Wineries, breweries, or distillery companies may be eligible for R&D tax credits for performing qualified research activities. For example, the following activities may be eligible for R&D tax credits (see also Distilled Spirits Credit):

  • Performing technical research on yeast strains, fermentation, or distillation processes

  • Performing technical research on ingredient mixing methodologies 

  • Performing technical research on new and/or improved strains of grapes

  • Performing technical research on new and/or improved filtration or straining methodologies

  • Performing technical research on new and/or improved product formulations

  • Developing new and/or improved hopping techniques or varieties of hops

  • Developing new and/or improved yeast strains or fermentation processes

  • Developing new and/or improved preservative chemicals

  • Developing enhanced automated sorting and crushing processes or equipment

  • Developing new systems, structures, or techniques to improve harvesting processes

  • Developing new and/or improved ingredient processing techniques

  • Developing new or improved product formulations (e.g. product consistency, enhanced shelf life)

  • Developing new and/or improved bottling and canning processes

  • Developing new and/or improved bottling designs 

  • Developing new and/or improved prototype batches or improved preservatives

  • Developing company specific manufacturing equipment

  • Designing or development new and/or improved of irrigation systems

  • Designing enhanced hopping techniques or hop varieties development

  • Designing new and/or improved automated processes

  • Designing new and/or improved water recycling processes development

  • Testing prototype batches

  • Testing of product ingredient mixtures for specific flavor consistency 

  • Testing product designs to ensure enhanced product quality or shelf life

  • Testing of new and/or improved designs to ensure shelf life or longevity

  • Testing of product ingredient combinations for new and/or improved flavors 

  • Evaluating brewing or bottling equipment development

  • Evaluating of geological plot characteristics, including grade, soil, and water conditions

  • Integrating new equipment pertaining to process improvement or new bottling/brewing equipment

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