Keg Cost Calculator
Enter the keg cost, the size, your pour, and the menu price. You get cost per pint, pours per keg, your draft pour cost, and the profit a full keg makes at your price.
This is the full keg, every ounce sold clean. You never get all of it. The foam is the leak, and it comes straight out of these pints.
What a keg should pour.
The full number is simple math. The real number is what you actually sell after foam and waste take their cut, and that is where the money hides. These are the counts good operators run their kegs against every week.
| Keg | Full pints, 16 oz | After foam and waste |
|---|---|---|
| Half barrel, 15.5 gal | 124 | 95 to 115 |
| Quarter barrel, 7.75 gal | 62 | 48 to 57 |
| Sixtel, 5.16 gal | 41 | 31 to 38 |
| The gap is real money | 124 should pour | 95 on a bad system |
Twenty-nine pints off one half barrel, at six dollars a pint, is 174 dollars of beer you paid for and poured down the drain, on one keg. Bar Cop counts what the keg should have poured against what your sales say it did, and prices that gap in dollars, so you know the line needs attention before the month does.
How cost per pint is calculated.
Pours per keg
Divide the keg size in ounces by your pour. A half barrel is 15.5 gallons, which is 1,984 ounces, so at a 16 ounce pint you get 124 pints on paper. Drop to a 14 ounce pour and the same keg gives you 142, and your cost per pint falls right along with it.
Cost per pour
Divide the keg cost by pours per keg. A 180 dollar half barrel over 124 pints is about a dollar 45 a pint. Against a 6 dollar menu price that is a 24 percent pour cost, right where draft should sit. A pricier keg or a cheaper pour moves it from there.
You never get 124
This math assumes every ounce pours into a glass and gets sold. It does not. Foam, dumped pints, a warm line, a slow night that ends in a blown keg. The real yield comes from counting the keg against what you sold. The difference is the leak.