Behind the mobile bar: what it actually looks like to book us for a wedding

Most of the time when someone reaches out about the mobile bar, the first email starts with "I have no idea how this works — can you walk me through it?"

So here's the walk-through.

What we bring

We tow our mobile bar trailer to your venue and set it up onsite. It's a real bar — taps, lights, a full pour staff in Keg Stand black — not a folding table with bottles. Wherever you want it positioned, that's where it goes. Driveway, lawn, parking lot, vineyard, warehouse — almost any space works.

What's included by default:

• The trailer, set up and broken down by our crew. You don't lift anything.
• Beer on tap, chosen together (more on that below).
• Professional pour staff for the full event window.
• A non-beer option or two so guests who don't drink beer still have something cold.

What kind of events

Most of our bookings fall into a few buckets:

• Weddings and rehearsal dinners. Backyard, vineyard, warehouse — wherever. The beer is the easy part; planners tell us the real value is that we run the whole bar so they don't have to think about it.
• Corporate events. Company picnics, holiday parties, product launches, off-sites. Easy to expense, easy to recommend back to HR.
• Private parties. Birthdays, retirements, anniversaries, housewarmings.
• Fundraisers.

If your event isn't on that list, it doesn't mean we can't do it. Ask.

How the booking actually works

There's no online form. You call, text, or email Jake directly, and we put together a quote off three pieces of info:

1. Date and time window. Including roughly when guests start arriving and when service ends.
2. Headcount. A rough number is fine — we firm it up closer to the date.
3. Venue. Address plus a sentence about the space (indoor/outdoor, power available, parking access for the trailer).

We come back with a number and a draft beer lineup. From there it's usually one or two emails to lock things in.

You pick the beer

This is the fun part. A few weeks out we'll talk through what's pouring and what makes sense for your event. Some patterns we see:

• Three to five taps is the sweet spot for events under 150 people. More than that gets choice-paralysis-y and slows the line.
• Have a low-ABV option, especially for daytime or summer events. People drink longer and remember the day better.
• One crowd-pleaser, one wild card. A pale ale or lager that everyone loves, plus something the beer-curious guests will ask about.

If you have a favorite Keg Stand beer, we'll try to have it on. If we can't because of brew schedule, we'll tell you why and pitch something close.

A few practical things

• We handle the licensing and responsible-service side. Our pour staff are certified to serve and we card. You don't have to think about it.
• We need power and water access at the venue. Easy almost everywhere, but worth confirming if the venue is unusual.
• Tipping is optional and goes 100% to the pour staff. A tip jar will be on the bar unless you ask us to remove it.
• Travel. We're based in Novato; we cover Marin and most of the North Bay without trouble. Beyond that, ask.

How to start

Easiest is to text Jake at (415) 301-4983 with the date and headcount and we'll go from there. Email at cheers@kegstandbrewing.com also works if it's a longer conversation. Full booking details live on the private events page.

We turn most quotes around in a day or two. Bookings during peak wedding season (May–October) tend to fill up months ahead — earlier is better.

See you on site.