Good party planning is arithmetic plus common sense. Decide who is drinking, for how long and in what portions, then match containers to the number.
Begin with the number of adult guests, not the total headcount. Children, designated drivers and guests who do not drink do not belong in your beer total, although they belong in your drink plan. Then estimate what share of the adults will actually drink beer, since some will want wine, spirits or nothing alcoholic.
The more you know about your crowd, the better the estimate. A retirement party of coworkers looks different from a backyard game day or a reunion. If you are not sure, err toward a range, and keep a backup plan for running short.
There is no verified universal number of beers per person, because it depends on the crowd, the length of the event, the food and the time of day. So build the figure from your own assumptions. Decide how many beer drinkers you expect, roughly how many servings each might have across the event and what portion size you will pour.
Here is an illustration of the arithmetic, using assumptions that are examples, not recommendations. Suppose 40 guests will drink beer and you plan on three 12-ounce servings each. That is 120 servings. A half barrel holds 15.5 gallons, roughly 165 twelve-ounce servings on paper, so one would cover the plan with a cushion for foam. A sixtel holds about 5.2 gallons, roughly 55 servings, so you would need about two or three of them. Swap in your own numbers.
The container depends on crowd size, space and whether you want variety. Our keg sizes guide lists capacities, and the kegs and to-go service page explains what we plan to offer.
Do not forget what a keg needs to work: a tap, cold storage, a place to set it up and someone who has practiced pouring. If none of that is available, cans or crowlers may be the better choice.
Offer variety. Two or three styles usually cover a crowd: something light and crisp, something hoppy or malty and, if you can, something easy for guests who say they do not like beer. See beer styles explained for what each family tastes like.
Pay attention to strength. Many craft beers exceed the 5 percent that defines a standard drink, so guests drinking a strong beer reach their limit sooner. Offering at least one lower-ABV option helps everyone pace themselves, as covered in what IBU and ABV mean.
| Option | Good for | Watch out for |
|---|---|---|
| Half barrel keg | Large crowds and long events | Weight, cold storage, finishing it |
| Quarter barrel keg | Mid-size gatherings | Two shapes, so check fridge fit |
| Sixtel keg | Variety and smaller crowds | May need more than one for volume |
| Crowlers and growlers | Small groups, one or two styles | Short freshness once opened |
| Cans or bottles | Flexible, easy to store and return | Chilling space for many containers |
Food slows the pace of drinking and improves the party. Serve something substantial early, not just snacks late. Beer and food pairing basics offers easy matches.
Make non-alcoholic drinks as easy to find as beer. Water, soft drinks and non-alcoholic beer should be on the same table, visible and cold. Guests who are driving, pregnant, on medication or simply not drinking should never feel singled out.
Setup, serving and storage. Get beer cold well before guests arrive, and keep it cold during the party. Plan ice, tubs or a fridge. Practice the pour from the keg or the can ahead of time using our pouring guide, and have enough clean glasses or cups.
Afterward, store leftovers cold and dark, as in how to store beer. A tapped keg does not last forever, so plan to finish it soon or share the rest.
Serve only adults of legal drinking age. Keep an eye on guests, stop serving anyone who has had too much and arrange safe transportation, such as designated drivers, rideshares or places to stay. Hosts can carry legal responsibility for what happens after a party in some places, and rules differ by state and city, so check what applies where you live.
If you want a venue and a plan, look at private events and buyouts, and send the details on the inquiry form.
Timing prevents most party stress. Have beer on site and cold well before the first guest arrives, and set up your pouring area ahead of time with glasses, napkins, a trash bin and a towel for drips. If you are using a keg, tap it early and pour a test glass.
During the party, check supplies at a regular interval. Refill ice, restock water and keep the food coming. If a keg starts to run low, tell guests early so no one is surprised, and have a backup such as cans or a second small keg ready.
At the end, stop serving alcohol before the event wraps up, put out coffee, water and food, and check that everyone has a safe ride. Clean up with the leftover plan in mind: cold storage for what is salvageable, and disposal of anything left open too long.
Hosts tend to make the same few errors. They count everyone as a beer drinker, forget non-alcoholic drinks, buy only one style and overlook cold storage. Each is easy to fix with a little forethought.
Another frequent mistake is underestimating the length of the event. A party that starts at four and runs until midnight needs a different plan from a two-hour afternoon gathering. Build your estimate around the actual schedule, and be honest about how long people are likely to linger.
Finally, leave room to adjust. If you are unsure, it is better to have a modest surplus of beer that keeps than a shortfall that ends the evening early. Containers that store well, such as cans and sealed kegs, are forgiving that way.
Estimate beer drinkers, servings per person across the event and portion size, then match containers to the total and add a cushion for foam.
Often yes. A half barrel holds 15.5 gallons, so a sixtel or a mix of cans may be a better fit for a smaller crowd.
Yes. Water, soft drinks and non-alcoholic beer should be as easy to reach as beer.
Rules vary by state and city, and some places have keg or event requirements. Check with your local alcohol authority.
Tell us what you are planning and we will reply with what we can offer and what we need to know next.