Understanding Sell-by Dates
The longer these closures go on, the less beer you’ll have to sell when you re-open.
Ask yourself - Will the kegs in your walk-in still be considered fresh in 15, 30, 45, and 60 days from now?
Chances are, you don’t know.
We’ve just launched our Calculating Keg Sell-by spreadsheet that will help you understand where your kegs are in terms of freshness and if you can serve them in the future - especially when you re-open.
Invest 30 minutes to do a quick inventory now so you’ll know where you stand when you get the green light.
Oh, and it makes a great order sheet for when you place that first keg order.
Yes, it’s free to download and you can call us anytime with questions or comments.
We are here to help. Steve - (888) 811-2337
Cheers to Better Beers.
- Watch the video
- Sign up for FREE to get instant access to the spreadsheet and the list of shelf life for major brands.
- Do a quick inventory of your kegs and know if you'll be able to sell them when you re-open.
Fill out the form and instantly get:
- the spreadsheet
- our list of keg shelf life for major brewers
- updates to the sheet as they are released
- a free copy of our reopening guide "The Bar Is Open!" when it is completed.
At Better Beer, we know you want to be a profitable, successful restaurateur who serves quality pints.
In order to do that you need properly trained staff and an efficient draught system that consistently pours cold, clean, clear beer.
The problem is that in most cases, draught service techs and bartenders only receive basic hand-me-down training that is out-dated and reinforces bad habits already developed. Draught techs typically aren’t paid well and they are over-worked, so some of them cut corners.
No wonder you feel confused about why your system pours foamy beer, frustrated that guests return pints, and feel at a loss for why you can’t hit theoretical draught costs.
I understand because I’ve been there.
Scott Newnham - Firkin Pubs
Scott gets 10 calls a day from people telling him they can save him money. Find out how Better Beer has been helping him save money since 2010.
Cindy Simpson - Duke Pubs
Better Beer clients since 2009. Find out why Duke Pubs rely on Better Beer to help them manage their beer - and they sell a lot of it!
Justin Howard - Royal Oak
Justin lets us in on a secret. Watch to the end - he told us we could include it.
Cory Luedtke - Boston Pizza
Cory owns four Boston Pizzas. Hear how Better Beer has helped him increase his draught beer sales mix.
Sam McCaffery - Sir Corp
What would you say to someone who was on the fence about the Better Beer Program?
Toll Free (888) 811 - 2337 | hello@BetterBeer.com
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