Northern Ireland Easter licensing hours
Businesses that can sell alcohol
The types of premises that may apply for a licence to sell alcohol in Northern Ireland, and the conditions that apply.
In Northern Ireland, only certain premises are eligible to apply for a licence to sell alcohol. These are:
- pubs
- off-licences
- hotels
- guest houses
- restaurants
- conference centres certified by Tourism NI
- higher education institutions
- places of public entertainment (cinemas, theatres, ballrooms, race tracks)
- refreshment rooms in public transport premises (railway or bus stations, airports and harbours)
- seamen's canteens
- indoor arenas
- outdoor stadia
- non-seagoing vessels
- local producer's premises
There are certain conditions for each type of business. For example, licensed restaurants may only sell alcoholic drinks alongside, or before or after a meal. Off-licences may not sell alcohol on Christmas day. Businesses that are based at a road service area, garage or petrol station can't apply to sell alcohol.
Occasional licence
You may be able to apply for an occasional licence to sell alcohol away from your premises at special events. For example, a local pub or restaurant may apply to sell alcohol at a food festival. If granted, the occasional licence may be valid for up to six consecutive days.
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When can you sell alcohol in Northern Ireland?
The times of day you can legally sell alcohol in Northern Ireland, including Christmas, and Sunday permitted hours.
There are certain restrictions on when alcohol can be legally sold in Northern Ireland. The rules relate to the times of the day and Christmas Day.
Alcohol licensing hours
For most licensed premises alcohol may be sold:
- from 11:30am to 11pm (except on Sundays and Christmas Day)
- on Christmas Day from 12:30pm to 10pm
- on Sundays from 12:30pm to 11pm
Off-licences may sell alcohol:
- from 8am to 11pm (except on Sundays and Christmas Day)
- on Sundays from 10am to 10pm
Off-licences are not permitted to open at all on Christmas Day.
In Northern Ireland, Easter licensing hours are the same as the rest of the year
Extended hours
Certain licensed premises providing late night entertainment or refreshment can apply for extended hours in several ways. These include applying for an order for additional or further additional permitted hours. Other premises can apply for an extension licence. This allows you to sell alcohol after the usual licensed hours.
These extended hours allow alcohol to be sold from 11pm to 1am, or 2am with additional permitted hours.
Exceptions
If your business provides accommodation, alcohol licensing hours do not apply when selling alcohol to overnight guests. For example, a licensed hotel, guesthouse or inn may sell alcohol to a resident at any time.
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Northern Ireland Christmas licensing hours
Discover permitted alcohol sale hours for licensed premises in Northern Ireland during Christmas, Christmas Eve, and New Year's Eve.
In Northern Ireland, premises licensed to sell alcohol must follow set trading rules that specify the permitted hours for sales.
Licensed premises such as bars, hotels and restaurants may normally sell alcohol from 11:30am to 11pm on weekdays (Monday to Saturday), or from 12:30pm to 11pm on Sundays. Some licensed premises hold a 'late licence' that allows them to extend sales to 1am, or to 2am with additional permitted hours.
The permitted hours for sales are different for Christmas Day.
Christmas 2025 licensing hours
The permitted hours that licensed premises can sell alcohol during the Christmas period are:
Christmas Eve (24 December 2026) alcohol sales
- Licensed premises: 11:30am to 11pm (late extensions to midnight permitted, no sales after midnight)
- Drinking up time: plus 1 hour
- Off-licences (pub liquor licence): 11:30am to 11pm
- Off-licences (shops): 8am to 11pm
Christmas Day (25 December 2026) alcohol sales
- Licensed premises: 12:30pm to 10pm (no late extensions allowed)
- Drinking up time: plus 1 hour
- Off-licences (pub liquor licence): closed
- Off-licences (shops): closed
New Year's Eve (31 December 2026) alcohol sales
- Licensed premises: normal trading day from 11:30am, late extensions apply
- Drinking up time: plus 1 hour
The permitted hours for sales of alcohol in Northern Ireland are set out by the Licensing (NI) Order 1996, as amended by the Licensing and Registration of Clubs (Amendment) Act (NI) 2021.
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Northern Ireland Easter licensing hours
Normal alcohol licensing hours apply over the Easter period in Northern Ireland.
Over Easter, the times you can sell alcohol on licensed premises in Northern Ireland are the same as the rest of the year.
Licensed premises include businesses such as bars, restaurants, hotels and theatres that hold a licence to sell alcohol or 'liquor licence'. Alcohol may normally be sold from 11:30am to 11pm, or on Sundays from 12:30pm to 11pm.
Some licensed premises have a 'late licence' that normally allows them to sell alcohol as late as 1am or with further additional permitted hours until 2am, instead of the usual limit of 11pm.
See when can you sell alcohol in Northern Ireland?
Easter licensing hours
The permitted hours that licensed premises can sell alcohol during the Easter period are the same as any other time of the year. This means that licensed premises may sell alcohol at the following times:
Holy Thursday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
Good Friday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
Easter Saturday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
Easter Sunday licensing hours
Usual Sunday licensing hours. Licensed premises may sell alcohol 12:30pm - 11pm, those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 10am – 10pm.
Easter Monday and Tuesday licensing hours
As usual. Licensed premises may sell alcohol 11:30am - 11pm, and those with a late licence may sell alcohol until 1am, or with further additional permitted hours until 2am. Off-licences may sell alcohol 8am - 11pm.
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Rules for selling alcohol
The rules for selling alcohol in Northern Ireland, including rules on conditions of sale, disorder, drinks promotion and children under 18.
There are several rules around selling alcohol in Northern Ireland. Your premises must be licensed. See how to apply for a licence to sell alcohol.
Time of day - permitted hours
There are certain hours during which licensed premises may sell alcohol. Certain premises can apply for an extended licence. The permitted hours are slightly different at Christmas. See when you can sell alcohol in Northern Ireland.
General rules for selling alcohol
Rules for selling alcohol include:
- Area - if only part of your premises is licensed, then you may only sell alcohol in this area. Children may only be in parts of your premises that either do not have a bar, or if certain safeguards are in place which are detailed below.
- Conditions of sale - there are conditions for particular types of premises when selling alcohol. For example, restaurants may only sell alcohol as part of a meal. Many premises must ensure they have other drinks and food available when they are selling alcohol. Off-licences must not allow customers to consume alcohol they have bought at the premises on-site.
- Drunk and disorderly behaviour - you must not sell alcohol to anyone who is clearly drunk or allow customers to behave in a disorderly way in your premises.
- Drinks promotions - it is illegal to run an irresponsible drinks promotion. This includes promotions that supply unlimited alcoholic drinks for a fixed price.
- Loyalty schemes - you cannot operate a membership scheme which provides rewards to members when purchasing alcohol, and allows members to redeem the rewards to reduce the price of alcoholic drinks or receive it free of charge.
- Weights and measures - drinks including wine, beer and spirits may only be sold in specific quantities. See weights and measures rules for licensed premises.
There are several rules around alcohol that protect the welfare of young people.
Children in licensed premises
Licensed premises no longer need a physical children's certificate, however all safeguards remain in place before young people under 18 years of age are allowed in areas of premises which contain a bar or are used mainly or exclusively for the consumption of alcohol. The safeguards include:
- meals must be available
- a young person must be accompanied by an adult and sit away from the bar
- a young person must leave the premises by 9pm (or 9:30pm if consuming a meal purchased before 9pm)
Exceptions to this are that young people are allowed to be in:
- An off-licence if they are with an adult
- A licensed refreshment room at a railway or bus station, airport or harbour terminal
- A bar area in a sporting club until 11pm between 1 May and 30 September and for three prize-giving ceremonies in a calendar year
- Any part of an indoor arena or outdoor stadium containing a kiosk or other sales point which sells alcoholic drinks as well as food and non-alcoholic drinks
- Premises authorised for under 18s functions and also private functions when specific conditions have been met. The conditions have been outlined in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (NI) 2021 in sections 14 and 15 for licensed premises and sections 36 and 37 for registered clubs
Young people and alcohol sales
It is illegal to sell alcohol to anyone under 18. It is also against the law to sell alcohol to someone who you believe will supply it to someone under 18. You must not let anyone under 18 consume alcohol in your licensed premises.
You must verify the age of anyone who might be under 18. It is recommended that you ask any customer who looks under 25 for ID to prove they are over 18. Acceptable ID includes cards bearing the PASS symbol, passports and driving licences. See alcohol sales and young people and prevent underage sales for more on complying with the rules.
The Wine and Spirit Trade Association offers retailers advice and resources to check proof of age when selling alcohol.
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Apply for a licence to sell alcohol
How to apply for a licence to sell alcohol in Northern Ireland, who can apply and how to renew a licence.
Businesses that wish to sell alcohol in Northern Ireland must apply for a liquor licence from the county court.
Who can apply for a liquor licence?
Certain types of premises, such as pubs, restaurants and hotels, can apply for a licence to sell alcohol. Only the business owner can apply for the licence.
Local producers of beer, cider and spirits can now apply for a licence to sell their products from their premises on an off-sales and an on-sales basis. Cinemas have also been added to the places of public entertainment category of premises which can apply for a licence.
You must prove you are fit to hold the licence. You will need to disclose any relevant criminal convictions. The court will consider your reputation, financial standing and ability to run the business. It will also take into account your staff's experience and qualifications.
You must also show that your premises are a suitable place to sell alcohol. You must send a plan of the premises along with your application.
How to apply for a liquor licence
You can apply for a licence at your county court.
Before you apply, you must:
- publish a notice in at least two local newspapers of your intention to apply for a licence, at least two weeks (but not more than six) before the opening of the court sitting
- notify the local police station and the local council of your intention to apply for a licence, at least three weeks before the opening of the court sitting
- display a notice on or near your premises stating your intention to apply during three weeks before the opening of the court sitting
If your business is a hotel, guest house or conference centre, you will need to be certified by Tourism NI and obtain a licensing letter before you apply for your liquor licence.
How liquor licences are granted to pubs and off-licences
For applications for pubs and off-licences, the county court will decide to grant your licence based on a number of conditions. The court will only grant a licence if either:
- there is a lack of similar facilities in the local area
- an existing licence has been surrendered or will be surrendered
Renewing your liquor licence
Licences to sell alcohol are granted for up to five years. You must apply to the magistrates' court to renew your licence before the deadline every five years. The current licensing period will end on 30 September 2027. Any alterations to your premises will affect your renewal application.
Occasional licence
If you hold a pub, hotel or restaurant licence, you can also apply for an occasional licence to sell alcohol at functions away from your premises. For example, a local pub or restaurant may apply to sell alcohol at a food festival. If granted, the occasional licence may be valid for up to six consecutive days.
Selling alcohol without a licence
Selling alcohol without a licence is illegal. You could be fined up to £5,000 or face up to six months in prison, or both, if found guilty.
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Supplying alcohol in a private members club
The rules for supplying alcohol in a private members club and how to register.
In Northern Ireland, private members clubs who wish to supply alcohol to members and guests on their premises must register with the county court. You must also register if you allow members to bring their own alcohol onto your premises.
Clubs that are eligible to register
Only private members clubs, such as certain sports clubs and social clubs, can register to supply alcohol.
Proprietary clubs are those that are owned by a proprietor and essentially operate as a business. They cannot register and must obtain a licence if they want to supply alcohol. See how to apply for a licence to sell alcohol.
You can only register your club if:
- affairs are carried out by an elected committee of a secretary, treasurer and at least five ordinary members
- you hold yearly elections to decide committee members
- you display the names and addresses of anyone who wishes to be elected as a member at least one week before the election
- all members of the club have a vote in the election process
- the committee holds meetings on the running of the club
- you don't allow people to become honorary members unless they have specific qualifications
- members pay an annual fee
- you keep an alphabetical list of the names and addresses of every member of the club
How to register as a club
In order to register to supply alcohol you must apply to the county court for a certificate and pay an application fee. Find information on court fees in Northern Ireland.
You must follow the procedure in order to apply. The secretary of the club must:
- give a year's notice to the court, local police and council of your intention to apply
- advertise the application in at least two newspapers in the area between four and eight weeks before you make the application
- display a notice outside your premises at this time
There will be a hearing in the county court to decide the outcome of your application. The court may ask for further information or documents to help make their decision. They will also consider the information given by other parties.
Your application will only be accepted if you meet all of the following criteria:
- you have followed the registration process
- your club meets the qualifying criteria
- the premises are considered suitable and proper - regarding the objects of the club and the maximum number of members
- the club's rules are satisfactory, and complied with
- the club is conducted in good faith for at least one year
- none of the officials have unspent convictions
If you are applying for a nightworkers club, you must be able to show that the members of the club require these opening hours, and that guests are not allowed to enter between the hours of 12am and 10am each day.
When you are registered
If your application is successful, you will be issued with a certificate of registration. The certificate specifies the name of the club, address of the premises, the name and address of the owner. For nightworkers clubs, it will include the hours fixed by the court. These details will also be entered on the register of clubs.
Your certificate lasts for five years or until the end of the current registration period - whichever is sooner. The current five-year registration period ends on 31 March 2028.
Renewing your club's registration follows a process similar to the initial registration but with some differences. Unlike the initial registration, the renewal application is submitted directly to the magistrate's court without needing to notify the court a year in advance. You must submit to the court your renewal application at least four weeks before the registration renewal date, which is 1 March of the year your current registration expires.
As a registered club, you must comply with all ongoing obligations that relate to:
- opening hours
- conduct of registered clubs - such as supply of alcohol, conduct of members
- inspections and rights of entry by police
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Running a craft brewery - Whitewater Brewing Company (video)
In this guide:
- Craft brewing, cider making and distilling
- Craft brewing in Northern Ireland
- Craft distilling in Northern Ireland
- Craft cider making in Northern Ireland
- Start a craft brewery, cidery or distillery
- Waste options for breweries, cideries and distilleries
- Legal considerations for breweries, cideries and distilleries
- Alcohol labelling rules
- Support for craft breweries, cideries and distilleries
- Selling craft beer, cider and spirits
- Running a craft brewery - Whitewater Brewing Company (video)
Craft brewing in Northern Ireland
The craft brewing industry in Northern Ireland, including recent growth, defining craft beer and the types of breweries.
Northern Ireland's craft brewing sector has grown steadily over the past decade. According to the Campaign for Real Ale (CAMRA), there are around 30 independent breweries operating in 2025, ranging from small family-run producers to larger regional brewers.
What is craft beer
Beer is an alcoholic drink made from malted grain (usually barley), yeast, water and hops. The term craft beer typically refers to beer made in small batches by independent producers focusing on flavour, quality and authenticity.
Beer includes ales, porters, stouts and lagers. CAMRA defines real ale as beer brewed from traditional ingredients and matured by secondary fermentation in the container from which it is served (typically a cask or bottle).
Types of breweries
There are several types of breweries in Northern Ireland:
- Commercial brewery produces beer on a large scale for retail or export.
- Microbrewery brews smaller quantities, often for local sale.
- Brewpub brews beer on site to sell directly in its own bar or restaurant.
- Contract or client brewing involves a commercial agreement by which a producer uses another brewery's facilities. Often, this is because they lack their own premises or resources to scale up production.
- Commissioned brewing is when a business, such as a bar or a pub, hires a brewery to produce beer under their own labelled brand, typically as a unique or signature product. This allows the business to sell exclusive beverages while leveraging the brewery's expertise and equipment.
Licensing and regulations for craft brewers
You need several licences and registrations to start a craft brewery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products in the UK
- register as a food business with your local council, to produce/handle a food product
- apply to a local county court for a local producer's licence, to legally sell your beer
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, permits selling your product for off-site consumption directly from your production site and, in limited cases, from other premises (under strict licence conditions). Once you have this licence, you can apply for a suitability order, which allows sales for consumption on premises, like in taprooms or during tastings, enabling you to offer on-site customer experiences.
See how to apply for a licence to sell alcohol in Northern Ireland.
You may need additional authorisation if you intend to supply your drinks product to other businesses for resale - for example, a pub or a shop.
Breweries in Northern Ireland are not generally subject to strict controls on production volumes or alcohol strength in the same way distilleries are. However, they must comply with other regulations, including payment of beer duty, VAT and excise rules, advertising and marketing of alcohol, food safety and hygiene, packing and labelling, waste management and more.
For comprehensive information, see legal considerations for breweries, cideries and distilleries.
Opportunities for craft breweries in food and drink tourism
Craft beer is an important part of Northern Ireland's food and drink tourism offer. Breweries can attract visitors with tours, tastings, and events. New breweries can benefit by offering these experiences, working with local food producers, joining local festivals, and promoting their unique beers.
Many visitors to Northern Ireland look for authentic and welcoming experiences, so craft breweries have a great chance to tap into food tourism opportunities.
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Craft distilling in Northern Ireland
Overview of the local craft spirit industry, covering the increasingly popular gin sector and what defines a craft spirit.
Northern Ireland has a long tradition of spirits production, from historic Irish whiskey to modern gin and liqueurs. Its craft distilling sector has grown rapidly in recent years, combining tradition with innovation and local ingredients.
What are craft spirits
Spirits are alcoholic drinks made by distilling fermented grains, fruit or vegetables. Examples include vodka, whiskey, rum and gin. They have a higher alcohol content than beer or wine, typically over 30% alcohol by volume (ABV).
The term craft spirit usually refers to small-batch products made by independent distillers who focus on quality, flavour and regional character.
Spirits can be flavoured to create unique products. For example, whiskey gains its flavour from ageing in wooden casks, while gin is flavoured with botanicals such as juniper. Some distilled drinks have added sugar or other ingredients - for example, Irish cream or honey liqueurs. These varieties offer distillers a chance to develop distinctive, attractive products that appeal to different tastes and help build a strong brand in a competitive market.
Irish whiskey
Irish whiskey is well-known worldwide. To be called 'Irish whiskey', the spirit must be distilled and aged on the island of Ireland, including Northern Ireland. This gives it protected geographical indication (GI) status under UK and EU law, helping to safeguard its quality and reputation. Whiskey can be a challenging product for a new distiller. It must be aged for a minimum of three years (often longer) in wooden casks before bottling. Because of this, many new distillers produce gin or poitín first to generate income while their whiskey ages.
Gin
Gin is an attractive option for new distillers for several reasons. It's faster to make than many other spirits, so returns come sooner. Flavour is easy to customise with many botanicals, letting distillers make unique products that stand out. It also fits well with current consumer demand for craft, premium, and flavoured drinks. The Irish Gin Strategy 2022–2026 identified at least 37 distilleries across the island producing gin, with around eight based in Northern Ireland. Many producers offer tours and tastings to attract visitors and boost tourism through unique experiences and products, helping to grow both sales and local economy.
Irish poitín
Irish poitín (or poteen) is a traditional spirit once made illicitly in small batches. It now has protected GI status and must be distilled on the island of Ireland. Like gin, poitín can be produced with various flavour profiles and does not need to be aged, which makes it attractive to small producers looking for quicker returns.
Licensing and regulations for craft distillers
You need several licences and registrations to start a craft distillery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products in the UK
- register as a food business with your local council, to produce/handle a food product
- apply to a local county court for a local producer's licence, to legally sell your spirits
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, permits selling your product for off-site consumption directly from your production site and, in limited cases, from other premises (under strict licence conditions). Once you have this licence, you can apply for a suitability order, which allows sales for consumption on premises, like in taprooms or during tastings, enabling you to offer on-site customer experiences.
See how to apply for a licence to sell alcohol in Northern Ireland.
You may need additional authorisation if you intend to supply your drinks product to other businesses for resale - for example, a pub or a shop.
Distilleries face strict controls on production volumes and alcohol strength, and must comply with extensive rules on alcohol duty, VAT and excise, advertising and marketing of alcohol, food safety and hygiene, packing and labelling, waste management and more.
For comprehensive information, see legal considerations for breweries, cideries and distilleries.
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Craft cider making in Northern Ireland
The history of cider making in Northern Ireland, the current industry and what defines craft cider.
Northern Ireland has a long history of cider making. Armagh in particular is well known as an orchard county, and has grown apples for over 3,000 years. There are currently around 250 commercial apple growers in Armagh.
Several independent craft cider producers operate in Northern Ireland. Many of these have opened in recent years, as interest in local artisan drinks is on the rise.
What is craft cider?
Cider is an alcoholic drink made from fermented apples. Perry is a similar drink, made from fermented pears. To be defined as cider or perry for tax purposes, the drink must have 1.2-8.5% alcohol by volume (ABV). At a higher ABV, the drink is classed as a made-wine or spirit.
There are certain limitations on the ingredients that you can add to cider and perry, such as sugar, flavourings and other materials.
The terms 'craft cider' and 'real cider' are not defined in law but usually refer to cider that:
- is produced in small batches
- is made using traditional methods of pressing and fermenting
- is made with fresh apple juice (rather than from concentrate)
- is not heavily pasteurised, filtered or artificially carbonated
- has no added colours, preservatives or flavourings (except natural flavourings such as fruit and spices)
- has no or minimal added sugar
- has no or less than 10% added water
Many craft ciders are made on small or family farms to diversify the business, using the producer's own apples.
Craft cider vs keg cider
Craft cider is usually closely linked to local orchards and seasonal production. It often varies from batch to batch, reflecting the varieties of apple used, the growing season and the fermentation process. Keg cider is a commonly used term for mass-produced version of cider that is stored in kegs and served under pressure, usually in pubs and bars. It is typically made using fruit concentrates and pasteurised and carbonated artificially.
Licensing and regulations for cideries
You need several licences and registrations to start a craft cidery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products before you start making cider or other alcoholic drinks in the UK
- register as a food business with your local council, if you produce, handle or sell cider as a food product
- apply to a local county court for a local producer's licence, if you want to sell your own cider directly to consumers in Northern Ireland
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, allows you to sell your own products for off‑site consumption from your production premises and, in limited circumstances, from other premises that are not otherwise licensed, subject to strict conditions. Once you have this licence, you can apply for a suitability order to permit sales for consumption on the premises in defined situations (for example, in a taproom or during tastings), enabling you to offer on‑site customer experiences where the court is satisfied the premises are suitable.
You may also need additional authorisation if you intend to supply alcoholic drinks to other businesses for resale – for example, to pubs, restaurants or shops.
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Start a craft brewery, cidery or distillery
Key considerations for a new brewery or distillery, including market research, planning and finance.
Starting a brewery, cidery or distillery can be rewarding if you are passionate about making craft drinks. It is also a complex, highly regulated business that demands careful planning, strong financial controls and a clear route to market.
It is important to carefully consider factors like target customers, brand, licensing and funding before you commit significant time and money.
Market research
Craft alcohol is a competitive and fast-changing market. To succeed, your products need a clear point of difference and a defined customer base. Use market research to:
- identify existing breweries, cideries and distilleries in your region and understand what they offer
- analyse trends in beer, cider and spirits, such as low‑ and no‑alcohol, premium products, local provenance or sustainability claims
- define your unique selling point (USP) - for example, heritage styles, innovative flavours, use of local ingredients, or links to local history and place
- test your branding, packaging and pricing with potential customers before you invest in large‑scale production
You can find practical guidance on:
- researching new product and service ideas
- creating your marketing strategy
- writing a marketing plan
- understanding your customers' needs
- market research and market reports
Business plan
One of the first steps in starting any brewery, cidery or distillery is to write a business plan. This is a written document that will set out your:
- business objectives and timescales
- your products, target markets and routes to market (for example, taproom, online, trade sales, export)
- your production model (own premises, contract brewing/distilling/cidermaking, or a mix)
- detailed financial forecasts, including start‑up costs, working capital, cashflow and profitability
A robust business plan will make it easier to secure bank finance, investment or grant support. Guidance is available to help you develop a business plan.
Licensing and regulation
Alcohol production and sale are strictly regulated. Before you start trading, you will usually need to obtain approval from HMRC to produce alcoholic products, register as a food business with your local council and apply for the appropriate alcohol licences if you intend to sell directly to the public, operate a taproom, run tastings, or sell for on‑ or off‑site consumption.
Find details on legal considerations for breweries, cideries and distilleries and read about selling craft beer, cider and spirits.
Costs and funding
Set‑up costs for breweries, cideries and distilleries can be high. You should:
- list all start‑up costs, including premises, fit‑out, equipment, licences, insurance, ingredients, packaging and marketing
- estimate working capital needs for at least the first 12 to 24 months, taking into account long production and maturation times (especially for spirits)
- explore options to reduce initial capital spend, such as contract production, shared facilities, or buying refurbished or second‑hand equipment
Work out how much money you need to start your business.
There are a number of ways to raise finance for new businesses. One option that may be effective for a new brewery, cidery or distillery is crowdfunding. This involves asking a large number of people to each invest a small amount of money.
Effective cashflow management is essential, as production lead times, duty payments and customer credit terms can put pressure on finances.
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Waste options for breweries, cideries and distilleries
How to dispose of brewery and distillery waste, and reuse it for animal feed, fertiliser and other environmentally-friendly purposes.
All businesses have a legal duty of care for business waste. It is your responsibility to store, handle, transport and dispose of waste safely and without harming the environment. This duty of care applies to brewery, cidery and distillery waste.
Types of brewery, distillery and cidery waste
Breweries, cideries and distilleries can generate large volumes of organic and process waste, including:
- spent grain, malt and potato (draff)
- trub (solids from liquid wort)
- malting by-products
- waste yeast
- spent hops
- apple waste
- pot ale (liquid distillation residue)
- spent lees (liquid distillation residue)
- used kieselguhr (filter material)
- used carbon
You must classify each waste stream correctly and check whether it is hazardous or non‑hazardous before deciding how to handle or dispose of it.
Options for brewery, cidery and distillery waste
Much of this waste can be reused, recycled or recovered rather than sent to landfill. Some activities need a waste management licence or a registered exemption, and you may need to meet certain conditions.
Consider the following options for your business waste:
- Use as animal feed - feed spent grains, malt, yeast and pot ale to cattle, sheep, pigs and poultry.
- Landspreading - use pot ale, spent lees, spent hops and trub as a crop fertiliser. You can apply for an exemption so you don't need a licence to do this.
- Composting - compost draff, spent grains, yeast, used kieselgur from beer filters, spent hops and the dust, small grains and culms from malting. You will need a waste management licence.
- Burning for heat or power - you will need an exemption for appliances with a net thermal input of less than 0.4 Mw.
- Discharge to sewer - you will need trade effluent consent from the sewer provider and authorisation from the Northern Ireland Environment Agency (NIEA).
- Discharge to water after treatment - you may need to put in your own adequate effluent treatment system before you will be approved by NIEA.
- Anaerobic digestion - you can use materials from distilling and brewing such as draff, spent grain, pot ale and spent lees in an anaerobic digestion plant to generate biogas and materials suitable for soil improvement. You will need a waste management licence or a pollution prevention and control permit depending on how much waste you have the capacity to process.
- Having waste collected by a contractor - you can dispose of waste off-site, using a registered waste carrier that takes it to a licenced site. Most waste companies will be able to take organic materials to composting sites or anaerobic digestion plants. None of the waste products listed above need to be landfilled.
Effluent and discharges
Breweries, cideries and distilleries use significant amounts of water and produce trade effluent with high organic loads. Read our guide on brewery water efficiency for advice on reducing water use and disposing of effluent.
Food and drink businesses producing significant food waste must also follow separate food waste regulations, including requirements to segregate food waste for separate collection.
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Legal considerations for breweries, cideries and distilleries
Key legal requirements for running a brewery, cidery or distillery in Northern Ireland, including premises, licensing, alcohol duty, food law and advertising.
Breweries, cideries and distilleries must comply with planning, licensing, environmental, health and safety, food, alcohol duty and advertising rules. These legal requirements apply even to small craft producers and home‑grown brands.
Premises, planning and licensing
If you are setting up production premises, you will usually need to:
- check if you need planning permission for new buildings, a change of use or site expansions
- apply for the appropriate alcohol licence if you plan to sell directly to the public (for example, a local producer's licence, off‑sales, on‑sales or taproom‑style arrangements)
- comply with any planning, noise, traffic and environmental conditions attached to your consents
Local producer's licence (Northern Ireland)
A local producer's licence allows you to sell your own products from your own premises for consumption off the premises. It will also allow you to sell your own products from other licensed and unlicensed premises in certain circumstances. You will need to place a notice on the premises detailing the conditions under which alcohol can be sold.
If you hold a local producer's licence, you may also apply for a suitability order and authorisation to permit consumption on the premises under certain circumstances. You will be required to place a notice on the premises detailing the conditions under which alcohol can be sold and consumed.
Rules on sampling
If you offer samples during tours or events (including on unlicensed premises), you must keep within maximum sample measures set out in Northern Ireland licensing law and guidance. You can find further information on this in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (Northern Ireland) 2021 (PDF, 313K).
Water, effluent and environmental duties
Producing beer, cider or spirits uses large amounts of water and generates trade effluent and other waste. You will usually pay non-domestic water and suwerage charges based on your water use and effluent discharge.
You must obtain trade effluent consent from Northern Ireland Water before discharging trade effluent to sewer. You will be charged depending on how much effluent you discharge.
You also have a legal duty of care for business waste – to store, transport and dispose of it safely using authorised carriers and facilities, keeping appropriate records.
Health, safety and food law
Certain risks come with manufacturing alcohol products - these include dust from malt and grain handling, manual handling of heavy kegs, casks, bags and containers, slips, falls and exposure to chemical irritants. You have a responsibility to protect yourself, your staff and the public from harm. See health and safety basics for business.
As a producer of drinks for sale, you are a food business and must comply with food safety laws. You also need to register with your local council as a food business.
Alcohol duty and HMRC approvals
You will need approval from HMRC (Alcoholic Products Producer Approval or APPA) to produce alcoholic products such as beer, cider, spirits, wine, and other fermented products in the UK. You will need approval before you can enrol in the Manage your Alcohol Duty online service.
An APPA typically allows you to hold finished products in 'duty suspension' at your approved premises, meaning you only pay tax when the alcohol leaves your site for sale.
The UK uses a strength‑based duty system for all alcoholic products, setting duty rates per litre of pure alcohol. Check the rates of duty for beer, cider, spirits, wine and other fermented products. GOV.UK has guidance to help you work out how much Alcohol Duty you need to pay.
If you're a small producer you may be able to pay a lower rate of Alcohol Duty on any product with an alcohol by volume (ABV) of less than 8.5%. Check if you're eligible for Small Producer Relief on Alcohol Duty.
For detailed information, see HMRC's guidance on Alcohol Duty, including applying for approval, submitting returns, paying duty, rates, and Small Producer Relief.
Advertising, marketing and labelling of alcohol
Alcohol advertising and promotion are tightly controlled. Marketing must not be directed at or appeal to people under 18 years old. This means that alcohol advertising must not:
- reflect youth culture
- feature individuals who appear under 25
- appear around programmes targeted at or appealing to audiences under 18
Additionally, advertising should not suggest that alcohol leads to social, sexual, sporting or professional success, or that it has therapeutic or problem-solving qualities. Promotions must not encourage irresponsible or excessive drinking, such as binge drinking or rapid consumption.
On packaging and labelling, alcoholic drinks must follow general food labelling rules, as well as specific alcohol rules. For most drinks above 1.2% alcoholic strength (ABV), you must:
- declare the alcoholic strength on the label
- ensure mandatory information is accurate and legible
Some products may not need a full ingredients list, but allergen and other required information must still be provided where applicable. For best practice, many producers now include ingredients and nutritional information voluntarily.
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Alcohol labelling rules
Introduction to the rules for labelling alcohol products, including a list of all the information required to be on the label.
Alcohol products such as beer, cider and spirits, must comply with food labelling and packaging rules. Labelling must be accurate, clear and not misleading - falsely describing products is a criminal offence.
All labels should include:
- name of the drink
- ingredients or processing aids that cause allergies or intolerances
- warnings if the drink contains certain ingredients, eg liquorice and aspartame
- net quantity of the drink
- date of minimum durability, eg a 'best before' date
- any special storage conditions or instructions for use, if necessary
- name or business name and address of the producer
- country of origin or place of provenance (if required)
- the alcohol strength by volume for drinks with more than 1.2% alcohol by volume (ABV)
Normally, pre-packaged food products must include an ingredients list. This is not required for drinks over 1.2% ABV. Alcoholic drinks over 1.2% ABV also do not require a nutrition declaration. However, you may choose to voluntarily include an energy declaration in kJ (kilojoules) and kcal (kilocalories), and on a per 100ml basis. You may additionally provide the energy information per portion.
Alternatively, you can provide a full ("back of pack") nutrition declaration on a voluntary basis on alcoholic drinks. This must be expressed per 100ml. You may additionally provide this information per portion.
Health messaging on alcohol
There is currently no legal requirement in the UK for health warnings or mandatory calorie labelling on alcohol products. The UK Chief Medical Officer provides guidelines to the public for reducing the risks of drinking alcohol. The Department of Health recommends that producers communicate these guidelines to consumers voluntarily on alcohol packaging.
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Support for craft breweries, cideries and distilleries
Find advice and support for craft beer and spirit producers in Northern Ireland from agencies such as Invest NI, Tourism NI, NIFDA and CAMRA.
Several organisations provide support, advice and assistance to craft beer, cider and spirit producers in Northern Ireland.
Invest Northern Ireland (Invest NI) has a dedicated food and drink team supporting businesses. They can help with exporting, intellectual property protection, product development and design. Their buynifood.com website offers guidance on local suppliers. Invest NI can also help with market research and reports through their Business Information Centre.
Northern Ireland Food and Drink Association (NIFDA) works to bring local food and drink industry stakeholders together.
Tourism Northern Irelant offers food and drink tourism advice and support.
Food NI works to promote Northern Ireland's food and drink offering through events, guides and the NI Good Food website.
Campaign for Real Ale (CAMRA) - The Northern Ireland branch of CAMRA promotes and supports local breweries producing 'real ale'. According to CAMRA, real ale is defined as cask-conditioned beer made with traditional ingredients.
Craft beer, cider and spirit producers can get help to create a tourism offering by becoming an ÉCONOMUSÉE - a 'working museum' where visitors can learn about your craft and buy your products.
The British Beer and Pub Association is an industry body representing brewers and pubs in the UK.
For more information, read about food and drink support and funding or watch our case study below to see how Shortcross Gin got help to develop and export their craft gin.
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Selling craft beer, cider and spirits
How to sell your craft alcohol product, including channels to market and how to promote your drink.
The craft drinks market is highly competitive with local and international brands vying for shelf space and customer attention. Success depends on a clear, unique selling point, effective distribution and compliance with alcohol sales laws.
See how to start a craft brewery, cidery or distillery.
Sales channels for craft beer, cider and spirits
You can sell craft beer, cider and spirits through several routes. Each has advantages and challenges around margins, volume, reputation and logistics. You can sell:
- directly to consumers - eg at a tap room or in your own restaurant or brewpub.
- online - sell directly to consumers through a website
- through retailers - sell your product to off-licences and supermarkets, who will in turn sell to consumers
- through hospitality businesses - sell to restaurants, pubs and hotels, who will then sell to consumers
- through a wholesaler - who will sell to retailers and hospitality businesses, who will then sell to consumers
There are pros and cons to each sales channel. Selling directly will result in the highest profit margins. Selling through a supermarket chain could help you sell a high volume. Working with acclaimed local restaurants can enhance your reputation. It is important that your business has the necessary skills to negotiate the sales process and work with the businesses you supply to.
Many local craft alcohol producers see great success by exporting their products and entering overseas markets.
Licensing to sell
You must hold the right licence to sell alcohol legally:
- Local producer's licence: Allows off-sales from your premises and limited sales from other premises. You must apply via County Court and display conditions of sale prominently.
- On-sales permissions: Via suitability order for taprooms or tastings on your site. Sampling limits apply during tours or events.
- Wholesale or other supply: Register under Alcohol Wholesaler Registration Scheme (AWRS) if supplying other businesses for resale.
- Off-trade supply: No licence is needed to supply retailers or hospitality if you don't sell direct to public, but duty and food business rules apply.
From 1 January 2026, the enforceable Responsible Retailing Code NI applies to all licensed premises, covering responsible sales and promotions.
Always check the current rules for selling alcohol.
Promoting your product
As a luxury product, a strong brand is vital to promoting craft beer, cider and spirits. There are many marketing tactics you could consider, including:
- promoting craft alcohol products through advertising
- using content marketing and social media to communicate your brand to your target audience
- running, sponsoring and taking part in farmers' markets, fairs and tastings to raise your profile
- getting people to notice your brand through public relations (PR) activities, such as winning awards and new product launches
Alcohol advertising must not target under-18s or promote irresponsible drinking.
Food tourism opportunities for sales
Craft alcohol products are an important part of Northern Ireland's food and drink tourism offering. You can leverage food tourism opportunities by offering visitor experiences (such as tours, tastings and classes), taking part in trails linking producers, pubs and eateries, and collaborating with local restaurants and hotels, as well as Tourism Northern Ireland.
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Craft brewing, cider making and distilling
Running a craft brewery - Whitewater Brewing Company (video)
How Whitewater Brewing Company expanded from a small farm brewery to a larger-scale operation that exports around the world.
Whitewater Brewing Company began in 1996 as a farm brewery in Atticall, a small village in the Mourne Mountains. The company grew its operations after 20 years and moved to a larger-scale site in Castlewellan. Whitewater now exports its craft beer as far as Russia and Japan.
Managing Director Bernard Sloan explains how the company grew from a small operation in his grandfather's shed to a business with a taproom welcoming visitors and offering tours. Bernard highlights the legal considerations of running a brewery and shares insight on how they market their products.
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Food withdrawals and recalls
What is a food incident?
Overview of food and feed incidents, and definitions of health and safety in food and feed.
A food incident happens when there are concerns about the safety of a food or animal feed product and action may need to be taken to protect people or animals.
What is unsafe food or feed?
Food is 'unsafe' if it is harmful to health or unfit to eat. Food that is unfit includes food that doesn't meet quality standards, but isn't necessarily harmful to health.
Animal feed is unsafe if it has a direct adverse effect on human or animal health, or makes edible animal products unsafe to eat.
Reporting unsafe food
You must report unsafe food or feed to the relevant authorities, even if you no longer hold them. The relevant authorities may include:
- Food Standards Agency (FSA) - for food
- Department of Agriculture, Environment and Rural Affairs (DAERA) - for feed
It may also be a good idea to inform your trade association.
Types of food incidents
The FSA defines a food incident as any event where there are concerns about the safety, quality or integrity of food or feed, that could need action to protect consumers.
The main categories of incidents are:
- contamination during processing, distribution, retail or catering
- incorrect food labelling - such as missing allergens on a food label
- environmental pollution - such as a fire or chemical or oil spills
Incidents are classified by potential impact as:
- routine
- serious
- severe
- major
Following investigation, these incidents may mean that food or feed must be either:
- 'withdrawn' - removed from sales and taken off the shelves
- 'recalled' - removed from sales and customers asked to return the product
See more on food withdrawals and recalls.
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How to report a food or animal feed incident
Who to contact and how to report suspected unsafe food or feed.
A 'food incident' is when there are concerns about the safety of a food (or animal feed) product and action may need to be taken to protect consumers. See what is a food incident.
You can report a food or animal feed incident to the Food Standards Agency (FSA) through their incident report form.
You can also contact the FSA Northern Ireland on Tel 0330 332 7149 or by email at fsa.incidentsni@food.gov.uk.
Food crime, which is fraud affecting the safety or authenticity of food, drink or animal feed, is different to food incidents. For more information, see how to report food fraud and read more about food crime.
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How to report food fraud
Process of reporting mislabelling, substitution and other types of food fraud to the Food Standards Agency.
Food crime is deliberate fraud in food, drink or feed supply chains. There are many different types of food crime, including:
- theft
- illegal processing
- adulteration or substitution
- waste diversion
- document fraud
- misrepresentation - ie marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
Reporting food crime
If you are a whistleblower or a member of the public wishing to report a food crime, you can contact the National Food Crime Unit (NFCU) confidential hotline on Tel 0800 028 11 80.
Alternatively, you can report a food safety concern online.
Local authorities are responsible for cases of poor food hygiene where there is no deliberate dishonesty or intention to deceive customers.
If you decide to report food fraud by whistleblowing, public interest disclosure law protects you from unfair treatment from your employer.
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Food withdrawals and recalls
How to plan and prepare for carrying out food withdrawal and recalls in case you experience a food incident.
If a food incident happens, you may need to recall or withdraw a food product. It is important to plan ahead and have procedures in place so you can act quickly if a recall or withdrawal is required.
What are food withdrawals and recalls?
A withdrawal is when unsafe food is removed from the supply chain before it has reached consumers.
A recall is when unsafe food is removed from the supply chain and consumers are advised to take appropriate action, for example, to return or dispose of the unsafe food.
Withdrawals and recalls guidance
The Food Standards Agency (FSA) has produced guidance to explain what the law requires and what businesses need to do if they experience a food incident. The guidance includes advice and best practice on:
- traceability systems
- making a decision on carrying out a withdrawal or recall
- roles and responsibilities
- how to inform consumers of a food recall
Find the FSA's guidance on food raceability, withdrawals and recalls within the UK food industry. Additional resources are also available to help you carry out a recall, including sample decision logs, notification templates, best practice examples and more.
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Food safety alerts
Overview of the different types of food alerts, how to deal with them and where to get help.
The Food Standards Agency (FSA) issues food alerts to warn about food safety risks. These alerts go to consumers, local councils and port authorities.
Types of food alert
There are different types of alerts:
- Food Alert for Action (FAFA) is issued where intervention by enforcement authorities is needed. These notices are often issued in conjunction with a product withdrawal or recall.
- Product Recall Information Notice (PRIN) makes the public aware an unsafe food product is being removed from the supply chain, and advises them to take appropriate action (for example, to return or dispose of the unsafe food).
- Allergy Alert (AA) tells the public that a product has missing or incorrect allergen labelling.
Businesses should check the FSA’s alerts regularly. You can also subscribe to get food and allergy alerts by email or text message.
Rapid Alert System for Food and Feed (RASFF)
The RASFF is an EU network for sharing urgent information about unsafe food or animal feed. EU member states use it to alert each other quickly about risks, such as contamination or unfit products, so they can take action like recalls.
The UK is no longer a full RASFF member but the EU-UK Trade and Cooperation Agreement sets up information exchange on food safety. The FSA receives relevant RASFF notifications in real time and turns them into UK-specific alerts, so UK businesses can see relevant threats without direct EU access.
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How to prevent and manage food risks and incidents
Put measures in place to prevent food and feed incidents, and minimise food safety risks.
Businesses must ensure safe food practices concerning their products, premises and working conditions.
This is the best way to prevent cases of food crime and minimise food and feed incidents.
Responsibility of food and feed businesses
Food and feed business operators in Northern Ireland must comply with the relevant hygiene regulations. They must put in place a food hygiene system based on the Hazard Analysis and Critical Control Points (HACCP) principles.
HACCP advises you to:
- conduct a hazard analysis
- identify critical control points
- set monitoring for critical control points
- establish critical limits
- plan corrective actions
- keep relevant records
- establish procedures for ensuring the HACCP system is working as intended
With these procedures in place, you can set up critical control points, or key actions that can be taken to prevent further hazards. Use the Food Standards Agency's (FSA) safe catering pack for small businesses.
If a food or feed safety incident occurs
Where you have experienced a food or feed safety incident, you should conduct a root cause analysis (RCA) to understand how and why it happened. It will help you identify actions to prevent future incidents.
You can use the results of the RCA to review how you manage food safety and hygiene in your food business. This includes traceability, withdrawal and recall of unsafe food.
To help businesses understand RCA, the FSA has developed a Root Cause Analysis e-learning course.
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Waste options for breweries, cideries and distilleries
In this guide:
- Craft brewing, cider making and distilling
- Craft brewing in Northern Ireland
- Craft distilling in Northern Ireland
- Craft cider making in Northern Ireland
- Start a craft brewery, cidery or distillery
- Waste options for breweries, cideries and distilleries
- Legal considerations for breweries, cideries and distilleries
- Alcohol labelling rules
- Support for craft breweries, cideries and distilleries
- Selling craft beer, cider and spirits
- Running a craft brewery - Whitewater Brewing Company (video)
Craft brewing in Northern Ireland
The craft brewing industry in Northern Ireland, including recent growth, defining craft beer and the types of breweries.
Northern Ireland's craft brewing sector has grown steadily over the past decade. According to the Campaign for Real Ale (CAMRA), there are around 30 independent breweries operating in 2025, ranging from small family-run producers to larger regional brewers.
What is craft beer
Beer is an alcoholic drink made from malted grain (usually barley), yeast, water and hops. The term craft beer typically refers to beer made in small batches by independent producers focusing on flavour, quality and authenticity.
Beer includes ales, porters, stouts and lagers. CAMRA defines real ale as beer brewed from traditional ingredients and matured by secondary fermentation in the container from which it is served (typically a cask or bottle).
Types of breweries
There are several types of breweries in Northern Ireland:
- Commercial brewery produces beer on a large scale for retail or export.
- Microbrewery brews smaller quantities, often for local sale.
- Brewpub brews beer on site to sell directly in its own bar or restaurant.
- Contract or client brewing involves a commercial agreement by which a producer uses another brewery's facilities. Often, this is because they lack their own premises or resources to scale up production.
- Commissioned brewing is when a business, such as a bar or a pub, hires a brewery to produce beer under their own labelled brand, typically as a unique or signature product. This allows the business to sell exclusive beverages while leveraging the brewery's expertise and equipment.
Licensing and regulations for craft brewers
You need several licences and registrations to start a craft brewery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products in the UK
- register as a food business with your local council, to produce/handle a food product
- apply to a local county court for a local producer's licence, to legally sell your beer
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, permits selling your product for off-site consumption directly from your production site and, in limited cases, from other premises (under strict licence conditions). Once you have this licence, you can apply for a suitability order, which allows sales for consumption on premises, like in taprooms or during tastings, enabling you to offer on-site customer experiences.
See how to apply for a licence to sell alcohol in Northern Ireland.
You may need additional authorisation if you intend to supply your drinks product to other businesses for resale - for example, a pub or a shop.
Breweries in Northern Ireland are not generally subject to strict controls on production volumes or alcohol strength in the same way distilleries are. However, they must comply with other regulations, including payment of beer duty, VAT and excise rules, advertising and marketing of alcohol, food safety and hygiene, packing and labelling, waste management and more.
For comprehensive information, see legal considerations for breweries, cideries and distilleries.
Opportunities for craft breweries in food and drink tourism
Craft beer is an important part of Northern Ireland's food and drink tourism offer. Breweries can attract visitors with tours, tastings, and events. New breweries can benefit by offering these experiences, working with local food producers, joining local festivals, and promoting their unique beers.
Many visitors to Northern Ireland look for authentic and welcoming experiences, so craft breweries have a great chance to tap into food tourism opportunities.
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Craft distilling in Northern Ireland
Overview of the local craft spirit industry, covering the increasingly popular gin sector and what defines a craft spirit.
Northern Ireland has a long tradition of spirits production, from historic Irish whiskey to modern gin and liqueurs. Its craft distilling sector has grown rapidly in recent years, combining tradition with innovation and local ingredients.
What are craft spirits
Spirits are alcoholic drinks made by distilling fermented grains, fruit or vegetables. Examples include vodka, whiskey, rum and gin. They have a higher alcohol content than beer or wine, typically over 30% alcohol by volume (ABV).
The term craft spirit usually refers to small-batch products made by independent distillers who focus on quality, flavour and regional character.
Spirits can be flavoured to create unique products. For example, whiskey gains its flavour from ageing in wooden casks, while gin is flavoured with botanicals such as juniper. Some distilled drinks have added sugar or other ingredients - for example, Irish cream or honey liqueurs. These varieties offer distillers a chance to develop distinctive, attractive products that appeal to different tastes and help build a strong brand in a competitive market.
Irish whiskey
Irish whiskey is well-known worldwide. To be called 'Irish whiskey', the spirit must be distilled and aged on the island of Ireland, including Northern Ireland. This gives it protected geographical indication (GI) status under UK and EU law, helping to safeguard its quality and reputation. Whiskey can be a challenging product for a new distiller. It must be aged for a minimum of three years (often longer) in wooden casks before bottling. Because of this, many new distillers produce gin or poitín first to generate income while their whiskey ages.
Gin
Gin is an attractive option for new distillers for several reasons. It's faster to make than many other spirits, so returns come sooner. Flavour is easy to customise with many botanicals, letting distillers make unique products that stand out. It also fits well with current consumer demand for craft, premium, and flavoured drinks. The Irish Gin Strategy 2022–2026 identified at least 37 distilleries across the island producing gin, with around eight based in Northern Ireland. Many producers offer tours and tastings to attract visitors and boost tourism through unique experiences and products, helping to grow both sales and local economy.
Irish poitín
Irish poitín (or poteen) is a traditional spirit once made illicitly in small batches. It now has protected GI status and must be distilled on the island of Ireland. Like gin, poitín can be produced with various flavour profiles and does not need to be aged, which makes it attractive to small producers looking for quicker returns.
Licensing and regulations for craft distillers
You need several licences and registrations to start a craft distillery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products in the UK
- register as a food business with your local council, to produce/handle a food product
- apply to a local county court for a local producer's licence, to legally sell your spirits
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, permits selling your product for off-site consumption directly from your production site and, in limited cases, from other premises (under strict licence conditions). Once you have this licence, you can apply for a suitability order, which allows sales for consumption on premises, like in taprooms or during tastings, enabling you to offer on-site customer experiences.
See how to apply for a licence to sell alcohol in Northern Ireland.
You may need additional authorisation if you intend to supply your drinks product to other businesses for resale - for example, a pub or a shop.
Distilleries face strict controls on production volumes and alcohol strength, and must comply with extensive rules on alcohol duty, VAT and excise, advertising and marketing of alcohol, food safety and hygiene, packing and labelling, waste management and more.
For comprehensive information, see legal considerations for breweries, cideries and distilleries.
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Craft cider making in Northern Ireland
The history of cider making in Northern Ireland, the current industry and what defines craft cider.
Northern Ireland has a long history of cider making. Armagh in particular is well known as an orchard county, and has grown apples for over 3,000 years. There are currently around 250 commercial apple growers in Armagh.
Several independent craft cider producers operate in Northern Ireland. Many of these have opened in recent years, as interest in local artisan drinks is on the rise.
What is craft cider?
Cider is an alcoholic drink made from fermented apples. Perry is a similar drink, made from fermented pears. To be defined as cider or perry for tax purposes, the drink must have 1.2-8.5% alcohol by volume (ABV). At a higher ABV, the drink is classed as a made-wine or spirit.
There are certain limitations on the ingredients that you can add to cider and perry, such as sugar, flavourings and other materials.
The terms 'craft cider' and 'real cider' are not defined in law but usually refer to cider that:
- is produced in small batches
- is made using traditional methods of pressing and fermenting
- is made with fresh apple juice (rather than from concentrate)
- is not heavily pasteurised, filtered or artificially carbonated
- has no added colours, preservatives or flavourings (except natural flavourings such as fruit and spices)
- has no or minimal added sugar
- has no or less than 10% added water
Many craft ciders are made on small or family farms to diversify the business, using the producer's own apples.
Craft cider vs keg cider
Craft cider is usually closely linked to local orchards and seasonal production. It often varies from batch to batch, reflecting the varieties of apple used, the growing season and the fermentation process. Keg cider is a commonly used term for mass-produced version of cider that is stored in kegs and served under pressure, usually in pubs and bars. It is typically made using fruit concentrates and pasteurised and carbonated artificially.
Licensing and regulations for cideries
You need several licences and registrations to start a craft cidery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products before you start making cider or other alcoholic drinks in the UK
- register as a food business with your local council, if you produce, handle or sell cider as a food product
- apply to a local county court for a local producer's licence, if you want to sell your own cider directly to consumers in Northern Ireland
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, allows you to sell your own products for off‑site consumption from your production premises and, in limited circumstances, from other premises that are not otherwise licensed, subject to strict conditions. Once you have this licence, you can apply for a suitability order to permit sales for consumption on the premises in defined situations (for example, in a taproom or during tastings), enabling you to offer on‑site customer experiences where the court is satisfied the premises are suitable.
You may also need additional authorisation if you intend to supply alcoholic drinks to other businesses for resale – for example, to pubs, restaurants or shops.
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Start a craft brewery, cidery or distillery
Key considerations for a new brewery or distillery, including market research, planning and finance.
Starting a brewery, cidery or distillery can be rewarding if you are passionate about making craft drinks. It is also a complex, highly regulated business that demands careful planning, strong financial controls and a clear route to market.
It is important to carefully consider factors like target customers, brand, licensing and funding before you commit significant time and money.
Market research
Craft alcohol is a competitive and fast-changing market. To succeed, your products need a clear point of difference and a defined customer base. Use market research to:
- identify existing breweries, cideries and distilleries in your region and understand what they offer
- analyse trends in beer, cider and spirits, such as low‑ and no‑alcohol, premium products, local provenance or sustainability claims
- define your unique selling point (USP) - for example, heritage styles, innovative flavours, use of local ingredients, or links to local history and place
- test your branding, packaging and pricing with potential customers before you invest in large‑scale production
You can find practical guidance on:
- researching new product and service ideas
- creating your marketing strategy
- writing a marketing plan
- understanding your customers' needs
- market research and market reports
Business plan
One of the first steps in starting any brewery, cidery or distillery is to write a business plan. This is a written document that will set out your:
- business objectives and timescales
- your products, target markets and routes to market (for example, taproom, online, trade sales, export)
- your production model (own premises, contract brewing/distilling/cidermaking, or a mix)
- detailed financial forecasts, including start‑up costs, working capital, cashflow and profitability
A robust business plan will make it easier to secure bank finance, investment or grant support. Guidance is available to help you develop a business plan.
Licensing and regulation
Alcohol production and sale are strictly regulated. Before you start trading, you will usually need to obtain approval from HMRC to produce alcoholic products, register as a food business with your local council and apply for the appropriate alcohol licences if you intend to sell directly to the public, operate a taproom, run tastings, or sell for on‑ or off‑site consumption.
Find details on legal considerations for breweries, cideries and distilleries and read about selling craft beer, cider and spirits.
Costs and funding
Set‑up costs for breweries, cideries and distilleries can be high. You should:
- list all start‑up costs, including premises, fit‑out, equipment, licences, insurance, ingredients, packaging and marketing
- estimate working capital needs for at least the first 12 to 24 months, taking into account long production and maturation times (especially for spirits)
- explore options to reduce initial capital spend, such as contract production, shared facilities, or buying refurbished or second‑hand equipment
Work out how much money you need to start your business.
There are a number of ways to raise finance for new businesses. One option that may be effective for a new brewery, cidery or distillery is crowdfunding. This involves asking a large number of people to each invest a small amount of money.
Effective cashflow management is essential, as production lead times, duty payments and customer credit terms can put pressure on finances.
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Waste options for breweries, cideries and distilleries
How to dispose of brewery and distillery waste, and reuse it for animal feed, fertiliser and other environmentally-friendly purposes.
All businesses have a legal duty of care for business waste. It is your responsibility to store, handle, transport and dispose of waste safely and without harming the environment. This duty of care applies to brewery, cidery and distillery waste.
Types of brewery, distillery and cidery waste
Breweries, cideries and distilleries can generate large volumes of organic and process waste, including:
- spent grain, malt and potato (draff)
- trub (solids from liquid wort)
- malting by-products
- waste yeast
- spent hops
- apple waste
- pot ale (liquid distillation residue)
- spent lees (liquid distillation residue)
- used kieselguhr (filter material)
- used carbon
You must classify each waste stream correctly and check whether it is hazardous or non‑hazardous before deciding how to handle or dispose of it.
Options for brewery, cidery and distillery waste
Much of this waste can be reused, recycled or recovered rather than sent to landfill. Some activities need a waste management licence or a registered exemption, and you may need to meet certain conditions.
Consider the following options for your business waste:
- Use as animal feed - feed spent grains, malt, yeast and pot ale to cattle, sheep, pigs and poultry.
- Landspreading - use pot ale, spent lees, spent hops and trub as a crop fertiliser. You can apply for an exemption so you don't need a licence to do this.
- Composting - compost draff, spent grains, yeast, used kieselgur from beer filters, spent hops and the dust, small grains and culms from malting. You will need a waste management licence.
- Burning for heat or power - you will need an exemption for appliances with a net thermal input of less than 0.4 Mw.
- Discharge to sewer - you will need trade effluent consent from the sewer provider and authorisation from the Northern Ireland Environment Agency (NIEA).
- Discharge to water after treatment - you may need to put in your own adequate effluent treatment system before you will be approved by NIEA.
- Anaerobic digestion - you can use materials from distilling and brewing such as draff, spent grain, pot ale and spent lees in an anaerobic digestion plant to generate biogas and materials suitable for soil improvement. You will need a waste management licence or a pollution prevention and control permit depending on how much waste you have the capacity to process.
- Having waste collected by a contractor - you can dispose of waste off-site, using a registered waste carrier that takes it to a licenced site. Most waste companies will be able to take organic materials to composting sites or anaerobic digestion plants. None of the waste products listed above need to be landfilled.
Effluent and discharges
Breweries, cideries and distilleries use significant amounts of water and produce trade effluent with high organic loads. Read our guide on brewery water efficiency for advice on reducing water use and disposing of effluent.
Food and drink businesses producing significant food waste must also follow separate food waste regulations, including requirements to segregate food waste for separate collection.
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Legal considerations for breweries, cideries and distilleries
Key legal requirements for running a brewery, cidery or distillery in Northern Ireland, including premises, licensing, alcohol duty, food law and advertising.
Breweries, cideries and distilleries must comply with planning, licensing, environmental, health and safety, food, alcohol duty and advertising rules. These legal requirements apply even to small craft producers and home‑grown brands.
Premises, planning and licensing
If you are setting up production premises, you will usually need to:
- check if you need planning permission for new buildings, a change of use or site expansions
- apply for the appropriate alcohol licence if you plan to sell directly to the public (for example, a local producer's licence, off‑sales, on‑sales or taproom‑style arrangements)
- comply with any planning, noise, traffic and environmental conditions attached to your consents
Local producer's licence (Northern Ireland)
A local producer's licence allows you to sell your own products from your own premises for consumption off the premises. It will also allow you to sell your own products from other licensed and unlicensed premises in certain circumstances. You will need to place a notice on the premises detailing the conditions under which alcohol can be sold.
If you hold a local producer's licence, you may also apply for a suitability order and authorisation to permit consumption on the premises under certain circumstances. You will be required to place a notice on the premises detailing the conditions under which alcohol can be sold and consumed.
Rules on sampling
If you offer samples during tours or events (including on unlicensed premises), you must keep within maximum sample measures set out in Northern Ireland licensing law and guidance. You can find further information on this in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (Northern Ireland) 2021 (PDF, 313K).
Water, effluent and environmental duties
Producing beer, cider or spirits uses large amounts of water and generates trade effluent and other waste. You will usually pay non-domestic water and suwerage charges based on your water use and effluent discharge.
You must obtain trade effluent consent from Northern Ireland Water before discharging trade effluent to sewer. You will be charged depending on how much effluent you discharge.
You also have a legal duty of care for business waste – to store, transport and dispose of it safely using authorised carriers and facilities, keeping appropriate records.
Health, safety and food law
Certain risks come with manufacturing alcohol products - these include dust from malt and grain handling, manual handling of heavy kegs, casks, bags and containers, slips, falls and exposure to chemical irritants. You have a responsibility to protect yourself, your staff and the public from harm. See health and safety basics for business.
As a producer of drinks for sale, you are a food business and must comply with food safety laws. You also need to register with your local council as a food business.
Alcohol duty and HMRC approvals
You will need approval from HMRC (Alcoholic Products Producer Approval or APPA) to produce alcoholic products such as beer, cider, spirits, wine, and other fermented products in the UK. You will need approval before you can enrol in the Manage your Alcohol Duty online service.
An APPA typically allows you to hold finished products in 'duty suspension' at your approved premises, meaning you only pay tax when the alcohol leaves your site for sale.
The UK uses a strength‑based duty system for all alcoholic products, setting duty rates per litre of pure alcohol. Check the rates of duty for beer, cider, spirits, wine and other fermented products. GOV.UK has guidance to help you work out how much Alcohol Duty you need to pay.
If you're a small producer you may be able to pay a lower rate of Alcohol Duty on any product with an alcohol by volume (ABV) of less than 8.5%. Check if you're eligible for Small Producer Relief on Alcohol Duty.
For detailed information, see HMRC's guidance on Alcohol Duty, including applying for approval, submitting returns, paying duty, rates, and Small Producer Relief.
Advertising, marketing and labelling of alcohol
Alcohol advertising and promotion are tightly controlled. Marketing must not be directed at or appeal to people under 18 years old. This means that alcohol advertising must not:
- reflect youth culture
- feature individuals who appear under 25
- appear around programmes targeted at or appealing to audiences under 18
Additionally, advertising should not suggest that alcohol leads to social, sexual, sporting or professional success, or that it has therapeutic or problem-solving qualities. Promotions must not encourage irresponsible or excessive drinking, such as binge drinking or rapid consumption.
On packaging and labelling, alcoholic drinks must follow general food labelling rules, as well as specific alcohol rules. For most drinks above 1.2% alcoholic strength (ABV), you must:
- declare the alcoholic strength on the label
- ensure mandatory information is accurate and legible
Some products may not need a full ingredients list, but allergen and other required information must still be provided where applicable. For best practice, many producers now include ingredients and nutritional information voluntarily.
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Alcohol labelling rules
Introduction to the rules for labelling alcohol products, including a list of all the information required to be on the label.
Alcohol products such as beer, cider and spirits, must comply with food labelling and packaging rules. Labelling must be accurate, clear and not misleading - falsely describing products is a criminal offence.
All labels should include:
- name of the drink
- ingredients or processing aids that cause allergies or intolerances
- warnings if the drink contains certain ingredients, eg liquorice and aspartame
- net quantity of the drink
- date of minimum durability, eg a 'best before' date
- any special storage conditions or instructions for use, if necessary
- name or business name and address of the producer
- country of origin or place of provenance (if required)
- the alcohol strength by volume for drinks with more than 1.2% alcohol by volume (ABV)
Normally, pre-packaged food products must include an ingredients list. This is not required for drinks over 1.2% ABV. Alcoholic drinks over 1.2% ABV also do not require a nutrition declaration. However, you may choose to voluntarily include an energy declaration in kJ (kilojoules) and kcal (kilocalories), and on a per 100ml basis. You may additionally provide the energy information per portion.
Alternatively, you can provide a full ("back of pack") nutrition declaration on a voluntary basis on alcoholic drinks. This must be expressed per 100ml. You may additionally provide this information per portion.
Health messaging on alcohol
There is currently no legal requirement in the UK for health warnings or mandatory calorie labelling on alcohol products. The UK Chief Medical Officer provides guidelines to the public for reducing the risks of drinking alcohol. The Department of Health recommends that producers communicate these guidelines to consumers voluntarily on alcohol packaging.
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Support for craft breweries, cideries and distilleries
Find advice and support for craft beer and spirit producers in Northern Ireland from agencies such as Invest NI, Tourism NI, NIFDA and CAMRA.
Several organisations provide support, advice and assistance to craft beer, cider and spirit producers in Northern Ireland.
Invest Northern Ireland (Invest NI) has a dedicated food and drink team supporting businesses. They can help with exporting, intellectual property protection, product development and design. Their buynifood.com website offers guidance on local suppliers. Invest NI can also help with market research and reports through their Business Information Centre.
Northern Ireland Food and Drink Association (NIFDA) works to bring local food and drink industry stakeholders together.
Tourism Northern Irelant offers food and drink tourism advice and support.
Food NI works to promote Northern Ireland's food and drink offering through events, guides and the NI Good Food website.
Campaign for Real Ale (CAMRA) - The Northern Ireland branch of CAMRA promotes and supports local breweries producing 'real ale'. According to CAMRA, real ale is defined as cask-conditioned beer made with traditional ingredients.
Craft beer, cider and spirit producers can get help to create a tourism offering by becoming an ÉCONOMUSÉE - a 'working museum' where visitors can learn about your craft and buy your products.
The British Beer and Pub Association is an industry body representing brewers and pubs in the UK.
For more information, read about food and drink support and funding or watch our case study below to see how Shortcross Gin got help to develop and export their craft gin.
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Selling craft beer, cider and spirits
How to sell your craft alcohol product, including channels to market and how to promote your drink.
The craft drinks market is highly competitive with local and international brands vying for shelf space and customer attention. Success depends on a clear, unique selling point, effective distribution and compliance with alcohol sales laws.
See how to start a craft brewery, cidery or distillery.
Sales channels for craft beer, cider and spirits
You can sell craft beer, cider and spirits through several routes. Each has advantages and challenges around margins, volume, reputation and logistics. You can sell:
- directly to consumers - eg at a tap room or in your own restaurant or brewpub.
- online - sell directly to consumers through a website
- through retailers - sell your product to off-licences and supermarkets, who will in turn sell to consumers
- through hospitality businesses - sell to restaurants, pubs and hotels, who will then sell to consumers
- through a wholesaler - who will sell to retailers and hospitality businesses, who will then sell to consumers
There are pros and cons to each sales channel. Selling directly will result in the highest profit margins. Selling through a supermarket chain could help you sell a high volume. Working with acclaimed local restaurants can enhance your reputation. It is important that your business has the necessary skills to negotiate the sales process and work with the businesses you supply to.
Many local craft alcohol producers see great success by exporting their products and entering overseas markets.
Licensing to sell
You must hold the right licence to sell alcohol legally:
- Local producer's licence: Allows off-sales from your premises and limited sales from other premises. You must apply via County Court and display conditions of sale prominently.
- On-sales permissions: Via suitability order for taprooms or tastings on your site. Sampling limits apply during tours or events.
- Wholesale or other supply: Register under Alcohol Wholesaler Registration Scheme (AWRS) if supplying other businesses for resale.
- Off-trade supply: No licence is needed to supply retailers or hospitality if you don't sell direct to public, but duty and food business rules apply.
From 1 January 2026, the enforceable Responsible Retailing Code NI applies to all licensed premises, covering responsible sales and promotions.
Always check the current rules for selling alcohol.
Promoting your product
As a luxury product, a strong brand is vital to promoting craft beer, cider and spirits. There are many marketing tactics you could consider, including:
- promoting craft alcohol products through advertising
- using content marketing and social media to communicate your brand to your target audience
- running, sponsoring and taking part in farmers' markets, fairs and tastings to raise your profile
- getting people to notice your brand through public relations (PR) activities, such as winning awards and new product launches
Alcohol advertising must not target under-18s or promote irresponsible drinking.
Food tourism opportunities for sales
Craft alcohol products are an important part of Northern Ireland's food and drink tourism offering. You can leverage food tourism opportunities by offering visitor experiences (such as tours, tastings and classes), taking part in trails linking producers, pubs and eateries, and collaborating with local restaurants and hotels, as well as Tourism Northern Ireland.
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Craft brewing, cider making and distilling
Running a craft brewery - Whitewater Brewing Company (video)
How Whitewater Brewing Company expanded from a small farm brewery to a larger-scale operation that exports around the world.
Whitewater Brewing Company began in 1996 as a farm brewery in Atticall, a small village in the Mourne Mountains. The company grew its operations after 20 years and moved to a larger-scale site in Castlewellan. Whitewater now exports its craft beer as far as Russia and Japan.
Managing Director Bernard Sloan explains how the company grew from a small operation in his grandfather's shed to a business with a taproom welcoming visitors and offering tours. Bernard highlights the legal considerations of running a brewery and shares insight on how they market their products.
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Complying with food safety and hygiene standards - Kaffe O and Belfast City Council (video)
In this guide:
- What to expect from a food safety inspection
- Your responsibilities for food safety
- Food inspector's rights and powers
- Possible outcomes of a food inspection
- How to comply with changes requested from a food safety inspection
- How to appeal against a decision of a food inspector
- Complying with food safety and hygiene standards - Kaffe O and Belfast City Council (video)
Your responsibilities for food safety
Measures you must take to make sure food produced by your business is safe to eat.
When you start a food business, you must register with the environmental health service at your local council at least 28 days before you start trading. Registration is free of charge.
Register your food business online.
What types of food businesses need to register?
Most types of food business will need to register, including:
- catering businesses run from home, B&Bs, mobile catering and temporary businesses
- retailers, restaurants, cafés and takeaways
- food stalls, food vans marquees and pop-up food businesses
- nurseries, schools and care homes
- food manufacturing businesses
- food distributors
When you register your business with your local council, they will advise you on safety requirements and inspections.
Four Cs of food hygiene and safety
If you run a food business, it is your responsibility to ensure that your food is safe, ie not harmful to health or unfit to eat. You must ensure that you keep food preparation areas clean and handle food in a hygienic way.
Important food hygiene and safety considerations can be remembered as the 'four Cs':
Cleaning
Make sure that you keep surfaces and utensils that come into contact with food clean and disinfected where necessary. Ensure that staff wash their hands regularly.
Cooking
Make sure that you serve foods hot and thoroughly cooked. You should not serve products such as sausages and burgers, and meats such as pork and chicken rare or pink in the middle; when pierced with a knife any juices should run clear, not bloody. As an alternative check, you can cook food to a safe core temperature, for example 75°C for 30 seconds or an equivalent time and temperature combination. Once cooked, you must keep the food covered and hot (above 63°C) to prevent the growth of food poisoning bacteria.
Chilling
Do not put hot food directly into the fridge or freezer, let it cool first. Make sure that food cools within two hours of cooking and that refrigerators and freezers can store foods at the right temperatures.
Cross-contamination
Keep raw foods separate from cooked and ready to eat foods at all times. Use separate chopping boards and utensils for raw and ready to eat foods. Wash hands after handling raw foods and before touching other foods and utensils.
Your food hygiene responsibilities
You are responsible for monitoring the hygiene and safety levels in your business, in areas including:
- kitchen surfaces and equipment
- refrigerators
- dining areas
- delivery vehicles
- waste disposal
- toilets
- hand washing facilities
Staff and training
You should make sure that food handlers involved in your business receive training in food hygiene that is appropriate to their role. Training should cover areas such as:
- cooking
- temperature control
- cross contamination
- cleaning and disinfection
- Hazard Analysis and Critical Control Points
- personal hygiene
- pest control
- allergy awareness
The level of training needed will depend on the type of work being done. You should also train staff in food contamination accidents and incident reporting, and they should be ready to follow emergency procedures if needed.
The Food Standards Agency (FSA) provides fitness to work guidance to help managers and staff prevent the spread of infection. The guidance advises which illnesses and symptoms staff should report and explains what managers should do in response.
Supplier food hygiene
It is important to have suppliers that you can trust to handle food safely. You should find out if your suppliers:
- are registered with their local council
- have a food safety management system
- supply detailed invoices
- store, transport and pack their goods in a hygienic way
Make sure they give you accurate product information and specifications, particularly about allergenic ingredients.
Customer information
Under the Food Safety (Northern Ireland) Order 1991 and European regulations, you must make sure that you give customers accurate descriptions of your food. This includes menus, labelling and advertising. Information given to customers must not be misleading.
If you move pre‑packed retail food from Great Britain to Northern Ireland, there are special movement and labelling rules under the Windsor Framework and the Northern Ireland Retail Movement Scheme. Check the latest official guidance to see if these rules apply to your business.
Record-keeping
Keeping accurate records will help you comply with your legal requirements. The level of record keeping required will depend on the nature and extent of your food business.
The FSA guides such as the Safe Catering and Safer Food, Better Business packs will help you meet your legal duties and your responsibilities in areas of food safety management procedures and food hygiene regulations.
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Food inspector's rights and powers
Find out what action the food safety inspector can take when inspecting your food business.
Authorised officers from your local council will visit your premises to check that your business is complying with food law and that you are producing food that is safe to eat.
The frequency of inspection will depend on the level of risk, the type of business and its previous record. Some premises might be inspected at least every six months, others much less often.
Authorised officers usually do not make an appointment. They have the right to:
- enter and inspect premises
- take food samples
- examine working methods and management procedures
- look at records
When might a food inspection take place?
The inspection may take place in the following circumstances:
- when a new food business opens or starts trading
- routine programmed inspections based on risk
- inspections following a complaint or new information about the business
Authorised food safety officers must show identification when they arrive. They should always give you feedback on an inspection and you can ask them to explain any issues or actions they identify. The inspection must follow the framework agreement on local council food law enforcement as set out by the Food Standards Agency (FSA).
It must also follow the Food Law Code of Practice, which states that inspectors should:
- offer advice if appropriate or requested
- encourage food business operators to adopt good practice
- discuss any corrective action that may be necessary, and the timescale for corrective action to take place
- inform you of any further action the inspector plans to take
Food inspectors should also distinguish between:
- actions recommended for the sake of good practice
- actions required to comply with legal requirements
During the visit, the food inspector might take samples and photographs of food. They may inspect your records or remove suspect foods. Following their visit, they might write to you informally asking you to put right any problems they found.
Where the Food Hygiene Rating Scheme applies, the findings from the inspection will be used to decide your food hygiene rating.
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Possible outcomes of a food inspection
What happens following a food safety inspection, including enforcement actions and notices.
Food safety officers can take enforcement action against your business to protect the public. The officer should confirm any action you need to take in a written letter. They must give you enough time to put actions into effect, unless there is an immediate risk to public health.
During an inspection of your business, an officer can also serve a legal notice.
Examples of food safety notices
Examples of notices you may receive during a food safety inspection include:
Hygiene improvement notice
This sets out what you must do to comply with food hygiene law. You may receive this if your business is breaking the law, for example where there are ongoing cleaning or structural problems.
Food information improvement notice
This sets out what you need to do to comply with food information law. You may receive this if your business is breaking the law, for example where allergen information is missing or incorrect.
Hygiene emergency prohibition (HEP) notice
This forbids you to use certain processes, premises or equipment and must be confirmed by a court. Once confirmed by the court, it becomes a HEP order.
Remedial action notice
This forbids the use of certain processes, premises or equipment. It can also impose conditions on how you carry out a process. It's similar to a HEP notice, but it does not need to be confirmed by a court.
It is a criminal offence not to comply with a notice once served.
Food business prohibition order
In serious cases, inspectors can also recommend prosecution. If a prosecution is successful, the court may forbid you from using certain processes, premises or equipment. It could ban you from managing a food business, eg via a food business prohibition order. It could also lead to a fine or imprisonment.
Some formal notices can be appealed. The documents you receive should explain whether you can appeal and how to do it, and you can read more in the section on how to appeal against a decision.
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How to comply with changes requested from a food safety inspection
What to do if a food safety officer takes action against your food business.
If a food safety officer finds problems with your food business, they will itemise the issues in writing to you. They will give you a reasonable amount of time to make changes unless there is an imminent risk to public health.
Once you comply with the changes, inform the food officer immediately. This helps to minimise disruption to your business and can support any request you make for a revisit or re-rating where the Food Hygiene Rating Scheme applies.
You should keep evidence of the action you have taken, such as photographs, invoices, updated procedures or training records, in case the officer asks to see it or you later request a re-rating.
If the officer has removed the food for analysis or examination, you should check with them for the results.
Reporting food incidents
If you become aware of a food incident - for example, your food has become contaminated - you must immediately remove your food from sale or recall it from customers. You must also notify the authorities immediately.
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How to appeal against a decision of a food inspector
How to appeal against action taken by food safety inspector against your food business.
If you disagree with a decision made by a food safety officer, you should first discuss this with the officer. If you are unable to resolve the issue with the person you have been dealing with, ask them for the name of their manager. You can then ask to speak with them, or write to them if you prefer, to see if you can resolve the issue.
If you still disagree after this process, you should use the local council's complaints procedure to escalate your problem. If this doesn't resolve the issue, you could approach your local councillor or contact the Northern Ireland Public Services Ombudsman.
You can appeal further if you are dealing with:
- a hygiene improvement notice - you can appeal to a court of summary jurisdiction
- a hygiene emergency prohibition order - you can appeal to the county court
The documents you received with the notice should contain guidance on how to appeal, including how long you have to do it. You should check and keep to any appeal deadlines in those documents.
See The Food Hygiene Regulations (Northern Ireland) 2006 for details on the appeals.
Where food is found to be unfit for human consumption, the food will be seized and presented to a Justice of the Peace for condemnation. You have a right to claim compensation if the court decides that:
- the officer has shut your premises without proper reason
- food has been wrongly seized or detained
The Food Standards Agency provides detailed guidance on how to appeal against a decision made by a local authority after inspecting your business.
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What to expect from a food safety inspection
Complying with food safety and hygiene standards - Kaffe O and Belfast City Council (video)
Orla Smyth, Owner of Belfast-based Kaffe O, explains how they approach food hygiene and safety to achieve a food hygiene rating of five.
Kaffe O is a Scandinavian-inspired café business with multiple sites in Belfast. They have achieved the highest possible food hygiene rating of five.
Owner Orla Smyth explains how they have created a culture of prioritising food hygiene and safety throughout the business. Orla describes the approach they take to food hygiene, including staff training, audits and checklists.
Christina McErlean, Food Safety Environmental Health Officer at Belfast City Council, outlines the food hygiene inspection process and the Food Hygiene Rating Scheme. Christina explains the three areas evaluated during an inspection and what happens following a council's assessment of a food business.
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Food crime
Overview of food regulation and legislation
An overview of the laws, regulations, codes of practice and guidance for running a food business.
Food law is made up of legislation, codes of practice and guidance that regulate all stages of the food chain. These controls apply whether food is produced domestically or imported, and are designed to ensure consistency and safety from farm to fork.
Food regulation covers:
- production
- processing
- packaging and labelling
- importing
- distribution
- retailing and catering
Understanding how these rules fit together helps businesses identify which requirements apply to their activities and where to seek further guidance.
The Food Standards Act 1999
The Food Standards Act gives the Food Standards Agency (FSA) its statutory functions and enforcement powers. The agency’s role is to protect public health and consumers' interests in relation to food. It also works to ensure that food regulation is applied consistently and proportionately, and that businesses are not burdened by excessive or unclear regulations.
General food law
The main general food legislation applying in Northern Ireland includes:
- the Food Safety (Northern Ireland) Order, which provides the framework for food legislation in Northern Ireland and creates offences in relation to safety, quality and labelling
- the General Food Law Regulation (EC), which creates general principles and requirements of food law
- the Food Hygiene Regulations (Northern Ireland)
- the EU Food Hygiene Regulations
There are also specific regulations covering:
- feed hygiene for businesses placing food materials into animal feed - Feed Hygiene Regulations
- food information for consumers, including allergen labelling - Food Information for Consumers
- chemical safety, including contaminants, approved additives and food supplements
Under current arrangements, food products placed on the Northern Ireland market continue to follow EU food law. The Windsor Framework allows certain Great Britain standards to apply to qualifying retail goods moved to NI under the Northern Ireland Retail Movement Scheme.
Responsibilities for food businesses
Food law places clear responsibilities on food business operators, regardless of size or type of business. These duties are intended to ensure food is safe, accurately described and suitable for consumption at every stage of the food chain.
Under the Food Safety (Northern Ireland) Order, food businesses must make sure that:
- nothing is included in food, removed from food, or food is not treated in any way that would harm the health of people eating it
- food is of the nature, substance and quality that consumers would reasonably expect
- food is labelled, advertised and presented in a way that is not false or misleading
Under the General Food Law Regulation, food businesses must:
- ensure food is safe and not harmful to health or unfit to eat
- ensure labelling, advertising and presentation of food do not mislead consumers
- be able to identify suppliers and business customers, known as traceability
- withdraw unsafe food from the market and inform the authorities of this
- keep appropriate records
If unsafe food has reached customers, businesses must tell them why the food is being withdrawn and, if needed, recall it to protect health. This usually happens when other steps, like withdrawal from sale, are not enough.
Food hygiene legislation affects all food businesses. Core EU food hygiene regulations cover:
- hygiene of foodstuffs
- general hygiene requirements for food premises
- businesses products of animal origin
- products of animal origin intended for human consumption
- verification of compliance with feed, food, animal health and animal welfare law
Animal feed regulations
Food businesses placing food materials into the animal feed chain play an important role in protecting animal health and food safety further along the supply chain. These businesses must:
- register as a feed business operator (before operating)
- only supply feed materials to other registered feed business operators
- follow written procedures based on Hazard Analysis Critical Control Point (HACCP) principles for feed production
Registration covers activities like manufacturing, storing, transporting or selling feed materials. Written procedures should be proportionate to the size and nature of the business, but must clearly show how feed safety risks are controlled and how problems would be identified and addressed. Learn more about feed safety laws.
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Food law enforcement agencies
How central government enforcement agencies work with local councils to enforce food laws and regulations.
Responsibility for enforcing food law in the UK is shared between central and local government agencies. The main central enforcement bodies are:
- the Food Standards Agency (FSA) in England, Wales and Northern Ireland
- Food Standards Scotland in Scotland
- the Department for Environment, Food and Rural Affairs (Defra) and its agencies
- devolved agriculture and rural affairs departments, including the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland
Most food law is enforced by local councils. The FSA oversees local council enforcement to make sure food law is applied consistently across the food chain.
Food law enforcement in Northern Ireland
In Northern Ireland, local councils enforce food law for businesses like cafes, restaurants, takeaways, food manufacturers and food shops. They also enforce food law in certain businesses that produce products of animal origin, such as fisheries businesses.
DAERA Agri-food Inspection Branch enforces food law for:
- primary producers - (ie farmers and growers)
- milk and milk products for dairy producers
- egg production and egg packing establishments
DAERA's Veterinary Public Health Unit enforces meat inspection in approved meat establishments.
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Enforcement of food laws
The Framework Agreement outlines the remit of the Food Standards Agency to supervise and monitor local authority enforcement.
The Food Standards Agency (FSA) works with local council environmental health officers and the Department of Agriculture, Environment and Rural Affairs (DAERA) to ensure food and animal feed law is applied consistently across the food chain. This relationship is set out in the Framework Agreement.
The Framework Agreement
The Framework Agreement allows the FSA to monitor and guide local council enforcement of food law. It provides for:
- local council service plans
- agreed enforcement standards
- enhanced data monitoring
- audit arrangements to identify possible improvements
Local councils must follow the Food Law Code of Practice. In Northern Ireland, DAERA is responsible for enforcing Feed Law Enforcement guidance and official controls.
Powers of local enforcement officers
Local enforcement officers have wide powers to protect public health. These powers can be used to prevent risks from escalating and deal with serious breaches.
Local enforcement officers can:
- inspect any stage of food production, manufacturing, distribution and retail
- enter premises and seize and detain foods
- take food samples for testing to ensure compliance
- take action against businesses that do not comply with food law
Local authorities also investigate food complaints and can issue:
- warnings
- improvement notices
- remedial action notices
- prohibition notices
Most enforcement action begins with advice or improvement notices. Prosecution is generally reserved for serious breaches, repeated non-compliance or where there is a significant risk to public health. The courts can impose heavy penalties for not complying with food laws, including closing the business if conditions are particularly bad.
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Food Law Code of Practice
How codes of practice regulate the way local councils apply food law in Northern Ireland.
The Food Law Code of Practice for Northern Ireland sets out how local councils must enforce food law and how they should work with food business operators. Local councils must follow all relevant provisions of the code when carrying out enforcement activity.
The code is regularly reviewed and updated to:
- reflect changes in legislation
- reduce unnecessary administrative burdens
- maintain standards of public health and consumer protection
Recent revisions of the code introduced a more risk-based approach, allowing councils to focus resources on food businesses that pose the greatest risk.
Food Law Practice Guidance
The Food Standards Agency (FSA) issues Food Law Practice Guidance to support enforcement officers. The guidance is not legally binding, but provides advice on:
- administrative matters
- enforcement tools such as prohibition and improvement notices
- inspection and monitoring activity
- establishments handling specific products, such as fresh meat or shellfish
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Food hygiene legislation
An outline of the food hygiene regulations that apply to all food businesses throughout the whole food chain.
All food businesses must follow food hygiene rules. How these rules apply depends on the size, nature and activities of the business.
Food premises registration
You must register any premises used for your food business with your local council. Some premises must also be approved, including those handling:
- meat and meat products
- eggs and egg products
- milk and dairy products
- fish and fish products
Register your food premises with your local council.
Hazard Analysis Critical Control Point (HACCP)
All food businesses, except primary producers, must have food safety procedures based on the HACCP principles.
HACCP focuses on identifying the ‘critical points’ where food safety risks (or hazards) occur and putting controls in place to prevent problems before they happen. These controls can vary depending on the size of the business and its activities, but you must be able to show how food safety is managed.
The Food Standards Agency (FSA) publishes guidance for caterers and retailers in Northern Ireland to help them implement food safety management procedures based on HACCP. Local council environmental health service can also provide advice.
Food hygiene training and supervision
Anyone who handles food must be supervised, instructed and/or trained in food hygiene to a level appropriate to their work. Training does not always require formal courses or qualifications. Food handlers can acquire the skills through on-the-job training, self-study or previous experience.
Microbiological criteria for foodstuffs
Microbiological criteria legislation sets legal limits for harmful bacteria (like Salmonella or Listeria) in specific foods. It applies to food businesses involved in producing and handling food, and can be used to verify food safety management procedures and assess the acceptability of food and processes in manufacturing, handling and distribution. Sampling and testing should be based on risk and reflect the nature of the business.
Northern Ireland food businesses must comply with Commission Regulation (EC) No 2073/2005, which sets legal limits for micro-organisms in food products. Under the Windsor Framework, EU food law remains fully applicable in Northern Ireland, meaning these standards apply even though they may differ from those in Great Britain.
A significant amendment will apply in Northern Ireland from 1 July 2026, under Commission Regulation (EU) 2024/2895, which will significantly tighten the food safety criteria for Listeria monocytogenes in ready-to-eat (RTE) foods throughout the shelf life of the product.
For detailed advice on your specific food category, you should contact your local council environmental health service.
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Whistleblowing in the food industry
How whistleblowers are protected from victimisation by their employer if they make a qualifying disclosure.
Whistleblowing allows workers to report wrongdoing in the public interest. The Public Interest Disclosure Act protects workers from unfair treatment or victimisation by their employer if they make a 'qualifying disclosure'.
Qualifying disclosures for whistleblowing
A disclosure is protected if it relates to:
- a criminal offence
- a breach of a legal obligation
- a miscarriage of justice
- a danger to the health and safety of any individual
- damage to the environment
- a deliberate attempt to cover up any one of the above
The worker must reasonably believe that this wrongdoing is happening now, happened before, or is likely to happen in the future. Read more on qualifying disclosures for whistleblowing.
Qualifying disclosures to the Food Standards Agency (FSA)
Disclosures to the FSA are protected where the worker:
- makes the report in good faith
- reasonably believes the food issue affects public health or consumer issues
- considers the information/allegation substantially true
The FSA will make every effort to protect the whistleblower’s identity and make sure they don't face any retaliation for raising a valid food safety concern.
Making a disclosure
If you work in the food industry and you want to make a disclosure about food safety, you can:
- call the Food Crime Confidential hotline on Tel 0800 028 11 80
- report a food crime online
- contact the FSA Food Fraud Liaison Officer on Tel 028 9041 7700
The FSA's policy on whistleblowing explains how you will be protected from detrimental treatment or victimisation by your employer under the Public Interest Disclosures Act.
Other ways to make a disclosure
The whistleblowing charity Protect provides free confidential advice to workers who have concerns about wrongdoing in the workplace.
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Food crime
Types of food crime including theft, adulteration and document fraud and how to report a food crime confidentially.
Food crime is serious fraud that affects the safety or the authenticity of food, drink or animal feed. It ranges from individual acts of dishonesty to organised illegal activity by criminal networks. It can harm consumers, legitimate food businesses and the wider food industry.
Types of food crimes
The main types of food crime include:
- theft - dishonestly obtaining food, drink or feed products to profit from their use or sale
- unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques
- waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain
- adulteration - including a foreign substance which is not on the product's label to lower costs or fake a higher quality
- substitution - replacing a food or ingredient with another substance that is similar but inferior
- misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
- document fraud - making, using and possessing false documents with the intent to sell or market a fraudulent or substandard product
Preventing food crime
Preventing food crime protects your customers, reputation and profits. Criminals target food businesses to adulterate products, fake labels or sell unsafe imports, which can lead to recalls, fines or closures.
Take these steps to help prevent food crime:
- assess your supply risks
- check your suppliers' paperwork, traceability records and premises
- watch high-risk items like meat, fish and dairy
- train staff to spot issues such as adulteration, false labelling and tampering
- report suspicions to relevant agencies
These measures can also help you demonstrate due diligence if issues arise.
The Food Standard Agency's National Food Crime Unit (NFCU) works to prevent, detect and investigate food crime across the UK. They work with food businesses to make operations hostile to criminals, helping them to identify risks and put safeguards in place. You can use their free self-assessment tool to check your vulnerability and build resilience to food crime.
Reporting food crime
You can report food crime by calling NFCU's Food Crime Confidential on Tel 0800 028 11 80. Alternatively, you can report a food crime online.
In Northern Ireland, you can report to the FSA by emailing fsa.incidentsni@food.gov.uk or calling Tel 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.
Where there is no deliberate dishonesty or intention to deceive, you should report food safety concerns to the relevant local council instead.
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Alcohol labelling rules
In this guide:
- Craft brewing, cider making and distilling
- Craft brewing in Northern Ireland
- Craft distilling in Northern Ireland
- Craft cider making in Northern Ireland
- Start a craft brewery, cidery or distillery
- Waste options for breweries, cideries and distilleries
- Legal considerations for breweries, cideries and distilleries
- Alcohol labelling rules
- Support for craft breweries, cideries and distilleries
- Selling craft beer, cider and spirits
- Running a craft brewery - Whitewater Brewing Company (video)
Craft brewing in Northern Ireland
The craft brewing industry in Northern Ireland, including recent growth, defining craft beer and the types of breweries.
Northern Ireland's craft brewing sector has grown steadily over the past decade. According to the Campaign for Real Ale (CAMRA), there are around 30 independent breweries operating in 2025, ranging from small family-run producers to larger regional brewers.
What is craft beer
Beer is an alcoholic drink made from malted grain (usually barley), yeast, water and hops. The term craft beer typically refers to beer made in small batches by independent producers focusing on flavour, quality and authenticity.
Beer includes ales, porters, stouts and lagers. CAMRA defines real ale as beer brewed from traditional ingredients and matured by secondary fermentation in the container from which it is served (typically a cask or bottle).
Types of breweries
There are several types of breweries in Northern Ireland:
- Commercial brewery produces beer on a large scale for retail or export.
- Microbrewery brews smaller quantities, often for local sale.
- Brewpub brews beer on site to sell directly in its own bar or restaurant.
- Contract or client brewing involves a commercial agreement by which a producer uses another brewery's facilities. Often, this is because they lack their own premises or resources to scale up production.
- Commissioned brewing is when a business, such as a bar or a pub, hires a brewery to produce beer under their own labelled brand, typically as a unique or signature product. This allows the business to sell exclusive beverages while leveraging the brewery's expertise and equipment.
Licensing and regulations for craft brewers
You need several licences and registrations to start a craft brewery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products in the UK
- register as a food business with your local council, to produce/handle a food product
- apply to a local county court for a local producer's licence, to legally sell your beer
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, permits selling your product for off-site consumption directly from your production site and, in limited cases, from other premises (under strict licence conditions). Once you have this licence, you can apply for a suitability order, which allows sales for consumption on premises, like in taprooms or during tastings, enabling you to offer on-site customer experiences.
See how to apply for a licence to sell alcohol in Northern Ireland.
You may need additional authorisation if you intend to supply your drinks product to other businesses for resale - for example, a pub or a shop.
Breweries in Northern Ireland are not generally subject to strict controls on production volumes or alcohol strength in the same way distilleries are. However, they must comply with other regulations, including payment of beer duty, VAT and excise rules, advertising and marketing of alcohol, food safety and hygiene, packing and labelling, waste management and more.
For comprehensive information, see legal considerations for breweries, cideries and distilleries.
Opportunities for craft breweries in food and drink tourism
Craft beer is an important part of Northern Ireland's food and drink tourism offer. Breweries can attract visitors with tours, tastings, and events. New breweries can benefit by offering these experiences, working with local food producers, joining local festivals, and promoting their unique beers.
Many visitors to Northern Ireland look for authentic and welcoming experiences, so craft breweries have a great chance to tap into food tourism opportunities.
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Craft distilling in Northern Ireland
Overview of the local craft spirit industry, covering the increasingly popular gin sector and what defines a craft spirit.
Northern Ireland has a long tradition of spirits production, from historic Irish whiskey to modern gin and liqueurs. Its craft distilling sector has grown rapidly in recent years, combining tradition with innovation and local ingredients.
What are craft spirits
Spirits are alcoholic drinks made by distilling fermented grains, fruit or vegetables. Examples include vodka, whiskey, rum and gin. They have a higher alcohol content than beer or wine, typically over 30% alcohol by volume (ABV).
The term craft spirit usually refers to small-batch products made by independent distillers who focus on quality, flavour and regional character.
Spirits can be flavoured to create unique products. For example, whiskey gains its flavour from ageing in wooden casks, while gin is flavoured with botanicals such as juniper. Some distilled drinks have added sugar or other ingredients - for example, Irish cream or honey liqueurs. These varieties offer distillers a chance to develop distinctive, attractive products that appeal to different tastes and help build a strong brand in a competitive market.
Irish whiskey
Irish whiskey is well-known worldwide. To be called 'Irish whiskey', the spirit must be distilled and aged on the island of Ireland, including Northern Ireland. This gives it protected geographical indication (GI) status under UK and EU law, helping to safeguard its quality and reputation. Whiskey can be a challenging product for a new distiller. It must be aged for a minimum of three years (often longer) in wooden casks before bottling. Because of this, many new distillers produce gin or poitín first to generate income while their whiskey ages.
Gin
Gin is an attractive option for new distillers for several reasons. It's faster to make than many other spirits, so returns come sooner. Flavour is easy to customise with many botanicals, letting distillers make unique products that stand out. It also fits well with current consumer demand for craft, premium, and flavoured drinks. The Irish Gin Strategy 2022–2026 identified at least 37 distilleries across the island producing gin, with around eight based in Northern Ireland. Many producers offer tours and tastings to attract visitors and boost tourism through unique experiences and products, helping to grow both sales and local economy.
Irish poitín
Irish poitín (or poteen) is a traditional spirit once made illicitly in small batches. It now has protected GI status and must be distilled on the island of Ireland. Like gin, poitín can be produced with various flavour profiles and does not need to be aged, which makes it attractive to small producers looking for quicker returns.
Licensing and regulations for craft distillers
You need several licences and registrations to start a craft distillery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products in the UK
- register as a food business with your local council, to produce/handle a food product
- apply to a local county court for a local producer's licence, to legally sell your spirits
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, permits selling your product for off-site consumption directly from your production site and, in limited cases, from other premises (under strict licence conditions). Once you have this licence, you can apply for a suitability order, which allows sales for consumption on premises, like in taprooms or during tastings, enabling you to offer on-site customer experiences.
See how to apply for a licence to sell alcohol in Northern Ireland.
You may need additional authorisation if you intend to supply your drinks product to other businesses for resale - for example, a pub or a shop.
Distilleries face strict controls on production volumes and alcohol strength, and must comply with extensive rules on alcohol duty, VAT and excise, advertising and marketing of alcohol, food safety and hygiene, packing and labelling, waste management and more.
For comprehensive information, see legal considerations for breweries, cideries and distilleries.
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Craft cider making in Northern Ireland
The history of cider making in Northern Ireland, the current industry and what defines craft cider.
Northern Ireland has a long history of cider making. Armagh in particular is well known as an orchard county, and has grown apples for over 3,000 years. There are currently around 250 commercial apple growers in Armagh.
Several independent craft cider producers operate in Northern Ireland. Many of these have opened in recent years, as interest in local artisan drinks is on the rise.
What is craft cider?
Cider is an alcoholic drink made from fermented apples. Perry is a similar drink, made from fermented pears. To be defined as cider or perry for tax purposes, the drink must have 1.2-8.5% alcohol by volume (ABV). At a higher ABV, the drink is classed as a made-wine or spirit.
There are certain limitations on the ingredients that you can add to cider and perry, such as sugar, flavourings and other materials.
The terms 'craft cider' and 'real cider' are not defined in law but usually refer to cider that:
- is produced in small batches
- is made using traditional methods of pressing and fermenting
- is made with fresh apple juice (rather than from concentrate)
- is not heavily pasteurised, filtered or artificially carbonated
- has no added colours, preservatives or flavourings (except natural flavourings such as fruit and spices)
- has no or minimal added sugar
- has no or less than 10% added water
Many craft ciders are made on small or family farms to diversify the business, using the producer's own apples.
Craft cider vs keg cider
Craft cider is usually closely linked to local orchards and seasonal production. It often varies from batch to batch, reflecting the varieties of apple used, the growing season and the fermentation process. Keg cider is a commonly used term for mass-produced version of cider that is stored in kegs and served under pressure, usually in pubs and bars. It is typically made using fruit concentrates and pasteurised and carbonated artificially.
Licensing and regulations for cideries
You need several licences and registrations to start a craft cidery in Northern Ireland. You must:
- apply to HMRC for approval to produce alcoholic products before you start making cider or other alcoholic drinks in the UK
- register as a food business with your local council, if you produce, handle or sell cider as a food product
- apply to a local county court for a local producer's licence, if you want to sell your own cider directly to consumers in Northern Ireland
A local producer's licence in Northern Ireland, under the Licensing (NI) Order 1996, allows you to sell your own products for off‑site consumption from your production premises and, in limited circumstances, from other premises that are not otherwise licensed, subject to strict conditions. Once you have this licence, you can apply for a suitability order to permit sales for consumption on the premises in defined situations (for example, in a taproom or during tastings), enabling you to offer on‑site customer experiences where the court is satisfied the premises are suitable.
You may also need additional authorisation if you intend to supply alcoholic drinks to other businesses for resale – for example, to pubs, restaurants or shops.
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Start a craft brewery, cidery or distillery
Key considerations for a new brewery or distillery, including market research, planning and finance.
Starting a brewery, cidery or distillery can be rewarding if you are passionate about making craft drinks. It is also a complex, highly regulated business that demands careful planning, strong financial controls and a clear route to market.
It is important to carefully consider factors like target customers, brand, licensing and funding before you commit significant time and money.
Market research
Craft alcohol is a competitive and fast-changing market. To succeed, your products need a clear point of difference and a defined customer base. Use market research to:
- identify existing breweries, cideries and distilleries in your region and understand what they offer
- analyse trends in beer, cider and spirits, such as low‑ and no‑alcohol, premium products, local provenance or sustainability claims
- define your unique selling point (USP) - for example, heritage styles, innovative flavours, use of local ingredients, or links to local history and place
- test your branding, packaging and pricing with potential customers before you invest in large‑scale production
You can find practical guidance on:
- researching new product and service ideas
- creating your marketing strategy
- writing a marketing plan
- understanding your customers' needs
- market research and market reports
Business plan
One of the first steps in starting any brewery, cidery or distillery is to write a business plan. This is a written document that will set out your:
- business objectives and timescales
- your products, target markets and routes to market (for example, taproom, online, trade sales, export)
- your production model (own premises, contract brewing/distilling/cidermaking, or a mix)
- detailed financial forecasts, including start‑up costs, working capital, cashflow and profitability
A robust business plan will make it easier to secure bank finance, investment or grant support. Guidance is available to help you develop a business plan.
Licensing and regulation
Alcohol production and sale are strictly regulated. Before you start trading, you will usually need to obtain approval from HMRC to produce alcoholic products, register as a food business with your local council and apply for the appropriate alcohol licences if you intend to sell directly to the public, operate a taproom, run tastings, or sell for on‑ or off‑site consumption.
Find details on legal considerations for breweries, cideries and distilleries and read about selling craft beer, cider and spirits.
Costs and funding
Set‑up costs for breweries, cideries and distilleries can be high. You should:
- list all start‑up costs, including premises, fit‑out, equipment, licences, insurance, ingredients, packaging and marketing
- estimate working capital needs for at least the first 12 to 24 months, taking into account long production and maturation times (especially for spirits)
- explore options to reduce initial capital spend, such as contract production, shared facilities, or buying refurbished or second‑hand equipment
Work out how much money you need to start your business.
There are a number of ways to raise finance for new businesses. One option that may be effective for a new brewery, cidery or distillery is crowdfunding. This involves asking a large number of people to each invest a small amount of money.
Effective cashflow management is essential, as production lead times, duty payments and customer credit terms can put pressure on finances.
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Waste options for breweries, cideries and distilleries
How to dispose of brewery and distillery waste, and reuse it for animal feed, fertiliser and other environmentally-friendly purposes.
All businesses have a legal duty of care for business waste. It is your responsibility to store, handle, transport and dispose of waste safely and without harming the environment. This duty of care applies to brewery, cidery and distillery waste.
Types of brewery, distillery and cidery waste
Breweries, cideries and distilleries can generate large volumes of organic and process waste, including:
- spent grain, malt and potato (draff)
- trub (solids from liquid wort)
- malting by-products
- waste yeast
- spent hops
- apple waste
- pot ale (liquid distillation residue)
- spent lees (liquid distillation residue)
- used kieselguhr (filter material)
- used carbon
You must classify each waste stream correctly and check whether it is hazardous or non‑hazardous before deciding how to handle or dispose of it.
Options for brewery, cidery and distillery waste
Much of this waste can be reused, recycled or recovered rather than sent to landfill. Some activities need a waste management licence or a registered exemption, and you may need to meet certain conditions.
Consider the following options for your business waste:
- Use as animal feed - feed spent grains, malt, yeast and pot ale to cattle, sheep, pigs and poultry.
- Landspreading - use pot ale, spent lees, spent hops and trub as a crop fertiliser. You can apply for an exemption so you don't need a licence to do this.
- Composting - compost draff, spent grains, yeast, used kieselgur from beer filters, spent hops and the dust, small grains and culms from malting. You will need a waste management licence.
- Burning for heat or power - you will need an exemption for appliances with a net thermal input of less than 0.4 Mw.
- Discharge to sewer - you will need trade effluent consent from the sewer provider and authorisation from the Northern Ireland Environment Agency (NIEA).
- Discharge to water after treatment - you may need to put in your own adequate effluent treatment system before you will be approved by NIEA.
- Anaerobic digestion - you can use materials from distilling and brewing such as draff, spent grain, pot ale and spent lees in an anaerobic digestion plant to generate biogas and materials suitable for soil improvement. You will need a waste management licence or a pollution prevention and control permit depending on how much waste you have the capacity to process.
- Having waste collected by a contractor - you can dispose of waste off-site, using a registered waste carrier that takes it to a licenced site. Most waste companies will be able to take organic materials to composting sites or anaerobic digestion plants. None of the waste products listed above need to be landfilled.
Effluent and discharges
Breweries, cideries and distilleries use significant amounts of water and produce trade effluent with high organic loads. Read our guide on brewery water efficiency for advice on reducing water use and disposing of effluent.
Food and drink businesses producing significant food waste must also follow separate food waste regulations, including requirements to segregate food waste for separate collection.
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Legal considerations for breweries, cideries and distilleries
Key legal requirements for running a brewery, cidery or distillery in Northern Ireland, including premises, licensing, alcohol duty, food law and advertising.
Breweries, cideries and distilleries must comply with planning, licensing, environmental, health and safety, food, alcohol duty and advertising rules. These legal requirements apply even to small craft producers and home‑grown brands.
Premises, planning and licensing
If you are setting up production premises, you will usually need to:
- check if you need planning permission for new buildings, a change of use or site expansions
- apply for the appropriate alcohol licence if you plan to sell directly to the public (for example, a local producer's licence, off‑sales, on‑sales or taproom‑style arrangements)
- comply with any planning, noise, traffic and environmental conditions attached to your consents
Local producer's licence (Northern Ireland)
A local producer's licence allows you to sell your own products from your own premises for consumption off the premises. It will also allow you to sell your own products from other licensed and unlicensed premises in certain circumstances. You will need to place a notice on the premises detailing the conditions under which alcohol can be sold.
If you hold a local producer's licence, you may also apply for a suitability order and authorisation to permit consumption on the premises under certain circumstances. You will be required to place a notice on the premises detailing the conditions under which alcohol can be sold and consumed.
Rules on sampling
If you offer samples during tours or events (including on unlicensed premises), you must keep within maximum sample measures set out in Northern Ireland licensing law and guidance. You can find further information on this in the Department for Communities' guide to the Licensing and Registration of Clubs (Amendment) Act (Northern Ireland) 2021 (PDF, 313K).
Water, effluent and environmental duties
Producing beer, cider or spirits uses large amounts of water and generates trade effluent and other waste. You will usually pay non-domestic water and suwerage charges based on your water use and effluent discharge.
You must obtain trade effluent consent from Northern Ireland Water before discharging trade effluent to sewer. You will be charged depending on how much effluent you discharge.
You also have a legal duty of care for business waste – to store, transport and dispose of it safely using authorised carriers and facilities, keeping appropriate records.
Health, safety and food law
Certain risks come with manufacturing alcohol products - these include dust from malt and grain handling, manual handling of heavy kegs, casks, bags and containers, slips, falls and exposure to chemical irritants. You have a responsibility to protect yourself, your staff and the public from harm. See health and safety basics for business.
As a producer of drinks for sale, you are a food business and must comply with food safety laws. You also need to register with your local council as a food business.
Alcohol duty and HMRC approvals
You will need approval from HMRC (Alcoholic Products Producer Approval or APPA) to produce alcoholic products such as beer, cider, spirits, wine, and other fermented products in the UK. You will need approval before you can enrol in the Manage your Alcohol Duty online service.
An APPA typically allows you to hold finished products in 'duty suspension' at your approved premises, meaning you only pay tax when the alcohol leaves your site for sale.
The UK uses a strength‑based duty system for all alcoholic products, setting duty rates per litre of pure alcohol. Check the rates of duty for beer, cider, spirits, wine and other fermented products. GOV.UK has guidance to help you work out how much Alcohol Duty you need to pay.
If you're a small producer you may be able to pay a lower rate of Alcohol Duty on any product with an alcohol by volume (ABV) of less than 8.5%. Check if you're eligible for Small Producer Relief on Alcohol Duty.
For detailed information, see HMRC's guidance on Alcohol Duty, including applying for approval, submitting returns, paying duty, rates, and Small Producer Relief.
Advertising, marketing and labelling of alcohol
Alcohol advertising and promotion are tightly controlled. Marketing must not be directed at or appeal to people under 18 years old. This means that alcohol advertising must not:
- reflect youth culture
- feature individuals who appear under 25
- appear around programmes targeted at or appealing to audiences under 18
Additionally, advertising should not suggest that alcohol leads to social, sexual, sporting or professional success, or that it has therapeutic or problem-solving qualities. Promotions must not encourage irresponsible or excessive drinking, such as binge drinking or rapid consumption.
On packaging and labelling, alcoholic drinks must follow general food labelling rules, as well as specific alcohol rules. For most drinks above 1.2% alcoholic strength (ABV), you must:
- declare the alcoholic strength on the label
- ensure mandatory information is accurate and legible
Some products may not need a full ingredients list, but allergen and other required information must still be provided where applicable. For best practice, many producers now include ingredients and nutritional information voluntarily.
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Alcohol labelling rules
Introduction to the rules for labelling alcohol products, including a list of all the information required to be on the label.
Alcohol products such as beer, cider and spirits, must comply with food labelling and packaging rules. Labelling must be accurate, clear and not misleading - falsely describing products is a criminal offence.
All labels should include:
- name of the drink
- ingredients or processing aids that cause allergies or intolerances
- warnings if the drink contains certain ingredients, eg liquorice and aspartame
- net quantity of the drink
- date of minimum durability, eg a 'best before' date
- any special storage conditions or instructions for use, if necessary
- name or business name and address of the producer
- country of origin or place of provenance (if required)
- the alcohol strength by volume for drinks with more than 1.2% alcohol by volume (ABV)
Normally, pre-packaged food products must include an ingredients list. This is not required for drinks over 1.2% ABV. Alcoholic drinks over 1.2% ABV also do not require a nutrition declaration. However, you may choose to voluntarily include an energy declaration in kJ (kilojoules) and kcal (kilocalories), and on a per 100ml basis. You may additionally provide the energy information per portion.
Alternatively, you can provide a full ("back of pack") nutrition declaration on a voluntary basis on alcoholic drinks. This must be expressed per 100ml. You may additionally provide this information per portion.
Health messaging on alcohol
There is currently no legal requirement in the UK for health warnings or mandatory calorie labelling on alcohol products. The UK Chief Medical Officer provides guidelines to the public for reducing the risks of drinking alcohol. The Department of Health recommends that producers communicate these guidelines to consumers voluntarily on alcohol packaging.
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Support for craft breweries, cideries and distilleries
Find advice and support for craft beer and spirit producers in Northern Ireland from agencies such as Invest NI, Tourism NI, NIFDA and CAMRA.
Several organisations provide support, advice and assistance to craft beer, cider and spirit producers in Northern Ireland.
Invest Northern Ireland (Invest NI) has a dedicated food and drink team supporting businesses. They can help with exporting, intellectual property protection, product development and design. Their buynifood.com website offers guidance on local suppliers. Invest NI can also help with market research and reports through their Business Information Centre.
Northern Ireland Food and Drink Association (NIFDA) works to bring local food and drink industry stakeholders together.
Tourism Northern Irelant offers food and drink tourism advice and support.
Food NI works to promote Northern Ireland's food and drink offering through events, guides and the NI Good Food website.
Campaign for Real Ale (CAMRA) - The Northern Ireland branch of CAMRA promotes and supports local breweries producing 'real ale'. According to CAMRA, real ale is defined as cask-conditioned beer made with traditional ingredients.
Craft beer, cider and spirit producers can get help to create a tourism offering by becoming an ÉCONOMUSÉE - a 'working museum' where visitors can learn about your craft and buy your products.
The British Beer and Pub Association is an industry body representing brewers and pubs in the UK.
For more information, read about food and drink support and funding or watch our case study below to see how Shortcross Gin got help to develop and export their craft gin.
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Selling craft beer, cider and spirits
How to sell your craft alcohol product, including channels to market and how to promote your drink.
The craft drinks market is highly competitive with local and international brands vying for shelf space and customer attention. Success depends on a clear, unique selling point, effective distribution and compliance with alcohol sales laws.
See how to start a craft brewery, cidery or distillery.
Sales channels for craft beer, cider and spirits
You can sell craft beer, cider and spirits through several routes. Each has advantages and challenges around margins, volume, reputation and logistics. You can sell:
- directly to consumers - eg at a tap room or in your own restaurant or brewpub.
- online - sell directly to consumers through a website
- through retailers - sell your product to off-licences and supermarkets, who will in turn sell to consumers
- through hospitality businesses - sell to restaurants, pubs and hotels, who will then sell to consumers
- through a wholesaler - who will sell to retailers and hospitality businesses, who will then sell to consumers
There are pros and cons to each sales channel. Selling directly will result in the highest profit margins. Selling through a supermarket chain could help you sell a high volume. Working with acclaimed local restaurants can enhance your reputation. It is important that your business has the necessary skills to negotiate the sales process and work with the businesses you supply to.
Many local craft alcohol producers see great success by exporting their products and entering overseas markets.
Licensing to sell
You must hold the right licence to sell alcohol legally:
- Local producer's licence: Allows off-sales from your premises and limited sales from other premises. You must apply via County Court and display conditions of sale prominently.
- On-sales permissions: Via suitability order for taprooms or tastings on your site. Sampling limits apply during tours or events.
- Wholesale or other supply: Register under Alcohol Wholesaler Registration Scheme (AWRS) if supplying other businesses for resale.
- Off-trade supply: No licence is needed to supply retailers or hospitality if you don't sell direct to public, but duty and food business rules apply.
From 1 January 2026, the enforceable Responsible Retailing Code NI applies to all licensed premises, covering responsible sales and promotions.
Always check the current rules for selling alcohol.
Promoting your product
As a luxury product, a strong brand is vital to promoting craft beer, cider and spirits. There are many marketing tactics you could consider, including:
- promoting craft alcohol products through advertising
- using content marketing and social media to communicate your brand to your target audience
- running, sponsoring and taking part in farmers' markets, fairs and tastings to raise your profile
- getting people to notice your brand through public relations (PR) activities, such as winning awards and new product launches
Alcohol advertising must not target under-18s or promote irresponsible drinking.
Food tourism opportunities for sales
Craft alcohol products are an important part of Northern Ireland's food and drink tourism offering. You can leverage food tourism opportunities by offering visitor experiences (such as tours, tastings and classes), taking part in trails linking producers, pubs and eateries, and collaborating with local restaurants and hotels, as well as Tourism Northern Ireland.
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Craft brewing, cider making and distilling
Running a craft brewery - Whitewater Brewing Company (video)
How Whitewater Brewing Company expanded from a small farm brewery to a larger-scale operation that exports around the world.
Whitewater Brewing Company began in 1996 as a farm brewery in Atticall, a small village in the Mourne Mountains. The company grew its operations after 20 years and moved to a larger-scale site in Castlewellan. Whitewater now exports its craft beer as far as Russia and Japan.
Managing Director Bernard Sloan explains how the company grew from a small operation in his grandfather's shed to a business with a taproom welcoming visitors and offering tours. Bernard highlights the legal considerations of running a brewery and shares insight on how they market their products.
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