Ginger Beer. Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation

A sandwich picked up "to go" is all you want. Upright shows up from the field about the time you get there and the two of you, alone for once, or with the office girl and one or two others, get ready for the party. You place someone at the telephone and arm her with a tally sheet. You turn on the radio to the best station for returns-the snap tallies on the major offices are already beginning to come in - and set up the big black board to post returns on the whole ballot You place an excited, high school-age adherent in charge of this, and turn your attention to the refreshments. Three times the membership of your organization gives a figure of 300 - three hundred quarts of beer. That's a lot of beer; you have purchased it in kegs, if you could not get it donated, and made an arrangement to return untapped kegs for credit, so you display only one keg at a time and keep the rest under lock and key. You have five hundred paper cups, not of the largest size. Coffee and soft drinks are available for those who do not drink ...»