Your Brewhouse command center
A brewpub doesn't need 51 screens — it needs these 23. Each opens its own workspace.
This is sample data. Make it yours.
Enter or feed in your real tanks, pours and batches so the fleet runs on your numbers.
Brewery compliance, state by state
Licence class, excise authority, duty, wastage and this month's return deadline — for every microbrewery state in India.
Your toolkit
The 23 tools a brewpub runs
Tank to tap to excise, packaging, the taproom ops and the AI fleet — the brewhouse a generic POS can't run, each its own page.
Brewhouse
Taproom
Packaging & planning
Craft & distribution
Money & compliance
The restaurant side
A brewpub serves food too. These open the full kitchen POS on your main dashboard — same account, same data, so you run one system, not two.
The centrepiece
Brewhouse fleet
Sample dataEight specialists watching tank, tap, register and quality — each call carries its exact facts. Nothing runs without your nod.
Brew Namma Lager today — it dry-taps before a new batch can land
At 128 L/day, line 1 runs dry in 0.6 days, but Helles Lager needs 18 days brew-to-tap. Nothing of it is fermenting. Start a batch now or you go dark on your top seller.
Brew Filter Coffee Stout today — it dry-taps before a new batch can land
At 40 L/day, line 5 runs dry in 3.8 days, but Coffee Stout needs 22 days brew-to-tap. Nothing of it is fermenting. Start a batch now or you go dark on your top seller.
Brew Dark Knight Dunkel today — it dry-taps before a new batch can land
At 36 L/day, line 6 runs dry in 4.9 days, but Munich Dunkel needs 20 days brew-to-tap. Nothing of it is fermenting. Start a batch now or you go dark on your top seller.
Monthly excise return drafted — due in 1 day
Produced 18,500 L, sold 15,320 L this month. The register is complete and the return is filled from it — review and file, don't retype.
Order Pilsner Malt now — it blocks the Namma Lager brew
40 kg on hand vs 220 kg par. The urgent brew can't start without it — order 180 kg today.
Order Saaz Hops now — it blocks the Namma Lager brew
6 kg on hand vs 12 kg par. The urgent brew can't start without it — order 6 kg today.
Line up the tap swap for Hefeweizen
Line 2 runs dry in ~2.7 days; the next batch in FV3 frees in 3 days. Tight but coverable — stage the changeover.
Line up the tap swap for MG Road IPA
Line 3 runs dry in ~0.7 days; the next batch in FV2 frees in 9 days. Tight but coverable — stage the changeover.
Line up the tap swap for Belgian Wit
Line 4 runs dry in ~3.5 days; the next batch in FV5 frees in 6 days. Tight but coverable — stage the changeover.
Line 3 (MG Road IPA) pouring 11% over — ₹6,480 lost today
9 L left the vessel but wasn't billed — foam, over-pour, or a line that needs balancing. That's 18 sellable pints gone.
Brewery licence renews in 22 days
Renewal windows are unforgiving — a lapsed CL-9 stops production. Start the paperwork now.
Reorder Wheat Malt — below par
165 kg on hand vs 180 kg par. Top up 15 kg before the next brew of Hefeweizen / Belgian Wit.
Reorder Citra Hops — below par
3 kg on hand vs 14 kg par. Top up 11 kg before the next brew of MG Road IPA.
Reorder Weizen Yeast — below par
4 kg on hand vs 5 kg par. Top up 1 kg before the next brew of Hefeweizen.
B-2421 Belgian Wit is off-spec — 4.2% ABV vs 5.2% target
Low attenuation (62%) points to a stuck fermentation — rouse the yeast or warm the tank before you package under-strength beer.
FV4 free now — slot the next brew
1 vessel idle. Fill it before it becomes a bottleneck — an empty fermenter is lost throughput.
Dark Knight Dunkel is 14 days on the line — push it
Freshness fades. Feature it, run a happy-hour pour, or dial the batch smaller next time so it turns faster.
28 Mug Club members haven't visited this month
156/184 active — that's ₹92,000 of recurring revenue to protect. Nudge the lapsed members with a members-only pour before they churn.
Mon is your quietest day (120 covers) — run an event
Trivia, a tap takeover or a live set turns a slow Mon into covers without discounting your peak. Pair it with the oldest keg to move stock while it's fresh.