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A typical keg (half-barrel) with a single opening in the center of the top end. In common parlance, the term keg refers to a half-barrel (15.5 U.S. gallon) vessel as this is the most common size used in restaurants, bars and limited home use. A quarter-barrel has a volume of 7.75 U.S. gallons. Generally, a keg is a vessel smaller than a barrel ...
A half-completed beer barrel; in wine barrel cooperage this set-up is called "mise en rose" Barrels have a convex shape and bulge at their center, called bilge. This facilitates rolling a well-built wooden barrel on its side and allows the roller to change directions with little friction, compared to a cylinder.
Eventually, a hogshead of wine came to be 52.5 imperial gallons (238.669725 L) (63 US gallons), while a hogshead of beer or ale came to be 54 gallons (249.5421 L with the pre-1824 beer and ale gallon, or 245.48886 L with the imperial gallon). A hogshead was also used as unit of measurement for sugar in Louisiana for most of the 19th century.
The kilderkin (from the Dutch for "small cask") is equal to half a barrel or two firkins. [citation needed] kilderkin (Ale) The ale kilderkin likewise underwent various redefinitions. Initially 16 ale or beer gallons (73.94 L), it was redefined in 1688 as 17 ale or beer gallons (78.56 L) and again in 1803 as 18 ale or beer gallons (83.18 L).
The first sale was made to Sam Spera, owner of the Peanut Cafe and consisted of 120 12-ounce bottles and a half barrel of beer. 550 cases of beer were sold in first hour alone. [7] In the eight months of operation in 1933, the sales amounted to 19,870 barrels, which was at the time the largest volume in the history of the brewery.
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