As the tale goes, Sir Hugh Beaver, Managing Director of the Guinness brewery at the time, went out on a hunting trip with his buddies. While out shooting animals, he got into an argument with his friends about the fastest game bird. Without reaching a conclusion, Sir Beaver returned to the brewery, grabbed a few interns, and told them to figure it out along with a bunch of other facts and figures.

At the end of the day, whether you’re in Dublin, Baltimore, or even Boston, it’s still a pint of Guinness. While popular with British expatriates and soldiers on every continent that they were stationed, Foreign Extra Stout was especially enjoyed by the Irish who saw it as part of their identity. As an ethnic group, the Irish were a complicated people within the greater British Empire. They existed as both colonized and colonizers in different parts of the world. In the Caribbean, some were well respected merchants and plantation owners, while others were indentured servants living in slave-like conditions. The majority of the Irish in the Caribbean, as well as much of the free people of color could not afford the expensive ingredients for rum punch, which was the preferred beverage of the plantocracy. They were stout drinkers, enjoying it fresh from the cask poured into tumblers and jars as well as in a beverage known as flip. Smooth roasted and dark grain flavors range from medium to high and intermingle with noticeable sweetness. The roasted malt character can present in the medium to high range, though balanced by the sweetness, and often carries undertones of silky chocolate or coffee. Fruity esters are medium to high and can give the beer a dark rum-like character. Hop flavor is low, if present at all. Finish is on the sweet side. Diacetyl can be moderately low to none. Food Pairings: The publican or bartender had to blend those two together on their own to make the perfect beer. This two-part pour became an integral part of Guinness’ history. One that follows the beer still to this day. Twenty years after the introduction of West Indies Porter, another flagship product was introduced. A stronger version of Superior Porter first called Extra Superior Porter, and eventually Guinness Extra Stout. In a similar manner, West Indies Porter would be renamed Guinness Foreign Extra Stout.

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For Hayden he had a different advertising campaign and piece of memorabilia in mind. For Guinness’ bicentennial anniversary in 1959, the brewery took a bunch of empty Guinness bottles, placed a note inside from Neptune, the god of the sea, and tossed them into the Atlantic Ocean. Instead an empty widget goes into an empty can. The beer, which already has the right gasses in it, goes into that can, filling up the widget and the can simultaneously. Guinness then adds the additional pressure they need and caps the can.

If you’re going to use a lager yeast, you’ll want to look for one that can perform cleanly above normal lager fermentation temperatures. You also want to find one able to contribute to the fruity notes common to the style. Try to steer clear of any strain that produce a lot of sulfur or diacetyl during fermentation. If you do use a high sulfur producing strain, just remember sulfur will decrease with aging. Lager Yeasts to Consider But by far and away when it comes to Guinness in the United States, it’s the creamy, dreamy Guinness Draught Stout that reigns supreme. The Origin of Guinness Draught Stout: The Two-Part Pour Photography courtesy of Guinness And with new fans coming on board everyday, they’ll probably have even more tales to add to the archives.Nigeria is the brewery’s second largest sales market in the entire world, and Guinness has fourteen breweries on the continent of Africa alone. Guinness even figured out a way to create that same nitrogenated effect in its cans. Apparently the Widget Is More Important Than the Internet Photography courtesy of Guinness He wanted to put it in a book and send it to pubs to settle bar arguments,” says Wagner. “That’s how the highest selling trademarked book in history was created.” A Remarkable Brewery Making a Remarkable Beer Photography courtesy of Guinness So in 1951 they hired Michael Ash, a scientist and mathematician. “Everyone is pouring out of one steel keg now, we know this is where the industry is going, so we need to figure out how to recreate what we’ve already been doing, but out of one keg,” says Wagner. Another fun fact in the brewery’s history: Most people don’t know that The Guinness Book of World Records started with Guinness (and is so aptly named. Although, the original was just known as The Guinness Book of Records).