More on challenges around New York’s farm brewery licensing
The law plainly states that to be considered a farm brewery, the producer must brew using 20% New York-grown hops, and 20% of all other ingredients by weight grown in the state (not including water). This is just for the first 7 years. After that grace period, the percentage rises to 60% and finally 90% after 13 years of existing as a farm brewery.
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