Beer and Wine Only Bar Setup: Counts, Layout and Rentals

A beer and wine bar is the simplest, most budget-friendly bar for a wedding or party, and it fits many Chicago-area venues that restrict spirits. It also needs the fewest rentals. The trick is choosing a menu wide enough that guests don't feel shortchanged, and a layout that keeps coolers, bottles and glasses where the bartender can reach them.

The layout

Menu: how much of what

A rule of thumb for a 4-hour event is about 1 drink per guest per hour. Split the drinks roughly into half wine, half beer, and adjust if your crowd leans one way. Your caterer or wine shop can help set the final counts.

• A 750 ml bottle of wine pours about 5 glasses at 5 oz.
• A case of wine is 12 bottles, about 60 glasses.
• Beer is generally sold in cases of 24 bottles or cans, or in kegs.
• Add a sparkling option for a toast. See champagne flutes vs coupes.

These are planning estimates. Real consumption depends on the crowd, the time of day and whether you serve food. Ask your wine shop and bar company to confirm, and ask whether they will take back unopened bottles.

What to rent

1. A bar or banquet table. 6 feet for up to 75 guests, 8 feet for up to 150. See mobile bar vs back bar.
2. Linen. A floor-length cloth hides coolers. Refer to our tablecloth size chart for banquet tables.
3. Coolers or ice tubs. One for beer, one for wine, plus a spare. Ask rental companies about galvanized tubs, which look better than plastic.
4. Wine buckets. One bucket per 2 to 3 bottles of white or sparkling.
5. Glasses. One all-purpose stemless or stemmed wine glass, a pint or cup for beer, and a water glass. See glassware types.
6. Bar tools. Corkscrews, bottle openers, a trash can and recycling bin. See the bar tools checklist.

Ice and chilling

Beer and white wine need to be cold. A common rule of thumb is about 1 to 2 pounds of ice per guest, and chilled drinks use more. Ice suppliers publish the figure; see how much ice for a party. In summer, ice melts quickly in a tent, so keep spare bags in a shaded cooler.

Keep it feeling generous

A beer and wine bar can feel limited if the menu is thin. Four ways to avoid it:

• Offer two whites and two reds. A crisp white and an oaky white, a light red and a bold red.
• Add a signature element. One batch cocktail or spritz, served in a pitcher, adds interest. See signature cocktail station ideas.
• Include non-alcoholic choices. See mocktail bar ideas.
• Print a menu sign. A small framed menu makes the bar feel intentional.

Venue and rules

Many venues in Chicago and the suburbs have rules on who can serve alcohol and whether you can bring your own. A venue might require you to use its bartenders, require insurance or limit the kind of alcohol. Ask first and read Illinois alcohol rules for private events.

Plan the bar with your seating

We help list every rental piece in one conversation. Book a free 15-minute seating call or request a quote.