This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The annual manufacture of beer in this country is about 19,000,000 barrels. Counting 1,000 glasses to a barrel, no extravagant estimate, we have about 3S0 glasses per annum to every inhabitant of the United States. In this country there are three varieties usually known by the common name of lager beer, though, strictly speaking, only one of them is entitled to the adjective "lager." The Winter, pot beer, schenk (or schank) beer, but sold as lager, is intended for immediate use, and is light, containing less than three per cent, of alcohol; the true lager, or stored beer, should contain at least three and a half per cent, of alcohol; while the bock beer, the strongest of all the German beers, and so named from causing its customers to prance and tumble about like a buck or goat, contains as much as five per cent, alcohol. The latter is generally sold for only a few weeks in the beginning of summer, and is in great demand by amateurs of the beverage. At the lager beer cellers a costly apparatus is employed to force air into the beer. It consists of an air pump which compresses air in a tank, a pipe connects the compressed air with the beer keg.
In some places the kegs are packed in ice, in others where it is not drawn directly from the keg it is forced through a coil of pipe packed in ice and comes out ice cold. " If the tale of the German is true, who says: Gabrantius Konig von Brabant Der zuerst das Bier erfand.' I bless .the memory of the good King Gabrantius, and quaff my nut-brown ale and sparkling lager with the consolation of knowing that kings can do no more".