Brewery & Beverage Production Costing

What you'll build

What you will be able to do

Each lab ends with a concrete result that you build yourself and the checker confirms, cell by cell.

• Turn a 20-litre pilot recipe into a 30 hL production batch: ingredients per hectolitre, malt corrected for brewhouse efficiency, packs to order and the total grist.
• Price every ingredient of the 30 hL batch, find which ones drive the cost and express the batch cost per hectolitre and per litre.
• Follow one batch through cooling, fermentation, conditioning and packaging, calculate the beer left after each stage, the overall yield and what the ingredients really cost per packaged litre.
• Compare five package formats per hectolitre and per unit, including the beer inside, and find the cheapest way to package one hL.
• Split the brewery's overhead into a brewing pool and a packaging pool, allocate them per hL and per packaging-line hour, and build the full cost per hL of canned IPA.
• Estimate the excise duty for five beers with an illustrative per-hL-per-%-ABV system, a low-strength band and a small-producer relief, and express it per litre.
• Compare the contribution per hL of the same IPA sold in the taproom, to retailers and through a distributor, and work out the distributor price that meets a target margin.
• Work out how many cycles, brews and hectolitres each fermenter can handle in an average month, compare the capacity with next month's plan and chart it by tank.