§ 6-2. Definitions.

The following words, terms and phrases, when used in this chapter, shall have the meanings ascribed to them in this section, except where the context clearly indicates a different meaning:

Alcoholic liquor means any spirits, vinous, malt or fermented liquor, liquids and compounds, whether or not medicated, proprietary, patented and by whatever name called, containing one-half of one percent or more of alcohol by volume which are fit for use for beverage purposes.

Beer means any beverage obtained by alcoholic fermentation of an infusion or decoction of barley, malt, hops, or other cereal in potable water.

Class C license means a license to sell at retail beer, wine, mixed spirit drink and spirits for consumption on premises.

Off-premises license means a license to sell at retail alcoholic liquor for consumption off the licensed premises, and includes SDD and SDM licenses.

On-premises license means a license to sell at retail alcoholic liquor for consumption on the licensed premises and includes class C, tavern and resort licenses.

Person means an individual, organization, group, association, partnership, corporation, trust, business entity, or any combination of the above.

Resort license means a license issued by the liquor control commission in a resort area for a period not to exceed 12 months, without regard to other liquor control commission quota requirements, and in accordance with the state Liquor Control Act, Act No. 8 of the Public Acts of Michigan of 1933 (MCL 436.1 et seq., MSA 18.971 et seq.), as amended.

Spirits means any beverage which contains alcohol obtained by distillation, mixed with potable water or other substances, or both, and solution, and includes wine containing an alcoholic content of more than 21 percent by volume, except sacramental wine.

Tavern license means a license to sell at retail only beer and wine for consumption on the premises.

Wine means the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes or any other fruit with the usual cellar treatment, and containing not more than 21 percent of alcohol by volume, including fermented fruit juices other than grapes.

(Ord. No. 12-841, § 1, 6-4-12)