Coin Machine Journal

T H E CO I N M A C H I N E J O U R N A L
60
I
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am :
erage, realizing that continued patron­
age and profit are dependent upon
temperature control, are quick to in­
stall modern, efficient, sanitary, eco­
nomical equipment.
“Public opinion varies greatly as
to the qualities of the 3.2 brew, albeit
thta in the ‘good old days’ this per­
centage ran from 2.5 upwards. Many
are enthusiastic, but there is much
grumbling that the new beer is ‘flat’;
that it does not ‘taste, right’; that it
‘carries no kick.’ Radio engineers talk
of ‘radio ear,’ which means many per­
sons’ ears are unable to distinguish
pure tones because of their sensitive­
ness being destroyed by inferior radio
sets. Now it is possible that much of
this criticism may be due to what
might be called ‘home or alley brew
palates,’ which have lost their ability
to appreciate the fine delicacies of
flavor that appeal to the connoisseurs.
“On the other hand, because of the
importance of proper temperature,
there can be little doubt that much of
this criticism develops as the result of
drinking beer that has not been kept
or served under the control of effective
refrigeration. What is less palatable
than warm beer? Only a few degrees
change in temperature is sufficient to
mean the difference betwen flat, insi­
pid beer, and beer with a tang, zest
and gusto that adds to the joy of
living.
Proper Cooling Essential
“In the old days, how quickly did
patronage rush to the few bars where
beer was kept at the ‘right’ tempera­
ture as the result of infinite pains that
maintained the beverage at the proper
temperature in spite of inadequate
cooling facilities!
“Effective temperature control pre­
sents somewhat different problems
where bottled and draft beer are con-
C H IC A G O C L U B H O U S E
T h e E y e s o f th e W o r ld
4-Way or
Straight
Penny or
Nickel Play
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5-REEL POKER GAME
W IT H BALL GUM VENDER
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EXCLUSIVE FACTORY JOBBER FOR CINCINNATI
SICK IN G M AN U FACT U RIN G C O .
1922 Freeman A ve., C incinnati, O hio
a '-I/I H h
August, 1933
cerned. Bottled beer is pasteurized
and a rise in temperature between
brewery and dispensary will not spoil
bottled beer. Barrelled beer, how­
ever, is not so treated and must not
be allowed to reach a temperature
above 55 degrees Fahrenheit. When
subjected to higher temperature, the
carbon dioxide gas is driven off and
the beer becomes bitter.
“With bottled beer it is only neces­
sary to chill the bottles to the desired
temperature for serving and to main­
tain the bottles at that temperature
subject to the slightest possible varia­
tion. Bottle coolers that do not cause
the labels to come off the bottles are
preferred by most dispensaries.
“Barreled beer usually is delivered
at a temperature well under 55 de­
grees. The barrels should be stored
in a pre-cooler which will prevent a
rise in temperature. From the tapped
barrel the beer is forced through cool­
ing coils, the temperature of which
must be maintained within a narrow
range of two or three degrees to insure
greatest palatability.
“Many experienced manufacturers
provide modern, electric beer cooling
equipment in sufficient variety to meet
the most varied and exacting require­
ments. From a business standpoint
the legalization of beer has created
great activity among these manufac­
turers.
Types of Locations
“Beer’s contribution to prosperity
can be realized by the figures recently
given by a well known authority. He
says that beer retailing may be con­
sidered by 279,000 grocery stores, 79,­
000 confectioneries, 56,000 drug
stores, 111,000 restaurants, 7,000
clubs and 21,000 hotels. None of
these outlets, managed with the mod­
ern viewpoint of developing maximum
customer satisfaction with consequent
growth of volume and profits, will hes­
itate to install cooling and dispensing
equipment of the most modern type.”
A REM IN DER
“ Whenever I see you I think of
Jones”
"But 1 am not a bit like Jones ”
“ Yes you are. You both owe me
ten dollars
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