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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.