Guinness

Quench ~ Enjoy the life. Even the world is torn and shaken, it's waiting for you to awake.


Grain Intake & Storage --> Mill & Brew house --> Fermentation & Maturation --> Kegging --> Logistics Water, Yeast, Hops, Malted barley

Raw material : Barley

They spent the whole year tending the crop.









Malting Process



The grain continues to disperse, naturally creating the enzyme. The yeast will feed during the fermentation. And then dry the grain to stop the germinating process.

Grain Intake



Roast House.
This is where the real black magic happens. Roasting barley is to turn the regular beer into the
black " stout "  that gave it the distinctive color.



Make sure that the grain has the even color.

Mash process.
Release the sugar from the grain and then the sweet liquid separated from the grain. Inside the mash tanker, the starch released from the grain, triggered by the hot water, the grain internal enzyme converted the starch into the brewing sugar.







The yeast is the microscopic living organism that is responsive for making the alcohol.

The brewery keep the yeast supply in the cryogenic box.

Only open twice in a year.





Once fermented, the alcohol brewed grain would be pumped into the colossal centrifuge that removed the yeast.

GFE (Grain Favor Extraction) Plant.
Maturation. This is the very elusive ingredient and biggest secret for Guinness.

Trial 

Package













The drinkers want the same cloudy surging beer head in the pub like the above picture. How do you get the same beer head from the can in the home ??

The white ball is the answer.



According to Wikipedia:
A widget is a device placed in a container of beer to manage the characteristics of the beer's
head. The original widget was patented in Ireland by Guinness. The "floating widget" is found in
cans of beer as a hollow plastic sphere, 3 cm in diameter (similar in appearance to a small table
tennis ball) with a small hole in one side.

Widget Beer.
Put the liquid nitrogen into the can, and then seal it.

Once the can sealed, the nitrogen turned into the gas, pressurizing the can. The nitrogen and
the beer squeezing through the tiny hole of the ball.

As the can opened, it instantly depressurizing and causing the jet stream of nitrogen bubbles
to shoot out the widget which made it spin and agitate the beer. The nitrogen bubbles is much
smaller than carbon dioxide creating the thick and creaming head.

Starting in the 1980s, Guinness introduced cans and bottles of “draught” stout, which included a
plastic capsule of pressurized nitrogen. When the can or bottle is opened, the nitrogen is released and surges through the beer, which also releases nitrogen that was absorbed into the beer during the pressurization process. This is what causes the “surging” effect that sends turbulent waves of bubbles through the beer and makes it take so long for a pint to “settle”.

The process killed the bacterial and yeast in the beer that can allow the beer keep fresh.



The kegs get sterilization washing to prepare for filling.



Force the pressure in the keg to prevent any head foaming inside.



















Do bubbles in Guinness go down ??  Search it on Google

Rip Current

The bubble going down to the bottom of Guinness is like " Rip Current ".
In the beach, we are difficult to watch the current move outward from the shore.