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ABOUT BEER.
Beer should be kept at a temperature of
about 40 degrees and in hot weather, after
being received, should be kept in the
cooler for three or four days before being tapped.
Coils, runs and tubes should be thoroughly
cleaned every few days to prevent their contami
nation.
As beer owes its refreshing taste and healthful
properties to Carbonic Acid Gas, its absence
makes it flat, stale and unpalatable, and it should
be drawn so as to retain it.
Modern practice recommends the pressure from
Liquid Carbonic Gas for drawing beer for these
reasons;
It will be kept in its natural state any length of
time.
The last glass drawn will be as good or better
than the first.
Imported beer can be kept on draught.
Gas which would be lost will be replaced by the
Gas pressure.
The extra profit per barrel will more than pay
for the Gas and outfit.
The next best way to draw beer is by means of
an Hydraulic or Hand Air Pump, which, to
gether with Carbonic Beer Pumps and supplies,
are shown on the following pages.