{"id":5548,"date":"2019-09-26T14:21:05","date_gmt":"2019-09-26T14:21:05","guid":{"rendered":"http:\/\/overinireland.com\/?p=5548"},"modified":"2020-01-05T00:45:00","modified_gmt":"2020-01-05T00:45:00","slug":"how-to-drink-guinness","status":"publish","type":"post","link":"https:\/\/overinireland.com\/how-to-drink-guinness\/","title":{"rendered":"How to Drink Guinness Properly"},"content":{"rendered":"\n

With 1.8\nbillion pints sold every year, a presence in 150 countries and 49 breweries,\nGuinness does not need an introduction anymore. Instead, let\u2019s delve into the essence\nof the \u2018black stuff\u2019 and learn how to master the perfect pour.<\/p>\n\n\n\n

Success does not come without\npassion; Guinness is no exception. Beyond its achievements, Guinness is first, a\nstory of faith. His founder, Arthur Guinness, believed in his product so much,\nthat no mountain was high enough to stop him from achieving his purpose. <\/p>\n\n\n\n

The art of\nbrewing, handed down by his father, was rooted in him. Without his exquisite\nrecipe and immutable processes, his brand would not be as charismatic as it is\ntoday. To enjoy it properly, one must follow a particular rite. <\/p>\n\n\n\n

What is the proper way to drink Guinness?<\/strong> What are the secrets behind its concoction? And how did one man revolutionize the world of beer?<\/p>\n\n\n\n


Guinness Story <\/h2>\n\n\n\n

When Arthur inherited \u00a3100 from his\ngodfather (Cashel\u2019s Archbishop), he used the money to start his first Brewhouse,\nin Leixlip, County Kildare.<\/p>\n\n\n\n

Four years later, in 1759, in search of bigger opportunities, Arthur left for Dublin. With the development of the Grand Canal, barley (and more) was easily sent from the countryside to the capital city. <\/p>\n\n\n\n

He ceased the occasion, and signed a 9,000-year lease at \u00a345 per annum; St Jame\u2019s Gate was born out of the ashes of a 1.6-hectare (four-acre) unused brewery. <\/p>\n\n\n\n

Before the stout, Arthur was making\nale, more popular at the time. It is only after the Porter dark beer success in\nLondon that Guinness swapped his amber brew for a black one. <\/p>\n\n\n\n

Instead of selling his product to\nDubliners and its visitors only, he saw a brighter future for his new recipe.\nHe started exporting his merchandise to England ten years after his company kicked-off.\n<\/p>\n\n\n\n

Today,\nafter over 250 years, the brewery has not altered the basic methods of processing\nthe \u2018black stuff\u2019.  <\/p>\n\n\n\n

How Guinness is Made<\/h2>\n\n\n\n

To brew 3\nmillion pints daily, the brewers religiously act as per the following 11\nessential stages:<\/p>\n\n\n\n

Malting: <\/strong>The alive Barley(that will germinate during the process) is dried down to send it off to sleep for several weeks. <\/p>\n\n\n\n

Steeping: <\/strong>Water is added to the grains for 47 hours to\nallow them to grow. <\/p>\n\n\n\n

Germination<\/strong>: The grains are sent to germinating boxes\nwhere the enzymes, that will later feed the yeast (see fermentation stage\nbelow), are created.<\/p>\n\n\n\n

Drying:<\/strong> The wheat is dried in kilns in order to stop\nthe germination process. Otherwise, the seeds will turn into barley plants and become\nuseless to beer creation. <\/p>\n\n\n\n

Milling:<\/strong> Physical crushing of both malt and roasted\nbarley.*<\/p>\n\n\n\n

*The barley,\npreviously roasted at 232\u00b0, has dark outlines and remains brown. The process\ngives the red-ruby colour and rich taste. A warmer temperature would burn the\nbarley; a colder will not create its unique flavour.<\/em><\/p>\n\n\n\n

Mashing: <\/strong>Fresh milled malted barley is mixed with heated\nPoulaphouca Reservoir water (from the Wicklow Mountains), which releases\nfermented sugars and turn the cereals into a form of \u2018porridge.’<\/p>\n\n\n\n

Lautering:<\/strong> The kernels are strained from the sweet fluid (and\nthen sent to feed cattle) by draining down into a \u2018mash tun\u2019 and create the\n\u2018sweet wort\u2019. <\/p>\n\n\n\n

Kettling:<\/strong> Hops is added to the wort, and the mixture\nboils at a constant heat for 1.5 hours.<\/p>\n\n\n\n

Cooling:<\/strong> After settling, the wort is seeped and rapidly\ncooled down to avoid off-flavour contamination. <\/p>\n\n\n\n

Fermentation:<\/strong> A precious yeast (used for generations) is\nadded to the liquid, and is left in the fermenters (tanks) for 7 days at 25\u00b0C (77\u00b0\u00b0F). The fungus function is\nto grow the maltose into both carbon dioxide and alcohol. <\/p>\n\n\n\n

Maturation:<\/strong> Beer is filtered and, waits to be packaged.<\/p>\n\n\n\n

Talking\nabout Guinness can only arouse a thirst that needs to be quenched. To do so,\nthere is a ritual to pursue for each and every beer container. <\/p>\n\n\n\n

How to Drink Guinness Properly<\/h2>\n\n\n\n

Despite popular assumption, Guinness\nis always served cold in Ireland. Some people might enjoy it at room\ntemperature, but it is simply a question of taste. <\/p>\n\n\n\n

As we said\nbefore, to savour the stout\u2019s delicate aromas correctly, you must observe a\nspecific ritual. If you have no other choice, you can drink this nutritive\nbeverage straight from the can or the bottle, but it surely offers excelling\naromas when poured in a non-refrigerated glass. <\/p>\n\n\n\n

The 6 steps to Pour the Perfect\nDraught from a Keg <\/h2>\n\n\n\n
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