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Arthur Guinness began brewing ales in 1759 at the St. James’s Gate Brewery, Dublin, and on this date in 1759, he signed a 9,000 year lease at £45 per annum for the brewery.
At the outset he brewed a variety of beers. One of them was called “stout” which originally referred to a beer’s strength, but eventually shifted meaning toward body and color. Arthur Guinness started selling 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 a single beer type: porter or single stout, double or extra, and foreign stout for export.
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 color and characteristic taste. It is pasteurized and filtered.
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Despite its reputation as a “meal in a glass”, Guinness only contains 198 kcal (838 kilojoules) per imperial pint (1460 kJ/L), slightly fewer than skimmed milk, orange juice, and most other non-light beers. 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.” Draught Guinness and its canned counterpart contain nitrogen as well as carbon dioxide. Nitrogen is 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 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 with also just a little beer itself. 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.
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