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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.