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 5 times.

Initial Receipt & Verification

1 of 10

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

2 of 10

Check environmental controls (temperature, humidity) and storage practices.

Temperature (Celsius)

Humidity (%)

Ventilation Status

Pest Control Measures

Notes on Storage Conditions

Ingredient Quantity & Expiration Dates

3 of 10

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

4 of 10

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

5 of 10

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

6 of 10

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

7 of 10

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

8 of 10

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

9 of 10

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

10 of 10

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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