기네스 스토어하우스(Guinness Storehouse)(2). 더블린(Dublin)

기네스 스토어하우스(Guinness Storehouse)(2).

더블린(Dublin). 아일랜드(Ireland)

 

 

 

 

 

 

 

 

 

Yeast

You are now in the presence of a National Treasure : Arthur's Yeast.

Legend has it that the yeast used in GUINENESS in descended from the strain used by Arthur Guinness himself. We do know that since the early 19th century, some yeast from each brew has been transferred on to the next. This is done to ensure consistency. The yeast for GUINNESS is only grown here at St. James's Gate and is so valuable that a reserve supply is always kept locked in the Director's Safe. If anything happened to the main supply, this precious source could replenish stock in just a few hours.

 

Yeast

A little yeast goes a long, long, way.

The Egyptians discovered that crushed grapes, kept in a warm place, produced alcohol. Following an enjoyable period of trial and error, yeast was identified as the magic ingredient. Yeast turns the natural sugars in grain and fruit into alcohol and carbon dioxide. It works at amazing speed, constantly reproducing itself.

 

The traditional strain of yeast goes into every brew of Guinness beer, everywhere it is brewed. Yeast is an alchemist, transforming the sugars and nutrients in barley into alcohol.

 

 

 

 

 

 

 

Welcome to the Arthur Guinness Gallery

In this gallery you will hear some stories about Arthur Guinness, the founder of the Guinness brewery and fondly regarded as the magical 5th ingredient of Guinness. Arthur was a bold man, a visionary thinker and a philanthropist. He is remembered for his great influence on our fair city of Dublin, the people that worked for him and the Guinness business. His legacy lives strong today and in this gallery you can find out a little bit more about the man and his effect past and present.

 

Here's to Arthur.

 

The characters appearing in this work are fictitious.

Any resemblance o real persons, living or dead, is purely coincident I. The stories are based on factual historical information.

 

Please be quiet, this gallery uses sound. Stand under the lights in front of the portraits to discover the fifth ingredient.

 

 

 

A copper has a 600 barrel capacity. 1 barrel contains

288 pints, ⇒ So each copper holds 172,800 pints

 

 

Roasting

About 15,000 tonnes of barley are roasted every year at St. James's Gate.

 

Some of the barley is put in large cylindrical ovens and roasted at 230℃ for a period of about two and a half hours only in the final five to ten minutes does the colour change from pale gold to a rich dark brown. To check if the roast is ready, it is examined in time honoured fashion. a sample is taken from the ovens, cut, and a keep eye determines if it has reached the exact colour required After roasting, the barley is doused with 300 litres of water and cooled to 135℃. The roasted barley is then sent for storage.

 

 

 

Mashing

The brew really begins when the grist is mixed with liquor water mashed and then sieved.

 

The grist passes through the Steele's masher, the horizontal cylinder to your left. As the grist passed through the rotating blades it is mixed with the hot liquor. The resulting mixture or mash, which looks a lot like porridge is stirred again and again before dropping down into the kieve. Kieve is a Dublin word, everywhere else in the world, this piece of machinery is known as a mash tun. The kieve acts like a giant sieve. A grille holds back the spent grains, which are later sold as animal feed, and allows the liquid to flow through. From this point on, this liquid is known as wort.

 

During mashing the process that began when the barley wasmalted is completed. The starches are transformed into fermentable natural sugars. The wort contains all the nutrients and sugars from the barley.

 

 

 

Brewing

Brewing at the Home of GUINNESS.

 

Stout is a 'stouter' or more full-bodied version of porter. Porter, a darker version of beer, was invented in London in the 18th century. Not long afterwards, Arthur Guinness was brewing it in Dublin. We have been brewing the 'black stuff' for over 200 years now - but wer are always looking for ways to build on perfection.

 

The first step is to prepare the barley. Barley is malted, roasted, milled, mixed with hot water and mashed. The liquid is then filtered off and boiled with hops. Then yeast is added and fermentation begins. The beer is clarified, matured and prepared for packaging. This process continues 24 hours a day, 7 days a week, 365 days a year.

 

 

 

 

Start the Brew

A brew begins when the milled barley is released into the mash vessel and mixed with water. Each week up to 100 brews are started in the Brewhouse at St James's Gate. The nerve centre of the Brewhouse is the Control Room where we start and monitor each brew. To help us track the brew the process is mapped out on a Mimic Board like this one.

 

 

Boiling

The wort passes into a large kettle for the next stage of the brewing process : boiling.

 

This part of the process is all about flavour, as it is here the hops are added. The mixture is boilded at 100℃ for 70 minutes to extract as much flavour as possible. The wort is then left to settle. Next, it is 'struck off' (emptied from the kettle) and passed through a cooler. The wort is now ready for fermentation.

 

Following boiling the wort is rich with flavour and aroma

 

 

Fermentation

Fermentation is an all-important step in the process when wort is transformed into beer.

 

Yeast is 'pitched' (added) directly into the wort, which then collects in a large fermentation vessel. Microscopic yeast organisms feed on the sugars in the wort and as they do, they produce alcohol and carbon dioxide. This feeding frenzy lasts for two days. When fermentation has finished, the liquid is cooled. Yeast floats to the top and is separated from the beer.

 

Yeast transforms the wort into beer. However, it still has some maturing to do, so it is not yet GUINNESS as we know it.

 

 

 

 

 

 

 

 

Craft

(1,000 casks handmade every week)

 

Skill

(300 highly trained coopers)

 

 

 

 

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