" The history of Guinness posters IV Irish Pub-Madrid-Star » The development of the Guinness Barrel 06/26 by detabernasprofundis
Some time ago I put the skillful preparation of beer , well, this time I'll put the process of making the famous Guinness on tap, explained by the brand itself GUINNESS :
Four key ingredients:
Barley: use malted barley, which is the basis of beer flavor, and roasted barley. Our traditional art roasting barley gives GUINNESS ® its wonderful dark ruby red color (looks black, but put the glass up to the light and see the ruby in every suit, as the old saying goes) and its unique roasted character.
Hops: Hops used the best female (yes, discriminate in favor of the best of the sexes), and we use about twice hops in our drinks that most of the beers, to get a taste and a more intense flavor. Hops is also a natural preservative, giving GUINNESS ® long life you need for international exports.
Water: As Arthur Guinness before us, we value our water for its purity and softness. In fact, it is so important to us, which in English we call 'liquor'. The Brewery St James's Gate, the water comes from springs in the Wicklow Mountains (also known as St James Wells).
GUINNESS ® Yeast: To capture all the freshness of the ingredients we use our famous GUINNESS ® yeast strain, which has been used since the time of Arthur. It works like no other to ensure that our beer is fully fermented and full of flavor. For us, it is so valuable that a small amount of reserves is kept under lock and key in case something happens to the main supply.
We believe that you should not waste anything, so the grain is left over from the manufacturing process goes to animal feed, hops becomes excess fertilizer and the yeast used to make yeast extract or health products.
Milling:
Malted barley is fed into the mills of GUINNESS ® factory, grinding grain, releasing its starch and flour inside, leaving the outer shell of the barley as intact as possible. Once the grain has been ground, now called 'grinding' or 'malt flour', and is introduced to a container mill where it is ready for the next phase. The famous expression 'grist for the mill' (literally, 'grist for the mill ", but is used with the figurative sense of" all aid "), has its origin here.
Maceration:
The milling is mixed with hot water - known as' water for braceo '- and then through a "shredder steel', a horizontal cylinder with a series of rotating blades mounted therein. The "malt" is mixed for a time to extract sugars in the manufacture of beer.
Separation:
The malt drops to Kieve (an ancient term Dubliner who called mash tank). The Kieve giant acts as a sieve to collect the extracted sugars and water, leaving only the grain. The liquid thus collected is called sweet wort.
Boiling:
Now add the hops and roasted barley. The liquid wort is boiled for 90 minutes to concentrate the sugars and remove the bitterness of the hops. After boiling, the wort is allowed to stand before being emptied (or 'pulled') and passed through a cooler.
Fermentation:
Arthur's yeast into action. Now that the liquid is cooled, add our special yeast and let it ferment for several days. The yeast converts the sugars into alcohol and carbon dioxide gas, creating that wonderful flavor. This gas is collected and purified for reuse.
Aging:
During the aging process, allowing everything to rest, slow down and mature. You will need some rest to get all the ingredients balance taste and consistency demanded by brewers for the perfect flavor of GUINNESS ®. Packaging: The beer is almost ready to be packed, but whatever its variant, GUINNESS ® always comes topped with a foam that makes it unique.
In the case of GUINNESS ® barrel (GUINNESS ® Draught), nitrogen is added during packaging, and that's what gives the painting its magical beauty. When the beer is served, the nitrogen bubbles will be released, giving life to creating that famous beer and bubbles swirling, rest and, finally, the wonderful, creamy foam.
In the case of the stout in bottle (Guinness Stout Foreign Extra ®), the depth of flavor character is equivalent to the amount of carbon dioxide therein. When served from a bottle, it releases the eruption of the foam, the foam creating classical slightly brownish, full-bodied and creamy.
After packaging, the brewmaster test each batch before it leaves the factory to ensure that exactly fits our standards. Definitely one of the best jobs in the world! They are the tradition, art and passion, passed down from generation to generation for over 250 years, which makes it GUINNESS ®.
Finally, our creation is officially a GUINNESS ®, ready for the rest of the trip. Whether barrel, bottled or canned, moves through the world, towards pubs and bars all over the planet (or perhaps, the bar is just around the corner).
And ... well, you only have to enjoy it!, So yes, it would be advisable to serve two days to enjoy it in an optimal way.
Some time ago I put the skillful preparation of beer , well, this time I'll put the process of making the famous Guinness on tap, explained by the brand itself GUINNESS :
Four key ingredients:
Barley: use malted barley, which is the basis of beer flavor, and roasted barley. Our traditional art roasting barley gives GUINNESS ® its wonderful dark ruby red color (looks black, but put the glass up to the light and see the ruby in every suit, as the old saying goes) and its unique roasted character.
Hops: Hops used the best female (yes, discriminate in favor of the best of the sexes), and we use about twice hops in our drinks that most of the beers, to get a taste and a more intense flavor. Hops is also a natural preservative, giving GUINNESS ® long life you need for international exports.
Water: As Arthur Guinness before us, we value our water for its purity and softness. In fact, it is so important to us, which in English we call 'liquor'. The Brewery St James's Gate, the water comes from springs in the Wicklow Mountains (also known as St James Wells).
GUINNESS ® Yeast: To capture all the freshness of the ingredients we use our famous GUINNESS ® yeast strain, which has been used since the time of Arthur. It works like no other to ensure that our beer is fully fermented and full of flavor. For us, it is so valuable that a small amount of reserves is kept under lock and key in case something happens to the main supply.
We believe that you should not waste anything, so the grain is left over from the manufacturing process goes to animal feed, hops becomes excess fertilizer and the yeast used to make yeast extract or health products.
Milling:
Malted barley is fed into the mills of GUINNESS ® factory, grinding grain, releasing its starch and flour inside, leaving the outer shell of the barley as intact as possible. Once the grain has been ground, now called 'grinding' or 'malt flour', and is introduced to a container mill where it is ready for the next phase. The famous expression 'grist for the mill' (literally, 'grist for the mill ", but is used with the figurative sense of" all aid "), has its origin here.
Maceration:
The milling is mixed with hot water - known as' water for braceo '- and then through a "shredder steel', a horizontal cylinder with a series of rotating blades mounted therein. The "malt" is mixed for a time to extract sugars in the manufacture of beer.
Separation:
The malt drops to Kieve (an ancient term Dubliner who called mash tank). The Kieve giant acts as a sieve to collect the extracted sugars and water, leaving only the grain. The liquid thus collected is called sweet wort.
Boiling:
Now add the hops and roasted barley. The liquid wort is boiled for 90 minutes to concentrate the sugars and remove the bitterness of the hops. After boiling, the wort is allowed to stand before being emptied (or 'pulled') and passed through a cooler.
Fermentation:
Arthur's yeast into action. Now that the liquid is cooled, add our special yeast and let it ferment for several days. The yeast converts the sugars into alcohol and carbon dioxide gas, creating that wonderful flavor. This gas is collected and purified for reuse.
Aging:
During the aging process, allowing everything to rest, slow down and mature. You will need some rest to get all the ingredients balance taste and consistency demanded by brewers for the perfect flavor of GUINNESS ®. Packaging: The beer is almost ready to be packed, but whatever its variant, GUINNESS ® always comes topped with a foam that makes it unique.
In the case of GUINNESS ® barrel (GUINNESS ® Draught), nitrogen is added during packaging, and that's what gives the painting its magical beauty. When the beer is served, the nitrogen bubbles will be released, giving life to creating that famous beer and bubbles swirling, rest and, finally, the wonderful, creamy foam.
In the case of the stout in bottle (Guinness Stout Foreign Extra ®), the depth of flavor character is equivalent to the amount of carbon dioxide therein. When served from a bottle, it releases the eruption of the foam, the foam creating classical slightly brownish, full-bodied and creamy.
After packaging, the brewmaster test each batch before it leaves the factory to ensure that exactly fits our standards. Definitely one of the best jobs in the world! They are the tradition, art and passion, passed down from generation to generation for over 250 years, which makes it GUINNESS ®.
Finally, our creation is officially a GUINNESS ®, ready for the rest of the trip. Whether barrel, bottled or canned, moves through the world, towards pubs and bars all over the planet (or perhaps, the bar is just around the corner).
And ... well, you only have to enjoy it!, So yes, it would be advisable to serve two days to enjoy it in an optimal way.
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