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Guinness Water
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", Guinness only contains 198 calories (838 kilojoules) per imperial pint (20oz UK) (1460 kJ/L), fewer than an equal-sized serving of skimmed milk or orange juice and most other non-light beers.
The water used comes from Lady's Well in the Wicklow Mountains. The barley used is Irish-grown.
Draught Guinness and its canned counterpart contain nitrogen (N2) as well as carbon dioxide. Nitrogen is very much less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required both to enable very small bubbles to be formed and 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 its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. "Original Extra Stout" tastes quite different; it contains only carbon dioxide, causing a more acidic taste.
Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with ABV over 7%, are perhaps closest to the original in character
Guinness Water
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", Guinness only contains 198 calories (838 kilojoules) per imperial pint (20oz UK) (1460 kJ/L), fewer than an equal-sized serving of skimmed milk or orange juice and most other non-light beers.
The water used comes from Lady's Well in the Wicklow Mountains. The barley used is Irish-grown.
Draught Guinness and its canned counterpart contain nitrogen (N2) as well as carbon dioxide. Nitrogen is very much less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required both to enable very small bubbles to be formed and 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 its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. "Original Extra Stout" tastes quite different; it contains only carbon dioxide, causing a more acidic taste.
Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with ABV over 7%, are perhaps closest to the original in character