Page 105 - (DK Eyewitness) Travel Guide - Ireland
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FUR THER  AFIELD      103


        Arthur Guinness
                In December 1759, 34-year-old Arthur Guinness signed a 9,000-year
                  lease at an annual rent of £45 to take over St James’s Gate
                   Brewery, which had lain vacant for almost ten years.
                   At the time the brewing industry in Dublin was at a
                   low ebb – the standard of ale was much criticized and
                   in rural Ireland beer was virtually unknown, as
                   whiskey, gin and poteen were the more favoured
                  drinks. Furthermore, Irish beer was under threat from
                 imports. Guinness started brewing ale, but was also
        Arthur Guinness  aware of a black ale called porter, produced in London.
                 This new beer was so called because of its popularity
        with porters at Billingsgate and Covent Garden markets. Guinness
        decided to stop making ales and develop his own recipe for porter (the
        word “stout” was not used until the 1920s). So successful was the switch
        that he made his first export shipment in 1769.  Engraving (c.1794) of a
                                                  satisfied customer

                                               The liquid has now become a stout. The
          Hops                               5Guinness is matured and conditioned for
                           Yeast
                                               up to ten days in tall storage tanks. It is
                                               then pumped into tankers or kegs to be
                                               sold throughout the world.
                                                          Stainless
                                                          steel kegs
                  Kettle








                                                Stout
               Hopped wort
                                    Centrifuge
         Hops, which provide the
       3tangy taste in Guinness, are
         added to the wort in huge
         20-tonne kettles. The ingred ients   The hopped wort is cooled and the
         are boiled to very high   4yeast is added. The mixture is passed
         temperatures for about 90   to a fermenting vessel where some
         minutes and then strained.  sugars are turned to alcohol. It is left
                                to ferment for 48 hours and the    A draught of
                                yeast is removed by centrifuge.  Guinness beer











       The Guinness brewery has relied heavily on water transport since its first
       export was shipped to England in 1769. The barges, which up until 1961
       made the short trip with their cargo up the Liffey to Dublin Port, were a   Bottles on display at the
       familiar sight on the river. Once at port, the stout would be loaded on to   Guinness Academy Bar
       huge tanker ships for worldwide distribution.




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