Information for various liquor license types is presented below, based on the most commonly committed violations. Please refer to the Pennsylvania Liquor Code and Liquor Control Board regulations or contact your nearest District Enforcement Office for specific information.
Club (C) and catering club (CC) licensed establishments must operate for the good of the club’s membership for legitimate purposes of mutual benefit, entertainment, fellowship, or lawful convenience. The sale of alcohol must be secondary to the actual reason for the club's existence. Incorporated clubs must exist for a minimum of one year prior to applying for a liquor license; unincorporated clubs must exist for a minimum of ten years prior to a liquor license being granted. A licensed club must adhere to its constitution and bylaws, hold regular meetings open to its members, conduct its business through officers who are regularly elected, admit members by written application, investigation and ballot, charge and collect dues from elected members, and maintain records as required by the Liquor Code and PLCB’s regulation.
Club licensees are generally prohibited from selling alcohol to non-members of the club. An exception exists for catering club licensees, which may sell alcohol to non-members as part of a” catered event.” A “catered event” is one involving the furnishing of alcohol, to be served with food prepared on the premises or brought onto the premises already prepared, for accommodation of groups of non-members who are using the club’s facilities by prior arrangement, made at least 24 hours in advance of the function, and which is paid for by the non-members. A licensed club cannot self-sponsor a catered event; the catered event must be arranged by a third party.
Sales and service of alcohol may begin at 7:00 a.m. and must end no later than 3:00 a.m. All unfinished alcoholic beverages must be collected and all patrons must depart the licensed premises by 3:30 a.m. Unlike other retail licensees, C and CC licensees may not sell malt or brewed beverages (beer) for off-premises consumption.
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Distributor (D) licenses (commonly held by neighborhood beer distributors) allow for the sale of malt and brewed beverages (beer) for off-premises consumption only. Distributors are authorized to sell beer in any package configuration to an unlicensed customer. These sales do not have to be in the manufacturer’s original configuration (i.e., sales of cases, 12-packs, six-packs, and single bottle are permitted) and can be sold in refillable and resealable growlers for off-premises consumption. Distributors may also sell beer in original containers containing 128 ounces or more (e.g., kegs).
Importing distributor (ID) licenses have all the same privileges as a distributor license, but they primarily serve as wholesalers, selling beer to distributors and retail licensees for resale. Breweries assign specific geographic rights to sell their brands within the Commonwealth to specific importing distributors through what is commonly referred to as a “territorial agreement.”
D and ID licensees may sell and/or deliver beer between 8:00 a.m. and 11:00 p.m. of any day, except Sunday, to unlicensed persons. If the licensee applies for and obtains a Sunday Sales Permit, it may sell beer to unlicensed persons and holders of Special Occasion Permits on Sundays between 9:00 a.m. and 9:00 p.m.
To qualify for a hotel (H) license, the premises must maintain a minimum number of bedrooms for transient guests based on the size of the municipality, unless it is otherwise exempted by statute. A hotel must have a functioning kitchen or food preparation area. The licensed area within the premises must be no less than 400 square feet, equipped with tables and seating, and sufficient food, to accommodate at least 30 patrons at once. The hotel must have a current and valid health license issued by the governing municipal authority.
H licenses are permitted to sell and serve beer and liquor (wine and spirits) products for on-premise consumption. Similar to R licensees, hotels may sell up to 192 fl. oz. of beer for off-premises consumption but may not sell liquor (wine or spirits) “to go” from the licensed premises, although they may sell alcohol to paying guests in their hotel rooms. An H licensee that applies for and obtains a Wine Expanded Permit, may sell up to 300 mL (four 750 mL bottles) of wine “to go” in a single transaction. Licensees may sell alcohol between 7:00 a.m. and 2:00 a.m. of the following day on Monday through Saturday. If the licensee applies for and obtains a Sunday Sales Permit, it may sell alcohol from 9:00 a.m. on Sunday until 2:00 a.m. on Monday. No sales or service of alcohol can take place after 2:00 a.m., and all unfinished alcohol must be collected and all patrons must depart the licensed premises by 2:30 a.m. (although patrons may stay past 2:30 a.m. if the establishment also holds an Extended Hours Food Permit).
A restaurant (R) licensed establishment, as defined in the Liquor Code, is to be habitually and principally used in the preparation and service of food to the public. The licensed area within the establishment must be no less than 400 square feet, equipped with tables and seating, and sufficient food, to accommodate at least 30 patrons at once. The establishment must have a current and valid health license issued by the governing municipal authority. R licenses are the most common type of license, and while it is frequently referred to as a “bar” or “tavern” licenses, many different types of businesses can hold such a license, including establishments that have obtained PLCB approval for an interior connection to or with a grocery store or convenience store.
R licenses are permitted to sell and serve beer and liquor (wine and spirits) products for on-premise consumption. Restaurants may sell up to 192 fl. oz. of beer for off-premises consumption, but they may not sell liquor (wine or spirits) “to go.” An R licensee that applies for and obtains a Wine Expanded Permit, may sell up to 300 mL (four 750 mL bottles) of wine “to go” in a single transaction. Licensees may sell alcohol between 7:00 a.m. and 2:00 a.m. of the following day on Monday through Saturday. If the licensee applies for and obtains a Sunday Sales Permit, it may sell alcohol from 9:00 a.m. on Sunday until 2:00 a.m. on Monday. No sales or service of alcohol can take place after 2:00 a.m., and all unfinished alcohol must be collected and all patrons must depart the licensed premises by 2:30 a.m. (although patrons may stay past 2:30 a.m. if the establishment also holds an Extended Hours Food Permit).
The primary purpose of the eating place (E) retail dispenser license is the regular and customary preparation and service of food to the public. The licensed area within the establishment must be no less than 300 square feet, equipped with tables and seating, and sufficient food, to accommodate at least 30 patrons at once. The establishment must have a functioning kitchen or food preparation area, and it must have a current and valid health license issued by the governing municipal authority.
E licensees are only permitted to sell and serve malt and brewed beverages (beer) and may not sell liquor (wine or spirits) for on or off-premises consumption. They may sell up to 192 fl. oz. of beer in a single transaction for off-premises consumption. Licensees may sell beer between 7:00 a.m. and 2:00 a.m. of the following day on Monday through Saturday. If the licensee applies for and obtains a Sunday Sales Permit, it may sell beer from 11:00 a.m. on Sunday until 2:00 a.m. on Monday but may start as early as 9:00 a.m. if it offers a “meal” as defined in the Liquor Code. No sales or service of beer can take place after 2:00 a.m., and all unfinished beer must be collected and all patrons must depart the licensed premises by 2:30 a.m. (although patrons may stay past 2:30 a.m. if the establishment also holds an Extended Hours Food Permit).
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Limited winery (LK) licensees may produce (up to 200,000 gallons) and sell alcoholic ciders, fermented fruit beverages, mead, wines and wine coolers from their licensed premises. They may also seek PLCB approval to sell their products at up to five additional "satellite" locations. In addition to the authority to sell their own products for on- or off-premises consumption, they may also sell the products of other PA-licensed alcohol producers (i.e., licensed breweries, licensed limited distilleries, and other licensed limited wineries) for on-premises consumption, subject to statutory restrictions, at their licensed premises. In February 2014, the PLCB granted blanket authorization for LK licensees to sell during the same hours as R licensees (i.e., 7:00 a.m. to 2:00 a.m.).
LK licensees are allowed to obtain permits to sell their own products and offer tastings at events that meet the statutory definition of "alcoholic cider, fermented fruit beverage, mead, wine and food expositions" that are held off of their licensed premises. They may also obtain permits to sell their own products and offer tastings at qualifying "farmers market" locations, as that term is defined in the Liquor Code.
Limited distillery (AL) licensees may produce (up to 100,000 gallons) and sell distilled liquor from their licensed premises. They may also seek PLCB approval to sell their products at up to two additional “satellite” locations. In addition to the authority to sell their own products for on-or off-premises consumption, they may also sell the products of other PA-licensed alcohol producers (i.e., licensed breweries, licensed limited wineries, and other licensed limited distilleries) for on-premises consumption, subject to statutory restrictions, at their licensed premises. Limited distilleries may be open Monday through Saturday from 9:00 a.m. to midnight and Sundays from 9:00 a.m. to 11:00 p.m.
AL licensees are allowed to obtain permits to sell their own products and offer tastings at events which meet the statutory definition of “liquor and food expositions” which are held off of their licensed premises. They may also obtain permits to sell their own products and offer tastings at qualifying “farmers market” locations, as that term is defined in the Liquor Code.
Licensed brewery (G) licensees may produce and sell malt or brewed beverages from their licensed premises. They may also conduct sales at up to two PLCB-approved storage locations. In addition to the authority to sell their own products for on- or off-premises consumption, they may also sell the products of other PA-licensed alcohol producers (i.e., licensed limited wineries, licensed limited distilleries, and other licensed breweries) for on-premises consumption, subject to statutory restrictions, at their licensed premises. Licensed breweries may sell malt or brewed beverages and alcohol for on-premises consumption Monday through Saturday from 9:00 a.m. to midnight and Sundays from 9:00 a.m. to 11:00 p.m. (a Sundays Sales Permit is not required for on-premises consumption sales but is required for off-premise sales on Sunday).
G licensees are allowed to obtain permits to sell their own products and offer tastings at events which meet the statutory definition of “malt and brewed beverages and food expositions” which are held off of their licensed premises. They may also obtain permits to sell their own products and offer tastings at qualifying “farmers market” locations, as that term is defined in the Liquor Code.