1934 Harry Johnson's new and improved Bartenders' Manual

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your business and you will not have trouble in sup plying your customers with good lager beer.

32. HOW LAGER BEER SHOULD BE DRAWN AND SERVED. The proper way to draw lager is directly from the keg, not using the first one or two glasses, until the beer runs freely; then the vent must be knocked into thebung. If lager is drawn through pipes, they should be of the best material—propei'ly, English block tin-— and be kept perfectly clean and in good order. Jt is customary to have a carbonated water or air pressure constantly acting upon the beer when it is drawn through the pipes to prevent it from getting fiat or stale, and impart a fresh and pleasant taste to the beer. But proper attention must be given to keeping the boiler containing the air in a very clean condition, and if the boiler stands in a place where the air is im pure, it is advisable to connect the boiler and pump by means of a pipe to some outlet where perfectly fresh air is obtainable. Foul air will give the beer a bad taste and probably sicken the people drinking it. The beer remaining in the pipes over night should not be used. Attention must be given to prevent the pressure onthe beer from being too high, as this would keepthe lager from running freely, and by converting it into froth or cream, make it unhandy for the bar tender to draw. There is also danger of aii explosion if the .pressure becomes very high, and this is liable to destroy the beer kegs, pipes or rubber hose con nections with the boiler. An explosion is more likely to occur at night than during the day. Before drawing the beverage, the bartender should see that the glasses are perfectly clean. After Jilling them, remove the superfluous froth with a little ruler.