Brewery & Beverage Production Costing
Scale a recipe per hL, cost ingredients per batch and litre, follow yield losses to the package, compare cans, bottles and kegs, allocate overhead, estimate excise duty, price by channel and schedule fermenter capacity: 8 graded labs on a fictional craft brewery (business math only).
The first lesson is free — no account needed.
About this course
A brewery production costing course that follows one fictional craft brewery's IPA from recipe to taproom in a spreadsheet, for brewers, brewery owners and managers, beverage students and anyone writing a brewery business plan. You scale a 20-litre pilot recipe to a 30 hL batch and correct the malt for brewhouse efficiency, price every ingredient per batch, per hectolitre and per litre, follow the beer through cooling, fermentation, conditioning and packaging losses to the true cost per packaged litre, compare cans, bottles and kegs per hL and per unit, allocate brewing and packaging overhead, estimate excise duty with an illustrative per-hL-per-% ABV system and small-producer relief, compare contribution per hL in the taproom, wholesale and distribution and schedule fermenter capacity in tank-days. Business math only, not brewing, tax or legal advice, with illustrative duty rates. The first lab is free.
Lessons
- Recipe Scaling: Batch Size, Ingredients per hL and Packs to OrderFree
- Ingredient Cost per Batch, per hL and per Litre Pro
- Yield and Losses: from Brewhouse to Packaged Volume Pro
- Packaging Cost by Format: Cans, Bottles and Kegs Pro
- Overhead Allocation per hL: Brewing and Packaging Pools Pro
- Excise Duty (Illustrative): per hL × % ABV, Bands and Small-Producer Relief Pro
- Pricing and Margin by Channel: Taproom, Wholesale, Distributor Pro
- Tank Capacity Scheduling: Tank-days, Brews and hL per Month Pro