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Taproom Keg Margin & Profit Calculator
Plan a fruited beer release before you brew it. Enter your batch size in BBL, your mango puree dose in lbs per BBL and your own costs to see how many 44.1 lb boxes you need, how many kegs and pints the batch yields, your cost per pint and the gross margin at your taproom price.
Hazy IPA 15.5 · Wheat 23.25 · Sour 46.5
Trub, fruit solids and line loss
Batch Economics
Puree Required
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Boxes to Order
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Full Kegs
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Pours per Batch
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Puree Cost
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Batch Cost
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Cost per Pour
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Taproom Revenue
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Gross Profit
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Gross Margin
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Estimates for planning only, using the costs and prices you enter. Aarlika commercial pricing is quoted on inquiry; ask for a quote with Discuss Bulk Supply.
How the Calculation Works
Brew-sheet arithmetic in US barrels, gallons and pounds.
- Puree weight = batch BBL × dose in lbs/BBL. Not sure of the dose? Use the dosage calculator.
- Boxes = puree lbs ÷ 44.1, rounded up. Puree cost uses whole boxes, because that's what you buy. An opened box keeps 72 hours at 32°–40°F.
- Sellable beer = batch BBL × 31 gallons, minus your loss percentage for trub, fruit solids and line loss.
- Pours = sellable gallons × 128 oz ÷ pour size. A 1/2 BBL keg holds 15.5 gallons, or 124 sixteen-ounce pints.
- Batch cost = puree cost + base beer cost per BBL × batch BBL. Cost per pour = batch cost ÷ pours.
- Gross margin = (pours × price per pour − batch cost) ÷ revenue. It leaves out overheads such as rent, staff and excise tax.