HCS/SB 725 - This act allows culinary students who are eighteen years of age or older to taste, but not consume or imbibe, any beer, ale, porter, wine, or other similar malt or fermented beverage as part of the required curriculum.
The act explicitly disallows a student under the age of twenty-one to receive any beer, ale, porter, wine, or other similar malt or fermented beverage unless the beverage is delivered as part of the student's required curriculum and the beverage is used only for instructional purposes during classes conducted as part of the curriculum.
The act requires intoxicating and nonintoxicating beer to be brewed from malt or a malt substitute. Flavor and other non-beverage ingredients containing alcohol may be used in producing intoxicating and nonintoxicating beer but may not contribute to more than 49% of the overall alcohol content.
This act is similar to SB 105 (2005) and HB 1726 (2006).