How Saloons Kept Beer Cold: A Historical Perspective

The art of keeping beer cold has a rich history, rooted in the way saloons and pubs maintained their stock. Throughout the years, various methods were employed to ensure that the ale and lager offered to customers were chilled to perfection. In this article, we will explore how saloons managed to keep their beer cold, with insights from historical practices and modern knowledge.

Modern Cooling Methods in Bars

Today, most bars and saloons utilize state-of-the-art cooling systems to keep their beer at just the right temperature. Behind the bar, you'll find dedicated coolers and refrigerators designed to maintain the perfect chill for a variety of drinks. These coolers often double as attractive displays, showcasing bottles and cans of beer and spirits while keeping them cool and appetizing for patrons. When a drink is ordered, the barkeep can quickly retrieve a chilled bottle or can, enhancing the drinking experience.

The Maintenance of Draft Beer

For draft beer, the process is similar but with added complexity. The beer is typically kept in a cooler beneath the taps, which can be located in the bar itself or in a larger back cooler if the bar is bigger. For long runs of draft lines, insulation is critical to prevent heat from affecting the beer's temperature.

Historical Methods of Beer Cooling

Basement Cellars and Icehouses

Back in the days when modern cooling systems were not available, saloons and public houses relied on ingenious methods to keep their beer cold:

Basement cellars were a common method. These cellars were located below ground level, with warm air rising upstairs, leaving the cold air and dampness down below.

For regions far to the north, icehouses were used to store and preserve ice during the warmer months. This ice was then used to chill barrels of beer.

The Dark Cellar Approach

Beer was not always brewed in such a way that it required cooling immediately. In some regions, particularly in Europe, beer was allowed to cool naturally in dark cellars under the bar or in the basement. These cellars were always cooler due to the earth's constant temperature, which was particularly true in the old west.

For example, my grandfather, who owned a small hotel with a public house in his community in the Netherlands, utilized this method. He kept two vats: one for tapping and another for brewing. The tapping vat was used when needed, while the other vat was constantly fermenting and cooling in the cellar. The process involved manual pumping of the keg tap, allowing the beer to rise to the desired temperature.

The Evolution of Beer Serving Temperatures

The concept of serving beer extremely cold is a relatively recent phenomenon. Beer connoisseurs would agree that beer is best served cool, rather than cold. In some cultures, serving beer at room temperature is the norm. Cold beer became a trend in certain parts of the world, but it remains less popular in Europe.

There is a notion that some drinkers, not necessarily beer connoisseurs, enjoy their beer extremely cold. However, this preference is not widespread in Europe. The traditional method of allowing beer to cool naturally in a cellar or serving it at a cool ambient temperature is still the preferred method in many establishments.