1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

DRAWING BEERS, ALES AND PORTER It seems like a simple matter to drive a spigot into a cask of beer and draw at once for customers, but as a matter of fact, beer requires the same at tention as other beverages, and even more than some uf tbem. Handled properly it is cool and refreshing. When it is too cool or too warm, it loses its flavor, and beer has a distinct llavor which can be brought out. For summer consumption beer should be served at a temperature of about 40 or 45 degrees, and should be kept in the ice house at least three or four days before tapping. So, if you are going to sell much beer, get a good ice box to start with, or if you are already established and are selling much beer, put in a good ice house and handle your trade as it ought to be bandied. Beer drawn properly should be from the keg direct, and not through pipes. There are times, however, when it is not convenient to draw direct, and pipes are absolutely necessary. In that case see that they

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