One system, from the purchase order to the excise period.

• Purchase orders that know the real cost

  Order malt, hops, fruit, bottles and cans from your vendors, receive them against the PO, and cost them with freight, brokerage and exchange included — the landed cost every batch is costed from.

• Every material lot, with its certificate

  Each delivery becomes a lot with its certificate of analysis attached and its measured values — the alpha acid this lot tested at, not the catalogue figure.

• Blocks, harvests and grape intake

  Record vineyard blocks, spray programs and harvest picks, weigh in the fruit at the crush pad, and carry the block of origin into every wine made from it. A pick inside a pre-harvest interval is blocked, not merely flagged.

• The oldest lot used first, unless you say why

  Lot-controlled materials are drawn first-expiring, first-out. Reaching past the oldest lot is allowed, and the reason is recorded with it.

• Versioned recipes, scaled to the kit

  Recipes are versioned, so editing one never rewrites a batch already brewed. Scale to your brewhouse and the hop additions adjust to the alpha acid of the lots in your cold room.

• Batches that account for every litre

  Brew days, transfers, dry hops and packaging, vessel to vessel. Volume in equals volume out plus volume on hand plus recorded loss — so shrinkage is always explained, never absorbed.

• Crush, press, barrels and blends

  Press fractions, barrel fills and top-ups, and blends that keep their varietal and vintage composition — so a label claim can be checked against the wine that is in the bottle.

• Transfers that name the litres they lose

  Every transfer records what left one vessel and what arrived in the next. The difference becomes a loss with a reason code, written in the same step, so nobody has to correct the number later without a record.

• One batch per tank, and blends on the record

  A vessel holds one batch at a time, never more than it can work with. Combining two makes a blend: a new batch that records its parents and their proportions, so neither the volume nor the trace turns into a guess.

• Measured ABV, kept apart from the prediction

  The ABV you measure and the ABV the recipe predicts are separate figures, and neither overwrites the other. The measured value is the one carried onto every packaged lot.

• Barrels with a history that never resets

  A barrel’s fill count only ever goes up, ullage is recorded before every top-up, and a top-up is a small blend with its own trace — so years in the barrel room are measured, not assumed.

• Recipes brought in, not retyped

  Import BeerXML or BeerJSON recipes as drafts you review. Each ingredient matches a material you already stock or waits for your decision, and a figure the file leaves ambiguous is held for you to confirm, never guessed.

Production, in depth

• Release gates, not status flags

  Nothing is allocated, shipped or sold without a quality release. Put a batch on hold and the hold reaches every lot made from it — including the ones already packaged.

• One trace, both directions

  From any finished lot back to the malt, hop, yeast, fruit or honey lots in it, through blends, and forward to every customer who received it. Links are written as the work happens, and never edited afterwards.

• Mock recalls you can run any afternoon

  Start from a suspect lot and get the full picture: which batches, which finished lots, which customers, and what is still on hand. Practice for your recall plan, long before you ever need it.

• Packaging runs that close on the litre

  Cans, bottles and kegs come off the line as finished lots with a date code, and line waste is recorded in the same step — the run reconciles before it closes.

• Stock you never have to retype

  On-hand is derived from an append-only ledger of movements. A mistake is corrected by a compensating movement, so the history always explains the number.

• Kegs as beer, asset and deposit

  A keg is three things at once: the beer inside it, a steel asset you own, and a deposit you owe back. BrewCraft keeps all three, so the fleet, the empties and the liability agree.

• Available, not just on hand

  What you can sell is what is on hand less what is allocated, held or reserved, and it never goes below zero. Every movement carries its reason and the event behind it, so a number that changed can always say why.

• A keg fleet that is chased, not guessed at

  Every keg moves through its own states (clean, filled, at a customer, back for cleaning), recorded apart from the beer inside it. One that stays out too long is chased, then proposed for write-off: never written off automatically.

Inventory and kegs, in depth

• Every Canadian channel, one order book

  Provincial boards, private retail, licensees, the taproom and direct-to-consumer — each with its own listing, pricing and paperwork, and a licensee order stopped when the customer’s licence has lapsed.

• Taproom and cellar door, by the pour

  Tap a keg, sell it by the pour, and see the difference between what was poured and what was rung in when it blows. Every sale lands in the same order book as a board order.

• Clubs and scheduled releases

  Tiers, members, allocations and release runs for your wine, cider or beer club — with each release becoming an ordinary order, so duty, deposits and tax follow automatically.

• Routes, proof of delivery and empties

  Pick, load and deliver on a route, capture proof of delivery at the door, and bring the empties back against the deposit they carry.

• Two excise statutes, one ledger

  Beer under the Excise Act, and wine, cider and mead under the Excise Act, 2001 — each with its own basis and its own moment duty attaches. A parallel duty ledger records the status of every litre, written by the same step that moves the stock.

• Excise periods, reconciled to the litre

  Every period is reconciled to the litre in the terms each statute sets out for its return, and your return figures come with the ledger that supports them. You review and file.

• Markups, deposits, eco fees and sales tax

  Provincial board markups, container deposits, stewardship fees and GST, HST, PST or QST are kept as four separate amounts with four separate payees — the way your accountant needs them, for each province and territory where they apply.

• Every rate dated and sourced

  Duty, markup, deposit and fee rates live in effective-dated tables, each traced to its published source, and the rate applied is the one in force on the day that governs.

• The true cost of every batch

  Materials at landed cost, packaging, and the litres that never became product — loss is a cost, not a rounding error. Duty is recognised as part of cost when it becomes payable.

• Several sites, several licences, one account

  A brewery with a satellite taproom, a winery with a cidery licence, a group of associated producers — each licence kept separate where the law says it must be, and seen together where you want it to be.

• Made for the cellar floor

  Big targets, few taps and gloves-on input on a tablet by the tanks, with a safety layer for confined-space entry and CO₂ zones. The record is made where the work is done.

• An audit trail that cannot be edited

  Every change to a record that matters is kept, append-only, with who made it and when — the evidence behind a return, a recall or a board query.

• Beer in the tank is on the balance sheet

  Work in process is valued as inventory, because beer in a fermenter is an asset. A batch’s cost stays provisional while it is in the cellar, and becomes final once the batch closes and its vendor bills are reconciled.

• Journals mapped to your own chart of accounts

  Cost of goods, inventory value and deposits are built as journals for your books, against the accounts you already use — mapped with you at onboarding, never guessed. Deposits stay a liability until the container comes back, never revenue.

• Switch over without retyping — or guessing

  Bring your records in from a spreadsheet through the BrewCraft import template. Every row is staged and decided by a named person, nothing the file does not establish is defaulted, and each record keeps the file and row it came from.

• Opening stock, declared once at cutover

  At cutover, the duty status of each packaged lot you hold is declared lot by lot against your last return, and counted as opening inventory — never as new production. Past batches arrive as history, and a trace that reaches back past cutover says so.

Batch costing, in depth