This page is continually improving.​
The below is not meant to provide authoritative or legal advice. It simply represents some of the things we have found in working with ABC.
When in doubt, seek a bonified expert or legal representative, or contact ABC directly.
Key Contact Information
ABC, like most government agencies, subdivides itself. Here, the key division is between retail units (based out of district offices by county) and the state-wide non-retail unit.
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If you intend to sell, distribute, or otherwise profit from alcohol, then your contacts are at the district offices.​​
If you are a club or hobbyist or will not sell, distribute, nor profit from alcohol, you are considered non-retail.
Purpose and Mission of the ABC
To regulate and govern the sale and taxation, production, and distribution of alcoholic beverages within the State of California. ABC does not make the legislation, it enforces it.
Why all of these regulations?
Governments have been regulating food since the Romans. Then, regulation was primarily about tax/revenue (which is a part of ABC's mandate). Then, regulations became about dealing with scarcity. Starting in the 1500s (including the Reinheitsgebot of 1516), it became about "quality." In the 1900s it started to focus on public health.
Prior to many of the food regulations of the 1900s, food-borne illnesses were still the major killer of human beings.
The Critical Line:
Pre-Fermentation vs Post-Fermentation
There are two ways to create alcohol:
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natural/biological through fermentation (yeast)
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chemically through adding chemicals
​​Both methods alter sugars to make alcohol.
Wort is pre-fermentation (no yeast has been added) and is not regulated by the ABC.
Once you add yeast, you also add the ABC.​
What about bread, or cheese, or other things that have yeast? They are also regulated, just not by the ABC.
Personal vs Commercial Production
If you are brewing for personal or commercial purposes, you are regulated by the ABC; it's as simple as that. The key difference is how the regulations work and are enforced.
If you are a homebrewer and you're not selling, distributing, or making a profit, you can brew up to 200 gallons a year. There is no license or permit required. And unless you start serving it to people <21 or selling it, you should be fine.
Here are a few easy tips:
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Keep a brew log of the brews you make. It can be handwritten or electronic or there are programs that assist with this that run about $30.
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Record brew dates, Alcohol by Volume (ABV), and ingredients
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Record the yield (the final amount you produced)
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Most brewing programs give you an easy way to do this, but even handwritten works. The important thing is to be diligent, then if there is a problem, you can easily prove your production levels and outputs.
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Labeling is a good idea. It gives that extra touch to your beer and allows you to state the beer name, production/bottling date, and ABV and include somewhere "Homebrewed in Your Town, CA. This also makes ABC happy. Keep a recipe log like the one above. Most electronic programs do this for you.
Responsible Beverage Server (RBS)
RBS is a certification now required for anyone serving alcohol in any formal capacity. If you work in the hospitality industry or catering, you should have one.
The rules become a little more vague if you are pouring at a homebrew club or such. ABC seems to prefer someone there to be RBS certified. Check with your representative.
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The RBS certification lasts 2-3 years and is gained by registering on the ABC website, taking a 2-hour video course, and passing the ABC-required test. You can find these online.
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IMPORTANT: Register with ABC first since you need to provide your "server number" before you take the ABC test.
Brew - Innovate - Enjoy - Repeat​