Three tabs: Bottles & cans, Kegs, Keg sizes. The math is already in it.
| Keg | Gallons | 16 oz pints | 12 oz pours |
|---|---|---|---|
| 1/2 barrel | 15.5 | 124 | 165 |
| 1/4 barrel (pony) | 7.75 | 62 | 83 |
| Slim 1/4 barrel | 7.75 | 62 | 83 |
| 1/6 barrel (sixtel) | 5.16 | 41 | 55 |
| 50 liter | 13.2 | 106 | 141 |
Full pours with no foam loss. A real keg pours fewer.
Bottles and cans
- List each beer once, grouped the way the walk-in is: domestic, import, craft, seltzer and cider, non-alcoholic.
- Count sealed cases as cases and loose ones as singles. Three cases and five loose in the walk-in, ten in the bar cooler: write 3, 5 and 10. The sheet makes that 87 bottles, or 3.63 cases.
- Set Per case if it isn't 24 (a 15-pack, a 4-pack of tallboys). Order is par minus what's there, never below zero.
Kegs: weigh the open one
Counting full kegs is easy. The open one on the tap is the guess, and on a half barrel a bad guess is dozens of pints. Weigh it instead.
- Weigh one empty keg of each size once and write it in Empty keg. Shells differ by maker, so use your own number, not one off the internet.
- Put the open keg on a bathroom or luggage scale. The sheet takes away the empty weight and divides by 8.4, about what a gallon of beer weighs.
- Pick the keg size from the list. Total gallons and pints left fill in. A half barrel at 94 lb with a 30 lb shell has about 7.6 gallons, 61 pints, left in it.
Keep every week's sheet: this week's count minus last week's, plus what was delivered, is what you went through. Set that against what the POS says you sold and the gap is your variance. For liquor and wine, use the liquor inventory spreadsheet.