirit distilled on the island of Ireland, including Northern Ireland.
Licensing
Distilleries, who have been granted a licence under Article 5(1)(m) of the Licensing (NI) Order 1996, may sell their own products directly from their production premises and in certain circumstances, from other licensed and unlicensed premises, on an off-sales basis. Once a licence for off-sales has been granted, a local producer may also apply for a suitability order and authorisation to allow sales for consumption on the premises in certain circumstances.
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Craft cider making in Northern Ireland
The history of cider making in Northern Ireland, the current industry and what defines craft cider.
Northern Ireland has a long history of cider making. Armagh in particular is well known as an orchard county, and has grown apples for over 3,000 years. There are currently around 250 commercial apple growers in Armagh.
Several independent craft cider producers are operating in Northern Ireland. Many of these have opened in recent years, as interest in local artisan drinks is on the rise.
What is craft cider?
Cider is an alcoholic drink made from fermented apples. Perry is a similar drink, made from fermented pears. To be defined as cider or perry for tax purposes, the drink must have 1.2-8.5% alcohol by volume (ABV). At a higher ABV, the drink is classed as a made-wine or spirit.
There are certain limitations on the ingredients that you can add to cider and perry.
The terms 'craft cider' and 'real cider' usually refer to cider that:
- is produced in small batches
- is made using traditional methods
- is made with fresh apple juice (as opposed to from-concentrate)
- is not pasteurised or artificially carbonated
- has no added colours, preservatives or flavourings (except natural flavourings such as fruit and spices)
- has no or minimal added sugar
- has no or less than 10% added water
Many craft ciders are made on small or family farms to diversify the business, using the producer's own apples.
'Keg' cider is a commonly mass-produced version of cider. It typically uses fruit concentrates and is carbonated artificially.
Licensing
Cideries, who have been granted a licence under Article 5(1)(m) of the Licensing (NI) Order 1996, may sell their own products directly from their production premises and in certain circumstances, from other licensed and unlicensed premises, on an off-sales basis. Once a licence for off-sales has been granted, a local producer may also apply for a suitability order and authorisation to allow sales for consumption on the premises in certain circumstances.
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Start a craft brewery, cidery or distillery
Key considerations for a new brewery or distillery, including market research, planning and finance.
Starting a brewery, cidery or distillery can be a rewarding experience for someone who is passionate about creating craft beer, cider or spirits. It is a business that benefits from creative and innovative thinking.
It is important to carefully consider factors like marketing, licensing and finance, and plan thoroughly before you start.
Market research
Craft alcohol is a competitive market. To succeed, your product will need to stand out from competitors. Market research and customer-focused product development are vital.
Research products that are already available and consider how yours is different. This is your unique selling point. For example, are you offering innovative flavours or does your product relate to local history?
The following guides will help you position your product:
- researching new product and service ideas
- create your marketing strategy
- write a marketing plan
- understand your customers' needs
- market research and market reports
Business plan
One of the first things you should do for any business is to write a business plan. This is a written document that will outline your objectives, strategies, the market and your financial forecasts. A business plan can be crucial to securing funding. Your local council may be able to help you with developing a business plan.
Licensing
There are many ways to sell your products directly to the public; however, you will need a licence. Always follow the rules for selling alcohol and, where necessary, apply for a licence to sell alcohol.
Read more about selling craft beer, cider and spirits.
Costs and funding
There are significant set-up costs when starting a brewery, cidery or distillery. This includes your premises, equipment and ingredients. Work out how much money you need to start your business.
Some new businesses choose to work on contract with an existing facility to use their premises and equipment, or have the product made on their behalf. Other ways to cut costs include using second-hand equipment.
There are a number of ways to raise finance for new businesses. One option that may be effective for a new brewery, cidery or distillery is crowdfunding. This involves asking a large number of people to each invest a small amount of money.
You will also need to consider cashflow management when planning your business.
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Waste options for breweries, cideries and distilleries
How to dispose of brewery and distillery waste, and reuse it for animal feed, fertiliser and other environmentally-friendly purposes.
All businesses have a duty of care for business waste. It is your responsibility to deal with the waste your business produces without harming the environment.
Types of brewery, distillery and cidery waste
Distilleries, cideries and breweries generate waste such as:
- spent grain, malt and potato (draff)
- trub (solids from liquid wort)
- malting by-products
- waste yeast
- spent hops
- apple waste
- pot ale (liquid distillation residue)
- spent lees (liquid distillation residue)
- used kieselguhr (filter material)
- used carbon
Options for brewery, cidery and distillery waste
Much of this waste can be re-used for other purposes. Some waste options will require a licence or an exemption. You may need to adhere to certain requirements. Consider the following options for your business waste:
- Use as animal feed - feed spent grains, malt, yeast and pot ale to cattle, sheep, pigs and poultry.
- Landspreading - use pot ale, spent lees, spent hops and trub as a crop fertiliser. You can apply for an exemption so you don't need a licence to do this.
- Composting - compost draff, spent grains, yeast, used kieselgur from beer filters, spent hops and the dust, small grains and culms from malting. You will need a waste management licence.
- Burning for heat or power - you will need an exemption for appliances with a net thermal input of less than 0.4 Mw.
- Discharge to sewer - you will need trade effluent consent from the sewer provider and authorisation from the Northern Ireland Environment Agency (NIEA).
- Discharge to water after treatment - you may need to put in your own adequate effluent treatment system before you will be approved by NIEA.
- Anaerobic digestion - you can use materials from distilling and brewing such as draff, spent grain, pot ale and spent lees in an anaerobic digestion plant to generate biogas and materials suitable for soil improvement. You will need a waste management licence or a pollution prevention and control permit depending on how much waste you have the capacity to process.
- Having waste collected by a contractor - you can dispose of waste off-site, using a registered waste carrier that takes it to a licenced site. Most waste companies will be able to take organic materials to composting sites or anaerobic digestion plants. None of the waste products listed above need to be landfilled.
Brewery water and effluent
Breweries can use significant amounts of water and produce large quantities of effluent. Read our guide on brewery water efficiency for advice on reducing water use and disposing of effluent.
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Legal considerations for breweries, cideries and distilleries
Overview of the legal considerations when producing beer and spirits, covering premises, taxes and advertising.
There are several legal considerations for running a brewery, cidery or distillery. This includes taxes, and rules around promoting alcohol products.
Premises and environment
If you are setting up your own premises, you first need to seek planning permission. If you plan on selling alcohol to the public, you will need to apply for a licence to sell alcohol.
Local producer's licence
A local producer's licence will allow you to sell your own products from your own premises for consumption off the premises. It will also allow you to sell your own products from other licensed and unlicensed premises in certain circumstances. You will need to place a notice on the premises detailing the conditions under which alcohol can be sold.
If you hold a local producer's licence, you may also apply for a suitability order and authorisation to permit consumption on the premises under certain circumstances. You will be required to place a notice on the premises detailing the conditions under which alcohol can be sold and consumed.
If you plan on providing samples of your alcohol products to guests on a tour of your production premises or at an event being held on unlicensed premises, there is a limit to the sample measures you can provide, which must not be exceeded. You can find further information on this in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (Northern Ireland) 2021 (PDF, 313K).
Water and effluent charges
Producing beer and spirits uses large amounts of water, and there are charges to pay. You should consider saving water to cutt costs and other brewery water efficiency measures.
You will need consent from Northern Ireland Water if you will be discharging trade effluent. You will be charged depending on how much effluent you discharge.
You also have a duty of care for business waste.
Health and safety
There are certain risks that come with manufacturing alcohol products - these include dust, manual handling, slips, falls and chemical irritants. You have a responsibility to protect yourself, your staff and the public from harm. See health and safety basics for business.
If you are producing drinks for sale and consumption, you must comply with food safety laws. You also need to register with Food Standards Agency as a food business.
Beer duty
If you produce beer for commercial reasons, you must pay beer duty. The duty applies to all types of beer over 1.2% alcohol by volume (ABV), including ale, porter and stout. To do this, you must register as a brewer with HM Revenue & Customs (HMRC).
Commercial beer becomes liable for duty as soon as it is made. HMRC provides information on how to calculate how much duty is owed at the end of the accounting period.
You can delay paying the duty immediately by applying for beer duty suspension. This can be used when beer is being held at registered premises, sent to an excise warehouse or sent for packaging.
The small breweries rate relief scheme offers reductions if you produce less than 60,000 hectolitres of beer per year.
Spirit duty
There are certain licences required to manufacture spirits:
- to produce spirits by distillation or other methods, you need a distiller's licence
- to redistill or mix spirits in a still, you require a rectifier's licence
- if you mix spirits with anything except water, without using a still, you need a compounder's licence
You will also need to get approval on your plant and process from HMRC.
You must pay spirits duty on all spirits or mixed spirit drinks over 1.2% ABV. To do so, you must complete a quarterly production return for each spirit you produce. Like beer, spirits can also be held in duty suspension.
Cider duty
Cider and perry with an ABV between 1.2 and 8.5% ABV are liable for cider duty. Drinks made with fermented apples or pears are considered made-wine or spirits for tax purposes if they have a higher ABV or if they have certain additives.
You must register as a cider maker if you make cider for sale or if you make more than 70 hectolitres of cider per year. As a registered cider maker, you must:
- keep certain records
- calculate and pay your cider duty
- comply with cider production laws
Advertising rules
There are strict rules you must follow when promoting and advertising alcohol products. Advertising for alcohol must not be directed at or appeal to people under 18 years old. This means that alcohol advertising must not:
- reflect youth culture
- feature individuals who appear under 25
- appear around programmes targeted at or appealing to audiences under 18
There are additional rules to protect consumers of all ages. Advertising should not link alcohol with:
- increased popularity
- sexual success
- confidence
- sporting achievements
- mental performance
- tough or daring behaviour
- therapeutic qualities
- overcoming problems
You must not encourage people to drink in an unsafe way, such as binge drinking.
Packaging and labelling
There are rules you must comply with when packaging and labelling alcoholic drinks for sale. As well as the standard food labelling rules, when a drink is stronger than 1.2% ABV:
- you must declare the alcoholic strength on the label
- you don't need to include an ingredients list
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Alcohol labelling rules
Introduction to the rules for labelling alcohol products, including a list of all the information required to be on the label.
Alcohol products such as beer, cider and spirits, must comply with food labelling and packaging rules.
The information on drinks packaging must be accurate and help consumers make an informed choice. Falsely describing food products is a criminal offence. Your labelling should include:
- name of the drink
- ingredients or processing aids causing allergies or intolerances
- warnings if the drink contains certain ingredients, eg liquorice and aspartame
- net quantity of the drink
- a date of minimum durability, eg a 'best before' date
- any special storage conditions
- instructions for use if necessary
- name or business name and address of the producer
- country of origin or place of provenance (if required)
- the alcohol strength by volume for drinks with more than 1.2% alcohol by volume (ABV)
Normally pre-packaged food products must include an ingredients list. This is not required for drinks over 1.2% ABV. Alcoholic drinks over 1.2% ABV also do not require a nutrition declaration. However, you may choose to voluntarily include an energy declaration in kJ (kilojoules) and kcal (kilocalories), and on a per 100ml basis. You may additionally provide the energy information per portion.
Alternatively, you can provide a full ("back of pack") nutrition declaration on a voluntary basis on alcoholic drinks. This must be expressed per 100ml. You may additionally provide this information per portion.
Health advice
The UK Chief Medical Officer provides guidelines to the public for reducing the risks of drinking alcohol. The Department of Health recommends that these guidelines are communicated to consumers on alcohol packaging.
Download information on communicating the low risk drinking guidelines to the public (PDF, 218KB).
Marketing rules
Your product packaging must not promote drinking alcohol irresponsibly or appeal to children. Find out more about advertising rules for alcohol products.
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Support for craft breweries, cideries and distilleries
Find advice and support for craft beer and spirit producers in Northern Ireland from agencies such as Invest NI, Tourism NI, NIFDA and CAMRA.
Several organisations provide support, advice and assistance to craft beer, cider and spirit producers in Northern Ireland.
Invest Northern Ireland (Invest NI) has a dedicated food and drink team supporting businesses. They can help with exporting, intellectual property protection, product development and design. Their buynifood.com website offers guidance on local suppliers. Invest NI can also help with market research and reports through their Business Information Centre.
Northern Ireland Food and Drink Association (NIFDA) works to bring local food and drink industry stakeholders together.
Tourism NI offers food and drink tourism advice and support.
Food NI works to promote Northern Ireland's food and drink offering through events, guides and the NI Good Food website.
Campaign for Real Ale (CAMRA) - The Northern Ireland branch of CAMRA promotes and supports local breweries producing 'real ale'. According to CAMRA, real ale is defined as cask-conditioned beer made with traditional ingredients.
Craft beer, cider and spirit producers can get help to create a tourism offering by becoming an ÉCONOMUSÉE - a 'working museum' where visitors can learn about your craft and buy your products.
The British Beer and Pub Association is an industry body representing brewers and pubs in the UK.
For more information, read about food and drink support and funding or watch our case study below to see how Shortcross Gin got help to develop and export their craft gin.
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Selling craft beer, cider and spirits
How to sell your craft alcohol product, including channels to market and how to promote your drink.
The craft drinks market is highly competitive. You will be up against big international brands as well as local competitors. It is important that your craft beer, cider or spirit stands out.
Ensure that a well-researched unique selling point is part of your business plan and marketing strategy. See how to start a craft brewery, cidery or distillery.
Channels to market
There are several ways you can sell your craft beer, cider or spirit product:
- directly to consumers - eg at a tap room or in your own restaurant or brewpub.
- online - sell directly to consumers through a website
- through retailers - sell your product to off-licences and supermarkets, who will in turn sell to consumers
- through hospitality businesses - sell to restaurants, pubs and hotels, who will then sell to consumers
- through a wholesaler - who will sell to retailers and hospitality businesses, who will then sell to consumers
There are pros and cons to each sales channel. Selling directly will result in the highest profit margins. Selling through a supermarket chain could help you sell a high volume. Working with acclaimed local restaurants can enhance your reputation. It is important that your business has the necessary skills to negotiate the sales process and work with the businesses you supply to.
Many local craft alcohol producers see great success by exporting their products and entering overseas markets.
You must meet your legal requirements and have the necessary licence to sell your craft beer, cider or spirits from your own premises, and in certain circumstances, from other licensed and unlicensed premises on an off-sales basis. Read about the rules for selling alcohol.
Promoting your product
As a luxury product, a strong brand is vital to promoting craft beer, cider and spirits. There are many marketing tactics you could consider:
- promoting craft alcohol products through advertising
- using content marketing and social media to communicate your brand to your target audience
- running, sponsoring and taking part in farmers' markets, fairs and tastings to raise your profile
- getting people to notice your brand through public relations (PR) activities, such as winning awards and new product launches
See more on branding for your business.
Food tourism
Craft alcohol products are an important part of Northern Ireland's food and drink tourism offering. There are plenty of food tourism opportunities for producers of craft beer, cider and spirits. For example, working with local restaurants and hotels or offering tours of your facilities.
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Craft brewing, cider making and distilling
Running a craft brewery - Whitewater Brewing Company (video)
How Whitewater Brewing Company expanded from a small farm brewery to a larger-scale operation that exports around the world.
Whitewater Brewing Company began in 1996 as a farm brewery in Atticall, a small village in the Mourne Mountains. The company grew its operations after 20 years and moved to a larger-scale site in Castlewellan. Whitewater now exports its craft beer as far as Russia and Japan.
Managing Director Bernard Sloan explains how the company grew from a small operation in his grandfather's shed to a business with a taproom welcoming visitors and offering tours. Bernard highlights the legal considerations of running a brewery and shares insight on how they market their products.
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Cross-compliance
Food hygiene law for farmers and growers
An introduction to food safety and hygiene legislation that applies to farmers and growers.
Food hygiene regulations apply to all farmers and growers. The laws you should be aware of are:
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- The Food Safety (Northern Ireland) Order 1991
- The Food Hygiene Regulations (Northern Ireland) 2006
- Regulation (EC) No 178/2002 on food law and European Food Safety Authority regulation
Under current operating arrangements for Northern Ireland, feed products produced in NI or placed on the NI market will continue to follow EU rules.
For more information, see the Food Standards Agency's guidance on general food law.
Food Hygiene
Food hygiene legislation applies to farmers, growers and other primary producers as part of the 'farm to fork' approach to food safety.
If you are a farmer or grower, you need to follow good hygiene practices and manage your operations in a way that controls food safety problems. If your business produces dairy or egg products, Regulation 853/2004 lays down specific rules on the hygiene of foodstuffs that apply to these sectors.
You must also continue to comply with other rules, for example, on veterinary medicines and pesticides. If you are a primary producer, you are not required to have a Hazard Analysis and Critical Control Point (HACCP) system.
Primary producers must also be registered with the competent authority which is the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland.
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Animal feed regulations
An introduction to feed safety and hygiene legislation that applies to farmers and animal feed businesses.
There is no specific positive list of feed materials that can be fed to farm animals. This is partly because of the likely length of such a list. It is also because research into animal nutrition continually finds new uses for potential crops. It is your choice what to feed your animals based on the species you farm, their produce, and their nutritional needs.
However, Annex III of Regulation (EC) 767/2009 on the placing on the market and use of feed lists materials that are restricted or prohibited for animal nutritional purposes.
Feed hygiene regulations for farmers
EU feed hygiene regulations apply to all farmers. The laws you should be aware of are:
- Regulation (EC) No 852/2004 on the hygiene of foodstuff
- Regulation (EC) No 183/2005 laying down requirements for feed hygiene, including production, transport, storage and use of animal feed
Under current operating arrangements for Northern Ireland, feed products produced in NI or placed on the NI market will continue to follow EU rules.
Find more information about the animal feed legislation.
Legislation for animal feed businesses
The legal definition of a feed business is "any undertaking, whether for profit or not and whether public or private, carrying out any operation of production, manufacture, processing, storage, transport or distribution of feed, including any producer producing, processing or storing feed for feeding to animals on his own holding".
UK laws on the composition and marketing of animal feed are derived from EU measures.
Animal feed regulations cover:
- the additives (vitamins, colourants, flavourings, binders etc) authorised for use in animal feed
- the maximum levels of various contaminants - eg arsenic, lead, dioxins and certain pesticides
- certain ingredients that must not be used in feed
- the nutritional claims that can be made for certain feeds
- the names and descriptions which must be applied to various feed materials - that is, ingredients fed singly
- the information to be provided on feed labels
You must also register your feed business with the Department of Agriculture, Environment & Rural Affairs (DAERA), and ensure that your facilities, storage, personnel and record-keeping meet the necessary requirements.
Genetically modified (GM) materials in animal feed
As the UK cannot supply all the animal feed it requires, it imports approximately 20 per cent of its feed materials from outside the European Union. Some of this material will be GM.
For more information, see Food Standards Agency's guidance on GM material in animal feed.
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Cross-compliance
Cross-compliance requirements for agricultural management that farmers must meet to qualify for payments.
Cross-compliance refers to the requirements farmers must meet in order to fufill payments under a number of schemes.
Cross-compliance responsibilities
It is important that you are aware of your responsibilities regarding cross-compliance requirements. These apply to you if you receive direct payments under Common Agricultural Policy support schemes or certain rural development schemes. Be aware that your payments may be reduced if you do not comply with these requirements.
There are three aspects of cross compliance, including:
- specific European legal requirements, known as Statutory Management Requirements
- domestic legal requirements requiring you to keep your land in Good Agricultural and Environmental Condition
- requirements to maintain a level of permanent pasture not included in the crop rotation for five years or more - note that this is not currently a cross compliance requirement for individual farmers, but may become one in future years
Under current operating arrangements for Northern Ireland, feed products produced in NI or placed on the NI market will continue to follow EU rules.
Cross compliance requirements apply in addition to your underlying obligations under European and UK legislation. Remember, you may face other penalties if you do not meet these obligations, as well as risk losing payments.
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Mycotoxins in crops and food and feed safety
Techniques for reducing the levels of mycotoxins (toxic compounds produced by fungi) in cereals for farmers and growers.
All cereal farmers must be aware of mycotoxins that could be present in their crops. Mycotoxins are toxic compounds produced by some fungi. If left untreated, mycotoxins can be hazardous to animal and human health.
There are legal limits on the levels of mycotoxins present in cereals and cereal products.
The main types of mycotoxins of concern that usually affect UK crops are:
- fusarium toxins in the field
- ochratoxin A in stored grain
- aflatoxins
Reducing mycotoxins
You can reduce the risk of mycotoxins through good agricultural practice, which means performing a risk assessment and taking the appropriate actions to manage the risk. For example, you could:
- dry crops thoroughly before storage
- avoid intense rotation of fungi host crops
- reduce previous crop residue
- choose resistant crop varieties
- consider using fungicide
Download a code of practice for reducing mycotoxins in cereal (PDF, 423KB).
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Veterinary medicine rules and safety for farmers
Laws that farmers must comply with regarding safe use of animal medicines and record keeping to protect human health.
The law sets limits for the levels of veterinary medicine residue that can be present in food. Farmers have a duty to ensure safe and responsible use of veterinary medicines.
The Medicines Regulatory Group (MRG) is responsible for medicines control in Northern Ireland, including veterinary medicines. The key law is the Veterinary Medicines Regulations.
Veterinary medicine records
You are legally required to keep the following records of veterinary medicines on your farm:
- prescriptions
- record of purchase
- record of disposal
- record of administration
You must keep this for at least five years after you have disposed of or administered the medicine. The Department for Agriculture, Environment and Rural Affairs (DAERA) provide downloadable record-keeping templates. These records will be will be checked by the Veterinary Service on farm visits. If you fail to keep the correct records, they could prosecute or fine you up to £5,000.
Anti-microbial resistance
Anti-microbial Resistance (AMR) can cause a disease or infection to resist treatment in both humans and animals. There is a link between the use of antimicrobial drugs in farming and AMR in humans. You have a duty to ensure that use veterinary medicines responsibly. Consider the following key points:
- Always take advice from your veterinary surgeon. This will ensure you use the most appropriate medicine in the correct manner.
- Adhere strictly to withdrawal periods. This is one of the most common reasons why illegal levels of residues are found in animals and products
- Use the correct dose rate for the weight of the animal to be treated. Overdosing could mean illegal residue levels are still present after the withdrawal period has expired.
- Keep accurate records - this will help you work out whether or not a withdrawal period has expired.
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Pesticides rules and safety for farmers and growers
How to handle pesticides such as insecticides, weedkillers, slug pellets and rat poison correctly to avoid risks to human health.
'Pesticide' is a broad term, covering a range of products that are used to control pests. They include:
- insect killers - insecticides
- mould and fungi killers - fungicides
- weedkillers - herbicides
- slug pellets - molluscicides
- rat and mouse killers - rodenticides
Farmers use pesticides to protect crops while they are growing and during storage. This is important to safeguard human health and prevent food becoming contaminated, for example by fungi, mice, flies or other insects.
Pesticide rules
There are rules in place to ensure that pesticides do not cause harm to human health, wildlife and the environment. Maximum Residue Levels (MRLs) are the maximum levels of pesticide residue that may remain in a food after using pesticide.
Food businesses must ensure that the food they produce or import is complies with the law, including MRLs. Read more about pesticides legislation.
Pesticide enforcement
In Northern Ireland, the Department of Agriculture, Environment and Rural Affairs (DAERA) is responsible for ensuring the safe use of pesticides to protect the health of people and the environment.
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Food withdrawals and recalls
What is a food incident?
Overview of food and feed incidents, and definitions of health and safety in food and feed.
A food incident is when there are concerns about the safety of a food (or animal feed) product and action may need to be taken to protect consumers.
What is unsafe food or feed?
Food is 'unsafe' if it is harmful to health or unfit to eat. Food that is unfit includes food that doesn't meet quality standards, but isn't necessarily harmful to health.
Animal feed is unsafe if it has a direct adverse effect on human or animal health, or makes edible animal products unsafe to eat.
Reporting unsafe food
You must tell the relevant authorities if you think food or animal feed you have is unfit or harmful to health. This also applies to food or feed that you previously had. The relevant authorities may include:
- Food Standards Agency (FSA) - for food
- Department of Agriculture, Environment and Rural Affairs (DAERA) - for feed
It may also be a good idea to inform your trade association.
Types of food incidents
The FSA defines a food incident as:
'Any event, where, based on the information available, there are concerns about actual or suspected threats to the safety, quality or integrity of food or animal feed and that could require intervention to protect consumers' interests.
The main categories of incidents are:
- contamination of food or animal feed - during processing, distribution, retail or catering
- incorrect food labelling - such as the omission of allergenic ingredients on a food label
- environmental pollution - such as a fire or chemical or oil spills
The FSA classifies an incident based on its potential impact and considering how the incident should be managed. There are four levels of classification:
- routine
- serious
- severe
- major
Following investigation, these incidents may mean that food or feed must be either:
- 'withdrawn' - removed from sales and taken off the shelves
- 'recalled' - removed from sales and customers asked to return the product
See more on food withdrawals and recalls.
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How to report a food or animal feed incident
Process of reporting a food or animal feed related incident and which relevant authorities to contact.
A 'food incident' is when there are concerns about the safety of a food (or animal feed) product and action may need to be taken to protect consumers. See what is a food incident.
You can report a food or animal feed incident to the Food Standards Agency (FSA) through their online incident report form.
You can also contact the FSA Northern Ireland on Tel 0330 332 7149 or by email at incidents.ni@food.gov.uk.
Food crime is serious fraud that impacts the safety or the authenticity of food, drink or animal feed. It can be seriously harmful to consumers, food businesses and the wider food industry. For more information, see how to report food fraud and read more about food crime.
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How to report food fraud
Process of reporting mislabelling, substitution and other types of food fraud to the Food Standards Agency.
The Food Standards Agency (FSA) considers food crime as serious fraud and related criminality in food supply chains. This definition also includes activity affecting drink and animal feed.
There are many different types of food crime. This includes:
- theft
- illegal processing
- adulteration
- substitution
- waste diversion
- document fraud
- misrepresentation - ie marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
Reporting food crime
If you are a whistleblower or a member of the public wishing to report a food crime, you can contact the NFCU's Food Crime Confidential hotline is 0800 028 11 80.
Alternatively, you can report a food crime online.
Local authorities are responsible for cases of poor food hygiene where there is no deliberate dishonesty or intention to deceive customers.
If you decide to report food fraud by whistleblowing, public interest disclosure law protects you from unfair treatment from your employer.
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Food withdrawals and recalls
How to plan and prepare for carrying out food withdrawal and recalls in case you experience a food incident.
As a result of a food incident, you may need to recall or withdraw a food product. It is important to plan ahead and have procedures in place so you can act quickly if a recall or withdrawal is required.
What are food withdrawals and recalls?
A withdrawal is when unsafe food is removed from the supply chain before it has reached consumers.
A recall is when unsafe food is removed from the supply chain and consumers are advised to take appropriate action, for example, to return or dispose of the unsafe food.
Withdrawals and recalls guidance
The Food Standards Agency (FSA) has produced guidance to explain what the law requires and what businesses need to do if they experience a food incident. The guidance includes advice and best practice on:
- traceability systems
- making a decision on carrying out a withdrawal or recall
- roles and responsibilities
- how to inform consumers of a food recall
Find the FSA's guidance on food raceability, withdrawals and recalls within the UK food industry. Additional resources are also available to help you carry out a recall, including sample decision logs, notification templates, best practice examples and more.
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Food safety alerts
Overview of the different types of food alerts, how to deal with them and where to get help.
The Food Standards Agency (FSA) issues food alerts to notify consumers about food safety problems. It also copies these notifications to local authorities and port authorities.
Types of food alert
There are different types of alert:
- Food Alert for Action (FAFA) is issued where intervention by enforcement authorities is required. These notices are often issued in conjunction with a product withdrawal or recall.
- Product Recall Information Notice (PRIN) makes the public aware an unsafe food product is being removed from the supply chain, and advises consumers to take appropriate action (for example, to return or dispose of the unsafe food).
- Allergy Alert (AA) tells the public that a product has missing or incorrect allergen labelling.
Rapid Alert System for Food and Feed (RASFF)
The RASFF is how European Union member states share information about investigations into unfit food or feed. It is co-ordinated by the European Commission.
From 1 January 2021, the UK no longer has full member state level access to the EU's RASFF. However, the EU-UK trade agreement ensures exchange of food safety information which the FSA can then use as part of its incident detection and management system.
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How to prevent and manage food risks and incidents
Put measures in place to prevent food and feed incidents, and minimise food safety risks.
Businesses must ensure safe food practices concerning their
- products
- premises
- working conditions
This is the best way to prevent cases of food crime and minimise food and feed incidents.
Responsibility of food and feed businesses
Food and feed business operators in Northern Ireland must comply with the relevant hygiene regulations. They must put in place a food hygiene system based on the Hazard Analysis and Critical Control Points (HACCP) principles.
HACCP advises you to:
- conduct a hazard analysis
- identify critical control points
- establish critical control points monitoring requirements
- establish critical limits
- establish corrective actions
- establish record keeping systems
- establish procedures for ensuring the HACCP system is working as intended
With these procedures in place, you can set up critical control points, or key actions that can be taken to prevent further hazards.
If a food or feed safety incident occurs
Where you have experienced a food or feed safety incident, you should conduct a root cause analysis (RCA) exercise to understand how and why it happened. It will help you identify actions to prevent future incidents.
You can use the results of the RCA to review how you manage food safety and hygiene in a your food business. this includes traceability, withdrawal and recall of unsafe food.
To help businesses understand RCA, the Food Standards Agency (FSA) has developed a Root Cause Analysis e-learning course.
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Waste options for breweries, cideries and distilleries
In this guide:
- Craft brewing, cider making and distilling
- Craft brewing in Northern Ireland
- Craft distilling in Northern Ireland
- Craft cider making in Northern Ireland
- Start a craft brewery, cidery or distillery
- Waste options for breweries, cideries and distilleries
- Legal considerations for breweries, cideries and distilleries
- Alcohol labelling rules
- Support for craft breweries, cideries and distilleries
- Selling craft beer, cider and spirits
- Running a craft brewery - Whitewater Brewing Company (video)
Craft brewing in Northern Ireland
The craft brewing industry in Northern Ireland, including recent growth, defining craft beer and the types of breweries.
The number of small independent breweries in Northern Ireland has tripled over the last decade. There are currently over 30 active breweries. These new breweries are craft producers, specialising in small batches of niche beer styles.
What is craft beer?
Beer is an alcoholic drink made from malted cereal (usually barley), yeast, water and hops. It includes ales, porters, stouts and lagers. The term 'craft beer' is subjective, but usually refers to the small-scale production of beer, with a focus on authenticity, quality and flavour.
The term 'real ale' is used to describe cask-conditioned beer made with traditional ingredients.
Types of breweries
There are several different types of breweries in Northern Ireland:
Commercial brewery
This is a brewery producing beer on a large scale.
Microbrewery
This is a brewery producing beer in quantities smaller than large-scale commercial breweries.
Brewpub
Typically, this is a restaurant or pub that brews beer in-house for sale on their premises.
Client/contract brewing
This involves a commercial agreement by which a brewer contracts out the production of its beer to another brewery, typically due to a lack of own premises or resources to scale up production. In such situations, the client brewer may brew their own product in the host's space, or the host brewery may assume responsibility for the production.
Commissioning
This involves a business that commissions the entire beer-making process (including recipe development) to a brewery, and labels and sells the beer as its own. For example, a bar or restaurant may commission a signature beer.
Food and drink tourism
Craft beer is an important part of Northern Ireland's food and drink tourism landscape. Trying locally-produced beer can be a key part of an authentic visitor experience. Tours, tastings, and special events can showcase the region's local beer offering. See food tourism opportunities.
Licensing
Breweries, cideries and distilleries with a licence for off sales may sell their own products directly from their production premises and in certain circumstances, from other licensed and unlicensed premises on an off-sales basis. Once a licence for off sales has been granted, a local producer may also apply for a suitability order and authorisation to allow sales for consumption on the premises in certain circumstances.
See how to apply for a licence to sell alcohol in Northern Ireland.
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Craft distilling in Northern Ireland
Overview of the local craft spirit industry, covering the increasingly popular gin sector and what defines a craft spirit.
Northern Ireland has a history in distilling spirits and has traditionally produced Irish whiskey. However, in recent years, there has been a surge in locally produced gins.
What are craft spirits?
Spirits are alcoholic drinks made by distilling fermented grains, fruit or vegetables. Examples include vodka, whiskey, rum and gin. They have a higher alcohol content than beer or wine as the distilling process removes water. This is normally over 30% alcohol by volume (ABV).
Spirits may be flavoured in some way. Whiskey is flavoured by being aged in wooden casks. Botanicals such as juniper add flavour to gin. Distilled drinks with added sugar are known as liqueurs. For example, Irish cream or honey liqueurs.
'Craft spirit' and 'craft distilling' are subjective terms. They usually refer to products made in small batches with a particular focus on quality. A craft gin product may use unique or local botanicals for flavour.
Irish whiskey
The term 'Irish whiskey' is protected. It may only refer to spirits distilled and matured on the island of Ireland, including Northern Ireland. Irish whiskey is famous around the world. Distilleries are a major attraction for whiskey enthusiasts and can offer great food tourism opportunities.
Whiskey can be a challenging product for a new distiller. Whiskey must be aged for a minimum of three years (and often longer) in wooden casks before bottling. This means it will be years before the product can be sold to generate revenue.
Gin
Gin has experienced a recent increase in popularity. Gin sales grew by 184% between 2014-2020 on the island of Ireland, with at least 37 distilleries on the island now producing Irish Gin. The Irish Gin Strategy 2022-2026 aims to maintain market share, grow sales and ensure the quality and standards of Irish Gin are protected.
Gin can be produced relatively quickly, making it appealing to start-up distillers. An aspiring whiskey distiller may decide to also produce gin to bring income to the business during the first years.
Irish poitín
Poitín, also known as poteen, is a strong alcoholic spirit that was traditionally distilled illicitly in small batches. Since it's legalisation in the Republic of Ireland, it has gained popularity as a legitimate product. Like gin, it does not need to be aged. The term 'Irish poitín' is protected and may only refer to a spirit distilled on the island of Ireland, including Northern Ireland.
Licensing
Distilleries, who have been granted a licence under Article 5(1)(m) of the Licensing (NI) Order 1996, may sell their own products directly from their production premises and in certain circumstances, from other licensed and unlicensed premises, on an off-sales basis. Once a licence for off-sales has been granted, a local producer may also apply for a suitability order and authorisation to allow sales for consumption on the premises in certain circumstances.
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Craft cider making in Northern Ireland
The history of cider making in Northern Ireland, the current industry and what defines craft cider.
Northern Ireland has a long history of cider making. Armagh in particular is well known as an orchard county, and has grown apples for over 3,000 years. There are currently around 250 commercial apple growers in Armagh.
Several independent craft cider producers are operating in Northern Ireland. Many of these have opened in recent years, as interest in local artisan drinks is on the rise.
What is craft cider?
Cider is an alcoholic drink made from fermented apples. Perry is a similar drink, made from fermented pears. To be defined as cider or perry for tax purposes, the drink must have 1.2-8.5% alcohol by volume (ABV). At a higher ABV, the drink is classed as a made-wine or spirit.
There are certain limitations on the ingredients that you can add to cider and perry.
The terms 'craft cider' and 'real cider' usually refer to cider that:
- is produced in small batches
- is made using traditional methods
- is made with fresh apple juice (as opposed to from-concentrate)
- is not pasteurised or artificially carbonated
- has no added colours, preservatives or flavourings (except natural flavourings such as fruit and spices)
- has no or minimal added sugar
- has no or less than 10% added water
Many craft ciders are made on small or family farms to diversify the business, using the producer's own apples.
'Keg' cider is a commonly mass-produced version of cider. It typically uses fruit concentrates and is carbonated artificially.
Licensing
Cideries, who have been granted a licence under Article 5(1)(m) of the Licensing (NI) Order 1996, may sell their own products directly from their production premises and in certain circumstances, from other licensed and unlicensed premises, on an off-sales basis. Once a licence for off-sales has been granted, a local producer may also apply for a suitability order and authorisation to allow sales for consumption on the premises in certain circumstances.
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Start a craft brewery, cidery or distillery
Key considerations for a new brewery or distillery, including market research, planning and finance.
Starting a brewery, cidery or distillery can be a rewarding experience for someone who is passionate about creating craft beer, cider or spirits. It is a business that benefits from creative and innovative thinking.
It is important to carefully consider factors like marketing, licensing and finance, and plan thoroughly before you start.
Market research
Craft alcohol is a competitive market. To succeed, your product will need to stand out from competitors. Market research and customer-focused product development are vital.
Research products that are already available and consider how yours is different. This is your unique selling point. For example, are you offering innovative flavours or does your product relate to local history?
The following guides will help you position your product:
- researching new product and service ideas
- create your marketing strategy
- write a marketing plan
- understand your customers' needs
- market research and market reports
Business plan
One of the first things you should do for any business is to write a business plan. This is a written document that will outline your objectives, strategies, the market and your financial forecasts. A business plan can be crucial to securing funding. Your local council may be able to help you with developing a business plan.
Licensing
There are many ways to sell your products directly to the public; however, you will need a licence. Always follow the rules for selling alcohol and, where necessary, apply for a licence to sell alcohol.
Read more about selling craft beer, cider and spirits.
Costs and funding
There are significant set-up costs when starting a brewery, cidery or distillery. This includes your premises, equipment and ingredients. Work out how much money you need to start your business.
Some new businesses choose to work on contract with an existing facility to use their premises and equipment, or have the product made on their behalf. Other ways to cut costs include using second-hand equipment.
There are a number of ways to raise finance for new businesses. One option that may be effective for a new brewery, cidery or distillery is crowdfunding. This involves asking a large number of people to each invest a small amount of money.
You will also need to consider cashflow management when planning your business.
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Waste options for breweries, cideries and distilleries
How to dispose of brewery and distillery waste, and reuse it for animal feed, fertiliser and other environmentally-friendly purposes.
All businesses have a duty of care for business waste. It is your responsibility to deal with the waste your business produces without harming the environment.
Types of brewery, distillery and cidery waste
Distilleries, cideries and breweries generate waste such as:
- spent grain, malt and potato (draff)
- trub (solids from liquid wort)
- malting by-products
- waste yeast
- spent hops
- apple waste
- pot ale (liquid distillation residue)
- spent lees (liquid distillation residue)
- used kieselguhr (filter material)
- used carbon
Options for brewery, cidery and distillery waste
Much of this waste can be re-used for other purposes. Some waste options will require a licence or an exemption. You may need to adhere to certain requirements. Consider the following options for your business waste:
- Use as animal feed - feed spent grains, malt, yeast and pot ale to cattle, sheep, pigs and poultry.
- Landspreading - use pot ale, spent lees, spent hops and trub as a crop fertiliser. You can apply for an exemption so you don't need a licence to do this.
- Composting - compost draff, spent grains, yeast, used kieselgur from beer filters, spent hops and the dust, small grains and culms from malting. You will need a waste management licence.
- Burning for heat or power - you will need an exemption for appliances with a net thermal input of less than 0.4 Mw.
- Discharge to sewer - you will need trade effluent consent from the sewer provider and authorisation from the Northern Ireland Environment Agency (NIEA).
- Discharge to water after treatment - you may need to put in your own adequate effluent treatment system before you will be approved by NIEA.
- Anaerobic digestion - you can use materials from distilling and brewing such as draff, spent grain, pot ale and spent lees in an anaerobic digestion plant to generate biogas and materials suitable for soil improvement. You will need a waste management licence or a pollution prevention and control permit depending on how much waste you have the capacity to process.
- Having waste collected by a contractor - you can dispose of waste off-site, using a registered waste carrier that takes it to a licenced site. Most waste companies will be able to take organic materials to composting sites or anaerobic digestion plants. None of the waste products listed above need to be landfilled.
Brewery water and effluent
Breweries can use significant amounts of water and produce large quantities of effluent. Read our guide on brewery water efficiency for advice on reducing water use and disposing of effluent.
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Legal considerations for breweries, cideries and distilleries
Overview of the legal considerations when producing beer and spirits, covering premises, taxes and advertising.
There are several legal considerations for running a brewery, cidery or distillery. This includes taxes, and rules around promoting alcohol products.
Premises and environment
If you are setting up your own premises, you first need to seek planning permission. If you plan on selling alcohol to the public, you will need to apply for a licence to sell alcohol.
Local producer's licence
A local producer's licence will allow you to sell your own products from your own premises for consumption off the premises. It will also allow you to sell your own products from other licensed and unlicensed premises in certain circumstances. You will need to place a notice on the premises detailing the conditions under which alcohol can be sold.
If you hold a local producer's licence, you may also apply for a suitability order and authorisation to permit consumption on the premises under certain circumstances. You will be required to place a notice on the premises detailing the conditions under which alcohol can be sold and consumed.
If you plan on providing samples of your alcohol products to guests on a tour of your production premises or at an event being held on unlicensed premises, there is a limit to the sample measures you can provide, which must not be exceeded. You can find further information on this in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (Northern Ireland) 2021 (PDF, 313K).
Water and effluent charges
Producing beer and spirits uses large amounts of water, and there are charges to pay. You should consider saving water to cutt costs and other brewery water efficiency measures.
You will need consent from Northern Ireland Water if you will be discharging trade effluent. You will be charged depending on how much effluent you discharge.
You also have a duty of care for business waste.
Health and safety
There are certain risks that come with manufacturing alcohol products - these include dust, manual handling, slips, falls and chemical irritants. You have a responsibility to protect yourself, your staff and the public from harm. See health and safety basics for business.
If you are producing drinks for sale and consumption, you must comply with food safety laws. You also need to register with Food Standards Agency as a food business.
Beer duty
If you produce beer for commercial reasons, you must pay beer duty. The duty applies to all types of beer over 1.2% alcohol by volume (ABV), including ale, porter and stout. To do this, you must register as a brewer with HM Revenue & Customs (HMRC).
Commercial beer becomes liable for duty as soon as it is made. HMRC provides information on how to calculate how much duty is owed at the end of the accounting period.
You can delay paying the duty immediately by applying for beer duty suspension. This can be used when beer is being held at registered premises, sent to an excise warehouse or sent for packaging.
The small breweries rate relief scheme offers reductions if you produce less than 60,000 hectolitres of beer per year.
Spirit duty
There are certain licences required to manufacture spirits:
- to produce spirits by distillation or other methods, you need a distiller's licence
- to redistill or mix spirits in a still, you require a rectifier's licence
- if you mix spirits with anything except water, without using a still, you need a compounder's licence
You will also need to get approval on your plant and process from HMRC.
You must pay spirits duty on all spirits or mixed spirit drinks over 1.2% ABV. To do so, you must complete a quarterly production return for each spirit you produce. Like beer, spirits can also be held in duty suspension.
Cider duty
Cider and perry with an ABV between 1.2 and 8.5% ABV are liable for cider duty. Drinks made with fermented apples or pears are considered made-wine or spirits for tax purposes if they have a higher ABV or if they have certain additives.
You must register as a cider maker if you make cider for sale or if you make more than 70 hectolitres of cider per year. As a registered cider maker, you must:
- keep certain records
- calculate and pay your cider duty
- comply with cider production laws
Advertising rules
There are strict rules you must follow when promoting and advertising alcohol products. Advertising for alcohol must not be directed at or appeal to people under 18 years old. This means that alcohol advertising must not:
- reflect youth culture
- feature individuals who appear under 25
- appear around programmes targeted at or appealing to audiences under 18
There are additional rules to protect consumers of all ages. Advertising should not link alcohol with:
- increased popularity
- sexual success
- confidence
- sporting achievements
- mental performance
- tough or daring behaviour
- therapeutic qualities
- overcoming problems
You must not encourage people to drink in an unsafe way, such as binge drinking.
Packaging and labelling
There are rules you must comply with when packaging and labelling alcoholic drinks for sale. As well as the standard food labelling rules, when a drink is stronger than 1.2% ABV:
- you must declare the alcoholic strength on the label
- you don't need to include an ingredients list
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Alcohol labelling rules
Introduction to the rules for labelling alcohol products, including a list of all the information required to be on the label.
Alcohol products such as beer, cider and spirits, must comply with food labelling and packaging rules.
The information on drinks packaging must be accurate and help consumers make an informed choice. Falsely describing food products is a criminal offence. Your labelling should include:
- name of the drink
- ingredients or processing aids causing allergies or intolerances
- warnings if the drink contains certain ingredients, eg liquorice and aspartame
- net quantity of the drink
- a date of minimum durability, eg a 'best before' date
- any special storage conditions
- instructions for use if necessary
- name or business name and address of the producer
- country of origin or place of provenance (if required)
- the alcohol strength by volume for drinks with more than 1.2% alcohol by volume (ABV)
Normally pre-packaged food products must include an ingredients list. This is not required for drinks over 1.2% ABV. Alcoholic drinks over 1.2% ABV also do not require a nutrition declaration. However, you may choose to voluntarily include an energy declaration in kJ (kilojoules) and kcal (kilocalories), and on a per 100ml basis. You may additionally provide the energy information per portion.
Alternatively, you can provide a full ("back of pack") nutrition declaration on a voluntary basis on alcoholic drinks. This must be expressed per 100ml. You may additionally provide this information per portion.
Health advice
The UK Chief Medical Officer provides guidelines to the public for reducing the risks of drinking alcohol. The Department of Health recommends that these guidelines are communicated to consumers on alcohol packaging.
Download information on communicating the low risk drinking guidelines to the public (PDF, 218KB).
Marketing rules
Your product packaging must not promote drinking alcohol irresponsibly or appeal to children. Find out more about advertising rules for alcohol products.
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Support for craft breweries, cideries and distilleries
Find advice and support for craft beer and spirit producers in Northern Ireland from agencies such as Invest NI, Tourism NI, NIFDA and CAMRA.
Several organisations provide support, advice and assistance to craft beer, cider and spirit producers in Northern Ireland.
Invest Northern Ireland (Invest NI) has a dedicated food and drink team supporting businesses. They can help with exporting, intellectual property protection, product development and design. Their buynifood.com website offers guidance on local suppliers. Invest NI can also help with market research and reports through their Business Information Centre.
Northern Ireland Food and Drink Association (NIFDA) works to bring local food and drink industry stakeholders together.
Tourism NI offers food and drink tourism advice and support.
Food NI works to promote Northern Ireland's food and drink offering through events, guides and the NI Good Food website.
Campaign for Real Ale (CAMRA) - The Northern Ireland branch of CAMRA promotes and supports local breweries producing 'real ale'. According to CAMRA, real ale is defined as cask-conditioned beer made with traditional ingredients.
Craft beer, cider and spirit producers can get help to create a tourism offering by becoming an ÉCONOMUSÉE - a 'working museum' where visitors can learn about your craft and buy your products.
The British Beer and Pub Association is an industry body representing brewers and pubs in the UK.
For more information, read about food and drink support and funding or watch our case study below to see how Shortcross Gin got help to develop and export their craft gin.
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Selling craft beer, cider and spirits
How to sell your craft alcohol product, including channels to market and how to promote your drink.
The craft drinks market is highly competitive. You will be up against big international brands as well as local competitors. It is important that your craft beer, cider or spirit stands out.
Ensure that a well-researched unique selling point is part of your business plan and marketing strategy. See how to start a craft brewery, cidery or distillery.
Channels to market
There are several ways you can sell your craft beer, cider or spirit product:
- directly to consumers - eg at a tap room or in your own restaurant or brewpub.
- online - sell directly to consumers through a website
- through retailers - sell your product to off-licences and supermarkets, who will in turn sell to consumers
- through hospitality businesses - sell to restaurants, pubs and hotels, who will then sell to consumers
- through a wholesaler - who will sell to retailers and hospitality businesses, who will then sell to consumers
There are pros and cons to each sales channel. Selling directly will result in the highest profit margins. Selling through a supermarket chain could help you sell a high volume. Working with acclaimed local restaurants can enhance your reputation. It is important that your business has the necessary skills to negotiate the sales process and work with the businesses you supply to.
Many local craft alcohol producers see great success by exporting their products and entering overseas markets.
You must meet your legal requirements and have the necessary licence to sell your craft beer, cider or spirits from your own premises, and in certain circumstances, from other licensed and unlicensed premises on an off-sales basis. Read about the rules for selling alcohol.
Promoting your product
As a luxury product, a strong brand is vital to promoting craft beer, cider and spirits. There are many marketing tactics you could consider:
- promoting craft alcohol products through advertising
- using content marketing and social media to communicate your brand to your target audience
- running, sponsoring and taking part in farmers' markets, fairs and tastings to raise your profile
- getting people to notice your brand through public relations (PR) activities, such as winning awards and new product launches
See more on branding for your business.
Food tourism
Craft alcohol products are an important part of Northern Ireland's food and drink tourism offering. There are plenty of food tourism opportunities for producers of craft beer, cider and spirits. For example, working with local restaurants and hotels or offering tours of your facilities.
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Craft brewing, cider making and distilling
Running a craft brewery - Whitewater Brewing Company (video)
How Whitewater Brewing Company expanded from a small farm brewery to a larger-scale operation that exports around the world.
Whitewater Brewing Company began in 1996 as a farm brewery in Atticall, a small village in the Mourne Mountains. The company grew its operations after 20 years and moved to a larger-scale site in Castlewellan. Whitewater now exports its craft beer as far as Russia and Japan.
Managing Director Bernard Sloan explains how the company grew from a small operation in his grandfather's shed to a business with a taproom welcoming visitors and offering tours. Bernard highlights the legal considerations of running a brewery and shares insight on how they market their products.
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