How we produce Guinness
The specific recipe of this world famous product is a closely guarded secret. The stuff of many a legend, it is made from a combination of water, barley, malt, hops and brewer’s yeast. Despite the myths, the water doesn’t come from the River Liffey. It is from Lady’s Well in the Wicklow Mountains. The barley is, of course, Irish-grown.
A proportion of the barley is flaked and roasted to give its dark ruby colour and characteristic malty, caramel taste. It is then pasteurised and filtered.
A unique mix of nitrogen and carbon dioxide creates the liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head. This rise and fall of bubbles is at the heart of the secret formula and a key part of the Guinness allure.
And yet, Guinness is almost as much about its serving as its production. For the perfect pint, tilt the glass to 45 degrees and carefully pour until three quarters full. Then place the glass on the bar counter and leave to settle. Once the surge has settled to perfection, fill the glass to the brim. This is the legendary Guinness ‘two-part pour’. It takes 119.5 seconds to pour the perfect pint. One thing is never in doubt, Guinness is worth the wait.
The history behind Guinness
Guinness Perfect Pour