140-613: Stout is a type of dark beer , that is generally warm fermented , such as dry stout , oatmeal stout , milk stout and imperial stout . The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts , referring to its strength . Porters were brewed to a variety of strengths, with the stronger beers called "stout porters". The history and development of stout and porter are thus intertwined. Porter originated in London, England in
280-549: A 1958 takeover. Denmark's Wiibroe Brewery launched its 8.2 per cent Imperial Stout in 1930. The first brewery to brew an Imperial Stout in the United States was Bert Grant's Yakima Brewing . Imperial stouts have a high alcohol content, usually over 9% abv , and are among the darkest available beer styles. Samuel Smith's brewed a version for export to the United States in the early 1980s, and today Imperial stout
420-426: A 9,000 year lease at £45 per annum for the unused brewery. Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain. Arthur Guinness started selling the dark beer porter in 1778. The first Guinness beers to use the term "stout" were Single Stout and Double Stout in the 1840s. Throughout the bulk of its history, Guinness produced only three variations of
560-421: A beer tap at its base. Beer contains the phenolic acids 4-hydroxyphenylacetic acid , vanillic acid , caffeic acid , syringic acid , p -coumaric acid , ferulic acid , and sinapic acid . Alkaline hydrolysis experiments show that most of the phenolic acids are present as bound forms and only a small portion can be detected as free compounds. Hops , and beer made with it, contain 8-prenylnaringenin which
700-628: A beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cave in the Carmel Mountains near Haifa in northern Israel . There is evidence that beer was produced at Göbekli Tepe during the Pre-Pottery Neolithic (around 8500 BC to 5500 BC ). The earliest clear chemical evidence of beer produced from barley dates to about 3500–3100 BC , from
840-441: A brief period in 1997. In 2017, Diageo made their beer suitable for consumption by vegetarians and vegans by introducing a new filtration process that avoided the use of isinglass from fish bladders to filter out yeast particles. Guinness stout is made from water, barley , roast malt extract, hops , and brewer's yeast . A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It
980-470: A chocolate colour. Sometimes, as with Muskoka Brewery's Double Chocolate Cranberry Stout, Young's Double Chocolate Stout, and Rogue Brewery 's Chocolate Stout, the beers are also brewed with a small amount of chocolate, chocolate flavouring, or cacao nibs. Imperial stout , also known as Russian imperial stout (sometimes abbreviated as RIS ), is a stronger stout. The style originated in 18th-century London, created by Thrale's Anchor Brewery for export to
1120-416: A daily ration of four to five litres of beer, which served as both nutrition and refreshment and was crucial to the pyramids' construction. Some of the earliest Sumerian writings contain references to beer; examples include a prayer to the goddess Ninkasi , known as "The Hymn to Ninkasi", which served as both a prayer and a method of remembering the recipe for beer in a culture with few literate people, and
1260-539: A degree that brewers of pale ale add gypsum in a process known as Burtonisation . The starch source provides the fermentable material and determines the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination , and then drying the partially germinated grain in a kiln. Malting produces enzymes that convert starches into fermentable sugars. Different roasting times and temperatures produce different colours of malt from
1400-431: A dense head and a creamy mouthfeel . In the 1980s, Guinness introduced the beer widget , a nitrogen-pressurised ball inside a can which creates a moderately dense, tight head. This approximates the effect of serving from a keg, at least for a British-style beer which does not have a specially large head. Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed " real ale " by
1540-481: A document from that year refers to a hop garden in the area paying a tithe to the monastery. It claims to be the oldest working brewery in the world. Top-fermented beers are most commonly produced with Saccharomyces cerevisiae , a top-fermenting yeast which clumps and rises to the surface, typically between 15 and 25 °C (59 and 77 °F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and
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#17327646765941680-534: A medical context, alcoholism is said to exist when two or more of the following conditions are present: a person drinks large amounts over a long time period, has difficulty cutting down, acquiring and drinking alcohol takes up a great deal of time, alcohol is strongly desired, usage results in not fulfilling responsibilities, usage results in social problems, usage results in health problems, usage results in risky situations, withdrawal occurs when stopping, and alcohol tolerance has occurred with use. Alcoholism reduces
1820-417: A minimal amount of oats. For example, in 1936 Barclay Perkins Oatmeal Stout used only 0.5% oats. As the oatmeal stout was brewed in a parti-gyle process with their porter and standard stout, these two also contained the same proportion of oats. (Parti-gyle brewing involves extracting multiple worts from a single mash through separate sparges. Each subsequent sparge extracts a more diluted lower gravity wort from
1960-417: A minute, and then topped up with beer from a cask that had been pouring longer and had calmed down a bit. With the move to nitrogen gas dispensing in the 1960s, it was felt important to keep the two-stage pour ritual in order to bring better consumer acceptance of the change. As Guinness has not been cask-conditioned for decades, the two-stage pour has been labelled a marketing ploy that does not actually affect
2100-588: A move as a rumor, but as speculation mounted in the wake of the Sunday Independent article, the company confirmed it was undertaking a "significant review of its operations". This review was part of the company's ongoing drive to reduce the environmental impact of brewing at the St. James's Gate plant. On 23 November 2007, an article appeared in the Evening Herald , a Dublin newspaper, stating that
2240-828: A new black lager , in Northern Ireland and Malaysia . As of September 2010, Guinness Black Lager is no longer readily available in Malaysia. In October 2010, Guinness began selling Foreign Extra Stout in 4 packs of bottles in the United States. In 2014, Guinness released Guinness Blonde , a lager brewed in Latrobe, Pennsylvania using a combination of Guinness yeast and American ingredients. When Guinness opened their new brewery in Baltimore, Maryland in August 2018 they recreated "Blonde" to "Baltimore Blonde" by adjusting
2380-599: A new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo and Guinness workforce in Ireland. Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan , the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made
2520-408: A non-profit UK beer organisation, has set a temperature standard range of 12°–14 °C (53°–57 °F) for cask ales to be served. Beer is consumed out of a variety of vessels, such as a glass, a beer stein , a mug, a pewter tankard , a beer bottle or a can; or at music festivals and some bars and nightclubs, from a plastic cup. The shape of the glass from which beer is consumed can influence
2660-430: A person's life expectancy by around ten years and alcohol use is the third leading cause of early death in the United States. No professional medical association recommends that people who are nondrinkers should start drinking alcoholic beverages. In the United States, a total of 3.3 million deaths per year (5.9% of all deaths) are believed to be due to alcohol. Guinness Guinness ( / ˈ ɡ ɪ n ɪ s / )
2800-623: A popular semi-fermented rice/millet drink in the eastern Himalayas . The Andes in South America has Chicha , made from germinated maize (corn); while the indigenous peoples in Brazil have Cauim , a traditional drink made since pre-Columbian times by chewing manioc so that an enzyme ( amylase ) present in human saliva can break down the starch into fermentable sugars; this is similar to Masato in Peru . Beers made from bread , among
2940-448: A public company and was averaging sales of 1.138 million barrels a year. This was despite the brewery's refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses , the company was valued at £6 million and shares were 20 times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading. The breweries pioneered several quality control efforts. The brewery hired
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#17327646765943080-442: A seal less prone to leaking over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the quality of a beer, then became commonly associated with less expensive, mass-produced beers, even though the quality of storage in cans is much like bottles. Plastic ( PET ) bottles are used by some breweries. The temperature of a beer has an influence on a drinker's experience; warmer temperatures reveal
3220-539: A secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often termed an adjunct , especially when used alongside malted barley. Less widely used starch sources include millet , sorghum , and cassava root in Africa; potato in Brazil; and agave in Mexico. Water is the main ingredient, accounting for 93% of beer's weight. The level of dissolved bicarbonate influences beer's finished taste. Due to
3360-533: A single beer type: porter or single stout, double or extra and foreign stout for export. "Stout" originally referred to a beer's strength, but eventually shifted meaning toward body and colour. Porter was also referred to as "plain", as mentioned in the famous refrain of Flann O'Brien 's poem "The Workman's Friend": "A pint of plain is your only man." Already one of the top-three British and Irish brewers, Guinness's sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876. In October 1886, Guinness became
3500-472: A single group of nondrinkers, which hides the health benefits of lifelong abstention from ethanol. The long-term health effects of continuous, moderate or heavy alcohol consumption include the risk of developing alcoholism and alcoholic liver disease . Alcoholism , also known as "alcohol use disorder", is a broad term for any drinking of alcohol that results in problems. It was previously divided into two types: alcohol abuse and alcohol dependence . In
3640-656: A small quantity of oats used, it could only have had little impact on the flavour or texture of these beers. Many breweries were still brewing oatmeal stouts in the 1950s, for example Brickwoods in Portsmouth, Matthew Brown in Blackburn and Ushers in Trowbridge. When Michael Jackson mentioned the defunct Eldrige Pope "Oat Malt Stout" in his 1977 book The World Guide to Beer , oatmeal stout was no longer being made anywhere, but Charles Finkel , founder of Merchant du Vin,
3780-404: A source of bitterness, flavour, and aroma. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remain. The wort is cooled and the yeast is added. The wort is then fermented, often for a week or longer. The yeast settles, leaving the beer clear. During fermentation, most of the carbon dioxide is allowed to escape through a trap . The carbonation
3920-411: A store or a bar, rather than buying pre-bottled beer, can reduce the environmental impact of beer consumption. Most beers are cleared of yeast by filtering when packaged in bottles and cans. However, bottle conditioned beers retain some yeast—either by being unfiltered, or by being filtered and then reseeded with fresh yeast. Many beers are sold in cans, though there is considerable variation in
4060-538: A strong, sweet drink rather like mead or cider . Whatever the case, the meaning of bēor expanded to cover the meaning of ale . When hopped ale from Europe was imported into Britain in the late Middle Ages, it was described as 'beer' to differentiate it from the British unhopped ale, later acquiring a broader meaning. Beer is one of the world's oldest prepared alcoholic drinks. The earliest archaeological evidence of fermentation consists of 13,000 year-old residues of
4200-412: A sugar derived from milk. Because lactose cannot be fermented by beer yeast , it adds sweetness and perceived body to the finished beer. The milk stout has historically been claimed to be nutritious, advertised to nursing mothers as helping to increase their milk production. An archetypical surviving example of milk stout is Mackeson's , for which the original brewers advertised that "each pint contains
4340-417: A system of delivery using a nitrogen and carbon dioxide gas mixture, all beer leaving the brewery was cask-conditioned . Casks newly delivered to many small pubs were often nearly unmanageably frothy, but cellar space and rapid turnover demanded that they be put into use before they could sit for long enough to settle down. As a result, a glass would be part filled with the fresh, frothy beer, allowed to stand
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4480-738: A variety of strengths. The beers with higher gravities were called "Stout Porters". There is still division and debate on whether stouts should be a separate style from porter. Usually the only deciding factor is strength. "Nourishing" and sweet "milk" stouts became popular in Great Britain in the years following the First World War , though their popularity declined towards the end of the 20th century, apart from pockets of local interest such as in Glasgow with Sweetheart Stout. Beer writer Michael Jackson wrote about stouts and porters in
4620-517: A year. A brewpub is a type of microbrewery that incorporates a pub or other drinking establishment . The highest density of breweries in the world, most of them microbreweries, exists in Franconia , Germany, especially in the district of Upper Franconia , which has about 200 breweries. The Benedictine Weihenstephan brewery in Bavaria , Germany, can trace its roots to the year 768, as
4760-422: Is pasteurised and filtered . Until the late 1950s, Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed "iron lungs". Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass
4900-540: Is a stout that originated in the brewery of Arthur Guinness at St. James's Gate , Dublin , Ireland, in the 18th century. It is now owned by the British-based multinational alcoholic beverage maker Diageo . It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Sales in 2011 amounted to 850,000,000 litres (190,000,000 imp gal; 220,000,000 U.S. gal). In spite of declining consumption since 2001, it
5040-423: Is a potent phytoestrogen . Hop also contains myrcene , humulene , xanthohumol , isoxanthohumol , myrcenol , linalool , tannins, and resin . The alcohol 2M2B is a component of hops brewing. Barley, in the form of malt, brings the condensed tannins prodelphinidins B3 , B9 and C2 into beer. Tryptophol , tyrosol , and phenylethanol are aromatic higher alcohols ( congeners ) produced by yeast during
5180-496: Is a preservative. Yeast is the microorganism responsible for fermenting beer. It metabolises the sugars, producing ethanol and carbon dioxide , and thereby turns wort into beer. In addition, yeast influences the character and flavour. The dominant types of beer yeast are top-fermenting Saccharomyces cerevisiae and bottom-fermenting Saccharomyces pastorianus . Brettanomyces ferments lambics , and Torulaspora delbrueckii ferments Bavarian weissbier . Before
5320-413: Is a relatively modern addition that became part of the grist in the mid-20th century. For many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic acid flavour. Although Guinness's palate still features a characteristic "tang", the company has refused to confirm whether this type of blending still occurs. The draught beer 's thick, creamy head comes from mixing
5460-472: Is among the most popular beer styles with U.S. craft brewers . American interpretations of the style often include ingredients such as vanilla beans, chili powder, maple syrup, coffee, and marshmallows. Many are aged in bourbon barrels to add additional layers of flavour. The word "Imperial" is now commonly added to other beer styles to denote a stronger version, hence Imperial IPAs , Imperial pilsners etc. A similar beer style, Baltic porter , originated in
5600-401: Is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley , although wheat , maize (corn), rice , and oats are also used. The grain is mashed to convert starch in the grain to sugars , which dissolve in water to form wort . Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer
5740-581: Is available in a number of variants and strengths, which include: In October 2005, Guinness announced the Brewhouse Series, a limited-edition collection of draught stouts available for roughly six months each. There were three beers in the series. Despite an announcement in June 2007 that the fourth Brewhouse stout would be launched in October that year, no new beer appeared and, at the end of 2007,
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5880-403: Is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley . Wheat beers are usually top-fermented . Stout is a dark beer made using roasted barley, and typically brewed with slow fermenting yeast. There are a number of variations including dry stout (such as Guinness ), sweet stout, and Imperial (or Russian) stout. Stout was originally
6020-453: Is brewing. It converts the grain into a sugary liquid called wort and then ferments this into beer in a using yeast . The first step, mixing malted barley with hot water in a mash tun , is " mashing ". The starches are converted to sugars, and the sweet wort is drained off. The grains are washed to extract as much fermentable liquid from the grains as possible. The sweet wort is put into a kettle, or "copper", and boiled. Hops are added as
6160-417: Is determined by the malt. The most common colour is a pale amber produced from using pale malts. Pale lager and pale ale are terms used for beers made from malt dried and roasted with the fuel coke . Coke was first used for roasting malt in 1642, but it was not until around 1703 that the term pale ale was used. In terms of sales volume, most of today's beer is based on the pale lager brewed in 1842 in
6300-516: Is not a meal in itself. A 2016 systematic review and meta-analysis found that moderate ethanol consumption brought no mortality benefit compared with lifetime abstention from ethanol consumption. Some studies have concluded that drinking small quantities of alcohol (less than one drink in women and two in men, per day) is associated with a decreased risk of heart disease , stroke , diabetes mellitus , and early death. Some of these studies combined former ethanol drinkers and lifelong abstainers into
6440-470: Is now prohibited in Ireland. A 2003 study found that stouts such as Guinness could have a benefit of helping to reduce the deposit of harmful cholesterol on artery walls. This was attributed to the higher levels of antioxidants in stouts than in lagers, though the health benefits of antioxidants have been called into question, and Diageo, the company that now manufactures Guinness, said: "We never make any medical claims for our drinks." Guinness stout
6580-454: Is often increased either by transferring the beer to a pressure vessel and introducing pressurised carbon dioxide or by transferring it before the fermentation is finished so that carbon dioxide pressure builds up inside the container. The basic ingredients of beer are water; a starch source, usually malted barley ; a brewer's yeast to produce the fermentation; and a flavouring such as hops . A mixture of starch sources may be used, with
6720-425: Is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries . The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV). Some of
6860-420: Is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea . Most modern beer is brewed with hops , which add bitterness and other flavours and act as a natural preservative and stabilising agent . Other flavouring agents, such as gruit , herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation
7000-461: Is partially frozen and the ice is repeatedly removed, until the desired strength is reached, a process that may class the product as spirits rather than beer. The German brewery Schorschbräu's Schorschbock , a 31% ABV eisbock, and Hair of the Dog 's Dave , a 29% abv barley wine made in 1994, used the same fractional freezing method. A 60% ABV blend of beer with whiskey was jokingly claimed as
7140-453: Is the best-selling alcoholic drink in Ireland where Guinness & Co. Brewery makes almost €2 billion worth of beer annually. The Guinness Storehouse is a tourist attraction at St. James's Gate Brewery in Dublin, Ireland. Since opening in 2000, it has received over 20 million visitors. Guinness's flavour derives from malted barley and roasted unmalted barley ; the unmalted barley
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#17327646765947280-424: Is the sole commercial use of hops . The flower of the hop vine acts as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called "hops". The first historical mention of the use of hops in beer dates from 822 AD in monastery rules written by Adalard of Corbie , though widespread cultivation of hops for use in beer began in the thirteenth century. Before then, beer
7420-752: Is usually around 4% to 6%, measured as alcohol by volume (ABV). The perceived bitterness is measured by the International Bitterness Units scale (IBU), defined in co-operation between the American Society of Brewing Chemists and the European Brewery Convention . The international scale was a development of the European Bitterness Units scale, often abbreviated as EBU, and the bitterness values should be identical. Beer colour
7560-467: The Baltic region in the 19th century. Imperial stouts imported from Britain were recreated locally using local ingredients and brewing traditions. A pastry stout refers to a sweet stout style which is brewed to emulate the taste of various desserts . Many breweries who produce pastry stouts will experiment with flavours such as chocolate, marshmallow, maple syrup, vanilla or fruit. Beer Beer
7700-470: The CAMRA organisation. When a cask arrives in a pub, it is placed horizontally on a " stillage " frame, designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 11–13 °C or 52–55 °F), before being tapped and vented—a tap is driven through a rubber bung at the bottom of one end, and a hard spile is used to open a hole in the uppermost side of
7840-546: The Industrial Revolution was made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries . During the Industrial Revolution, the production of beer moved from artisanal to industrial manufacture , while domestic production ceased to be significant by the end of the 19th century. In 1912, brown bottles began to be used by
7980-751: The Joseph Schlitz Brewing Company of Milwaukee, Wisconsin , in the United States. This innovation has since been accepted worldwide as it prevents light rays from degrading the quality and stability of beer. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers, ranging from brewpubs to regional breweries . As of 2006, more than 133 billion litres (35 billion US gallons) of beer are sold per year, producing global revenues of US$ 294.5 billion. In 2010, China's beer consumption hit 450 billion litres (120 billion US gallons), or nearly twice that of
8120-565: The Porterhouse Brewery in Dublin, that their award-winning Oyster Stout was not suitable for vegetarians. Others, such as Marston's Oyster Stout, use the name with the implication that the beer would be suitable for drinking with oysters. Chocolate stout is a name brewers sometimes give to certain stouts having a noticeable dark chocolate flavour through the use of darker, more aromatic malt ; particularly chocolate malt—a malt that has been roasted or kilned until it acquires
8260-421: The carbon dioxide most beers use, to create a creamy texture with a long-lasting head. Some canned and bottled stouts include a special device called a " widget " to nitrogenate the beer in the container to replicate the experience of the keg varieties. There were no differences between stout and porter historically, though there had been a tendency for breweries to differentiate the strengths of their beers with
8400-473: The medieval period in Europe, oats were a common ingredient in ale, and proportions up to 35% were standard. Despite some areas of Europe, such as Norway, still clinging to the use of oats in brewing until the early part of the 20th century, the practice had largely died out by the 16th century, so much so that in 1513 Tudor sailors refused to drink oat beer offered to them because of the bitter flavour. There
8540-552: The mineral properties of each region 's water, specific areas were originally the sole producers of certain types of beer, each identifiable by regional characteristics. Dublin 's hard water is well-suited to making stout , such as Guinness , while the Plzeň Region 's soft water is ideal for brewing Pilsner , such as Pilsner Urquell . The waters of Burton in England contain gypsum , which benefits making pale ale to such
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#17327646765948680-403: The 1970s, but in the mid 1980s a survey by What's Brewing found just 29 brewers in the UK and Channel Islands still making stout, most of them milk stouts. In the 21st century, stout is making a comeback with a new generation of drinkers, thanks to new products from burgeoning craft and regional brewers . Milk stout (also called sweet stout or cream stout ) is a stout containing lactose ,
8820-476: The 19th century, the beer gained its customary black colour through the use of black patent malt , and became stronger in flavour. Originally the adjective stout meant "proud" or "brave", but after the 14th century it took on the connotation of "strong". The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscript, the sense being that a stout beer
8960-402: The 21st century, it was popular to serve Guinness at cellar temperature (about 13 °C) and some drinkers preferred it at room temperature (about 20 °C). According to Esquire magazine, a pint of Guinness should be served in a slightly tulip-shaped pint glass , rather than the taller European tulip or 'Nonic' glass, which contains a ridge approx 3/4 of the way up the glass. To begin
9100-647: The 21st century, larger breweries have repeatedly absorbed smaller breweries. In 2002, South African Breweries bought the North American Miller Brewing Company to found SABMiller , becoming the second-largest brewery after North American Anheuser-Busch . In 2004, the Belgian Interbrew was the third-largest brewery by volume, and the Brazilian AmBev was the fifth-largest. They merged into InBev , becoming
9240-537: The Allied Powers. Before 1939, if a Guinness brewer wished to marry a Catholic , his resignation was requested. According to Thomas Molloy, writing in the Irish Independent , "It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s." Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales,
9380-851: The Brewhouse series appeared to have been quietly cancelled. From early 2006, Guinness marketed a "surger" unit in Britain. This surger device, marketed for use with cans consumed at home, was "said to activate the gases in the canned beer" by sending an "ultra-sonic pulse through the pint glass" sitting upon the device. Withdrawn Guinness variants include Guinness's Brite Lager, Guinness's Brite Ale, Guinness Light, Guinness XXX Extra Strong Stout, Guinness Cream Stout, Guinness Milk Stout, Guinness Irish Wheat, Guinness Gold, Guinness Pilsner, Guinness Breó (a slightly citrusy wheat beer ), Guinness Shandy, and Guinness Special Light. Breó (meaning 'glow' in Irish)
9520-458: The British forces. Over 800 employees served in the war. This was made possible due to a number of measures put in place by Guinness: soldiers' families were paid half wages, and jobs were guaranteed upon their return. Of the 800 employees who fought, 103 did not return. During World War II , the demand for Guinness among the British was one of the main reasons why the UK lifted commerce restrictions imposed in 1941 to force Ireland into supporting
9660-530: The CO 2 emissions from a 6-pack of micro-brew beer is about 3 kilograms (6.6 pounds). The loss of natural habitat potential from the 6-pack of micro-brew beer is estimated to be 2.5 square metres (26 square feet). Downstream emissions from distribution, retail, storage and disposal of waste can be over 45% of a bottled micro-brew beer's CO 2 emissions. Where legal, the use of a refillable jug, reusable bottle or other reusable containers to transport draught beer from
9800-577: The Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for the development of the site, thus making it very difficult for Diageo to sell off the site for residential development. On 9 May 2008, Diageo announced that the St. James's Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when
9940-524: The Guinness Brewery) in Dublin . Guinness makes a number of different varieties of its Irish stouts. Other examples of Irish dry stout include Murphy's and Beamish , now both owned by Heineken . Native Irish stouts are brewed by independent Irish craft breweries , most of whom include a stout in their core ranges. Draught Irish stout is normally served with a nitrogen propellant in addition to
10080-635: The Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints influenced subsequent distribution and bottle changes. Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers –"Guinness is Good for You". Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities
10220-525: The Scandinavian languages, the usual word for beer was the word whose Modern English form is ale . The modern word beer comes into present-day English from Old English bēor , itself from Common Germanic , it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier , Old Norse bjórr ). The earlier etymology of the word is debated:
10360-422: The UK and Ireland was moved to St. James's Gate Brewery , Dublin. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St. James's Gate plant in Dublin and move to a greenfield site on the outskirts of the city. This news caused some controversy when it was announced. Initially, Diageo dismissed talk of
10500-462: The United States, but only 5 per cent sold were premium beers, compared with 50 per cent in France and Germany. Beer is the most widely consumed of all alcoholic drinks. A widely publicised study in 2018 suggested that sudden decreases in barley production due to extreme drought and heat could in the future cause substantial volatility in the availability and price of beer. The process of making beer
10640-486: The alcohol content of their beers. Samuel Adams reached 20% ABVwith Millennium , and then surpassed that amount to 25.6% ABV with Utopias . The strongest beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% ABVbeer. In September 2011, the Scottish brewery BrewDog produced Ghost Deer, which, at 28%, they claim to be the world's strongest beer produced by fermentation alone. The product claimed to be
10780-566: The ancient advice ("Fill your belly. Day and night make merry") to Gilgamesh , recorded in the Epic of Gilgamesh by the alewife Siduri , may, at least in part, have referred to the consumption of beer. The Ebla tablets , discovered in 1974 in Ebla , Syria , show that beer was produced in the city in 2500 BC. A fermented drink using rice and fruit was made in China around 7000 BC. Unlike sake , mould
10920-575: The artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders , in which the House of Lords declared that the payment had been invalid. In the 1980s, as the IRA 's bombing campaign spread to London and
11060-422: The beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles such as wheat beers . Clarifying agents include isinglass , from the swimbladders of fish; Irish moss , a seaweed; kappa carrageenan , from the seaweed Kappaphycus cottonii ; Polyclar (artificial); and gelatin . Beer marked "suitable for vegans" is clarified either with seaweed or with artificial agents. In
11200-522: The beer with nitrogen and carbon dioxide . The company moved its headquarters to London at the beginning of the Anglo-Irish trade war in 1932. In 1997, Guinness plc merged with Grand Metropolitan to form the multinational alcoholic-drinks producer Diageo plc , based in London. Arthur Guinness started brewing ales in 1759 at the St. James's Gate Brewery , Dublin. On 31 December 1759, he signed
11340-409: The beer's taste. The manufacturer recommends a "double pour" serve, which according to Diageo should take two minutes. Guinness has promoted this wait with advertising campaigns such as " good things come to those who wait ". The brewer recommends that draught Guinness should be served at 6-7 °C (42.8 °F), while Extra Cold Guinness should be served at 3.5 °C (38.6 °F). Before
11480-400: The beers to continue to ferment, and to clear any sediment. Lager yeast is a cool bottom-fermenting yeast ( Saccharomyces pastorianus ). Lager typically undergoes primary fermentation at 7–12 °C (45–54 °F), and then a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions inhibit
11620-412: The brewing process. as secondary products of alcoholic fermentation Beers vary in their nutritional content. The ingredients used to make beer, including the yeast , provide a rich source of nutrients; therefore beer may contain nutrients including magnesium , selenium , potassium , phosphorus , biotin , chromium and B vitamins . Beer is sometimes referred to as "liquid bread ", though beer
11760-623: The cask. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period of hours to days to "drop" (clear) again, as well as to fully condition the beer . At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass. Draught beer's environmental impact can be 68% lower than bottled beer due to packaging differences. A life cycle study of one beer brand, including grain production, brewing, bottling, distribution and waste management, shows that
11900-696: The city of Plzeň in the present-day Czech Republic . The modern pale lager is light in colour due to use of coke for kilning, which gives off heat with little smoke. Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker malt added to achieve the desired shade. Other colourants—such as caramel—are also widely used to darken beers. Very dark beers, such as stout , use dark or patent malts that have been roasted longer. Some have roasted unmalted barley. Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% ABVby
12040-449: The container from which it is dispensed, and served without the use of extraneous carbon dioxide ". It is applied to both bottle conditioned and cask conditioned beers. As for the types of top-fermented beers, pale ale predominantly uses pale malt. It is one of the world's major beer styles and includes India pale ale (IPA). Mild ale has a predominantly malty palate. It is usually dark, with an abv of 3% to 3.6%. Wheat beer
12180-487: The court of Catherine II of Russia . In 1781 the brewery changed hands and the beer became known as "Barclay Perkins Imperial Brown Stout". It was shipped to Russia by Albert von Le Coq who was awarded a Russian royal warrant which entitled him to use the name "Imperial". Historical analyses from the time period of 1849 to 1986 show that the beer had an original gravity between 1.100 and 1.107 and an alcohol content of around 10% ABV. This remained virtually unchanged over
12320-476: The decision was taken to make Guinness Extra Stout more "drinkable". The gravity was subsequently reduced, and the brand was relaunched in 1981. Pale malt was used for the first time, and isomerised hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter. Guinness acquired The Distillers Company in 1986. This led to a scandal and criminal trial concerning
12460-426: The development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling beer makes it more refreshing, though below 15.5 °C (60 °F) the chilling starts to reduce taste awareness and reduces it significantly below 10 °C (50 °F). Beer served unchilled—either cool or at room temperature—reveal more of their flavours. Cask Marque ,
12600-416: The dissolved gas 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" (the widget in cans and bottles achieves the same effect). This "widget" is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of
12740-590: The dominant stout in the UK in the early 20th century, it was mainly in Ireland that the non-sweet or standard stout was being made. As standard stout has a drier taste than the English and American sweet stouts, they came to be called dry stout or Irish stout to differentiate them from stouts with added lactose or oatmeal. This is the style that represents a typical stout to most people. The best selling stouts worldwide are Irish stouts made by Guinness (now owned by Diageo ) at St. James's Gate Brewery (also known as
12880-672: The earliest forms of the drink, are Sahti in Finland, Kvass in Russia and Ukraine , and Bouza in Sudan. 4000 years ago fermented bread was used in Mesopotamia. Food waste activists got inspired by these ancient recipes and use leftover bread to replace a third of the malted barley that would otherwise be used for brewing their craft ale. Beer is measured and assessed by colour, by strength and by bitterness. The strength of modern beer
13020-561: The earliest writings mention the production and distribution of beer: the Code of Hammurabi included laws regulating it, while "The Hymn to Ninkasi ", a prayer to the Mesopotamian goddess of beer, contains a recipe for it. Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals , as well as activities like pub crawling , pub quizzes , and pub games . In early forms of English and in
13160-468: The early 1720s. The beer became popular in the city, especially with porters (hence its name): it had a strong flavour, took longer to spoil than other beers, was significantly cheaper than other beers, and was not easily affected by heat. Within a few decades, porter breweries in London had grown "beyond any previously known scale". Large volumes were exported to Ireland and by 1776 it was being brewed by Arthur Guinness at his St. James's Gate Brewery . In
13300-822: The energising carbohydrates of 10 ounces [1/2 pint, 284 ml] of pure dairy milk." The style was rare until being revived by a number of craft breweries in the twenty-first century. Well known examples include the Bristol Beer Factory Milk Stout, the Left Hand Milk Stout and the Lancaster Milk Stout. There were prosecutions in Newcastle upon Tyne in 1944 under the Food and Drugs Act 1938 regarding misleading labelling of milk stout. With sweet stouts becoming
13440-707: The freeze-distilling process. The alcohol content of beer varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical ABVof 5%. The customary strength of British ales is quite low, with many session beers being around 4% abv. In Belgium, some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools. The weakest beers are described as 'alcohol-free' , typically containing 0.05% ABV; this compares to low alcohol beers which may contain 1.2% ABV or less, and conventional beers which average 4.4% ABV. The strength of beers has climbed during
13580-471: The fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO 2 , giving a "creamier" and "smoother" consistency over a sharper and traditional CO 2 taste. This step was taken after Michael Ash —a mathematician turned brewer—discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of
13720-537: The grain mixture and adding Citra for a citrus flavour and removed the Mosaic hops. Guinness released a lager in 2015 called Hop House 13 . It was withdrawn from sale in the UK in May 2021, following poor sales, but remains on sale in Ireland. In 2020, Guinness announced the introduction of a zero alcohol canned stout, Guinness 0.0 . It was withdrawn from sale almost immediately after launch, due to contamination. It
13860-468: The head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. Foreign Extra Stout contains more carbon dioxide, causing a more acidic taste. Although Guinness is black, and is referred to as "the black stuff" in Diageo marketing, it is also "officially" referred to as a very dark shade of ruby . The most recent change in alcohol content from
14000-415: The initial pour to settle, the server pushes the tap handle back and fills the remainder of the glass until the head forms a slight dome over the top of the glass (or "just proud of the rim"). In 2010, Guinness redesigned their pint glass for the first time in a decade. The new glass was taller and narrower than the previous one and featured a bevel design. The new glasses were planned to gradually replace
14140-418: The largest brewery. In 2007, SABMiller surpassed InBev and Anheuser-Busch when it acquired Royal Grolsch , the brewer of Dutch brand Grolsch. In 2008, when InBev (the second-largest) bought Anheuser-Busch (the third-largest), the new Anheuser-Busch InBev company became again the largest brewer in the world. As of 2020 , according to the market research firm Technavio, AB InBev was the largest brewing company in
14280-532: The later years of the 20th century. Vetter 33, a 10.5% ABV (33 degrees Plato , hence Vetter "33") doppelbock , was listed in the 1994 Guinness Book of World Records as the strongest beer at that time, though Samichlaus , by the Swiss brewer Hürlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% |BV. Since then, some brewers have used champagne yeasts to increase
14420-499: The move in order to pay Ireland's 12.5 per cent rate rather than the UK's 28 per cent rate. Diageo released a statement to the London Stock Exchange (LSE) denying the report. Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporate name Diageo for
14560-730: The natural production of esters and other byproducts, resulting in a "cleaner"-tasting beer. With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically no more than 2 weeks. Some traditional lagers are still stored for several months. Lambic , a beer of Belgium , is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast ( Saccharomyces cerevisiae ) and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to
14700-505: The old ones. Guinness recommends that, to avoid the bitter taste of the nitrogen foam head, gulps should be taken from the glass rather than sipping the drink. A practice known as "splitting the G" has been an entry on the Urban Dictionary website since 2018. This drinking game sees the drinker attempt to bring the liquid level of the Guinness to sit at a certain level in relation to the glass' Guinness branding. Variants of
14840-407: The perception of the beer and can define and accent the character of the style. Breweries offer branded glassware intended only for their own beers as a marketing promotion, as this increases sales of their product. The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving vessel, tilt of the glass, and position of the pour (in the centre or down
14980-406: The pour, the server holds the glass at a 45° angle below the tap and fills the glass 3/4 full. On the way out of the tap, the beer is forced at high speed through a five-hole disc restrictor plate at the end of the tap, creating friction and forcing the creation of small nitrogen bubbles which form a creamy head . The server brings the glass from 45° angle to a vertical position. After allowing
15120-412: The practice see the required liquid level as either: between the letter 'G', on the horizontal line of the 'G', or between the 'G' and the harp logo. When Guinness is poured, the gas bubbles appear to travel downwards in the glass. The effect is attributed to drag; bubbles that touch the walls of a glass are slowed in their travel upwards. Bubbles in the centre of the glass are, however, free to rise to
15260-441: The proportion between different countries. In Sweden in 2001, 63.9% of beer was sold in cans. People either drink from the can or pour the beer into a glass. A technology developed by Crown Holdings for the 2010 FIFA World Cup is the 'full aperture' can, so named because the entire lid is removed during the opening process, turning the can into a drinking cup. Cans protect the beer from light (thereby preventing spoilage) and have
15400-875: The range of flavours in a beer but cooler temperatures are more refreshing. Most drinkers prefer pale lager to be served chilled, a low- or medium-strength pale ale to be served cool, while a strong barley wine or imperial stout to be served at room temperature. Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C or 45 °F) for "light" beers (pale lagers); chilled (8 °C or 46 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C or 48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C or 55 °F) for regular British ale , stout and most Belgian specialities ; and room temperature (15.5 °C or 60 °F) for strong dark ales (especially trappist beer ) and barley wine . Drinking chilled beer began with
15540-494: The rest of Britain, Guinness considered scrapping the harp as its logo. The company merged with Grand Metropolitan in 1997 to form Diageo . Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness. The Guinness brewery in Park Royal , London, closed in 2005. The production of all Guinness sold in
15680-535: The result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana , plum, or prune, among others. After the introduction of hops into England from Flanders in the 15th century, "ale" came to mean an unhopped fermented brew, while "beer" meant a brew with an infusion of hops. The term ' real ale ' was coined by the Campaign for Real Ale (CAMRA) in 1973 for "beer brewed from traditional ingredients, matured by secondary fermentation in
15820-435: The role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A few styles, such as lambics , rely on this method today, but most modern fermentation adds pure yeast cultures . Some brewers add clarifying agents or finings to beer, which typically precipitate (collect as a solid) out along with protein solids, and are found only in trace amounts in the finished product. This process makes
15960-708: The same grain. Darker malts produce darker beers. Nearly all beers use barley malt for most of the starch, as its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash and act as a filter bed during lautering , when sweet wort is separated from insoluble grain material. Other grains, including wheat, rice, oats , and rye , and less frequently, corn and sorghum may be used. Some brewers have produced gluten-free beer , made with sorghum, for those who cannot consume gluten -containing grains like wheat, barley, and rye. Flavouring beer
16100-399: The same ingredients in proportion. As a result each wort is boiled and fermented to produces a different strength beer from same ingredients) The name seems to have been a marketing device more than anything else. In the 1920s and 1930s Whitbread's London Stout and Oatmeal Stout were identical, just packaged differently. The amount of oats Whitbread used was minimal, again around 0.5%. With such
16240-505: The sense of smoothness. Oysters have had a long association with stout. When stouts were emerging in the 18th century, oysters were a commonplace food often served in public houses and taverns. By the 20th century, oyster beds were in decline, and stout had given way to pale ale . Ernest Barnes came up with the idea of combining oysters with stout using an oyster concentrate made by Thyrodone Development Ltd. in Bluff, New Zealand , where he
16380-416: The side) into the glass all influence the result, such as the size and longevity of the head, lacing (the pattern left by the head as it moves down the glass as the beer is drunk), and the release of carbonation . A beer tower or portable beer tap is sometimes used in bars and restaurants to allow a group of customers to serve themselves. The device consists of a tall container with a cooling mechanism and
16520-670: The site of Godin Tepe in the Zagros Mountains of western Iran . Beer is recorded in the written history of ancient Egypt , and archaeologists speculate that beer was instrumental in the formation of civilizations. Approximately 5000 years ago, workers in the city of Uruk (modern day Iraq) were paid by their employers with volumes of beer. During the building of the Great Pyramids in Giza, Egypt , each worker got
16660-575: The sourness. Around the world, many traditional and ancient starch-based drinks are classed as beer. In Africa, there are ethnic beers made from sorghum or millet , such as Oshikundu in Namibia and Tella in Ethiopia. Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo". Bhutan , Nepal, Tibet and Sikkim also use millet in Chhaang ,
16800-407: The statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym "Student" for techniques developed for Guinness, particularly Student's t -distribution and the even more commonly known Student's t -test . By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which
16940-507: The strongest beer by a Dutch brewery in July 2010. Draught (also spelled "draft") beer from a pressurised keg using a lever-style dispenser and a spout is the most common method of dispensing in bars around the world. A metal keg is pressurised with carbon dioxide (CO 2 ) gas which drives the beer to the dispensing tap or faucet. Some beers may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in
17080-411: The strongest beer made is Schorschbräu's 2011 Schorschbock 57 with 57,5% ABV. It was preceded by The End of History , a 55% Belgian ale , made by BrewDog in 2010. The same company had previously made Sink The Bismarck! , a 41% ABV IPA , and Tactical Nuclear Penguin , a 32% ABV Imperial stout . Each of these beers are made using the eisbock method of fractional freezing , in which a strong ale
17220-522: The strongest variety of porter , a dark brown beer popular with the street and river porters of eighteenth century London. Lager is cool-fermented beer. Pale lagers are the most commonly drunk beers in the world. Many are of the " pilsner " type. The name "lager" comes from the German "lagern" for "to store", as brewers in Bavaria stored beer in cool cellars during the warm summer months, allowing
17360-503: The sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale . Hops further contribute floral, citrus, and herbal aromas and flavours. They have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms, and aids in " head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops
17500-641: The three main theories are that the word originates in Proto-Germanic * beuzą (putatively from Proto-Indo-European * bʰeusóm ), meaning ' brewer's yeast , beer dregs'; that it is related to the word barley , or that it was somehow borrowed from Latin bibere 'to drink'. Christine Fell , in Leeds Studies in English (1975), suggests that the Old English/Norse word bēor did not originally denote ale or beer, but
17640-509: The whole time period. A recipe from 1856 also indicates that it was hopped at a rate of 10 pounds of hops to the barrel (28 g/L). When Barclay's brewery was taken over by Courage in 1955, the beer was renamed "Courage Imperial Russian Stout" and it was brewed sporadically until 1993. The bottle cap still said "Barclay's". In Canada, Imperial Stout was produced in Prince Albert first by Fritz Sick, and then by Molson following
17780-414: The words "extra", "double" and "stout". The term stout was initially used to indicate a stronger porter than other porters from a brewery. Oatmeal stout is a stout with a proportion of oats , normally a maximum of 30%, added during the brewing process. The BJCP categorizes it as style "16B. Oatmeal Stout." Even though a larger proportion of oats in beer can lead to a bitter or astringent taste, during
17920-471: The world, with Heineken second, CR Snow third, Carlsberg fourth, and Molson Coors fifth. A microbrewery , or craft brewery , produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a 'microbrewery' varies by region and by authority; in the US, it is 15,000 US beer barrels (1.8 megalitres; 390 thousand imperial gallons; 460 thousand US gallons)
18060-451: Was a revival of interest in using oats during the end of the 19th century, when (supposedly) restorative, nourishing and invalid beers, such as the later milk stout, were popular, because of the association of porridge with health. Maclay of Alloa produced an Original Oatmalt Stout in 1895 that used 70% "oatmalt", and a 63/- Oatmeal Stout in 1909, which used 30% "flaked (porridge) oats". In the 20th century, many oatmeal stouts contained only
18200-448: Was a strong beer. The expression stout porter was applied during the 18th century to strong versions of porter. Stout still meant only "strong" and it could be related to any kind of beer, as long as it was strong: in the UK it was possible to find "stout pale ale", for example. Later, stout was eventually to be associated only with porter, becoming a synonym of dark beer. Because of the huge popularity of porters, brewers made them in
18340-405: Was a wheat beer; it cost around IR£5 million to develop. A brewing byproduct of Guinness, Guinness Yeast Extract (GYE), was produced until the 1950s. In the UK, a HP Guinness Sauce was manufactured by Heinz and available as of 2013. Kraft also licenses the name for its barbecue sauce product, Bull's-Eye Barbecue Sauce . In March 2010, Guinness began test marketing Guinness Black Lager ,
18480-411: Was curious enough to commission Samuel Smith to produce a version. Samuel Smith's Oatmeal Stout then became the template for other breweries' versions. Oatmeal stouts do not usually taste specifically of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids (includes fats and waxes), and gums imparted by the use of oats. The gums increase the viscosity and body adding to
18620-557: Was different from every brewer. What they did not contain was hops , as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by abbess Hildegard of Bingen . In 1516, William IV, Duke of Bavaria adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops , and barley- malt . Beer produced before
18760-609: Was factory manager. It was first sold by the Dunedin Brewery Company in New Zealand in 1938, with the Hammerton Brewery in London, UK, beginning production using the same formula the following year. Hammerton Brewery was re-established in 2014 and is once again brewing an oyster stout. Modern oyster stouts may be made with a handful of oysters in the barrel, hence the warning by one establishment,
18900-573: Was flavoured with other plants such as grains of paradise or alehoof . Combinations of aromatic herbs, berries, and even wormwood were combined into aflavouring mixture known as gruit . Some beers today, such as Fraoch' by the Scottish Heather Ales company use plants other than hops for flavouring. and Cervoise Lancelot by the French Brasserie-Lancelot company, Hops contribute a bitterness that balances
19040-430: Was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers may have contained fruits, honey, numerous types of plants, spices, and other substances such as narcotic herbs. This mixture was called gruit, where if some were improperly heated could cause hallucinations. The mixture of gruit
19180-599: Was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by chewing or malting . During the Vedic period in Ancient India , there are records of the consumption of the beer-like sura . Xenophon noted that during his travels, beer was being produced in Armenia . Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it
19320-419: Was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden . By 1914, Guinness was producing 2.652 million barrels of beer a year, which was more than double that of its nearest competitor Bass , and was supplying more than 10 per cent of the total UK beer market. When World War I broke out in 1914, employees at Guinness St. James Brewery were encouraged to join
19460-475: Was relaunched in 2021 starting with pubs in mid July with cans following in late August. In September 2021, Guinness Nitrosurge was released in pint sized cans which contain no widget. Similar to the Surger, nitrogen is activated using ultrasonic frequencies. Nitrosurge uses a special device attached to the top of the can which activates the nitrogen as it is being poured. Before the 1960s, when Guinness adopted
19600-576: Was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead, making the drink acceptable to vegans and vegetarians. Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed
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