113 / 274
— 113 —
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