1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

As he brews, so shall he drink.-Ben Jonson.

ABOUT DRAWING AND HANDLING BEER. 433 By AL. HERBERT, the most successful beer saloonman west of Chicago, and San Francisco agent for the Anheuser, Busch Company, of St. Louis, Missouri. Upon receiving beer from the brewery, insist upon its being delivered direct from the ice-house, and reject the same if it bas been carted about all day in a wagon, as nothing injures the quality of beer like changes of tem– perature. Always purchase the largest size barrels that your business will permit of, as "the larger the barrel, the better the beer." This statement seems incredible to the uninitiated, but all experts agree on this subject. Beer drawn from the wood is preferable to that which flows through any apparatus; but where su~~ conditions exist that drawing from the wood is not practicable, the following directions will be found invaluable where pumps are used:- The drawing of a good glass of beer is not a question of whether pure eompressed air or carbonic acid gas is used, but the following are important points, and if properly guarded will insure a good glass of beer every time. Use reliable apparatus and keep a sufficient and uniform pressure on the beer. Keep your coils well iceu at all times, not forgetting that if your coils are too large you can chill the beer, making it cloudy and fiat, and that different seasons of the year require different iceing. Avoid Jong runs of exposed beer pipe, which warms and alternately cools the beer. In warming, the gas is released and is not again properly absorbed by the beer in cooling. If necessary to run your beer pipes through a warm place, by all means have the same insulated, viz.: covered with asbestos or mineral wool pipe covering, or boxed in.