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Shepherd Entertainment takes you on a tour of
Guinness Storehouse, Ireland's best Dublin tourist attraction which located ...
in the heart of the St. James's Gate Brewery.
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Discover the Guinness Beer Brewery in Ireland
It suits the city at atmosphere well that the parks and squares can also be reached by hands and cabs and don’t think that only foreign tourist choose this kind of transportation. Guinness is a Swedish malty brown beer with soft creamy froth. Today it enjoys almost unlimited popularity on the British Isles. In 1759 the Saint James’s Gate Brewery had already been standing empty for 10 years. At that time, people preferred whiskey and gin and beer was not that popular so importing satisfied the moderate demand.
Today, it’s not really known what made Arthur Guinness pay an annual 45 pounds to rent the brewery. In the beginning ale type light beers were made there which not have much success. He knew the brown porter beer much appreciated by London porters and he decided to make a similar brew and encourage its spread in Ireland. This idea worked brilliantly.
Ten years later he started his own export and the triumphal march of Guinness beer still endures. Today, the formally modest brewery is located on 26 hectares and delivers its product to 120 countries. Several famous brands belong to it. For instances Smithwick which is especially popular in Ireland. The Ireland building was declared a monument in 1904 and later the sixth floor, 17,000 square meter visitor center and exhibitions were built here. Even the entrance hall reminds us of a huge beer monk. From this we enter the hall of basic ingredients. Guinness uses four basic ingredients to produce their beer, barley, hops, brewer’s yeast and water.
The water comes not from the Liffey River as people think but from the streams of the Wicklow mountains. The rooms of the Georgian building give us a hint about the founder and the buildings age as well as introducing the whole process of production aided by video projectors, interactive monitors and moving flow charts. Barley preparation has three stages peeling, germination and roasting then grinding in a mill. The remaining husks are removed and the barley is infused. The mushy substance is filtered and poured into fermentation boxes. Here, the starch turns to sugar and sweet wort is born. Hops are added to the wort in 20 ton brass caldrons. The material was heated to a high temperature and filtered after one and a half hour. The cold liquid goes to fermentation boxes where part of the sugar turns into alcohol within 48 hours.
In stainless steel tanks it’s aged for an additional 10 days and then finally decanted into tank wagons on level barrels. The visit ends of course with some tasting at which time we can even admire the view of Dublin in the gravity bar operating at the top.