There is plenty of media coverage of Maine’s, and specifically Portland’s, burgeoning microbrew scene. It’s good economic development and complements the already established “foodie” scene Portland is renowned for. What’s more, microbrewers are increasingly avoiding the middle man, and offering tastings directly to consumers, onsite at their breweries. All who sell beer by the glass in Maine need a license, just as with other states. But the licensing cost for breweries and their tasting rooms is much less expensive than it is for bars and taverns, earning a charge of unfairness from those entities that have to go through a more stringent and expensive process of getting a liquor license. Read here for more detail. As you read, you may enjoy the irony of Maine being the first state to prohibit the sale of alcohol in 1851.
There is another facet to the boom in tasting room sales that is higher up the legal food chain than licensing fees: the three-tier system. First, a quick primer: the three-tier system was instituted at the time of the repeal of Prohibition (December 1933) to remove the problem of a “tied house”. Prior to Prohibition, a tied house was not an uncommon occurrence, where one regional entity had entire control of brewing or distilling, distribution, and retail sale of intoxicating beverages. This resulted in, it was argued, excessive alcoholic beverage sales by larger manufacturers and thus excessive consumption of alcohol. Following Prohibition, states instituted laws establishing a three-tier system whereby manufacturers, distributors and retailers are required to have separate licenses. This separation was designed to prevent dominance of one tier over the others. Gone are the days of saloons that were associated with drinking excess and loyalty to only one regionally dominant brand.
The three-tier system, by many opinions, works well. The National Alcoholic Beverage Control Association (NABCA) has published a paper on the virtues of the system. The Supreme Court, in the landmark case Granholm vs. Heald, declared that the three-tier system was “unquestionably legitimate”[1]. The Alabama Brewers Guild supports the three-tier system, but feels exceptions should be made, notably direct sales (presumably to include both on-premise and off-premise sales, the latter occurring when a consumer takes beer to go, just like a grocery or package store).
In Portland’s microbreweries (and distilleries, too), direct sales are over the counter, just like a bar. Is it reasonable to make exceptions to the three-tier system and let manufacturers become retailers at a certain level? Probably. A brewery in Portland making under 50,000 gallons of beer a year is no corporate monolith. Neither are craft distillers in North Carolina, where a state senate bill was under consideration recently to allow purchase of one bottle of spirits per year from distilleries[2]. But it does blur the lines of the three-tier system and its original reason for being. In addition to making those in the industry who pay for a full license upset, the spirit of the three-tier system may be challenged as breweries grow larger. The situation is certainly worth keeping an eye on as the microbrewery revolution continues.
[1] http://repository.law.umich.edu/cgi/viewcontent.cgi?article=1127&context=mlr&sei-redir=1&referer=http%3A%2F%2Fwww.bing.com%2Fsearch%3Fq%3Dargument%2Bagainst%2Bthe%2Bthree%2Btier%2Bsystem%26src%3DIE-SearchBox%26FORM%3DIENTTR%26conversationid%3D#search=%22argument%20against%20three%20tier%20system%22 , page 822.
[2] http://www.wral.com/distilleries-could-sell-more-bottles-direct-to-tourists/15760834/