Guinness: The 250 Year Quest for the Perfect Pint
Format: PDF / Kindle (mobi) / ePub
A perfectly poured history of the world's greatest beer.
"Joseph Conrad was wrong. The real journey into the Heart of Darkness is recounted within the pages of Bill Yenne's fine book. Guinness (the beer) is a touchstone for brewers and beer lovers the world over. Guinness (the book) gives beer enthusiasts all the information and education necessary to take beer culture out of the clutches of light lagers and back into the dark ages. Cheers!"
-Sam Calagione, owner, Dogfish Head Craft Brewery and author of Brewing Up a Business, Extreme Brewing, and Beer or Wine?
"Marvelous! As Bill Yenne embarks on his epic quest for the perfect pint, he takes us along on a magical tour into the depths of all things Guinness. Interweaving the tales of the world's greatest beer and the nation that spawned it, Yenne introduces us to a cast of characters worthy of a dozen novels, a brewery literally dripping with history, and-of course-the one-and-only way to properly pour a pint. You can taste the stout porter on every page."
-Dan Roam, author of The Back of the Napkin: Solving Problems and Selling Ideas with Pictures
an art and a passion, but because they had that passion, they had rules. They had developed a way that worked, and they repeated the process, doing it the same way, which is the scientific method. In the nineteenth century, the alcohol content A Family Business 29 was probably in the 7 to 8 percent range, but nobody knew precisely. Nobody measured it. By 1900, Guinness would be measuring the specific gravity. While it wasn’t possible to control production to the specification standards we
Mills Circus. He was watching a sea lion balancing a ball on his nose and wondered what it would look like for the sea lion to be balancing a pint of stout on his nose. With brush in hand, Gilroy answered this rhetorical question, and the campaign was born. In the ostrich poster, which appeared in 1936, the bird has swallowed the zookeeper’s pint glass and it is seen in his neck right side up. This elicited a great deal of mail suggesting that the glass ought to be the other way around. The
man turns to that word “perfect” again: “To pour a perfect pint, you build that strength, you allow it to settle, and then you top off the beer, allowing this wonderful, creamy head to form. You don’t want it rushing into the glass, it’s always a slower speed top-off. The final step is to serve the perfect-looking pint.” What is Guinness Stout? Is this is it? Yes and no. There is more to Guinness than the ritual pour that is the point of contact between us and our beer. There is even more to this
World War II than it had in the aftermath of the previous conflict. 14 The Postwar Years In 1945, with Ben Newbold reaching retirement age after his many decades of service, Sir Rupert Guinness asked Sir Hugh Beaver, late of Gibb & Partners, to come aboard as Newbold’s assistant and heir apparent. Beaver had remained as a partner at Gibb until 1942, when he joined the British government as Director General and Controller General of the Ministry of Works, a job for which he was knighted in
ensuing two years, net profits grew by a million, reaching £3.98 million on the eve of the Bicentenary in 1958. For the Bicentenary year itself, net profits would stand at £4.2 million. The Bicentenary marked the debut of Guinness advertising in Ireland. The company had advertised in the United Kingdom for three decades, but amazingly not on its home turf. “Guinness didn’t start to advertise in Ireland until 1959,” Archivist Eibhlin Roche points out. “With the rise of lagers, Guinness wasn’t