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.

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.

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.

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. 

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.

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.

See alcohol labelling rules.

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.

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.

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.

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.

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.

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.

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. 

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.

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.

See alcohol labelling rules.

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.

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.

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.

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.

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.

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.

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. 

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.

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.

See alcohol labelling rules.

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.

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.

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.

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.

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.

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.

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. 

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.

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.

See alcohol labelling rules.

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.

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.

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.