FYI:
 
> [Image]
>
> Guinness is good for you.
>
> Contents:
>
>      The Story Of Guinness.
>      Brewing Materials.
>      The Brewhouse.
>      Fermentation and Beer Processing Plant (F.B.P)
>      The Packaging Department.
>      The Power Station.
>
>     ------------------------------------------------------------------------
>
>
> The Story Of Guinness
>
> On the last day of December 1759 a determined young man named Arthur
> Guinness rode through the gate of an old, dilapidated ill-equiped
> brewery sited on a small strip of land on Dublin's James's Street. He
> had just signed a lease on the property for 9,000 years at #45 per
> annum. His friends shook their heads in disbelief. For ten years, Mark
> Rainsford's Ale Brewery (for such it was) had been on the Market and
> nobody had shown any interest in it. The Street was already festooned
> with similar small breweries, all attracted to this spot by a good
> supply of water. Throughout the city of Dublin there were about 70
> breweries at that time, all, it must be assumed, small. Mr. Guinness's
> newly aquired brewery was no more than average. But Arthur was about
> to change all of that. He was 34 years old.
>
> He knew that the products of this teeming, almost domestic, industry
> were highly unsatisfactory. Trade fell off badly when import
> regulations which favoured the London Porter breweries, were
> prolonged.
>
> At that time, beer was almost unknow in rural Ireland where whiskey,
> gin and poteen were the alcoholic drinks most readily available. In
> spite of this and the poor quality of beer avaliable in larger centers
> link Dublin, it was recognised, paradoxically, that brewing - although
> constantly under threat from imports - was probably the most
> prosperous of the very few industries in Ireland at that time.
>
> In addition to ales, Arthur Guinness brewed a beer relatively new to
> Ireland that contained roasted barley which gave it a
> characteristically dark colour. This brew became known as "porter" so
> named because of its popularity with the porters and stevedores of
> Covent Garden and Billingsgate in London.
>
> "Porter" had been developed in London some years earlier and was
> imported into Dublin to the detriment of local brews. Arthur Guinness
> finally had to choose between porter or the traditional Dublin ales.
> Deciding to tackle the English brewers at their own game, Arthur tried
> his hand at porter. He brewed the deep, rich beverage so well that he
> eventually ousted all imports from the Irish market, captured a share
> of the English trade and revolutionised the brewing industry.
>
> The word Stout was added in the early 1820's as an adjective,
> qualifying the noun "porter". An "extra stout porter" was a stronger
> and more full bodied variety. "Stout" evolved as a noun in its own
> right, as did the family name of Guinness. In 1825 Guinness Stout was
> available abroad, and by 1838, Guinness' St. James's Gate Brewery was
> the largest in Ireland. In 1881, the annual production od Guinness
> brewed had surpassed one million barrels a year abd by 1914, St.
> James's Gate was the world's largest brewery.
>
> Today, Arthur Guinness would have been proud of St. James's Gate. No
> longer the largest (although still the largest Stout brewery) it is
> certainly one of the most modern breweries. Guinness is now also
> brewed in 35 countries around the world, but all these overseas brews
> must contain a flavoured extract brewed here at St. James's Gate. So
> the very special brewing skills of Arthur's brewery, remain at the
> heart of every one of the 10 million glasses of Guinness enjoyed every
> day accross the world.
>     ------------------------------------------------------------------------
>
>
> Brewing Materials.
>
> Guinness is produced using traditional brewing materials.
>
> 90,000 tonnes of Irish grown barley is used by the St. James's Gate
> brewery each year. This represents 7% of the Irish crop, and is
> equivalent to 4,000 lorry loads, which if lined up nose to tail, would
> strech for 30 miles.
>
> MALT
>
> The vast bulk of this barley intake is germinated and dried to give
> malt, which is the main ingredient in Guinness Stout.
>
> ROAST
>
> 10,000 tonnes of barley is roasted here each year in roasting drums
> (like coffee), to produce the unique Guinness colour and flavour.
>
> BARLEY FLAKES
>
> 10,000 tonnes of barley each year is steamed and rolled like porridge
> oats. These together with malt and roast make up the GRIST.
>
> HOPS
>
> Hops are used to give bitterness, aroma and preservative value to
> beer. They are added to the wort in the Brewhouse Kettles, during
> boiling.
>
> Hops are an expensive ingredient, more valuable than tea, and the St.
> James's Gate Brewery uses over 600 tonnes each year (nearly 1% of the
> world crop) mainly from the USA, Australia, England and Germany. There
> are some hops grown in Ireland, near Kilkenny.
>     ------------------------------------------------------------------------
>
>
> The Brewhouse.
>
> The main stages in the Brewhouse production are:
>
> MILLING
>
> The malt is first milled into coarse flour, keeping the barley husk
> material as intact as possible.
>
> MASHING
>
> This involves mixing the milled grist (malt, flaked barley and roast
> barley) with hot water to convert the starches in the malt into
> fermentable natural sugars, which can be separated out at the next
> stage of the process.
>
> EXTRACTION
>
> The porridge-like mash is transfered to a kieve which operates like a
> sieve, and the sugary liquid (WORT, see FBP), is then filtered off to
> a third vessel - the Kettle. The spent grains which are left behind
> are removed automatically and sold as cattle feed.
>
> BOILING
>
> Once in the Kettle, the wort is boiled with hops for 90 minutes
> approximately. The hops impart the bitterness and aroma which is
> characteristic of Guinness.
>
> COOLING
>
> After boiling and settling in the Kettle, the wort is pumped (and
> cooled en route) to the Fermentation and Beer Processing Pland (FBP).
>
> BREWHOUSE CAPACITY:
>
>      16 Brews/day (each containig 20 tonnes grist and 70 tonnes
>      water).
>      Each Brew produces the equivalent of 250,000 pints.
>      Daily Production 4,000,000 pints.
>      The Brewhouse is the main user of energy from the Power Station -
>      using 40% of its capicity - equivalent to the amount of energy
>      required to light and heat 4,000 homes.
>
>     ------------------------------------------------------------------------
>
>
> Fermentation and Beer Processing Plant (F.B.P)
>
> The F.B.P. recieves chilled wort from the Brewhouse, adds yeast to
> carry out the fermentation, and then matures and blends the resultant
> beers for subsiquent packaging in the Keg Plant, or dispached in bulk
> from the Tank Station.
>
> The F.B.P. is completely automated. Access to the computers, which
> control plant operations, is achieved via keyboards and visual display
> units in the Control room.
>
> An appreciation of the scale of the Plant can be gleaned from facts
> such as:
>
>       Cost of project IR#50m.
>
>       Produces 20 different beer types (both Guinness Stout and Lager)
>
>       110 Vessels (each ranging in capacity from 175,000 - 700,000
>      pints).
>
>       Beer flow along major pipeline - 30,000 pints/minute.
>
>       5,000 Mix Proof Valves.
>
>       160 km electric cabling.
>
>       32 km stainless steel pipework.
>
>       60 man-years software development.
>
>       30,000 inputs/outputs to control system.
>
>     ------------------------------------------------------------------------
>
>
> The Packaging Department.
>
> THE KEGGING PLANT
>
> The Kegging Plant stands on the site of the old Cask Racking Plant. In
> the first half of the century Guinness was distributed in wooden
> casks. In the 1950's metal casks were introduced and in the 1960's
> kegs replaced metal casks.
>
>      The Plant currently has 3 Kegging Lines which were built in 1984,
>      which has a capacity of 1,800 kegs/hour.
>
>      In 1990, production reached a record of 4,600,000 kegs, which is
>      equivalent to 400,000,000 pints.
>
>      Three sizes of keg are used, 51.1, 50 and 30 liters.
>
> THE TANK STATION
>
> Here the beer is filled into 2 types of transportable vessel, Road
> Tankers and Container Tanks, for delivery to customers at home and
> abroad.
>
> The Road Tankers, or Silver Bullets as they became known, load up with
> Guinness in the Tank Station and discharge into special tanks into the
> Miranda Guinness or Lady Patricia, at Sir John Rogersons Quay in
> Dublin Port. It takes 50 of these tankers, equivalent to 1,850,000
> pints to fill the Miranda Guinness. These are the only beer tanker
> ships of their type in the world.
>
> In addition to the Road Tankers, up to 60 Container Tanks per week
> (each holding 35,000 pints) are filled and dispached to Bottlers and
> Canners in Ireland, UK and Belgium.
>     ------------------------------------------------------------------------
>
>
> The Power Station.
>
> The Power Station generates steam and electricity to drive the many
> production processes and services within the Brewery.
>
> Four boilers (fuelled by Kinsale Natural Gas) produce high pressure
> steam to drive turbo-alternators, which in turn produce electricity
> for Brewery usage. Having done this work, the steam, now significantly
> reduced in pressure (from 45 Bar down to 2 Bar), is ready to be used
> as the energy source for vessel heating and sterilization duties in
> the Brewery.
>
> The fact that the Guinness Power Station supplies steam for process
> use in addition to generating electricity, makes it more than twice as
> energy efficient as conventional power stations.
>
> STATISTICS
>
>      The combined boilers produce 120 tonnes of steam per hour at a
>      temperature of 410 degrees C.
>
>       Electricity generation - 12,000 Kilowatts.
>
>       The Gas consumed by the Power Station would light and heat
>      10,000 homes.
>
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