GUINNESS® 250 ANNIVERSARY
STOUT
This is the year to celebrate!
That’s why our
Master Brewer has created the limited edition
Guinness® 250 Anniversary Stout. We used a
proprietary brewhouse process that combines
the use of stout and ale malt for a distinctive
carbonated stout with a clean, smooth finish.
This is the first new Guinness® stout we’ve
introduced to the US since we first started
importing Guinness® Draught in 1967, but it’s
only available for a limited time.
So starting on April 24th, get out with
some friends
and try a pint of our
brand new brew!
How we make the beer
Our 4 key ingredients:
Barley - We use malted barley,
which
provides the foundation for the flavor
of the beer and roasted barley.
Our traditional craft of roasting barley
gives GUINNESS® beer wonderful
dark ruby red color (it looks black,
but hold your glass up to the light,
and you'll see there's a ruby in every
glass, as the old saying has it) and its
unique roasted character.
Hops - We use the finest female hop
(we discriminate in favor of the fairer sex),
and use around double the amount of hops
in our brew than most beers, for a more
intense flavor and aroma. Hops are also
a natural preservative, giving GUINNESS®
beer the long life essential for global export.
Water - Like Arthur Guinness before us,
we prize our water for its purity and softness.
In fact, it's so important to us, we call it 'liquor'.
At the St. James's Gate Brewery in Dublin the
water comes from springs in the
Wicklow Mountains (which are also known as
St. James's Wells).
GUINNESS® Yeast - To capture the full
freshness of the ingredients, we use our
famous strain of GUINNESS® yeast,
descended down from Arthur's time.
It works like no other to ensure our beer is
fully fermented and charged with flavor.
It's so valuable to us that a small reserve
amount is kept under lock and key in case
something should happen to our main supply.
We don't believe anything should be wasted,
so the spent grains from the brewing process
become animal feed, the hops become
fertilizer
and surplus yeast makes yeast
extract or
health products.
PACKAGING-
Adding
the Final Magical Irish Beauty
The beer is now almost ready for
packaging,
but whatever the variant, GUINNESS® is
always crowned with a distinctive head.
With GUINNESS® Draught, nitrogen is
added in the packaging process , this is
what gives the pint the magical beauty.
When the beer is served, the nitrogen
bubbles will be released, bringing the
beer alive and creating that famous
surge, settle and wonderfully creamy head.
With GUINNESS® Foreign Extra Stout —
the depth of character in flavour is matched
with the amount of entrained carbon dioxide.
When poured from a bottle it releases an
eruption of foam, creating the classic,
slightly brown, full and creamy head.
After packaging, every batch is tasted by
the brewer before leaving the brewery, to
ensure that it meets our exacting standards –
one of the world's greatest jobs!
It's the tradition, craft and passion, passed
down through generations for 250 years,
that makes it GUINNESS® beer, draught, or
stout.
Finally our creation is offically GUINNESS®
beer, draught, or stout and it's ready for the rest
of the journey. Whether in keg, bottle or can
it's on the move again, bound for pubs and
bars around the world
(or the local just around the corner).
ENJOYING
There's one final
step before you can
delight in the distinctive GUINNESS®
flavor — the pour. It's a small detail,
but get it right and all that preceding
craftsmanship will pay off. See below to learn how to pour the perfect GUINNESS® beer,
draught, or stout. Now the perfect GUINNESS® beer,
draught, or stout is yours to enjoy.
How
to pour a perfect Guinness
Step
One: The Glass
" The bartender takes a dry,
clean glass,
which should be a 20-ounce tulip pint glass,"
Murray says. "The internal aerodynamics
of a tulip glass allows the nitrogen bubbles
to flow down the sides of the glass, and the
contour 'bump' in the middle pushes the
bubbles back to the center on their way up."
Step Two: The Angle
" The glass should be held
at a 45-degree
angle under the tap. The tap faucet should
not touch the tulip glass or beer. If you just
hold it straight under the faucet, you'll get a
big block of bubbles and a fish eye."
Step Three: The Pour
" Let the beer flow nice and
smoothly into
the angled glass and fill it up three-quarters
of the way."
Step Four: The Head
" Let it settle. On the way
through the faucet,
the beer passes through a five-hole disk restrictor
plate at a high speed, creating friction and bringing
out nitrogen bubbles. The bubbles are agitated now --
they can't go back into the solution, so they flow down
the interior sides and back up the middle -- but they
can't escape. So they build this wonderful, creamy
head on top. It's like an architect building a strong foundation."
Step Five: The Top-Off
" Once it settles, you want
to fill up the glass
and top it off. You allowed it to settle, you created
a domed effect across the top of the pint, and now
your head is looking proud over the glass.
That's the perfect vision of the perfect pint."
Step Six: The First Sip
" You drink with your eyes
first. The cosmetic
look of the pint is critical to the Guinness experience.
We don't want anybody just putting liquid in a glass.
And finally, drink responsibly."
Oh, and Murray also wants to spread the word
that the whole "meal in a glass" thing is a
misconception.
" There are less calories and alcohol in a pint of Guinness
than most other domestic beers.
It pairs really well
with seafood.
Shrimp and oysters are my
personal favorite."
Click on image and Take the Guinness Journey
The
product is 
Well,
I'm caught between a rock and hard place. Let me explain:
Anheuser-Busch, 
Every ingredient is American.
