Late last week, the California Department of Public Health (CDPH) updated public health guidance in the Blueprint for a Safer Economy to allow for additional safe and sustainable reopening activities. This guidance specifically addresses the state’s breweries, wineries and distilleries.

Effective March 13, breweries, wineries and distilleries that do not serve meals may open outdoors only with modifications in the purple (widespread) and red (substantial) tiers. The updated guidance requires that patrons make reservations and observe a 90-minute time limit.

Service for on-site consumption must end by 8:00 p.m. In the orange (moderate) tier, indoor operations may begin with 25 percent of maximum capacity or 100 people, whichever is fewer. In the yellow (minimal) tier, indoor operations may increase to 50 percent of maximum capacity or 200 people, whichever is fewer. The updated guidance in orange and yellow tiers does not apply to breweries, wineries or distilleries that provide meals.

As of March 13, bars that do not serve meals remain closed in the purple (widespread) and red (substantial) tiers. In the orange (moderate) tier, bars may begin outdoor operations with modifications. In the yellow (minimal) tier, bars may begin indoor operations with modifications of 25 percent maximum capacity or 100 people, whichever is fewer.