The Guinness company was founded in 1759 by Arthur Guinness at st James gate in Dublin. The brewery was originally a disused building that was leased to Arthur Guinness for 9000 years at £45 a year. The brewery's most famous product is a dark stout known widely as Guinness and it wasn't until 10 years later that their 1st barrel rolled out the doors.
The 1st shipment of Guinness was bound for England and the word stout actually hadn't come about until it was linked to beer in a letter written in the Egerton Manuscript dated 1677, almost 50 years before Arthur Guinness was born.
The ingredients of Guinness are very similar to that of beer, Malt, Barley, Hops and Yeast. The following list contains a list of ingredients used to brew Guinness stout.
Malt
Is a type of barley which is first germinated then roasted to create a natural sugar which contributes to the black colour of stout and also helps the yeast to cultivate. Yeast produces alcohol as a natural byproduct.
Barley
This gives stout its body, and its ability to hold nitrogen, which is why a pint of Guinness takes time to settle . The Guinness Brewery consumes approximately 7%% of the entire Irish barley crop.
Hops
Hops give Stout its slightly bitter, yet fresh taste. it has been documented that the ancient Egyptians even used hops, as they provide preservative properties. It is estimated that nearly 700 tonnes are used by the Guinness brewery each year, almost 1%of the entire world crop.
The brewing process
The 1st stage of this process is milling: the malt is first milled in to a coarse flour, then the Mashing process comes into play, the milled malt barley and roasted barley are mixed with hot water to form the ground grain. This process removes the fermentable sugar and flavor, this liquor is used in the next stage of the brewing process.
Extraction
The wort as is is now called is sieved to separate the grains and the liquor and the liquor is sent to a brewing kettle, then wort is boiled with the hops at a constant temperature for 90 minutes and after the wort has settled it is filtered out of the kettle and cooled en route to the fermentation plant, the wort is then placed in large fermentation containers with yeast for 7days, where at 25C the yeast changes the maltose and alcohol carbon dioxide are realized.
The Guinness Widget
Draught Guinness contains nitrogen as well as carbon dioxide, Unlike carbon dioxide, nitrogen does not dissolve in water, which allows the beer to be put under high pressure without making it fizzy. The high pressure is required to force the draught beer through fine holes in a plate in the tap, which causes the "surge" that every Guinness man will recognize, (the widget in cans and bottles achieves the same effect).
The perceived smoothness of draught Guinness is due to the low acidity and the creaminess of the head caused by the surging, as well the bottled Guinness when it is opened, the rocket widget creates the famous surge inside the bottle and forms the head. Then every time the bottle is tilted as you drink the widget rocks and refresh the surge - ingenious. "Original Extra Stout" tastes quite different; it contains only carbon dioxide,giving it a more acidic taste.
How does the widget work?
The widget is a plastic moulded device that sits on the top of the contents of each can or bottle of Draught. When it is opened, a small amount of beer and nitrogen, trapped in the widget, is forced out through the beer, which creates the famous creamy head that you find on a pint of Draught served in a pub. The widget gives Draught in cans the taste and texture of a pub-poured pint at home..........mmmmmmmmmm!
The true colour of Guinness
Guinness stout is not black as is commonly perceived but rather dark ruby red this because of the way the ingredients are prepared. Some of the malted barley is roasted, in a very similar fashion to the way coffee beans are roasted, which is what gives Guinness its distinctive colour.
Why is a Guinness head all creamy and fluffy?
The creamy white head is created from the 'surging' of bubbles from nitrogen and carbon dioxide gas as the beer is poured. It is actually the nitrogen that causes the tight white creamy head, and for the taste of perfection the Guinness should always be in and around 5-8 degrees Celsius.
Guinness is currently sold world wide to approximately 150 countries with 20 different varieties, which are brewed under licence in 50 different countries.
The 1st shipment of Guinness was bound for England and the word stout actually hadn't come about until it was linked to beer in a letter written in the Egerton Manuscript dated 1677, almost 50 years before Arthur Guinness was born.
The ingredients of Guinness are very similar to that of beer, Malt, Barley, Hops and Yeast. The following list contains a list of ingredients used to brew Guinness stout.
Malt
Is a type of barley which is first germinated then roasted to create a natural sugar which contributes to the black colour of stout and also helps the yeast to cultivate. Yeast produces alcohol as a natural byproduct.
Barley
This gives stout its body, and its ability to hold nitrogen, which is why a pint of Guinness takes time to settle . The Guinness Brewery consumes approximately 7%% of the entire Irish barley crop.
Hops
Hops give Stout its slightly bitter, yet fresh taste. it has been documented that the ancient Egyptians even used hops, as they provide preservative properties. It is estimated that nearly 700 tonnes are used by the Guinness brewery each year, almost 1%of the entire world crop.
The brewing process
The 1st stage of this process is milling: the malt is first milled in to a coarse flour, then the Mashing process comes into play, the milled malt barley and roasted barley are mixed with hot water to form the ground grain. This process removes the fermentable sugar and flavor, this liquor is used in the next stage of the brewing process.
Extraction
The wort as is is now called is sieved to separate the grains and the liquor and the liquor is sent to a brewing kettle, then wort is boiled with the hops at a constant temperature for 90 minutes and after the wort has settled it is filtered out of the kettle and cooled en route to the fermentation plant, the wort is then placed in large fermentation containers with yeast for 7days, where at 25C the yeast changes the maltose and alcohol carbon dioxide are realized.
The Guinness Widget
Draught Guinness contains nitrogen as well as carbon dioxide, Unlike carbon dioxide, nitrogen does not dissolve in water, which allows the beer to be put under high pressure without making it fizzy. The high pressure is required to force the draught beer through fine holes in a plate in the tap, which causes the "surge" that every Guinness man will recognize, (the widget in cans and bottles achieves the same effect).
The perceived smoothness of draught Guinness is due to the low acidity and the creaminess of the head caused by the surging, as well the bottled Guinness when it is opened, the rocket widget creates the famous surge inside the bottle and forms the head. Then every time the bottle is tilted as you drink the widget rocks and refresh the surge - ingenious. "Original Extra Stout" tastes quite different; it contains only carbon dioxide,giving it a more acidic taste.
How does the widget work?
The widget is a plastic moulded device that sits on the top of the contents of each can or bottle of Draught. When it is opened, a small amount of beer and nitrogen, trapped in the widget, is forced out through the beer, which creates the famous creamy head that you find on a pint of Draught served in a pub. The widget gives Draught in cans the taste and texture of a pub-poured pint at home..........mmmmmmmmmm!
The true colour of Guinness
Guinness stout is not black as is commonly perceived but rather dark ruby red this because of the way the ingredients are prepared. Some of the malted barley is roasted, in a very similar fashion to the way coffee beans are roasted, which is what gives Guinness its distinctive colour.
Why is a Guinness head all creamy and fluffy?
The creamy white head is created from the 'surging' of bubbles from nitrogen and carbon dioxide gas as the beer is poured. It is actually the nitrogen that causes the tight white creamy head, and for the taste of perfection the Guinness should always be in and around 5-8 degrees Celsius.
Guinness is currently sold world wide to approximately 150 countries with 20 different varieties, which are brewed under licence in 50 different countries.
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