Guinness: Ireland's Favorite Beer?

Guinness is a stout that originated in Dublin, Ireland, in the 18th century. It is now one of the most successful alcohol brands worldwide, brewed in almost 50 countries and available in over 120. Despite declining consumption since 2001, Guinness is the best-selling alcoholic drink in Ireland, where it makes almost €2 billion worth of beer annually. It is also the most popular draught beer in the United Kingdom, with about 11% of all sales. However, there are several factors that may affect the taste of Guinness, such as the cleanliness of the nitrogen tap, the freshness of the beer, and the skill of the bartender pouring the pint.

Guinness is the world's best-selling Irish beer

Guinness is available in various types, with Guinness Draught being the most popular. Developed in 1959, it is known for its creamy mouthfeel and surging frothy head, achieved through nitrogenated beer gas. Guinness Extra Stout offers a similar taste profile with a slightly drier finish, while Guinness Foreign Extra Stout is a heavier, richer option with chocolate and fruity notes.

The brand's success can be attributed to its tradition, effective marketing campaigns, and global presence. Guinness is now owned by Diageo, a British-based multinational company, and is brewed in almost 50 countries while being sold in over 120. Despite a decline in consumption since 2001, Guinness remains the best-selling alcoholic drink in Ireland, with Guinness & Co. Brewery generating nearly €2 billion in annual beer sales.

The distinct taste and appearance of Guinness have made it a cultural icon. The nitrogenated pour creates a thick layer of foam atop the pint, and its smooth, creamy texture sets it apart. The two-stage pouring ritual, recommended by the manufacturer, adds to the drinking experience.

Guinness has also played a significant role in shaping Irish drinking culture, particularly during St. Patrick's Day celebrations. It is estimated that 17 million pints of Guinness are consumed globally on this day. Additionally, the brand has expanded its offerings beyond beer, with the Guinness Storehouse in Dublin providing a unique tourist experience that showcases the brand's history and allows visitors to explore its experimental beers.

It's made from roasted barley, hops, yeast and water

Guinness is a traditional Irish stout beer made from roasted barley, hops, water, and a specific strain of ale yeast. The yeast, which has been used for over 125 years, is now often simply called "Guinness yeast". The deep colour and caramelised flavour that are characteristic of Guinness come from barley that has been roasted but not malted. The dark ale is known for its dense, creamy head, which is achieved by mixing the beer with nitrogen to create smaller bubbles that result in a thicker head.

The roasted barley used in Guinness is what gives the beer its distinctive colour. Some raw barley is roasted in a similar way to coffee beans, which gives Guinness its dark ruby red colour.

The creamy white head of Guinness is created from the 'initiation' and 'surging' of bubbles of nitrogen and carbon dioxide gas as the beer is poured. The nitrogen-filled ball gives Guinness Draught in cans the taste and texture of a pub-poured pint.

The other ingredients used in Guinness are malted barley, hops, and water.

Guinness Extra Stout is a widely available variety with a similar taste profile to the original, but with a little more dryness

Guinness is a stout that originated in Dublin, Ireland, in the 18th century. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries and available in over 120. Despite declining consumption since 2001, it is the best-selling alcoholic drink in Ireland.

The Extra Stout is crafted from the finest quality malt, hops, and Irish barley. Its aroma is medium and balanced, with a forward roast character and subtle fermentation fruitiness. It has a distinctively black full-bodied liquid with a rich creamy head. The flavour is perfectly rounded, striking a tricky balance between bitter and sweet. Where the traditional Guinness Draught is creamy and smooth, Guinness Extra Stout is sharp and crisp. It is carbonated with carbon dioxide instead of nitrogen, giving it a sudsy head, a deep colour, and a rich, refreshing taste. It is dry, with the faintest kiss of caramel and a higher ratio of hops, which enhances its delectable bite.

Guinness Extra Stout is the perfect sipping beer and is best enjoyed responsibly and paired with cheeses, soda bread slathered with fig jam, or salad.

Guinness Foreign Extra Stout is a heavier, richer stout with chocolate and fruity notes

Guinness is a stout that originated in the 18th century in Dublin, Ireland. It is now available in over 120 countries and is one of the most successful alcohol brands worldwide. Despite declining consumption since 2001, Guinness is the best-selling alcoholic drink in Ireland.

The stout has intense notes of dark chocolate, caramel, and dried fruits. It is black in colour with a frothy head. It is full-bodied with coffee notes balanced with subtle sweetness.

Guinness Foreign Extra Stout is enjoyed by millions around the world and is the most popular variant of Guinness in Africa, where about 40% of worldwide total Guinness volume is sold.

Guinness Draught was developed in 1959 and gets its trademark creamy mouthfeel from nitrogenated beer gas

Guinness is a stout that originated in the brewery of Arthur Guinness in Dublin, Ireland, in the 18th century. It is now one of the most successful alcohol brands worldwide, brewed in almost 50 countries and available in over 120. Despite declining consumption since 2001, Guinness is the best-selling alcoholic drink in Ireland, where it is a cultural icon.

In the late 1950s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system. This was a significant change for the brand and led to the development of Guinness Draught, which was released in 1959. This new draught beer was made possible by the pioneering work of mathematician-turned-brewer Michael Ash, who joined the Guinness team in 1951. Ash realised that the solution to the "draught problem" lay in using a blend of nitrogen and carbon dioxide, as opposed to only the latter. However, it took him four years to devise a mechanism to dispense nitrogenated beer.

Working with keg designer Eric Lewis, Ash developed a self-contained, two-part keg with one chamber full of beer and the other full of mixed gas under pressure. This new system, called the "Easy Serve" or "Easy Serve system," created the “surge and settle” effect that draught Guinness is now famous for. Nitrogen is less soluble than carbon dioxide, allowing the beer to be put under high pressure without making it fizzy. This high pressure is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic "surge." This gives Guinness its trademark creamy mouthfeel and smoother, less characterful taste.

In late 1959, the new kegs began to replace the old "high and low" taps used in Ireland, before spreading to Great Britain and beyond in the 1960s. Today, nitrogenated stout has become a standard not just for Guinness but among all Irish makers of stout.

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