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In 1969 two Guinness brewers at Guinness's St James's Gate Brewery in Dublin, Tony Carey and Sammy Hildebrand, developed a system for producing draught type Guinness from cans or bottles through the discharge of gas from an internal compartment. It was patented in British Patent No 1266351, filed 27 January 1969, with a complete specification ...
Michael Edward Ash (17 December 1927 – 30 April 2016) [1] was a British mathematician and brewer.Ash led a team that invented a nitrogenated dispense system for Guinness stout first released in 1959, which evolved to become the beer now sold globally as Draught Guinness.
Future drivers include a potential roll-out of Guinness 0.0, the zero-alcohol version, on draught in pubs beyond Ireland. It is currently testing the move at The Devonshire pub in London.
Guinness Extra Smooth, a smoother stout sold in Ghana, Cameroon and Nigeria: 5.5% ABV. Malta Guinness, a non-alcoholic sweet drink, produced in Nigeria and exported to the UK and Malaysia. Guinness Mid-Strength, a low-alcohol stout test-marketed in Limerick, Ireland in March 2006 [25] and Dublin from May 2007: [26] 2.8% ABV.
I like -- nay -- love beer. But I'll be honest, when I first heard about Fizzics and its promise to deliver the perfect pour of tap-quality beer from any can or bottle I dismissed it. It seems ...
The brewer recommends that draught Guinness should be served at 6-7 °C (42.8 °F), [92] while Extra Cold Guinness should be served at 3.5 °C (38.6 °F). [93] Before the 21st century, it was popular to serve Guinness at cellar temperature (about 13 °C) and some drinkers preferred it at room temperature (about 20 °C).
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