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Brewery Ingredient Inventory Tracking Checklist

Never run out of hops again! Our Brewery Ingredient Inventory Tracking Checklist ensures you're always stocked for peak brewing season. Simplify your ingredient management, minimize waste, and optimize your costs with this easy-to-use template. Perfect for small craft breweries to large production facilities.

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Initial Receipt & Verification

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Tasks to complete upon delivery of ingredients.

Date of Receipt

Time of Receipt

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Shipping Container Count

Pallet Count

Condition of Packaging (External)

Bill of Lading (BOL) Received?

Upload BOL Image (if applicable)

Any Notable Observations/Damage?

Ingredient Storage Conditions

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Check and document storage environment (temperature, humidity).

Temperature (°C)

Temperature (°F)

Humidity (%)

Storage Area

Notes on Storage Conditions

Date of Inspection

Quantity & Batch Number Recording

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Verify and accurately record received quantities and batch/lot numbers.

Received Quantity

Unit of Measure (e.g., lbs, kg, bushels)

Batch/Lot Number

Supplier

Date Received

Expiration Date (Year)

Expiration Date (Month)

Expiration Date (Day)

Expiry Date Tracking

NaN of 10

Monitor and record expiry dates for all ingredients.

Ingredient Expiry Date

Quantity Remaining (Before Expiry)

Expiry Status

Notes on Expiry/Condition

Date of Expiry Check

Action Required

First-In, First-Out (FIFO) Compliance

NaN of 10

Confirm FIFO principles are being followed when using ingredients.

Batch Number of Oldest Inventory

Date of Oldest Inventory Batch

Quantity Remaining - Oldest Batch

FIFO Principles Observed?

Notes on FIFO Implementation

Ingredients Currently Using FIFO

Rotation Instructions Followed?

Inventory Level Monitoring

NaN of 10

Regularly check and record current inventory levels of each ingredient.

Current Quantity of Hops (AA)

Current Quantity of Malted Barley (lbs)

Current Quantity of Yeast (Packets/Vials)

Current Quantity of Water (Gallons)

Inventory Status (e.g., Adequate, Low, Critical)

Date of Inventory Check

Time of Inventory Check

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Usage Recording

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Track ingredient usage during brewing and other processes.

Brewing/Batch Date

Amount of Ingredient Used (e.g., kg, lbs, oz)

Batch Number (referencing production)

Purpose of Use

Notes on Usage (e.g., adjustments made, quality observations)

Lot Number Used

Waste and Loss Reporting

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Document any damaged, spoiled, or lost ingredients.

Quantity Lost/Wasted (Units)

Description of Loss/Waste (e.g., spoilage, damage)

Reason for Loss/Waste

Details of 'Other' Reason (if selected)

Date of Loss/Waste

Time of Discovery

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Investigated?

Investigation Notes (if applicable)

Supporting Documentation (Photo, Invoice)

Supplier Communication

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Record communication regarding orders, deliveries, and quality issues.

Communication Date

Supplier Contacted

Contact Person Name

Subject of Communication

Details of Communication

Resolution Status

Reference/Ticket Number (if applicable)

Supporting Documents (e.g., emails, quotes)

Inventory Reconciliation

NaN of 10

Compare physical inventory with system records and investigate discrepancies.

Reconciliation Date

System Quantity - Ingredient A

Physical Count - Ingredient A

Variance - Ingredient A

Variance Explanation - Ingredient A

Variance Category

Supporting Documentation (e.g., Batch Records)

Corrective Action Taken

Reconciliation Status

Reviewer Comments

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