We’ve made it easy for you to build your Brewer SOPs. Add the example SOPs to our SOPs template and then customise them to suit your specific systems & processes.
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Creating Standard Operating Procedures for your Brewer work can be difficult and take time. That’s why we’ve created these example Brewer SOPs so you can jumpstart your SOP creation process. We want to help you set up your Food & Beverage systems and processes by taking these sample SOPs and building out your own SOPs template library. By having all your Food & Beverage procedures in one place, your team will have the information they need at all times. Let’s look at some Brewer SOP examples.
1. Raw Material Inspection: The purpose of this SOP is to ensure that all incoming raw materials used in the brewing process meet the required quality standards. This includes inspecting ingredients such as malt, hops, yeast, and water for any signs of contamination or damage. The scope of this SOP covers all raw materials used in the brewing process. The brewmaster or quality control manager is responsible for conducting the inspections and documenting the results. This SOP references the “Raw Material Handling and Storage” SOP for proper storage procedures.
2. Wort Production: This SOP outlines the steps involved in producing wort, the liquid extracted from malted grains that serves as the foundation for beer production. The purpose of this SOP is to ensure consistency and quality in the wort production process. It includes milling the malt, mashing, lautering, boiling, and cooling the wort. The brewmaster or head brewer is responsible for overseeing the wort production, while the brewing team follows the documented procedures. This SOP references the “Malt Handling and Milling” and “Water Treatment” SOPs for specific instructions related to those processes.
3. Fermentation and Conditioning: This SOP covers the fermentation and conditioning stages of the brewing process. Its purpose is to guide the brewer in maintaining optimal conditions for yeast activity and flavor development. The scope of this SOP includes yeast pitching, temperature control, monitoring gravity, and determining the appropriate conditioning time. The brewmaster or fermentation manager is responsible for overseeing this process, while the brewing team follows the documented procedures. This SOP references the “Yeast Management” and “Temperature Control” SOPs for detailed instructions on yeast handling and fermentation temperature control.
4. Packaging and Quality Control: The purpose of this SOP is to ensure that the final product is properly packaged and meets the required quality standards before it leaves the brewery. It covers procedures for cleaning and sanitizing packaging equipment, filling and sealing containers, labeling, and conducting quality control checks. The packaging manager or quality control manager is responsible for overseeing this process, while the packaging team follows the documented procedures. This SOP references the “Cleaning and Sanitizing” and “Labeling and Packaging” SOPs for specific instructions related to those tasks.
5. Cleaning and Sanitizing: This SOP outlines the cleaning and sanitizing procedures for all equipment and surfaces used in the brewing process. Its purpose is to maintain a hygienic environment and prevent contamination. The scope of this SOP includes cleaning fermenters, tanks, hoses, and other brewing equipment, as well as sanitizing work surfaces and utensils. The cleaning crew or designated personnel are responsible for following the documented procedures, while the brewmaster or quality control manager ensures compliance. This SOP references the “Equipment Maintenance” and “Sanitation Chemical Handling” SOPs for additional guidelines.
6. Quality Assurance and Lab Testing: The purpose of this SOP is to establish a systematic approach to quality assurance and lab testing throughout the brewing process. It covers procedures for sampling, testing, and analyzing raw materials, wort, and finished beer for various quality parameters such as alcohol content, pH, bitterness, and microbial contamination. The quality control manager or lab technician is responsible for conducting the tests and documenting the results. This SOP references the “Raw Material Inspection” and “Fermentation and Conditioning” SOPs for quality-related parameters specific to those stages.
7. Waste Management: This SOP outlines the procedures for proper waste management within the brewery. Its purpose is to minimize environmental impact and comply with regulatory requirements. The scope of this SOP includes segregating and disposing of waste materials such as spent grains, yeast slurry, cleaning chemicals, and packaging waste. The operations manager or environmental officer is responsible for overseeing waste management, while the brewing and packaging teams follow the documented procedures. This SOP references the “Raw Material Handling and Storage” and “Cleaning and Sanitizing” SOPs for waste-related instructions.
8. Equipment Maintenance: The purpose of this SOP is to ensure that all brewing equipment is properly maintained to prevent breakdowns and ensure optimal performance. It covers procedures for routine cleaning, lubrication, calibration, and inspection of brewing equipment such as pumps, valves, heat exchangers, and filtration systems. The maintenance team or designated personnel are responsible for following the documented procedures, while the brewmaster or operations manager oversees equipment maintenance. This SOP references the “Cleaning and Sanitizing” and “Fermentation and Conditioning” SOPs for equipment-specific maintenance instructions.
9. Recipe Development and Documentation: This SOP outlines the process of developing new beer recipes and documenting existing recipes for consistency and future reference. Its purpose is to ensure that each beer produced maintains its desired flavor profile. The brewmaster or head brewer is responsible for recipe development, while the brewing team follows the documented procedures. This SOP references the “Raw Material Inspection” and “Fermentation and Conditioning” SOPs for ingredient and process-related considerations.
10. Safety and Emergency Procedures: The purpose of this SOP is to establish safety protocols and emergency procedures to protect employees, visitors, and the brewery facility. It covers procedures for handling hazardous materials, fire safety, first aid, and evacuation plans. The safety officer or designated personnel are responsible for implementing and training employees on these procedures. This SOP references the “Cleaning and Sanitizing” and “Equipment Maintenance” SOPs for safety considerations related to those tasks
Looking for SOP templates for your Brewer work? We’ve got you covered. You can build out your company SOPs using the sample SOP information above (added to our template) or our team can put together a starter SOPs template based on your Brewer work. Get in touch if you’ve got questions about the quickest way to build out your Food & Beverage SOPs library.
