How is guinness made?

Answer 1

Guinness was actually "discovered" on accident when a brew master accidentally burned a batch of the ingredients. I doubt that that's how they still do it, but it's that characteristic that distinguishes it from other brews

Answer 2

It is made pretty much like any other beer except the recipe is different. It uses a lot of roast barley, flaked barley and relatively few hops. It is unlikely that the first Guinness was made by mistake by burning but rather that it was an evolution from the, then common, porter style of beer. At the time hops were expensive in Ireland and malt was subject to British taxation. Using roast barley avoided the taxation and, since it has some bitterness of its own, meant that a reduced quantity of hops could be used so it is likely that the Guinness recipe was created due to economic reasons.
One unusual feature of Guinness is that it is blended. Each batch of brew is added to a large tank so fresh beer effectively mixes with older beer - this adds to the unique character of the stuff.

Answer 3

is made from water, barley malt, hops, and brewers yeast. A portion of the barley is flaked (i.e. steamed and rolled) and roasted to give Guinness its dark-ruby colour and characteristic taste. It is pasteurised and filtered. Despite its reputation as a "meal in a glass" or "liquid bread", Guinness only contains 198 calories (838 kilojoules) per imperial pint (20oz UK) (1460 kJ/L), fewer than an equal-sized serving of skimmed milk or orange juice and most other non-light beers.

The water used comes from Lady's Well in the Wicklow Mountains.

Draught Guinness and its canned counterpart contain nitrogen (N2) as well as carbon dioxide. Nitrogen is very much less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required both to enable very small bubbles to be formed and to force the draught beer through fine holes in a plate in the tap, which causes the characteristic "surge" (the widget in cans and bottles achieves the same effect). The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. "Original Extra Stout" tastes quite different; it contains only carbon dioxide, causing a more acidic taste.

Answer 4

A unique mix of nitrogen and carbon dioxide helps create GUINNESS Draught’s liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head.

Answer 5

By leprachauns cos its made in irleand

Answer 6

Water, barley malt, hops, and brewers yeast.