Policy Tracking	Date
Approved	November 11, 2013
Revised
Reviewed	September 7, 2020

Overview
As part of the Blue Ridge Community College Brewing, Distillation, and Fermentation Technology Degree and/or the Craft Beer Academy, students can participate in combined weekly classroom and on-site brewing, distilling and vinification experiences culminating in students producing their own malt beverages, spirituous liquors and/or unfortified and fortified wines (collectively “Alcoholic Products”) for sampling for their classmates and tasting rooms at local area breweries, distilleries and wineries.
During the courses both at the Henderson County Campus and the Transylvania County Campus, student will have the opportunity to sample their own Alcoholic Products as well as other students’ Alcoholic Products. The purpose of this sampling is consistent with N.C. Gen. Stat. 18B-103(5a) and to provide research and educational opportunities and to provide constructive criticism and feedback to students as part of a culinary experience.
Definitions
For purposes of the policy, the following definitions shall apply:
1. Malt Beverage-Beer, lager, malt liquor, ale, porter and any other brewed or fermented beverage, except unfortified or fortified wine, containing at least one-half percent (0.5%) and not more than fifteen percent (15%) of alcohol by volume. For purposes of this policy, any sampling of a malt beverage containing more than six percent (6%) and not more than sixteen percent (16%) of alcohol by volume shall be treated as unfortified wine. Malt beverage containing more than sixteen percent (16%) of alcohol by volume shall be treated as spirituous liquors.
2. Spirituous Liquor-Distilled spirits or ethyl alcohol, including spirits of wine, whiskey, rum, brandy, gin and all other distilled spirits and mixtures of cordials, liqueur, and premixed cocktails in closed containers for beverage use regardless of their dilution.
3. Unfortified and Fortified Wine-Any wine made by fermentation from grapes, fruits, berries, rice or honey; or by the addition of pure cane, beet or dextrose sugar; or by the addition of pure brandy from the same type of grape, fruit, berry, rice or honey that is contained in the base wine and produced in accordance with the regulations of the United States. Unfortified wine is sixteen percent (16%) or less alcohol by volume and fortified wine is more than sixteen percent (16%) but no more than twenty-four percent (24%) alcohol by volume.
The President shall establish procedures for sampling of alcoholic products consistent with College policies and applicable state laws.

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