Use as the first legal transition in the 1933 Repeal sequence. Preserve the alcohol-by-weight unit and the continued force of state law.
This was a limited statutory reopening for lower-alcohol fermented beverages, not repeal of the Eighteenth Amendment and not authorization of whiskey production.
The March 22, 1933 Act removed specified beer, wine, and other fermented beverages containing no more than 3.2 percent alcohol by weight from core National Prohibition Act restrictions, while preserving state and local prohibitions. Section 9 made the Act effective fifteen days after enactment—April 7, 1933.
§§ 1, 3–9
48 Stat. 16–20
Checked against the complete GovInfo statute granule; fifteen days after March 22 computes to April 7, 1933.
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