Clear 16 oz round Stout glass bottle with 38 mm threaded neck
Shown configuration · bare flint-glass bottle / 38-400 cap and liner not shown

16 oz wide-neck glass for sauces, dressings & syrups

Stout Round Bottle

A 16 US fl oz flint-glass Stout bottle with 492 mL overflow capacity, a broad 38-400 continuous-thread finish and a low, rounded profile for barbecue sauce, dressing, marinade and syrup programs.

16 US fl oz nominal38-400 CT finishApprox. 310 g bottle weight
Stock status
In stock
Lead time
2–3 weeks
FOB price / pc
$0.40 - $0.85
MOQ
10,000 pcs

Final availability, dimensions, materials, assembled components and commercial terms are confirmed against the selected drawing and approved sample.

Broader product access

The 38 mm opening is more accommodating to viscous sauces than a narrow Woozy neck

Large smooth label field

An 87.9 mm high body panel gives front-and-back labels room to work

Stable shelf presence

The 76.2 mm round base gives a grounded silhouette for a 16 oz family pack

Stout Round Bottle profile

A 16 oz sauce bottle with a wider opening, measurable label panel and compact round body.

Formula, closure & line engineering

Six product-specific decisions for the 16 oz Stout format.

BGP-FS-2961 works to the 16 oz Stout envelope: 16 US fl oz nominal, 16.65 fl oz overflow, 178.8 mm high and 76.2 mm in diameter. Its 38-400 finish and short straight neck give thick pourable products far easier filling and spoon access than a 24 mm hot-sauce bottle, while the broad body reads quite differently on a shelf from a tall BBQ decanter.

01

A 38 mm opening changes the sauce brief

The 38-400 finish gives thicker smooth sauces, inclusions and high-output fill nozzles more clearance than a 24 mm Woozy finish. It does not make every chunky recipe suitable: herb pieces, fruit fiber and pepper fragments still need a maximum particle specification, and the consumer must be able to pour the product without an uncontrolled surge.

02

Set fill weight from measured density

Sixteen fluid ounces is a volume class rather than a universal net weight. Oil-forward dressing, dense barbecue sauce and maple syrup place different masses into the same 473 mL nominal volume. Convert the label declaration from production-batch density, then establish headspace below the 492 mL overflow capacity at the actual fill temperature.

03

Rounded shoulders need controlled filling

The body reaches 76.2 mm diameter before turning through a broad shoulder into the short neck. Foaming dressing or aerated sauce can spread across that shoulder and distort the apparent fill line. Bottom-up filling, appropriate nozzle cutoff and enough settling time before inspection help keep the neck land clean and the finished packs visually consistent.

04

Choose the 38-400 liner by process

A plastisol-lined metal cap is a common route for compatible hot-filled foods, while ambient-fill recipes may use other matched lined closures. Finish code alone does not select the seal: product chemistry, fill temperature, vacuum development, cap application and opening target all influence the liner and closure construction.

05

Wide bodies affect conveyor control

At roughly 178.8 × 76.2 mm, the Stout has a lower height-to-diameter ratio than many sauce bottles, but its rounded shoulder offers less upper-body contact for side belts. Confirm guide-rail position, star-wheel pockets, capper transfer and accumulation pressure with filled bottles so the line controls the body without scuffing the label zone.

06

Design for a 3.46 inch panel

The published label-panel height is 87.9 mm and the body circumference is 247.7 mm. That supports separate front and back labels or a broad wrap, but the artwork must stay off the shoulder and heel radii. Proof fine copy on the real curvature and reserve a repeatable lot-code zone before approving the die line.

Application guide

Applications that benefit from a 16 oz body and 38 mm opening.

The wider neck is useful where product viscosity, faster filling or a more generous pour makes a narrow hot-sauce bottle impractical.

Stout Round Bottle used for barbecue sauce and smooth glaze in a cooked condiment setting

Cooked condiment

Barbecue sauce and smooth glaze

The broad opening accommodates smooth, moderately viscous barbecue sauces and glazes while the large body gives dark product color strong shelf presence. Establish fill temperature, headspace and liner from the scheduled process, and check whether consumers can pour the product cleanly without a dispensing fitment.

  • Measure hot and ambient flow
  • Keep sealing land clean
  • Match liner to process
Stout Round Bottle used for dressings and pourable marinades in a emulsified product setting

Emulsified product

Dressings and pourable marinades

Oil-and-water emulsions can separate, foam or change viscosity through shelf life. Run filling and repeated shake-pour trials with the final stabilizer system, confirm that herb particles clear the 38 mm route, and leave enough headspace for effective consumer mixing.

  • Allow mixing headspace
  • Assess emulsion stability
  • Control particle specification
Stout Round Bottle used for syrup, fruit sauce and dessert topping in a dense liquid setting

Dense liquid

Syrup, fruit sauce and dessert topping

The round clear body displays color and viscosity well for maple-style syrup, smooth fruit sauce and pourable toppings. Convert nominal volume to declared mass using measured density, and review neck wipe-back after pouring because high-solids products can leave a sticky closure interface.

  • Verify fill mass
  • Test neck wipe-back
  • Protect labels from drips

Where the pack is hot-filled, establish the process authority's fill-and-hold requirements and confirm glass, liner, cap application and cooling as a complete system. Do not infer hot-fill suitability from a plastisol-cap option alone.

Stout Round Bottle FAQ

Specification questions for the BGP-FS-2961 16 oz Stout.

Answers about source dimensions, finish identification, product flow and the inputs needed to quote the finished bottle program.

Is the bottle finish 38-400 or 38-405?

The published sources split: some say 38-400, one comparable sheet says 38-405. Those are not interchangeable names for the same thread. We present BGP-FS-2961 on a 38-400 basis and settle it on the drawing and closure samples before any cap is ordered.

Why is overflow capacity higher than 16 oz?

The 16 oz value is the nominal size. The 16.65 fl oz figure is brimful volume, not a recommended fill. Actual fill volume and headspace depend on declared quantity, sauce density, fill temperature and process requirements.

Will a thick barbecue sauce pour through the 38 mm neck?

Many smooth pourable sauces can, but the answer depends on viscosity, yield stress, temperature and particle size. Test the final recipe through the finished cap or opening after realistic storage; highly structured or chunky products may need a jar or dispensing closure instead.

Does the broad shoulder create a filling problem?

It can, with anything that foams. The body runs out to 76.2 mm before turning through a wide shoulder into a short neck, so aerated dressing or whipped sauce spreads across that transition instead of dropping into the neck. Set fill speed and nozzle height against the real product rather than against water.

Next step

Send us the Stout Round Bottle brief.

Tell us the product, fill volume, closure preference and destination market. We will come back with the matching drawings, available configurations and a sample plan before anything is quoted.

  • 01Send the briefProduct, volume, closure and market
  • 02Get the optionsMatching drawings and configurations
  • 03Approve the sampleConfirm the pack before production