A New Owner's Guide to Alcohol (Liquor) License in Singapore

This is written for F&B business owners who are considering selling alcohol at their venues. Before you pop the cork, there’s one critical step — getting the right alcohol license. Without it, you risk hefty fines, legal trouble and even having your business shut down. But don’t worry, we’ve broken down the process so you can navigate it with ease.

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Why Do You Need an Alcohol License? In Singapore, selling alcohol without a license is a big no-no. The government regulates alcohol sales to ensure public safety, responsible consumption, and compliance with zoning laws. A proper license keeps your business above board, protects you from penalties, and gives customers confidence in your establishment.

What Happens If You Don’t Have the Right License? Running a business without the correct alcohol permit can result in:

  • Fines of up to $20,000

  • Suspension or closure of your business

  • Legal action and difficulty in getting future licenses

Not exactly the best start for a new venture!

 

How to Apply: A Step-by-Step Guide

1.     Determine the right license type – Are you selling alcohol for on-premise consumption (like a bar or restaurant) or off-premise (like a retail store)? The license type matters.

2.     Submit your application – Apply online via the GoBusiness Licensing portal (https://www.gobusiness.gov.sg).

3.     Provide the necessary documents – This typically includes business registration details, floor plans, and tenancy agreements.

4.     Pay the fees – Costs vary depending on the type of license and business hours. Expect anywhere from $110 to $880 per year.

5.     Wait for approval – Processing time ranges from 2 to 6 weeks.

Types of LiquOr License in Singapore

Got Questions? We’ve Got Answers!

We’ve compiled the most common questions we’ve received from business owners in the past 19 years.

What constitutes "Liquor"?

Any beverage containing more than 0.5% ethanol by mass or volume; (b) a mixture of ethanol and some other substance or liquid (including water) and containing more than 0.5% ethanol by mass or volume; or (c) any other substance (whether or not a beverage or liquid) that is prescribed by the regulations as liquor. In short, beer, wine, spirits, sake, cocktails, soju ... are considered as liquor. Where to find the alcohol content? It should be clearly stated on the product’s label.

 

I would like to sell alcohol after 2359hrs. How?

You can apply for 'Extension' of Liquor License' after you have applied and obtained approval for the Liquor License. In the application, you can specify the timing and day (eg., Friday, till 0400hr).

However, with effect from 1 July 2019, if your premise falls under the URA planning approval for "Restaurant", SPF will not grant extended liquor trading hours.  Exception is made if your URA planning approval is a restaurant-hybrid use such as "Restaurant and Bar". If your concept's success hinges heavily on alcoholic beverage sale after 2359hrs, sort out your URA planning approval before you ink any contracts.

 

I have obtained a Class 2A (supply of beer only) Liquor License 5 months ago and now wish to expand my alcoholic beverage to include wines and spirits. Do I need a new license?

Yes, if you are expanding your alcoholic beverage range, you will need to ‘upgrade’ to a Class 1 license. Only after you have obtained the correct license will you be allowed to sell the other types of alcoholic beverages. Note, the unused component of Class 2A (7 months unutilised) will not be refunded or pro-rated.

 

How often do I renew my Liquor License?

Annually. About 3 months prior to expiry of the existing license, you will receive an email from SPF on renewal. Note: Your Liquor License must be valid at all times. The penalty is could be a fine up to $20,000  or imprisonment.

 

I have received the hardcopy SPF Liquor License. What next?

Get it laminated and display the license at a spot where it's visible to consumers.

 

I am a restaurant with a valid Class 1 (or Class 2) Liquor License and plan to offer food & drinks delivery, including alcohol. Do I need a separate Liquor License?

Yes. Apply for a Class 3 Liquor License

 

I run a hawker stall. Can I sell other alcoholic beverages aside from beer?

If you are operating a hawker stall - whether in a NEA-run or private-owned premise, SPF will likely approve sale of ‘beer’ only.

 

I lost my hardcopy Liquor License. How to get a replacement?

You can request for a replacement copy of your existing liquor licence in person at Police Licensing & Regulatory Department.

 

What are some common pitfalls to avoid?

  • Applying for the wrong license type

  • Not renewing on time

  • Not displaying the Liquor License in the shop

  • Applying for the Liquor License before you obtain the NEA Food License

 

Disclaimer:

The information provided is based on our experience and understanding of current regulations. Licensing requirements may change, so we strongly recommend checking the latest details directly on the Singapore Police Force (SPF) website: https://www.police.gov.sg/e-Services/Police-Licences/Liquor-Licence

Breaking Through the 2025 F&B Fog: Let's Talk Reality

The mood in Singapore's F&B scene is heavy with a predictable kind of gloom. Another year of cautious consumers, rising costs and manpower constraints. We know exactly what we're dealing with – and that's perhaps what makes it harder to face. When the challenges aren't surprising anymore, how do you find fresh energy to tackle them?

I was chatting with a business owner last week who put it perfectly: "It's not about hoping things will get better. It's about getting better at handling things as they are." This resonates deeply – maybe the real question isn't "How do we survive until things improve?" but "How do we thrive within these constraints?" The most resilient venues aren't waiting for the storm to pass – they're learning to dance in the rain and finding opportunities in the struggle.

The Covid-19 years, despite their intensity, carried a sense of 'temporariness’ and relief were forthcoming, whether from the community or government. Today's challenges feel more permanent, like a slow descent to the bottom. So how do you steer your ship when gloom seems to be the only constant? How do you provide your team a sense of security when you can’t calm the storm?

A Soda Revolution: Meet Living Things—Good for the Body, Great for Your Business

When our restaurant partners spoke, we listened. As Singapore's F&B scene evolves with the growing demand for non-alcoholic beverages, we've witnessed firsthand the challenge venues face: finding alternatives that aren't loaded with artificial sweeteners or swimming in sugar. The search for a a solution led us to LIVING THINGS – a prebiotic soda that's taking the UK by storm.

This isn’t your average soda. Packed with health benefits, it’s low in sugar, free of artificial sweeteners, low-calorie, and even contains added fibre. Plus, with its Nutri-Grade 'B' rating, you’re fully compliant with menu labelling regulations—no extra effort on your end.

Why LIVING THINGS soda works for your business:
1. Healthier Menus, No Hassle: Skip the challenges of making your own sodas—Living Things is ready to serve, hassle-free.

2. Appeal to Wellness Seekers: With the rise in demand for healthier beverages, this soda fits perfectly into the lifestyle of today’s customers.

3. Nutri-Grade 'B' Advantage: No labeling headaches, just a great-tasting option customers will feel good about choosing.

Find out more about Living Things here

Navigating the storm

Like many of our friends in the craft beer industry, we’ve definitely felt the saltiness of the past few years. The economy has thrown us some curveballs, the market seems to be tightening, and we’re all wondering when the tide will turn. Low sales, overdue payments, and the occasional ghosting on invoices have become the new normal. Chasing 12-month old payments that are promised but never materialise takes a huge mental toll; it’s exhausting and it sucks. It baffles us how a pizzeria with brisk business among the affluent, prides itself on being a ‘charming restaurant’ can be so ‘chao kuan’ when it comes to payment. Suppliers do have families to feed, dude.

Much as every storm leaves a carnage, we look for the silver lining and keep our heads up. That’s why we’ve decided, on a whim one night, to whip up a new logo and new colours. By the looks of it, we’re already feeling better! (Kid you not, it works as well as smiling into the mirror every morning)

In 3 years’ time, we turn 20. What started as a passion project has grown into something much bigger than we ever imagined (and dang, way way harder too). No one can predict whether we’ll be out of these treacherous waters come 2027 but we hope to look back and at least be grateful that we never stopped trying.

What’s one thing you have done today to keep your spirits up?

Is Craft Beer for me?

Is craft beer for me? If you’re already asking, it is most likely a ‘yes’.

We’ve been around the F&B block for 17 years doing only ONE thing - craft beers. When we hosted the first 2 beer dinners (possibly the very first in Singapore - at Holladse Club and then at Majestic Hotel), say “craft beer” and you can easily spot a look of confusion. People turned up out of curiosity (the adventurous ones) and peer pressure (FOMO has landed in Singapore). Today, the F&B scene has evolved in its approaches and palates. Hawker food is cherished and celebrated and the journeys of Singaporean chefs are regaled with honour.

Thankfully, this evolution has extended to the niche category of craft beers too. We supply across the spectrum - from hawkers to fine-dining. In some, craft beers sell well and others, a little less.

The key denominator to venues which are able to successfully rotate through their inventory day in and out is - not location, not concept - but ^drum roll^… mindset. It takes a combination of curiosity, a sense of adventure plus a commitment to educate yourself and your team - in terms of knowledge and palate. In fact, these same principles underpinned the rise of craft beers - without which, the world would still be drinking a simple Lager, single-nuance bitter IPA or plain ole’ Stout.

Essentially, craft beer is more than just producing the liquid in smaller quantities. It is also about the openness to learn and experiment with ingredients, techniques and unexplored ideas.

So, is craft beer for you? Well, if you’ve already read so far into this blog, it shows that you are curious, adventurous and perhaps ready to invest time and effort to learn more. Hit us up for a beer (we do love our wines and kopi too) and let’s see how we can work together.

Beers to beat the heat!

I look forward to warm days because it makes that cold beer so satisfying! With the dry weather in Singapore just on a bender in recent weeks, we’ve handpicked 5 craft beers that are perfect when the mercury hits 32!

  1. Blossom Gueuze from Lindemans. This Elderflower Lambic Ale is a delightful blend of tartness and floral sweetness, making it a fantastic choice for those hot summer days. At 6.0% ABV, it's a great option for savouring slowly as you soak up the sunshine.

  2. Green Mountain from Thornbridge, a Vegan Hazy Vermont Session IPA. Clocking in at 4.3% ABV, this sessionable IPA bursts with juicy hop flavors and a refreshing finish, making it the one beer you want waiting for you at the end of a sports game 🏀🏃🏻‍♂️

  3. Salty Kiss from Magic Rock is a Gooseberry Gose that's sure to quench your thirst. At 4.1% ABV, this sour ale is both tart and salty, with a hint of fruity sweetness from the gooseberries. It's like a beach🏖 vacation in a can!

  4. Crush Hour from Vocation is an Everyday Hazy Pale that's big on flavour yet super sessionable. They call it ‘Everyday’ for a reason : )

  5. Utropia Pale Ale from Bodriggy in Melbourne🇦🇺. They get hit with some of the craziest hot dry summers each year so you can bet the Bodriggy boys do know how to fix that crazy heat with a brew that is crisp, clean and ideal for quenching.

So if your customers are storming their way after work with their sweaty armpits today, be sure to stock up on these refreshing brews! Hit us up via whatsapp or email info@thedrinkingpartners.com

2023 A Year on Ice for Craft Beers (But 2024 Might Be Lit 🔥)

2023 was a scorcher, alright. Not just because Singapore sweltered through its hottest year ever, but also because craft beer sales felt a bit...chilled. Sure, the global economic meltdown didn't happen but the cost of living (from record prices of COE to our local kopi) burns, leaving pockets feeling emptier than a pint glass at last call. Didn’t help that Singapore in December kinda feel like ghost town - where’s everyone?!

But hey, before we drown our sorrows in a lukewarm lager, let's remember: 2024 is a blank canvas. The CDC vouchers are due (wondering out loud if we could buy craft beers with that), whispers of travel bubbles are swirling and Singapore's still the vibrant city we know and love.

So, let's raise a glass (of something hoppy and delicious, naturally) to a fresh year, bold decisions and precious moments with friends and fam. Legggooooo!

100% you’ll be thirsty

Plenty of delicious beers from Vocation have landed and here are TWO beers you're gonna lurrrrve ❤️

JUMP FOR JUICE A 'zhng-ed' up version of Vocation's Hop, Skip & Juice Pale Ale. Brewed with Yuzu (Passionfruit version also available), JUMP FOR JUICE will keep you calm and cool even when everyone's lost theirs. Here's what fans are saying about this special series.

The second beer we're super excited is one for the SOURHEADS.

SPRINKLE & SQUEEZE (44CL) Homage to the pancake. Vocation brewed a tart lemon pastry sour with vanilla and caramelised sugar, combining to recreate the nostalgic sweet & sour hit of still-warm, buttery pancakes, sticky with sugar and golden syrup and spiked with lemon juice. Sour lemon up front, with a medium-rich, smooth mouthfeel and a sweet finish. Who's gonna resist this?!

And there’s more - both kegs and cans. Hit us up for latest list before they’re wiped out!

Craft Beer Festivals

Towards the end of 2022, along with the removal of residual Covid-10 restrictions in Singapore, large-scale gatherings resumed. Festivals returned and in less than 3 months, we participated in two craft beer festivals Brewlahlah and Urban Beer Festival among several other industry parties.

Always, you get to drink (really good stuff), you get fed (by everyone else) and you get to know everyone else on festival ground much better- even if an hour ago you were mere acquaintance. And this is really what craft beer vibes are about. Community.

So the next time you hear of a craft beer party happening, be sure to join!

British Stouts & Porters

Landing soon

Post #1: 2023

Hello fam, hope you've had a wonderful 2023 so far. Once the CNY festivities are over, it’ll be pedal to the metal work-wise.😅

There’s been talks of a global recession in 2023 and if all optimists are right on this, it will be soft and short recession. How will it impact F&B? How will it impact craft beers consumption?

We founded this business 2 years before the 2009 Global Financial Crisis. When news that Lehman Brothers has collapsed, we were more intrigued than worried as to how this economic crisis would impact us. Interestingly, the local F&B sector held super steady. Beer-related events - Beer Festivals, Beer Dinners etc were seemingly unaffected. None of our clients shut down or retrenched.

Will the F&B sector be OK this time round? If recessions typically result in a job retrenchments and a freeze on hiring, yet in our severely manpower-starved F&B sector, what is there to retrench?! What are your thoughts on the impact of a global recession on local F&B sector?

What I'll be drinking this Christmas (or maybe, in Nov)

X'MAS = INDULGE, right?

Towards the end of the year, we usually get a bumper crop of rich tasty and powerful brews from the breweries. On one spectrum, there would be beers jammed with fruits and spices and on the other, barrel-aged beers dripping with complexity. Featuring the latter series

BANOFFEE PARDUS Inspired by the British Banoffee Pie, packed with toasty tones and treacle notes to complement the rich banana and toffee sweetness.

NECESSARY EVIL BOURBON BARREL AGED A heavy hitter at 13%, this imperial stout spent 8 long months in bourbon barrels so get ready to bathe in the sweet bourbon, vanilla, oak and plenty of rich chocolate.

BRACIA BOURBON BARREL AGED Brewed with Italian chestnut honey, this 12% Dark Ale is heavily layered. Everything you imagine as indulgent,thi is it. Chocolate, dark fruit, hazelnut, honey, liquorice, tobacco, oak.... BRACIA BBA = BOOTIFUL!

Ready for delivery from 1 Nov 2022.

Cryo XPA: Something your guests will drink plenty of

In recent years, as brewers attempt to extract maximum aroma and flavours from hops, Yakima Chief developed what is fast becoming the solution, Cryo Hops. Using cryogenic processes, the power of hop pellets is turbo-charged. This form of hops is essentially a highly-concentrated version of lupulin (an oil inside the hop that creates the expressive flavours and aromas that craft beer drinkers love) minus the astringency or vegetative characteristics that can be present in hops.

Feral Brewing’s latest core beer CRYO XPA is exclusively cryo-hopped. And coming off at 4.8%, this easy drinking beer has all the vibrant tropical notes without the cloying heaviness. In other words, this is the beer that your guest will be saying “get me another one of this!”

We’re Ready for delivery across Singapore starting 27 Oct 2022. Get in touch with us to stock.

For private & home consumption, please visit online craft beer shop The Great Beer Experiment to purchase.

Don't get salty on Gose

Our first taste of Gose (pronounced GO-ZUH) was 15 years ago, in 2007. We were still operating out of a 1-room storeroom, 1-room office back then, in our 1st year of hobby business. A traditional German brewery had shipped two cases of Gose over. Because we started our craft beer journey few years before it became a business proper, we thought our palate was reasonably experienced & mature. We were familiar (and in love) with Flemish Red Ales, Lambics and smoked Imperial Stouts, pretty much the extreme end of beer flavours. Pretty much ALL the extreme flavours right? WRONG.

Gose tipped the extreme of extreme. It’s a German wheat beer with dominant saltiness and sourness, and that first taste was akin to drinking cold salted-veg soup that we find on the dinner table, or liquified potato chips. That first bottle took a while to empty and equally left a deep impression in both of us.

In recent years, sours have taken off in the craft beer universe. Customers were asking us for more because their customers couldn’t get enough. Gose has re-emerged as a popular style as well, riding along with this trend for sour beers. What we do notice however, is that the saltiness have tamped down, with more shine given to the sour than salty characteristic. Nonetheless, a very quaffable and delicious beer style, particularly suited for our tropical Singapore climate.

So stock up on Gose! New stocks just in. Contact us for pricelist

Geek Out!

The emergence of craft beers could not have happened 3 decades ago without the desire for experimentation. Craft beer is not only tasty but it keeps drinkers hooked because there’s always something different to try. Brewers are like scientists - they toy with new techniques and unusual ingredients, and sometimes they push it further by teasing apart the expression of variants of an ingredient.

For several years, To-OL and Dry & Bitter have taken on such projects and in our latest shipment, the Stereo Mono and Versus series from them demonstrates how far they take the science of brewing to.

Give it a try! Orders are ready for delivery after 15 July 2022.

Sours from TO-OL

15 years since we shipped the first sour beer (Rodenbach Flemish Ale) to Singapore, our community’s appetite for sours have certainly grown. While some have a preference for the super-sours (think Super Lemon sweet), many prefer a milder sour.

Tip your toes in the world of sours. Here’s FOUR we recommend!

Request for pricelist

Omnipollo Restocked

Kicking off 2022 with the no other than the legend of the craft beer universe, Omnipollo A mix of imperial stouts and plenty plenty of sours, more importantly, hitting your favourite stores real soon. Check our IG page to find out who they are!

LORELEI (33CL) IMPERIAL PORTER W/ TOASTED COCONUT & MAPLE SYRUP

NOA PECAN MUD CAKE (33CL) IMPERIAL PASTRY STOUT

PLUCKIN FEATHERS (33CL) IMPERIAL STOUT W/ BLUEBERRY, COCONUT & HAZELNUT

CRISP CRISP CRISP (33CL) AMERICAN PALE ALE

BALATON (33CL) IPA W/ STRATA

MAZ AMERICAN PALE ALE

TEFNUT PASS OUT (33CL) IMPERIAL GOSE W/ BLACKBERRY, BLACKCURRANT, BLACK RASPBERRY, BLACK GRAPES, BLACK TOMATO, BLACK CORN, CHARCOAL, SQUID INK & BLACK LAVA

TEFNUT POMPELMOCELLO (33CL) IMPERIAL GOSE W/ GRAPEFRUIT, ORANGE JUICE & VANILLA

TEFNUT STRAWBERRY (33CL) IMPERIAL GOSE W/ STRAWBERRY

BIANCA LIMONCELLO LASSI GOSE (44CL) FRUIT GOSE

BIANCA NOA STRAWBERRY PECAN MUD CAKE LASSI GOSE (44CL) FRUIT GOSE

BIANCA BLACKBERRY MAPLE PANCAKE LASSI GOSE (44CL) FRUIT GOSE

BIANCA BLACKBERRY BLUEBERRY MARSHMALLOW LASSI GOSE (44CL) FRUIT GOSE

BIANCA DOUBLE TANGERINE LASSI GOSE (44CL) FRUIT GOSE

Request for pricelist

Scandi Spotlight

Scandinavia is more than just great design. Omnipollo changed the way we thought beers could taste like with their Bianca Lassi Gose while TO-OL brewed imperial IPAs and barrel aged imperial stouts that redefined IPAs and stouts. Couple of months back, we began repping Danish craft brewery Dry & Bitter. Their 1st shipment definitely smashed and raised the level of craft beers. Since then we’ve had couple more shipments with one landing next week. What to look out for, you say? Geek out on these 2 series

Round 1: Different Yeast, Same Base (New England IPA)

This series explores the differences between two NEIPA yeasts, while keeping the process and all other ingredients the same. For Versus Hew (44cl), Lallemand’s Verdant yeast was used. For Versus Hue (44cl), White Labs’ London Fog yeast was used. Both beer were dry-hopped with Citra, El Dorado and Chinook.

Round 2: Different Hop Varietals (single), Same Base (New England IPA)

This series AMPERSAND explores 3 different hop varietals (Idaho7, Mouteka, Strata). Using a balanced, medium-bodied New England IPA as base, and adding different hops to each batch, this allows each hop’s distinctive personality shine through. If experiments like this speak to the nerd in you, shoot us a line for stocks.