Pre-chill everything and use block ice.

Yes, the method matters more than you think.

The two biggest mistakes people make: warm drinks going into the cooler, and using cubed ice. Cubed ice melts fast because of all the surface area. Block ice lasts hours longer — freeze water in milk jugs or tupperware. Also, a warm cooler is your enemy. If the cooler sits in the sun before packing, it’s already fighting a losing battle. Throw a bag of ice in there for ten minutes, dump the water, then load it.

Drinks at the bottom, ice on top. Cold air sinks, so put the ice layer above the cans. If you layer ice and drinks, you create more surface contact and less air gaps. Pack it full — empty space is warm space. Fill gaps with smaller ice pieces or extra cans.

One more trick: salt the ice slightly. Lower freezing point means colder water, which keeps drinks colder longer. But don’t overdo it — you’re cooling drinks, not making ice cream.

Future You will thank present You when it’s hour six and the beer is still cold.