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<ns0:Id>20250AB__237599INT</ns0:Id>
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<ns0:ActionText>INTRODUCED</ns0:ActionText>
<ns0:ActionDate>2026-02-19</ns0:ActionDate>
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<ns0:AuthorText authorType="LEAD_AUTHOR">Introduced by Assembly Member Blanca Rubio</ns0:AuthorText>
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<ns0:Name>Blanca Rubio</ns0:Name>
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<ns0:Title> An act to amend Section 23006 of the Business and Professions Code, relating to alcoholic beverages. </ns0:Title>
<ns0:RelatingClause>alcoholic beverages</ns0:RelatingClause>
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<ns0:Subject>Alcoholic beverages: beer.</ns0:Subject>
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<html:p> Existing law defines “beer” for purposes of the Alcoholic Beverage Control Act as any alcoholic beverage obtained by the fermentation of any infusion or decoction of barley, malt, hops, or any other similar product, or any combination thereof in water, as specified.</html:p>
<html:p>This bill would revise the definition of “beer” for purposes of the act to provide that beer may be produced using other grain and to specify that fermentation occurs in drinkable water. </html:p>
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<ns0:Preamble>The people of the State of California do enact as follows:</ns0:Preamble>
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<ns0:Num>SECTION 1.</ns0:Num>
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Section 23006 of the
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is amended to read:
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<ns0:Num>23006.</ns0:Num>
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<html:p>“Beer” means any alcoholic beverage obtained by the fermentation of any infusion or decoction of barley, malt, hops, other grain, or any other similar product, or any combination of those products in drinkable water, and includes ale, porter, brown, stout, lager beer, small beer, and strong
beer. The term
does not include sake, known as Japanese rice wine. Beer may be produced using the following materials as adjuncts in fermentation: honey, fruit, fruit juice, fruit concentrate, herbs, spices, and other food materials. Beer aged in an empty wooden barrel previously used to contain wine or distilled spirits shall be defined exclusively as “beer” and shall not be considered a dilution or mixture of any other alcoholic beverage.</html:p>
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