GUINNESS BREWERY TOUR IN DUBLIN REPUBLIC OF IRELAND ERIE.wmv
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1974 Guinness is a dry stout that originated in Arthur Guinness's St. James's Gate Brewery in Dublin, Ireland. It is one of the most successful beer brands in the world, being exported world wide. The distinctive feature in the flavour is the roasted barley which remains unfermented. The thick creamy head is the result of a nitrogen mix being added during the serving process.
The brand is still heavily linked with Ireland, despite being now owned by the multi-national alcohol conglomerate Diageo and brewed around the world.
Composition
Guinness stout is made from water, barley malt, hops, and brewers yeast. A portion of the barley is flaked (i.e. steamed and rolled) and roasted to give Guinness its dark-ruby colour and characteristic taste. It is pasteurised and filtered. Despite its reputation as a "meal in a glass" or "liquid bread", Guinness only contains 198 calories (838 kilojoules) per imperial pint (20oz UK) (1460 kJ/L), less than an equal-sized serving of skimmed milk or orange juice and most other non-light beers. Guinness is not suitable for vegans and vegetarians due to the use of a fish-based fining agent called isinglass.
The water used comes from Lady's Well in the Wicklow Mountains.
Draught Guinness and its canned counterpart contain nitrogen (N2) 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 characteristic "surge" (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 nitrogen. "Original Extra Stout" tastes quite different; it contains only carbon dioxide, causing a more acidic taste.
Foreign Extra Stout and Special Export Stout, with ABV over 7%, are perhaps closest to the original in character[1].
From start to finish, the whole process is completed within 10 days.
http://en.wikipedia.org/wiki/GUINNESS1974 Guinness is a dry stout that originated in Arthur Guinness's St. James's Gate Brewery in Dublin, Ireland. It is one of the most succe...all »1974 Guinness is a dry stout that originated in Arthur Guinness's St. James's Gate Brewery in Dublin, Ireland. It is one of the most successful beer brands in the world, being exported world wide. The distinctive feature in the flavour is the roasted barley which remains unfermented. The thick creamy head is the result of a nitrogen mix being added during the serving process.
The brand is still heavily linked with Ireland, despite being now owned by the multi-national alcohol conglomerate Diageo and brewed around the world.
Composition
Guinness stout is made from water, barley malt, hops, and brewers yeast. A portion of the barley is flaked (i.e. steamed and rolled) and roasted to give Guinness its dark-ruby colour and characteristic taste. It is pasteurised and filtered. Despite its reputation as a "meal in a glass" or "liquid bread", Guinness only contains 198 calories (838 kilojoules) per imperial pint (20oz UK) (1460 kJ/L), less than an equal-sized serving of skimmed milk or orange juice and most other non-light beers. Guinness is not suitable for vegans and vegetarians due to the use of a fish-based fining agent called isinglass.
The water used comes from Lady's Well in the Wicklow Mountains.
Draught Guinness and its canned counterpart contain nitrogen (N2) 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 characteristic "surge" (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 nitrogen. "Original Extra Stout" tastes quite different; it contains only carbon dioxide, causing a more acidic taste.
Foreign Extra Stout and Special Export Stout, with ABV over 7%, are perhaps closest to the original in character[1].
From start to finish, the whole process is completed within 10 days.
http://en.wikipedia.org/wiki/GUINNESS«
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