Trip to the Guinness Storehouse
We head out to the Guinness Storehouse deciding to take a cab - our driver, Carmel, points out various landmarks and highly recommends that we visit the Brazen Head Pub on our way back to the hotel.
The Guinness Storehouse is huge! The visitor center used to serve as a fermentation plant. The building is designed like a giant pint of Guinness. As you walk in, the lease signed by Arthur Guinness in 1759 is proudly on display.
Then you are directed to the ingredients room . . . .
The Guinness Storehouse is huge! The visitor center used to serve as a fermentation plant. The building is designed like a giant pint of Guinness. As you walk in, the lease signed by Arthur Guinness in 1759 is proudly on display.
Then you are directed to the ingredients room . . . .
Ingredients in Guinness:
From this point, a Master Brewer guides you through the brewing process step by step. The barley is malted, roasted, milled, mixed with hot water and then mashed. The liquid is filtered off and then boiled with hops; after yeast is added, the fermentation process begins. Your next stop is the Guinness Advertising room, where you learn that "Guinness is Good For You" as well as some other facts in the history of the world you may have missed . . . .
The Guinness Book of Records was developed by the Guinness Company as a book of facts to solve any disputes that may occur in pubs. (Did ya know that Norm?)
Next, we head to the tasting room to learn how to properly taste Guinness. First, you need to LISTEN to the sound of the hissing of the gases. Second, you need to LOOK as the gases surge together changing the color - it takes 119.5 seconds to pour and serve a Guinness. Third, you need to pay attention to TOUCH; Guinness needs to be stored and served at 6 degrees Celsius. Fourth, you are to SMELL the hops and roasted barley. Fifth, you may now TASTE the bitterness of the hops at the back of your tongue, the rich roasted barley at the middle of your tongue and the sweetness of the malt at the front of your tongue. Also, Guinness is not meant to be sipped.
Now we are ready for the Gravity Bar at the top of the Storehouse which offers 360 degree views of Dublin.
Next, we head to the tasting room to learn how to properly taste Guinness. First, you need to LISTEN to the sound of the hissing of the gases. Second, you need to LOOK as the gases surge together changing the color - it takes 119.5 seconds to pour and serve a Guinness. Third, you need to pay attention to TOUCH; Guinness needs to be stored and served at 6 degrees Celsius. Fourth, you are to SMELL the hops and roasted barley. Fifth, you may now TASTE the bitterness of the hops at the back of your tongue, the rich roasted barley at the middle of your tongue and the sweetness of the malt at the front of your tongue. Also, Guinness is not meant to be sipped.
Now we are ready for the Gravity Bar at the top of the Storehouse which offers 360 degree views of Dublin.