South Carolina breweries are getting acclimated to the new “Stone Law” that provides more flexibility in how they can serve beer — and they say they’ll soon turn toward a familiar partner in hopes of making the most of it.
The Upstate’s mobile food establishments — the likes of Ellada Kouzina, ASADA, Henry’s Hog Hauler, Chuck Truck — set up shop at breweries every week, both for special events and regular service.
This symbiotic relationship is one seen across the state and the country as both industries grow and innovate.
Recently, state Legislators passed a new law allowing production breweries to sell more beer on site — and the beers of others — so long as they provide food service.
The requirement is set out broadly, enough so that simply having a food truck on site can help satisfy the food-service provision, said Brook Bristow, a Greenville lawyer who represents the South Carolina Brewers Association and helps brewers navigate the state’s peculiar beer production laws.
“The greatest thing about this is the flexibility,” said Bristow, who helped write the Stone Law, an effort by brewing advocates, economic developers and legislators to attract Stone Brewing Co.’s eastward expansion from San Diego.
Greenville breweries have yet to move on the provision, though most say they are seeking clearance from state regulators as they try to use their breweries as revenue-creating destinations.
The default law that breweries operate under — which was passed last year — allows for a three-pint limit per day.
Meanwhile, the state awaits a decision by Stone Brewing on whether the nation’s 10th-largest craft brewer will expand to South Carolina.
The state Department of Health and Environmental Control is responsible for permitting food service, and the law allowing breweries to serve food finds brewers dealing with a new agency.
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