Open Brewery Day Checklist

An open brewery day combines visitor registration, guided tours, beer tasting, food service, and normal brewery operations. Start with the date and programme, then manage registrations and collect dietary requirements before preparing the visitor information. In the final week, check beer stock, confirm the tour route, and test the bar and payment setup. On the day itself, allow enough time for chilling drinks, setting tables, flushing tap lines, and placing safety signs before visitors arrive.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Set the date and program
2 people
Send invitations
2 people
Open registrations
Book brewery tour
Process registrations
2 people
Collect dietary requirements
Send visitor information
Check beer stock
2 people
Explain beer production and origin
2 people
Prepare the beer tour route
2 people
Set out tasting glasses
2 people
Set out beer kegs and crates
3 people
Chill drinks
2 people
Set out non-perishable snacks
2 people
Pick up groceries
2 people
Prepare fresh snacks
3 people
Set up the coffee and tea station
2 people
Check bar and tap system
2 people
Flush the Tap Lines
2 people
Set up tables and chairs
4 people
Set up the buffet and tasting tables
3 people
Hang decorations
2 people
Hang lighting
2 people
Place route and safety signs
2 people
Test the cash register and payment terminal
2 people
Prepare tasting portions
3 people
Mark diet-friendly snacks
2 people
Carrying out the final cleaning
3 people
Give the team briefing
3 people

Event

Welcome visitors
3 people
Check off registrations
2 people
Distribute tasting glasses
2 people
Guide beer tours
2 people
Introduce the beers
2 people
Serve beer and soft drinks
3 people
Refill snacks
2 people
Refill drinks
2 people
Collect glasses
2 people
Keep the buffet tidy
Empty trash bins
2 people
Announce the final round
See visitors out
3 people

Aftercare

Store beer and food safely
3 people
Shut down tap system
2 people
Clear tables and chairs
4 people
Wash dishes
3 people
Clean the venue
4 people
Collect and remove waste
2 people
Check and store the materials
2 people
Return borrowed materials
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Beer tablesqty 8
Bar stoolsqty 12
Chairsqty 80
Buffet tablesqty 4
Tableclothsqty 12

Tableware

Sample glassesqty 150
Beer glassesqty 120
Water glassesqty 100
Platesqty 120
Cutlery setsqty 120

Kitchen

Serving bowlsqty 12
Serving tongsqty 8
Serving traysqty 8
Serving jugsqty 6

Equipment

Tap installationsqty 3
Coolersqty 6
Coffee machinesqty 2
Water dispensersqty 2
Payment terminalsqty 2
Extension cordsqty 6
Power stripsqty 6

Lighting

String lightsqty 6

Decorations

Brewery flagsqty 6
Menu boardsqty 6
Route signsqty 12
Table décorqty 12

Cleaning

Waste binsqty 8
Washing-up basinsqty 4
Bucketsqty 4
Broom setsqty 3
Mopsqty 3

Catering

Groceries

Tips

Set the programme before opening registrations. Include tour start times, tasting periods, food service, and the time visitors should arrive so you can estimate visitor flow and staffing needs.
Send visitor information before the event, including the tour meeting point, registration details, dietary requirements deadline, and any route or safety instructions. A clear deadline at least 3 days before the event gives you time to respond.
Check beer stock and serving equipment during the final week, not on the morning itself. Confirm that tasting glasses, beer glasses, water glasses, kegs, crates, coolers, and the tap installations cover every planned tasting session.
Finish the practical setup in a fixed order on the event day: flush the tap lines, chill drinks, arrange the beer and buffet tables, then set out glasses, snacks, coffee, and tea. Keep a buffer of at least 60 minutes before the first tour.
Test the cash register and payment terminals before opening, and place route, menu, and safety signs where visitors make decisions. Keep waste bins, washing-up basins, buckets, and broom sets accessible throughout the day rather than storing them away.

Frequently asked questions

How far in advance should I plan an open brewery day?: Set the date and programme at least 6 weeks ahead, especially if you need to book a brewery tour or coordinate several visitor groups. Open registrations once the schedule, capacity, and visitor information are ready.
How many tasting glasses do I need for an open brewery day?: Prepare at least one sample glass per registered visitor for each tasting round, plus around 10% extra for breakage, replacements, and late additions. Keep separate beer glasses and water glasses available for serving and rinsing.
When should I collect dietary requirements from visitors?: Ask for dietary requirements during registration and set a response deadline 3 to 5 days before the event. Use the final list when buying groceries and preparing fresh snacks, rather than trying to identify requirements at the buffet.
How early should I set up the brewery on the event day?: Allow at least 2 hours before the first visitors arrive for the full setup. This gives you time to flush tap lines, chill drinks, arrange tables and chairs, place route and safety signs, prepare refreshments, and test payments.

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