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From Barrel to Bar

From Barrel to Bar


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From Barrel to Bar

How the beer gets from the barrels in the cellar to the taps in the bar, thanks to carbonic acid gas in Hermann- Lachapelles apparatus Date: circa 1880

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 14277143

© Mary Evans Picture Library

Acid Apparatus Barrel Barrels Beer Breweries Cellar Hermann Taps


EDITORS COMMENTS
This image, circa 1880, transports us back in time to the intriguing world of beer production, specifically from the barrels in the cellar to the taps in the bar. The photograph, titled "From Barrel to Bar," showcases the ingenious apparatus designed by Hermann Lachapelle, which revolutionized the way beer was dispensed in the late 19th century. In the foreground, we see a wooden barrel, its staves swelling with the fermented liquid within. The barrel's bung is removed, revealing a tube connected to the Lachapelle apparatus. The apparatus consists of a series of glass bulbs filled with carbonic acid gas, which was injected into the beer to create carbonation. This method, known as the "Champagne method," allowed for a more consistent and longer-lasting carbonation, as opposed to the traditional method of adding sugar to the beer before serving. The carbonic acid gas was introduced into the beer by attaching a hose to the gas bulbs and submerging it in the beer. Once the gas bubbles had dissolved into the beer, the hose was removed, and the beer was ready to be transported to the bar. The beer was transferred to a keg or cask, which was then connected to the bar's tap system. This historical photograph offers a fascinating glimpse into the evolution of beer production and the technology that made it possible to enjoy a fresh, carbonated pint at the local bar. The Lachapelle apparatus marked a significant step forward in the beer industry, paving the way for modern draft beer systems and the continued enjoyment of this beloved beverage.

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