Brewery Ingredient Inventory Checklist Template
Maintain fresh, flavorful brews with our Brewery Ingredient Inventory Checklist Template! Stay organized, reduce waste, and ensure your recipes are always perfectly executed. Track hops, grains, yeast, and more with this essential brewing inventory management tool.
This Template was installed 2 times.
Initial Receipt & Verification
Verify incoming shipments against purchase orders and packing slips.
Receipt Date
Purchase Order Number
Quantity Received
Condition of Packaging
Shipping Method
Notes on Receipt (e.g., shortages, overages)
Bill of Lading Number
Storage Condition Assessment
Check environmental controls (temperature, humidity) and storage practices.
Temperature (Celsius)
Humidity (%)
Ventilation Status
Pest Control Measures
Notes on Storage Conditions
Ingredient Quantity & Expiration Dates
Confirm quantities on hand and note expiration dates for accurate tracking.
Quantity on Hand (Hops)
Expiration Date (Malt)
Quantity on Hand (Yeast)
Best By Date (Adjuncts)
Quantity on Hand (Spices)
Expiration Date (Water Treatment Chemicals)
Batch/Lot Number Recording
Document batch/lot numbers for traceability and quality control.
Ingredient Name
Lot Number
Quantity Received
Date of Receipt
Supplier
Notes/Comments (e.g., condition of shipment)
Damage or Spoilage Identification
Inspect for any signs of damage, spoilage, or pest infestation.
Describe any visible signs of damage (e.g., tears, leaks, punctures)
Note any unusual odors or changes in texture/appearance.
Potential Causes of Spoilage?
Estimated Quantity Affected (lbs/kgs/units)
Disposal Method
Attach Photo(s) of Damage/Spoilage
FIFO (First-In, First-Out) Compliance
Ensure ingredients are used based on a FIFO rotation.
Quantity Used (Oldest Batch)
Date of Oldest Batch Used
Rotation Method Verified?
Notes on Rotation Issues (if any)
Remaining Quantity (Oldest Batch)
Batch Placement Correct?
Inventory Adjustment Documentation
Record any discrepancies or adjustments to the inventory system.
Reason for Adjustment
Adjustment Quantity
New Quantity on Hand
Date of Adjustment
Adjustment Type (Increase/Decrease/Correction)
Initiated By (Role)
Supporting Documentation (e.g., waste log, corrected invoice)
Safety & Sanitation Review
Evaluate adherence to safety and sanitation protocols.
Pest Control Measures in Place?
Temperature of Storage Area (Celsius)
Humidity Level (Percentage)
Floor Condition?
Handwashing Facilities Available & Functional?
Attach Photo of Sanitation Area (if needed)
Personnel Training Confirmation
Verify staff competency in ingredient handling and inventory procedures.
Training Module Completion - Basic Ingredient Handling
Training Module Completion - FIFO Rotation Procedures
Number of Employees Trained on Current Practices
Date of Last Training Session
Competency Assessment Passed (Ingredient Identification)
Notes on Employee Performance or Areas for Improvement
Next Audit Scheduling
Plan the date and time for the next inventory audit.
Next Audit Date
Next Audit Time
Frequency (Days between Audits)
Notes/Reason for Adjustment (If applicable)
Auditor Assigned
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