Last updated 2026-07-25
TL;DR
A beer and wine license lets you sell beer and wine but not spirits, and it's usually much cheaper and faster to get than a full liquor license because most states don't cap the supply. Costs commonly run from under $100 to a few thousand dollars depending on the state, but a handful of quota states charge far more. Confirm exact fees with your state ABC authority.
What is a beer and wine license, exactly?
A beer and wine license (sometimes called an on-premise beer and wine permit) authorizes a restaurant, bar, or store to sell beer and wine for consumption on site, off site, or both, depending on the license class. It does not cover distilled spirits like vodka, whiskey, tequila, or rum, or spirit-based cocktails. If you want to pour a margarita or a whiskey sour, you need a full liquor license (often called an on-premise retail license or a Class B/C license depending on the state), not a beer and wine license. Most states split retail alcohol authority into at least three buckets: beer only, beer and wine, and full liquor (beer, wine, and spirits). Some states add more granularity, splitting wine by alcohol content or splitting on-premise from off-premise sales entirely. The federal government does not issue retail licenses at all. The Alcohol and Tobacco Tax and Trade Bureau (TTB) issues federal basic permits to producers, importers, and wholesalers under the Federal Alcohol Administration Act, but retail licensing for bars and restaurants is entirely a state and local matter [1]. That state-by-state structure is exactly why there's no single national answer to 'how much does a beer and wine license cost' or 'how long does it take.' The honest answer is always: it depends on your state, your county, and sometimes your city. For a state-specific breakdown, start with your state's ABC guide rather than a generic number you find online.
How much is a liquor license, and how is a beer and wine license different in cost?
This is the question everyone asks, and the honest answer is that it varies by an order of magnitude or more depending on which state you're in and whether that state caps the number of licenses available (a quota system). In non-quota states, where the state issues a license to any qualified applicant who applies and pays the fee, a beer and wine license is usually one of the cheapest alcohol permits you can get. Application and license fees in these states commonly land somewhere between roughly $100 and a few thousand dollars, often renewed annually or every two years for a similar or smaller fee. A full liquor license in the same state, if not capped, might cost a few hundred dollars more but still be attainable on demand. In quota states, where the number of full liquor licenses is legally capped (often tied to county population), the market price for an existing full liquor license can run into the tens of thousands or, in dense urban counties, hundreds of thousands of dollars, because operators are bidding for a fixed, scarce supply. Beer and wine licenses are far less commonly capped this way, which is the single biggest reason they stay cheap almost everywhere. Florida is a well-known example of this split, and we cover it in detail below. Because every state sets its own fee schedule, license classes, and renewal cycle, don't rely on a flat number from a blog post. Confirm the current fee with your state ABC authority's published fee schedule before you budget for it.
How much is a liquor license in Florida, and how much is a beer and wine license in Florida?
Florida is one of the clearest real-world illustrations of the beer-and-wine-versus-full-liquor cost gap, because the state runs a quota system for its full liquor license (the 4COP quota license) but not for beer and wine licenses. Florida's Division of Alcoholic Beverages and Tobacco (part of the Department of Business and Professional Regulation) issues several license series. The 2-COP license authorizes beer and wine sales for consumption on premises, and it is a non-quota license, meaning the state issues one to any qualifying applicant, subject to the standard state license fee schedule that varies by county population [2]. The 4-COP license, which allows beer, wine, and spirits, is subject to a county-by-county quota tied to population under Florida Statutes section 561.20, and in counties where the quota is full, the only way in is to buy an existing license on the private market, which routinely runs into the tens of thousands of dollars or more in high-demand counties [3]. Florida Statutes section 561.20 states that the quota is based on "one license for each 7,500 residents or major fraction thereof" in each county, which is exactly why dense, built-out counties run out of licenses long before their population growth slows down [3]. Florida also has a separate path called the 'special restaurant license' (4-COP SRX and SRX SFS variants) for full-service restaurants meeting specific seating, food-sales-percentage, and space requirements, which lets a bona fide restaurant get full liquor authority without competing in the county quota, subject to the criteria in section 561.20 [3]. This is worth exploring early with your local DBPR district office if you're opening a restaurant rather than a bar, because it changes your whole cost and timeline picture. Bottom line for Florida: budget a state license fee (confirm the current amount with DBPR, since it scales with county population) for a 2-COP beer and wine license, and expect that same category of fee, plus either the special restaurant exemption or a much larger market-rate purchase, if you need full liquor. Anyone quoting you a single flat national number for 'a Florida liquor license' is oversimplifying a system that genuinely varies by county. For readers researching Florida specifically, our Florida bar guide walks through the quota mechanics and application steps in more depth.
How do I get a beer and wine license, step by step?
The process looks similar across most states, even though names and forms differ. Here's the general sequence: 1. Confirm your license class and eligibility. Decide whether you need on-premise (consumption at your location), off-premise (retail sales to go), or both, and confirm the correct license class with your state ABC authority. 2. Check local zoning and distance rules first. Many cities and counties restrict alcohol sales near schools, churches, or residential zones, or require a local zoning permit or conditional use permit before the state will even accept your application. Skipping this step is the single most common cause of delay. 3. Line up your lease and floor plan. Most states require proof of a signed lease or deed for the exact premises, plus a floor plan showing the licensed area, before they'll process your application. 4. Get local sign-off if required. Some jurisdictions require a public notice period, a hearing before a local alcohol board, or sign-off from the local police or fire department before the state approves the license. 5. Submit the state application with fees. This typically includes background checks on owners/officers, financial disclosure, and the license fee itself. 6. Complete responsible-service training if your state requires it for the license class (see the training section below). 7. Pass inspection and get your license issued. Some states issue a temporary or provisional license so you can open while the final license is finalized. Timelines vary widely: some states issue non-quota beer and wine licenses in a matter of weeks, while others, especially where local hearings are required, can take several months. Build the timeline backward from your target opening date, and add a buffer for at least one round of corrections, since first-submission approvals without any follow-up requests are the exception, not the rule.
How to obtain a liquor license (or a liquor licence) if you're outside the US
If you're searching 'how to obtain a liquor licence' with the British spelling, you're likely looking at UK or Commonwealth rules, which work differently from the US state-by-state model. In England and Wales, alcohol retail is governed by the Licensing Act 2003, and premises need a premises licence from the local licensing authority (usually the district or borough council), plus each business needs at least one named Designated Premises Supervisor who holds a personal licence [4]. The Act states that a premises licence authorizing the sale of alcohol "must include a condition that no supply of alcohol may be made under the premises licence at a time when there is no designated premises supervisor" [4]. Scotland and Northern Ireland have their own separate licensing acts. In the US, there is no federal retail liquor license. Each state's Alcohol Beverage Control (ABC) agency, or in some states the county or municipality, issues retail licenses, and the rules genuinely do not transfer across state lines. A license issued in Texas has zero standing in New York. If you're opening a location in a new state, you start the entire application process over under that state's rules, even if you've run a licensed bar elsewhere for years. This is one of the most common points of confusion for multi-state operators, and it's a big part of why a state-by-state planning approach, rather than a single generic checklist, actually matters for your opening timeline.
How do I get a bartending license, and is that the same as a liquor license?
No, and this mix-up trips up a lot of new owners. A liquor license is issued to the business (the premises) and authorizes that location to sell alcohol. A bartending license, more accurately called an alcohol server or responsible-service certification, is issued to an individual employee and authorizes that person to serve or sell alcohol on the job. Many states require these individual certifications for anyone who serves alcohol, more than bartenders, covering servers, bar backs who pour, and sometimes managers. Common programs include ServSafe Alcohol, TIPS (Training for Intervention ProcedureS), and state-run programs. Some states mandate this training by statute; others leave it optional but insurance companies and many landlords require it anyway as a condition of a liquor liability policy. Getting this certification is usually simple: take an approved online or in-person course (often 2 to 4 hours), pass a short exam, and get a certificate that's typically valid for two to three years depending on the state and program. It costs far less than the business license itself, commonly in the range of a few tens of dollars per person, though exact pricing depends on the training provider and state requirements. Check your state ABC authority's website for the specific list of approved training providers, since not every course satisfies every state's legal requirement.
Can anyone take the bar exam? (And why people confuse this with liquor licensing)
This question shows up in liquor license research because of a simple language collision: 'the bar' means a licensed drinking establishment to a restaurant owner, and it means the legal profession's licensing exam to everyone else. They are completely unrelated processes. The bar exam is the licensing test aspiring attorneys take to become licensed to practice law in a given state. Eligibility generally requires graduating from an ABA-approved law school (in most states) and meeting that state's specific character and fitness requirements; it is administered by each state's board of law examiners, and most states now use some version of the Uniform Bar Examination coordinated through the National Conference of Bar Examiners [5]. It has nothing to do with beverage alcohol licensing. If you landed here because you searched 'can anyone take the bar exam' while researching a bar business, you're probably actually looking for information on liquor licensing, alcohol server certification, or how to open a bar as a business, all of which are covered in this article. If you're researching the legal profession specifically, the American Bar Association and your state's bar admission office are the right resources, not a liquor licensing site. For readers actually opening a drinking establishment, our bar guide and general liquor licensing overview are more directly useful starting points, and if you're specifically checking on an attorney's status rather than a bar business, that's a job for a state bar member search, not an ABC license lookup.
Can you serve alcohol without a liquor license?
In almost every US jurisdiction, no. Selling or serving alcohol as part of a business, meaning any exchange of money (including a cover charge, a bundled ticket price, or a 'suggested donation' at an event) for access to alcohol, without the correct state and local license is illegal and typically both a criminal and civil matter, exposing the business and often the individual owner to fines, license bars, and in some states misdemeanor or felony charges. There are narrow exceptions. Most states allow truly free, no-purchase-required alcohol at private events (a wedding reception where guests don't pay, for instance), and many states have specific limited permits for one-off events like festivals or fundraisers that are far cheaper and faster than a full retail license, precisely because they're temporary. BYOB (bring your own bottle) arrangements are legal in many states for unlicensed restaurants, but the rules on corkage fees, whether the restaurant can charge for 'service,' and whether BYOB is allowed at all vary significantly by state and sometimes by city; some states, notably in parts of the Northeast, have specific BYOB statutes, while others don't address it at all, leaving it in a legal gray zone. If you're planning a soft opening before your license is issued, don't guess. Ask your state ABC authority directly whether a temporary or provisional permit is available for your situation, and get the answer in writing before you pour anything for a paying customer.
What's the difference between an on-premise and off-premise beer and wine license?
An on-premise license authorizes consumption at the licensed location, meaning your restaurant, bar, tasting room, or brewery taproom. An off-premise license authorizes sale of sealed containers for consumption elsewhere, the kind of license a liquor store, grocery store, or gas station holds. Some states issue combined licenses that cover both; others require two separate licenses even for the same address if you want to, say, sell a six-pack to go from a restaurant that also serves beer at the table. If your business model includes both a dining room and a retail cooler of six-packs by the register, ask your state ABC authority explicitly whether that requires one license or two, because assuming it's covered under one general license is a common and costly mistake. Off-premise beer and wine licenses are almost always non-quota and are generally the cheapest category of alcohol license across most states, because the public-safety concerns that drive quota systems (overserving, late-night incidents, density of bars in one area) are lower for a retail bottle shop than for a bar where people drink on site.
Do I need a separate license for beer versus wine versus both?
It depends entirely on the state. Some states issue a single combined beer-and-wine license covering both categories at one fee. Others split them: a beer-only license, a wine-only license, and a combined license as three separate options with three separate fee schedules, which matters if you're, say, running a wine bar with no beer taps and could save money by not paying for beer authority you won't use. A few states also separate wine by alcohol content or fermentation type (still wine versus sparkling, or wine above a certain ABV treated more like a spirit for licensing purposes), and some separate 'malt beverages' broadly (which can include some flavored malt beverages and hard seltzers) from traditional beer in ways that matter for what you're allowed to pour. Read your state's specific license class descriptions before you assume 'beer and wine' covers every drink on your planned menu; a hard cider or a high-ABV canned cocktail sometimes falls under a different category than you'd expect.
What does it cost beyond the license fee itself?
The license fee is rarely the full cost of getting legally open. Budget realistically for these adjacent costs, which apply whether you're getting a beer and wine license or a full liquor license: - Local permits: many cities require a separate local alcohol permit or business license on top of the state license, with its own fee and application.
- Liquor liability insurance: often required by your landlord or the state itself, and priced based on your alcohol sales volume, hours, and claims history.
- Server training: per-employee certification costs, multiplied by your staff size and refreshed every two to three years depending on the program.
- Legal and consulting help: optional, but if your local zoning or quota situation is complicated, a specialist can save you months.
- Application timeline cost: every week you're licensed-but-not-open is a week of rent, payroll, and inventory carrying cost with zero alcohol revenue, which is often the largest real cost of a slow application. That last point is why back-planning from your opening date matters so much: a beer and wine license that takes eight weeks in a non-quota state is a very different financial plan than a full liquor license that takes eight months in a quota county.
How should I plan my timeline backward from opening day?
Work backward from your signed lease and target opening date, and build in buffer at every stage, because alcohol licensing is one of the few parts of opening a restaurant or bar where the government, not you, controls the pace. A reasonable backward-planning sequence looks like this: confirm your license class and quota status first, before you sign anything if possible, since a full liquor license in a maxed-out quota county can change your entire business plan. Then confirm local zoning and any required public notice or hearing period, since these often run in parallel with, not after, your state application, and missing a required newspaper notice or posted sign can restart your local clock. Submit your state application as soon as your lease and floor plan are finalized, since most states won't accept an application without a specific address. Get your staff scheduled for alcohol server training during the wait, not the week before opening, since courses fill up and some require in-person seats. And build a two-to-four-week buffer past your state's stated 'typical' processing time, because stated timelines are averages, not guarantees, and a single missing document can add weeks. If you want a structured, state-specific way to work through this instead of piecing it together from forum posts, the State Liquor License Roadmap is a one-time $199 tool built specifically to back-plan your license timeline and paperwork from your opening date. It's not legal advice and it doesn't replace your state ABC authority's own requirements, but it's built to save you the research time of figuring out the sequence yourself.
Where do I go to actually confirm the rules and fees for my state?
Every state's ABC (Alcohol Beverage Control) authority, or equivalent agency (some states call it the Liquor Control Board, Department of Revenue Alcohol Division, or Division of Alcoholic Beverages and Tobacco) publishes its own license classes, fee schedules, and application forms. These are legally binding for your state and override any general number in this article or anywhere else online. At the federal level, the TTB regulates alcohol production, importation, and wholesale distribution, and requires federal basic permits for those activities under the Federal Alcohol Administration Act, but it explicitly does not issue retail licenses, which stay entirely with the states [1]. If a website or consultant tells you they can get you a 'federal liquor license' for retail sales, that's not a real product, retail licensing is state and local only. Start with your specific state's guide for the details that actually apply to you: our state guides hub and our general liquor license overview are good starting points, and from there, go straight to your state ABC authority's official fee schedule and application forms before you budget or file anything.
Frequently asked questions
How much is a liquor license?
It depends entirely on your state and whether that state caps licenses (a quota system). Non-quota states often charge a few hundred to a few thousand dollars in state fees. Quota states can push market prices for existing licenses into the tens of thousands or hundreds of thousands of dollars. Always confirm current fees with your state ABC authority rather than relying on a national average.
How much is a liquor license in Florida?
Florida's 4-COP full liquor license is capped by county population under Florida Statutes section 561.20, so in full counties you typically buy an existing license on the private market, often for tens of thousands of dollars or more. Full-service restaurants may qualify for the special restaurant license exemption instead. Confirm current fees and quota status with Florida's DBPR.
How much is a liquor licence in Florida for a beer and wine only business?
Florida's 2-COP license, which covers beer and wine for on-premise consumption, is not subject to the county quota system that governs full liquor licenses. It's issued to qualifying applicants for a state license fee that scales with county population. Confirm the current fee directly with Florida's Division of Alcoholic Beverages and Tobacco.
How do I get a liquor license?
Confirm your license class and local zoning rules first, then check whether your state or county caps licenses (quota). Line up your signed lease and floor plan, submit the state application with required fees and background checks, complete any required server training, and pass inspection. Timelines range from a few weeks in non-quota states to many months where hearings or quotas apply.
How do I obtain a liquor license as a first-time restaurant owner?
Start with your state ABC authority's website to identify the correct license class for your concept (beer and wine versus full liquor), then confirm local zoning before you finalize your lease if possible. Gather your entity paperwork, lease, and floor plan, submit the application with fees, and schedule staff server training during the review period rather than after.
How do I get a bartending license?
A 'bartending license' usually means an alcohol server certification, not a business license. Take an approved course, commonly ServSafe Alcohol, TIPS, or your state's own program, pass a short exam, and receive a certificate valid for roughly two to three years depending on the state. Check your state ABC authority's site for which programs it accepts, since not all courses satisfy every state's legal requirement.
Can anyone take the bar exam?
This refers to the legal profession's licensing exam, unrelated to liquor licensing. Eligibility generally requires graduating from an approved law school and meeting a state's character and fitness standards, administered by that state's board of law examiners. It has no connection to opening a bar or restaurant; if you're researching alcohol licensing, see our bar and liquor license guides instead.
How do I obtain a liquor licence in the UK?
In England and Wales under the Licensing Act 2003, premises need a premises licence from the local council, and the business needs a named Designated Premises Supervisor holding a personal licence. Scotland and Northern Ireland have separate licensing acts with different rules. US state ABC processes don't apply, and UK rules don't transfer to US locations either.
Can you serve alcohol without a liquor license?
Generally no, if money changes hands for it, including cover charges or bundled event tickets. Selling alcohol without the required license is typically both a criminal and civil violation in US states. Narrow exceptions exist for truly free private events and some limited one-day event permits. BYOB is allowed in some states for unlicensed restaurants under specific rules; check with your state ABC authority.
What's the difference between a beer and wine license and a full liquor license?
A beer and wine license authorizes sale of beer and wine only, not distilled spirits or spirit-based cocktails. A full liquor license covers all three categories. Beer and wine licenses are far less commonly subject to quota caps, which is why they're usually cheaper and faster to get than full liquor licenses in the same state.
Do I need a license to sell beer and wine to go, versus for drinking at my restaurant?
Often yes, separately. On-premise licenses cover consumption at your location; off-premise licenses cover sealed containers sold for consumption elsewhere. Some states combine both under one license; others require two distinct licenses even at the same address. Confirm with your state ABC authority whether your business model needs one license or two.
How long does it take to get a beer and wine license?
In non-quota states with no required local hearing, it can take a matter of weeks. Where local public notice periods, zoning approval, or hearings are required, it commonly takes several months. Build a buffer past your state's stated average processing time, since a single missing document or required correction is common, not rare.
Is a beer and wine license cheaper than a full liquor license everywhere?
Almost always, yes, because beer and wine licenses are rarely subject to the quota caps that drive up full liquor license prices in many states. The gap can be small in non-quota states or enormous in quota states, where a full liquor license purchased on the open market can cost many times the beer and wine license fee. Confirm both figures with your state ABC authority.
Sources
- 27 CFR Part 1, Basic Permit Requirements Under the Federal Alcohol Administration Act: TTB regulates federal alcohol permits for production, importation, and wholesale under the Federal Alcohol Administration Act, and retail licensing is handled at the state level, not federally
- Florida Division of Alcoholic Beverages and Tobacco, license types and fees: Florida's 2-COP license authorizes on-premise beer and wine sales and is issued on a non-quota basis subject to state fee schedules
- Florida Statutes, Section 561.20: Florida caps full liquor (4-COP) licenses by county population at one license per 7,500 residents, with a special restaurant license exemption available
- UK Legislation, Licensing Act 2003, Section 19: Premises in England and Wales require a premises licence from the local licensing authority and a Designated Premises Supervisor with a personal licence, and a mandatory condition bars supply of alcohol without one
- National Conference of Bar Examiners, Uniform Bar Examination: Most US states use some version of the Uniform Bar Examination administered through state boards of law examiners for attorney licensing
- Cornell Legal Information Institute, 27 U.S. Code Section 203, Federal Alcohol Administration Act basic permit requirement: Federal law requires a basic permit for engaging in the business of importing, distilling, rectifying, or wholesaling alcohol, separate from any state retail license