1934 Harry Johnson's new and improved Bartenders' Manual

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33. ABOUT BOTTLED LAGER BEER. (Imported as well as Domestic.) AVith bottled lager, the method is altogether differ ent. It must not be kept on ice, but in a very cool place in the ice box, in an upright position, to allow the sediment to settle. In pouring the beer from the bottles, it is the bartender's or waiter's duty to select a proper and clean glass. All this applies with equal force to both imported and domestic beers. At the present time bottled beer has become quite the fashion, and is consumed much more than in former years, especially in hotels, restaurants and private families. The proprietor of any place should buy all the best brands of bottled beer, as the customer of to-day de mands quality and variety. In stocking up, you must see that not too great a quantity or too much of aiiy single brand is taken at one time, because the older bottled beer gets, the more it loses its flavor, unless it is the special brewed beer of the export trade. Bottled beer should never be kept more than from two to three weeks in the ice box, and in handling it it is proper to try to dispose first of the oldest lot on hand, in order to keep the quantity uniform. In opening the bottle, tbe bartender should be careful in pulling the cork and brush away any particles of it with a clean towel. Furthermore, bottled beer should be handled as care fully as wine and not in the careless, slipshod manner so many bartenders use. 34. ABOUT CLEANING BEER AND AI.E PIPES. At present nearly every saloon having lager beer, ale or porter (so-called malt liquors) on tap, is sup plied with an apparatus,' the boiler, pipes, rubber hose