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67 86 Ibid.87 Ibid.88 Ibid.89 Mallett, Malt, 119-120.90 Brendan Moylan, interview with Pat Walls, March 15, 2016.91 Hieronymus, For the Love of Hops, 277.92 Bill Owens, interview with Pat Walls, January 9, 2016.93 Mosher, Tasting Beer, 133.94 Brian Hunt, interview with Pat Walls, February 25, 2016.95 Ibid.96 Brendan Moylan, interview with Pat Walls, March 15, 2016.97 A glycol system keeps beer chilled between serving tanks or kegs and the taps. Beer lines are insulated along with tubes of chilled glycol, a food-grade refrigerant, to maintain the beer temperature between the serving tanks and the taps. This is necessary for tap lines longer than 25 feet as longer distances affect the gas pressure and temperature which causes foaming issues. See %u201cDraught Beer Quality Manual, 2nd ed.,%u201d Brewers Association, 2011, accessed March 21, 2017, 32-33. http://www.draughtquality.org/wpcontent/uploads/2012/01/DQM_Full_Final.pdf.98 Bill Owens, interview with Pat Walls, January 9, 2016.99 Ibid.100 Bill Owens, interview with Pat Walls, January 9, 2016.101 Ibid.102 Bill Owens, interview with Pat Walls, January 9, 2016.103 William Least Heat Moon, %u201cA Glass of Handmade,%u201d Atlantic Monthly, November, 1987, 85.104 Ibid, 86.105 Bill Owens, interview with Pat Walls, January 9, 2016.106 Buffalo Bill's Brewery Press Release in American Brewer Magazine as seen in %u201cBuffalo Bill%u2019s Brewery 2015.%u201d 107 Bill Owens, interview with Pat Walls, January 9, 2016.