Hubbry Logo
GuinnessGuinnessMain
Open search
Guinness
Community hub
Guinness
logo
7 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Guinness
Guinness
Guinness
View on Wikipedia
from Wikipedia

Guinness
TypeStout (beer)
ManufacturerDiageo
OriginIreland
Alcohol by volume4.2%
ColourBlack (officially described as very dark ruby-red)[1]
FlavourDry
VariantsGuinness 0.0
Guinness Cold Brew Coffee Beer
Guinness Original
Guinness West Indies Porter
Websiteguinness.com
Carcinogenicity: IARC group 1

Guinness (/ˈɡɪnɪs/) is a stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in the 18th century. It is now owned by the multinational alcoholic beverage maker Diageo. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120.[2][3] Sales in 2011 amounted to 850,000,000 litres (190,000,000 imp gal; 220,000,000 U.S. gal).[2] It is the highest-selling beer in both Ireland and the United Kingdom.

The Guinness Storehouse is a tourist attraction at St. James's Gate Brewery in Dublin, Ireland. Since opening in 2000, it has received over 20 million visitors.

Guinness's flavour derives from malted barley and roasted unmalted barley; the unmalted barley is a relatively modern addition that became part of the grist in the mid-20th century. For many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic acid flavour. Although Guinness's palate still features a characteristic "tang", the company has refused to confirm whether this type of blending still occurs. The draught beer's thick and creamy head comes from mixing the beer with nitrogen and carbon dioxide.[4]

The company moved its headquarters to London at the beginning of the Anglo-Irish trade war in 1932. In 1997, Guinness plc merged with Grand Metropolitan to form the multinational alcoholic-drinks producer Diageo plc, based in London.

History

[edit]
See also: Guinness family
Sign at the Market Street entrance of the St. James's Gate Brewery in Dublin, Ireland
Crane Street gate
Guinness Brewery in Dublin, Ireland

Arthur Guinness started brewing ales in 1759 at the St. James's Gate Brewery, Dublin. On 31 December 1759, he signed a 9,000 year lease at £45 per annum for the unused brewery.[5][6][7] Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain.[citation needed]

Arthur Guinness started selling the dark beer porter in 1778.[8] The first Guinness beers to use the term "stout" were Single Stout and Double Stout in the 1840s.[9] Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or stout (single, double or extra) and foreign stout for export.[10] "Stout" originally referred to a beer's strength, but eventually shifted meaning toward body and colour.[11] Porter was also referred to as "plain", as mentioned in the famous refrain of Flann O'Brien's poem "The Workman's Friend": "A pint of plain is your only man."[12]

Already one of the top-three British and Irish brewers, Guinness's sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.[10] In October 1886, Guinness became a public company and was averaging sales of 1.138 million barrels a year. This was despite the brewery's refusal to either advertise or offer its beer at a discount.[10] Even though Guinness owned no public houses, the company was valued at £6 million and shares were 20 times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading.[10]

The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym "Student" for techniques developed for Guinness, particularly Student's t-distribution and the even more commonly known Student's t-test.[citation needed]

By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees.[10] By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill.[10] The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2.652 million barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market.[10]

When World War I broke out in 1914, employees at Guinness St. James Brewery were encouraged to join the British forces. Over 800 employees served in the war. This was made possible due to a number of measures put in place by Guinness: soldiers' families were paid half wages, and jobs were guaranteed upon their return. Of the 800 employees who fought, 103 did not return.[13][14]

During World War II, the demand for Guinness among the British was one of the main reasons why the UK lifted commerce restrictions imposed in 1941 to force Ireland into supporting the Allied Powers.[15]

Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested.[16] According to Thomas Molloy, writing in the Irish Independent, "It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s."[17]

Guinness thought they brewed their last porter in 1973.[11] In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more "drinkable". The gravity was subsequently reduced, and the brand was relaunched in 1981.[18] Pale malt was used for the first time, and isomerised hop extract began to be used.[18] In 2014, two new porters were introduced: West Indies Porter and Dublin Porter.[19]

Guinness acquired The Distillers Company in 1986.[20] This led to a scandal and criminal trial concerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders.[21] A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid.[22]

In the 1980s, as the IRA's bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the harp as its logo.[17]

In 1997 the company merged with Grand Metropolitan to form Diageo.[23] The company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.[citation needed]

The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world

The Guinness brewery in Park Royal London, closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James's Gate Brewery, Dublin.[24]

House flag of the Guinness shipping fleet, which ceased operating in 1993[25]

Guinness had a fleet of ships, barges and yachts.[26]

The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St. James's Gate plant in Dublin and move to a greenfield site on the outskirts of the city.[27]

Initially, Diageo dismissed talk of a move as a rumor, but as speculation mounted in the wake of the Sunday Independent article, the company confirmed it was undertaking a "significant review of its operations". This review was part of the company's ongoing drive to reduce the environmental impact of brewing at the St. James's Gate plant.[28]

On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for the development of the site, thus making it very difficult for Diageo to sell off the site for residential development.[citation needed]

On 9 May 2008, Diageo announced that the St. James's Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo and Guinness workforce in Ireland.[29] Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland's 12.5 per cent rate rather than the UK's 28 per cent rate.[30] Diageo released a statement to the London Stock Exchange (LSE) denying the report.[31] Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporate name Diageo for a brief period in 1997.[clarification needed][citation needed]

In 2017, Diageo made their beer suitable for consumption by vegetarians and vegans by introducing a new filtration process that avoided the use of isinglass from fish bladders to filter out yeast particles.[32][33][34]

Composition

[edit]

Guinness stout is made from water, malted barley, roasted barley, hops, and brewer's yeast.[35] A portion of the barley is roasted to give Guinness its dark colour and characteristic taste.[35] It is pasteurised and filtered.[36]

Until the late 1950s, Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed "iron lungs".[37] Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer.[38][39][40][41] Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead, making the drink acceptable to vegans and vegetarians.[citation needed]

Present day Guinness

[edit]
A pint of Guinness

Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2,[42] giving a "creamier" and "smoother" consistency over a sharper and traditional CO2 taste.[43] This step was taken after Michael Ash—a mathematician turned brewer—discovered the mechanism to make this possible.[44]

Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy.[43] High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing 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).[43] This "widget" is a small plastic ball containing the nitrogen.[43] 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.[43] Foreign Extra Stout contains more carbon dioxide,[4] causing a more acidic taste.[citation needed]

Although Guinness is black, and is referred to as "the black stuff" in Diageo marketing,[45][46] it is also "officially" referred to as a very dark shade of ruby.[47][35]

The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints influenced subsequent distribution and bottle changes.[48]

Health

[edit]
A Guinness advertisement states "Guinness is good for you".

Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint – the slogan, created by Dorothy L. Sayers,[49][50] "Guinness is Good for You". Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.[51]

A 2003 study found that stouts such as Guinness could have a benefit of helping to reduce the deposit of harmful cholesterol on artery walls. This was attributed to the higher levels of antioxidants in stouts than in lagers, though the health benefits of antioxidants have been called into question, and Diageo, the company that now manufactures Guinness, said: "We never make any medical claims for our drinks."[52][53]

Varieties

[edit]
Guinness Extra Stout and Guinness Draught
Guinness Original/Extra Stout Can
A pint glass partially filled with Guinness 0 poured from a can.

Guinness stout is available in a number of variants and strengths, which include:

  • Guinness Draught, the standard draught beer sold in kegs (but exist also a texture-like version in widget cans and bottles): 4.1 to 4.3% alcohol by volume (ABV); the Extra Cold is served through a super cooler at 3.5 °C (38.3 °F).[54]
  • Guinness Foreign Extra Stout: 7.5% ABV version sold in Europe, Africa, the Caribbean, Asia, and the United States. The basis is an unfermented but hopped Guinness wort extract shipped from Dublin, which is added to local ingredients and fermented locally. The strength can vary, for example, it is sold at 5% ABV in China, 6.5% ABV in Jamaica and East Africa, 6.8% in Malaysia, 7.5% in the United States, and 8% ABV in Singapore.[55][56] In Nigeria a proportion of sorghum is used. Foreign Extra Stout is blended with a small amount of intentionally soured beer. Formerly, it was blended with beer that soured naturally as a result of fermenting in ancient oak tuns with a Brettanomyces population; it is now made with pasteurised beer that has been soured bacterially.[57] It was previously known as West Indies Porter, then Extra Stout and finally Foreign Extra Stout.[16] It was first made available in the UK in 1990.[16]
  • Guinness Special Export Stout, Commissioned by John Martin of Belgium in 1912.[58] The first variety of Guinness to be pasteurised, in 1930.[59] 8% ABV.
  • Guinness Bitter, an English-style bitter beer: 4.4% ABV.
  • 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, East Africa, and Malaysia.
  • Guinness Zero ABV, a non-alcoholic beverage sold in Indonesia.[60]
  • Guinness Mid-Strength, a low-alcohol stout test-marketed in Limerick, Ireland in March 2006[61] and Dublin from May 2007:[62] 2.8% ABV.
  • Guinness Red, brewed in exactly the same way as Guinness except that the barley is only lightly roasted so that it produces a lighter, slightly fruitier red ale; test-marketed in Britain in February 2007: 4% ABV.[63]
  • 250 Anniversary Stout, released in the U.S., Australia and Singapore on 24 April 2009;[64] 5% ABV.
  • Guinness West Indies, a Porter which imitates the 1801 variety with notes of toffee and chocolate: 6% ABV.

In October 2005, Guinness announced the Brewhouse Series, a limited-edition collection of draught stouts available for roughly six months each. There were three beers in the series.

  • Brew 39 was sold in Dublin from late 2005 until early 2006. It had the same alcohol content (ABV) as Guinness Draught, used the same gas mix and settled in the same way, but had a slightly different taste. Many found it to be lighter in taste, somewhat closer to Beamish stout than standard Irish Guinness.[65] The Beamish & Crawford Brewery was established in 1792 in the City of Cork, and was bought by Guinness in 1833.[66]
  • Toucan Brew was introduced in May 2006. It was named after the cartoon toucan used in many Guinness advertisements. This beer had a crisper taste with a slightly sweet aftertaste due to its triple-hopped brewing process.
  • North Star was introduced in October 2006 and sold into late 2007. Three million pints of North Star were sold in the latter half of 2007.[67]

Despite an announcement in June 2007 that the fourth Brewhouse stout would be launched in October that year,[68] no new beer appeared and, at the end of 2007, the Brewhouse series appeared to have been quietly cancelled.

From early 2006, Guinness marketed a "surger" unit in Britain.[69] This surger device, marketed for use with cans consumed at home, was "said to activate the gases in the canned beer" by sending an "ultra-sonic pulse through the pint glass" sitting upon the device.[70]

Withdrawn Guinness variants include Guinness's Brite Lager, Guinness's Brite Ale, Guinness Light, Guinness XXX Extra Strong Stout, Guinness Cream Stout, Guinness Milk Stout, Guinness Irish Wheat,[71] Guinness Gold, Guinness Pilsner, Guinness Breó (a slightly citrusy wheat beer), Guinness Shandy, and Guinness Special Light.[72]

Breó (meaning 'glow' in Irish)[73] was a wheat beer; it cost around IR£5 million to develop.[74]

A brewing byproduct of Guinness, Guinness Yeast Extract (GYE), was produced until the 1950s. In the UK, a HP Guinness Sauce was manufactured by Heinz and available as of 2013.[75]

In March 2010, Guinness began test marketing Guinness Black Lager, a new black lager, in Northern Ireland and Malaysia.[76] As of September 2010, Guinness Black Lager is no longer readily available in Malaysia. In October 2010, Guinness began selling Foreign Extra Stout in 4 packs of bottles in the United States.[77]

Guinness Blonde American Lager

In 2014, Guinness released Guinness Blonde, a lager brewed in Latrobe, Pennsylvania using a combination of Guinness yeast and American ingredients.[78] When Guinness opened their new brewery in Baltimore, Maryland in August 2018 they recreated "Blonde" to "Baltimore Blonde" by adjusting the grain mixture and adding Citra for a citrus flavour and removed the Mosaic hops.[79]

Guinness released a lager in 2015 called Hop House 13.[80][81] It was withdrawn from sale in the UK in May 2021, following poor sales, but remains on sale in Ireland.[82]

In 2020, Guinness announced the introduction of a zero alcohol canned stout, Guinness 0.0.[83] It was withdrawn from sale almost immediately after launch, due to contamination.[84] It was relaunched in 2021 starting with pubs in mid July with cans following in late August.[85]

In September 2021, Guinness Nitrosurge was released in pint sized cans which contain no widget. Similar to the Surger, nitrogen is activated using ultrasonic frequencies. Nitrosurge uses a special device attached to the top of the can which activates the nitrogen as it is being poured.[86]

Pouring and serving

[edit]

Before the 1960s, when Guinness adopted a system of delivery using a nitrogen and carbon dioxide gas mixture, all beer leaving the brewery was cask-conditioned. Casks newly delivered to many small pubs were often nearly unmanageably frothy, but cellar space and rapid turnover demanded that they be put into use before they could sit for long enough to settle down. As a result, a glass would be part filled with the fresh, frothy beer, allowed to stand a minute, and then topped up with beer from a cask that had been pouring longer and had calmed down a bit.[87] With the move to nitrogen gas dispensing in the 1960s, it was felt important to keep the two-stage pour ritual in order to bring better consumer acceptance of the change. As Guinness has not been cask-conditioned for decades, the two-stage pour has been labelled a marketing ploy that does not actually affect the beer's taste.[88]

An example of the Guinness pint glass released in 2010
Guinness pour and serve

The manufacturer recommends a "double pour" serve, which according to Diageo should take two minutes.[89][90] Guinness has promoted this wait with advertising campaigns such as "good things come to those who wait".[91]

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).[94]

According to Esquire magazine, a pint of Guinness should be served in a slightly tulip-shaped pint glass,[95] rather than the taller European tulip or 'Nonic' glass, which contains a ridge approx 3/4 of the way up the glass. To begin the pour, the server holds the glass at a 45° angle below the tap and fills the glass 3/4 full.[95] On the way out of the tap, the beer is forced at high speed through a five-hole disc restrictor plate at the end of the tap,[95] creating friction and forcing the creation of small nitrogen bubbles[95] which form a creamy head. The server brings the glass from 45° angle to a vertical position.[96] After allowing the initial pour to settle, the server pushes the tap handle back and fills the remainder of the glass until the head forms a slight dome over the top of the glass (or "just proud of the rim").[95][97][96]

In 2010, Guinness redesigned their pint glass for the first time in a decade. The new glass was taller and narrower than the previous one and featured a bevel design. The new glasses were planned to gradually replace the old ones.[98] Guinness recommends that, to avoid the bitter taste of the nitrogen foam head, gulps should be taken from the glass rather than sipping the drink.[99][100]

A practice known as "splitting the G" has been an entry on the Urban Dictionary website since 2018.[101] This drinking game sees the drinker attempt to bring the liquid level of the Guinness to sit at a certain level in relation to the glass' Guinness branding. Variants of the practice see the required liquid level as either: between the letter 'G', on the horizontal line of the 'G', or between the 'G' and the harp logo.[102][103]

Sinking bubbles

[edit]

When Guinness is poured, the gas bubbles appear to travel downwards in the glass.[104] The effect is attributed to drag; bubbles that touch the walls of a glass are slowed in their travel upwards. Bubbles in the centre of the glass are, however, free to rise to the surface, and thus form a rising column of bubbles. The rising bubbles create a current by the entrainment of the surrounding fluid. As beer rises in the centre, the beer near the outside of the glass falls. This downward flow pushes the bubbles near the glass towards the bottom. Although the effect occurs in any liquid, it is particularly noticeable in any dark nitrogen stout, as the drink combines dark-coloured liquid and light-coloured bubbles.[105][106]

A study published in 2012 revealed that the effect is due to the particular shape of the glass coupled with the small bubble size found in stout beers.[107][108] If the vessel widens with height, then bubbles will sink along the walls – this is the case for the standard pint glass. Conversely, in an anti-pint (i.e. if the vessel narrows with height) bubbles will rise along the walls.[109]

Advertising

[edit]

The Guinness harp motif is modelled on the Trinity College harp. It was adopted in 1862 by the incumbent proprietor, Benjamin Lee Guinness. Harps have been a symbol of Ireland at least since the reign of Henry VIII. Guinness registered their harp as a trademark shortly after the passing of the Trade Marks Registration Act of 1875. It faces right instead of left, and so can be distinguished from the Irish coat of arms.[110]

Since the 1930s, in the face of falling sales, Guinness has had a long history of marketing campaigns, from television advertisements to beer mats and posters. Before then, Guinness had almost no advertising, instead allowing word of mouth to sell the product.[111]

Guinness slogan from the 1920s to the 1960s[112]
Guinness slogan in 1942, Piccadilly Circus, London

The most notable and recognisable series of advertisements was created by S. H. Benson's advertising, primarily drawn by the artist John Gilroy, in the 1930s and 1940s.[111] Benson created posters that included phrases such as "Guinness for Strength", "Lovely Day for a Guinness", "Guinness Makes You Strong", "My Goodness My Guinness" (or, alternatively, "My Goodness, My Christmas, It's Guinness!"), and most famously, "Guinness Is Good for You".[111]

The posters featured Gilroy's distinctive artwork and more often than not featured animals such as a kangaroo, ostrich, seal, lion and notably a toucan, which has become as much a symbol of Guinness as the harp.[111] (An advertisement from the 1940s ran with the following jingle: "Toucans in their nests agree/Guinness is good for you/Try some today and see/What one or toucan do.") Dorothy L. Sayers and R. A. Bevan copywriters at Benson's also worked on the campaign; a biography of Sayers notes that she created a sketch of the toucan and wrote several of the adverts in question. Guinness advertising paraphernalia, notably the pastiche booklets illustrated by Ronald Ferns, attract high prices on the collectable market.[113][page needed]

Advertisement in Sierra Leone, 1968 after the company established a brewery in West Africa

Many of the best known Guinness television advertisements of the 1970s and 1980s were created by British director, Len Fulford.[114] In 1983, a conscious marketing decision was made to turn Guinness into a "cult" beer in the UK, amidst declining sales.[115] The move halted the sales decline.

The Guardian described the management of the brand: "They've spent years now building a brand that's in complete opposition to cheap lagers, session drinking and crowds of young men boozing in bars. They've worked very hard to help Guinness drinkers picture themselves as twinkly-eyed, Byronic bar-room intellectuals, sitting quietly with a pint and dreaming of poetry and impossibly lovely redheads running barefoot across the peat. You have a pint or two of Guinness with a slim volume of Yeats, not eight mates and a 19-pint bender which ends in tattoos, A&E [the ED] and herpes from a hen party."[116]

In the late 1980s and early 1990s, in the UK, there was a series of "darkly" humorous adverts, featuring actor Rutger Hauer, with the theme "Pure Genius", extolling its qualities in brewing and target market.[117]

The 1994–1995 Anticipation campaign, featuring actor Joe McKinney dancing to "Guaglione" by Pérez Prado while his pint settled, led to the song being re-released and becoming a number one hit in Ireland and reaching number two in the UK.[118]

From 1999 to 2006, the Michael Power advertising character was the cornerstone of a major marketing campaign to promote Guinness products in Africa. The character, played by Cleveland Mitchell, was portrayed to have been born in Jamaica and raised in Great Britain.[119] By 2003, it became one of the best-known alcohol advertising campaigns in Africa. Jo Foster of the BBC referred to Power as "Africa's very own 'James Bond'".[120]

Advertisement in Ballyshannon, County Donegal, Ireland

In 2000, Guinness's 1999 advertisement Surfer was named the best television commercial of all time, in a UK poll conducted by The Sunday Times and Channel 4. This advertisement is inspired by the famous 1980s Guinness TV and cinema ad, Big Wave, centred on a surfer riding a wave while a bikini-clad sunbather takes photographs. The 1980s advertisement not only remained a popular iconic image in its own right; it also entered the Irish cultural memory through inspiring a well-known line in Christy Moore's song "Delirium Tremens" (1985). Surfer was produced by the advertising agency Abbott Mead Vickers BBDO; the advertisement can be downloaded from their website.[121]

Guinness won the 2001 Clio Award as the Advertiser of the Year, citing the work of five separate ad agencies around the world.[122]

In 2002, Guinness applied the Michael Power formula to Asia with the character Adam King.[123] The campaign featured such tag lines as: "Everyday someone, somewhere achieves something new. Sometimes on a grand, dramatic scale. Sometimes on a more personal scale." As of 2004, Guinness ranked among the top three beer labels in Singapore and Malaysia, with a 20 per cent market share across Southeast Asia. Malaysia was the brand's third-largest market in the region and the sixth largest market worldwide.[124]

In 2003, the Guinness TV campaign featuring Tom Crean won the gold Shark Award at the International Advertising Festival of Ireland,[125] while in 2005 their Irish Christmas campaign won a silver Shark.[126] This TV ad has been run every Christmas since its debut in December 2004 and features pictures of snow falling in places around Ireland finishing at St. James's Gate Brewery with the line: "Even at the home of the black stuff they dream of a white one".[127][128]

The UK commercial "noitulovE", first broadcast in October 2005, was one of the most-awarded commercials worldwide in 2006.[129] In 2006, Diageo, owner of the Guinness brand, replaced the Michael Power campaign with the "Guinness Greatness" campaign, which they claim emphasises the "drop of greatness" in everyone, in contrast to the high-tension heroics of the Power character.[123]

Guinness's 2007 advertisement, directed by Nicolai Fuglsig and filmed in Argentina, is entitled "Tipping Point". It involves a large-scale domino chain reaction and, with a budget of £10 million, was the most expensive advertisement by the company at that point.[130]

The 2000s also saw a series of television advertisements, entitled Brilliant! in which two crudely animated Guinness brewmasters would discuss the beer, particularly the ability to drink it straight from the bottle. The two would almost always react to their discoveries with the catchphrase "Brilliant!", hence the campaign's title.[citation needed]

In 2009, the To Arthur advertisement, which started with two friends realising the company's long history, hail each other by lifting up their glasses and saying: "to Arthur!". The hailing slowing spread throughout the bar to the streets outside, and finally around the world. The advertisement ends with the voiceover: "Join the worldwide celebration, of a man named Arthur".[131]

This gave rise to the event now known as Arthur's Day, described as "a series of events and celebrations taking place around the world to celebrate the life and legacy of Arthur Guinness and the much-loved Guinness beer which Arthur brought to the world."[132]

Following the COVID-19 pandemic and pub closures, Guinness produced a "Looks Like Guinness" advert in anticipation of pubs reopening in 2021.[133][134][135]

As of 2024, Guinness is the official beer of the Premier League.[136]

Worldwide sales

[edit]
A Guinness counter mount and tap in a Johannesburg pub

In 2006, sales of Guinness in Ireland and the United Kingdom declined 7 percent.[clarification needed][137] Despite this, Guinness still accounts for more than a quarter of all beer sold in Ireland.[138] By 2015, sales were on the rise in Ireland but flat globally.[139] By 2023, Guinness had grown to become the most popular draught beer in the United Kingdom, with about 11% of all sales.[140]

Guinness began retailing in India in 2007.[141][142]

Guinness has a significant share of the African beer market, where it has been sold since 1827. About 40 percent of worldwide total Guinness volume is brewed and sold in Africa, with Foreign Extra Stout the most popular variant. Three of the five Guinness-owned breweries worldwide are located in Africa.[143]

The beer is brewed under licence internationally in several countries, including Nigeria,[144][145] the Bahamas, Canada,[146] Cameroon, Kenya, Uganda, South Korea, Namibia, and Indonesia.[147]

In 2017, Guinness teamed up with AB InBev to distribute Guinness in mainland China. China is the single biggest worldwide alcohol market, especially for imported craft beers like Guinness.[148]

The United Kingdom is the only sovereign state to consume more Guinness than Ireland. In 2023, a pub in Worcester claimed to offer the cheapest pint of Guinness in the UK, at £2.[149] The third-largest Guinness drinking nation is Nigeria, followed by the USA;[150] the United States consumed more than 950 million hectoliters (2.1×1010 imp gal; 2.5×1010 U.S. gal) of Guinness in 2010.[138]

Merchandising

[edit]

The Guinness Storehouse at St. James's Gate Brewery in Dublin is the most popular tourist attraction in Ireland (attracting over 1.7 million visitors in 2019) where a self-guided tour includes an account of the ingredients used to make the stout and a description of how it is made.[151][152] Visitors can sample the smells of each Guinness ingredient in the Tasting Rooms, which are coloured with a unique lighting design that emits Guinness's gold and black branding.[153]

The Guinness Book of Records started as a Guinness marketing giveaway, based on an idea of its then Managing Director, Sir Hugh Beaver. Its holding company, Guinness World Records Ltd, was owned by Guinness plc, subsequently Diageo, until 2001.[154]

References

[edit]

Further reading

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Guinness

View on Grokipedia
from Grokipedia
Guinness is an Irish dry , recognized as the world's most popular , characterized by its dark ruby-red color, creamy head, and flavors imparted by roasted . The beer is brewed using key ingredients including roasted malted , , , and water, with the roasted providing its distinctive dark hue and taste notes of and . Its signature creamy texture in draught form results from a nitrogen-carbon dioxide gas , an innovation that enhances without excessive . Founded by , who signed a 9,000-year lease on the Brewery in on 31 December 1759, the brand originated with ales before evolving into the porter and styles that defined its legacy. Early innovations included Foreign Extra Stout, developed in the early to withstand long sea voyages, adapting higher alcohol content and hop bitterness for export markets. By the 20th century, Guinness expanded globally, introducing canned products with the "widget" technology in the 1980s to replicate the draught pour's surge and settle effect at home. Now owned by Diageo plc since the 1997 merger of Guinness plc and Grand Metropolitan, the brand produces variants like Draught, Extra Stout, and Foreign Extra Stout from facilities including the original Dublin site, while maintaining strict brewing standards rooted in Arthur Guinness's recipes. Guinness has achieved notable commercial success, with annual production exceeding billions of pints, bolstered by iconic advertising campaigns featuring themes of strength and craftsmanship, such as the "Guinness is Good for You" slogan from the mid-20th century. Despite occasional controversies over marketing claims regarding health benefits—later moderated amid regulatory scrutiny—the beer's enduring appeal lies in its consistent quality and cultural significance in Irish heritage.

History

Founding and Early Development

Arthur Guinness leased the St. James's Gate brewery in Dublin on 31 December 1759 under a 9,000-year agreement at an annual rent of £45, securing long-term operational stability amid a competitive market dominated by English imports. This site, previously a small ale house with four vats and minimal equipment, became the foundation for what grew into Ireland's largest brewery through pragmatic site selection near the River Liffey for water access and transport. Guinness, born in 1725 near Celbridge, had apprenticed in brewing and malting, applying practical knowledge to capitalize on Dublin's declining local beer trade. Initially focused on ales, the shifted production toward porter by 1778, adapting the London-style dark —which used roasted brown malt for its robust flavor and color—to suit Irish preferences and outcompete imports. This transition reflected market-driven , as porter's durability and appeal to working-class consumers boosted demand; by 1799, ale brewing ceased entirely in favor of the darker brew. Early Guinness porter mirrored English recipes but incorporated local adjustments for efficiency, with historical records indicating batches brewed using pale malt base augmented by roasted malts rather than unmalted at this stage. Upon Arthur Guinness's death in 1803, the enterprise passed to his eldest son, , and other surviving sons among his 10 children who reached adulthood, maintaining family control through direct involvement in operations and decisions that prioritized quality consistency and export potential. This succession ensured continuity, with the family fostering via fair wages and advances—precursors to later formalized welfare—contributing to operational loyalty without reliance on indentured labor common elsewhere. Such practices, rooted in Guinness's Protestant ethic of stewardship, supported steady growth in the late , though systematic like housing emerged in subsequent generations.

Expansion in the 19th and Early 20th Centuries

Guinness's growth in the was driven by export expansion and infrastructure investments, with shipments to beginning in 1796 and reaching the by 1822. The development of railway networks facilitated efficient distribution to the and colonial markets starting in the , enabling larger volumes to reach distant consumers while maintaining reliability. By the mid-19th century, the brewery introduced Foreign Extra , formulated with higher alcohol and hop content to withstand long sea voyages, which supported consistent quality in overseas markets. Under Benjamin Guinness's leadership during the Great Famine of the , the brewery expanded operations, increasing output from approximately 80,000 barrels in the to over one million by 1881 through workforce scaling and efficiency-focused practices like above-average wages to ensure productivity. These investments in and facilities prioritized empirical output gains over broader social relief, correlating with the firm's rising dominance as Ireland's rural economy recovered and created demand. Annual production reached 2.6 million barrels by 1914, more than double that of rival Bass, solidifying as the world's largest brewery by 1880. The World Wars tested but did not derail this trajectory, with adaptations to supply disruptions and rationing allowing sustained output; production dipped only slightly from 2.6 million barrels in 1914 to 2.3 million in 1918 amid labor shortages from enlistment, yet the firm guaranteed jobs and paid half-wages to over 800 serving employees, preserving skilled workforce continuity. In , despite initial export halts and material constraints, Guinness's nutritional value—rich in vitamins from yeast—supported Ireland's neutral economy, with production maintained through prioritized domestic allocation and eventual trade resumption. These resilience measures, rooted in pre-war scale and logistical foresight, underscored causal links between prior infrastructure and enduring market position.

Post-War Modernization and Globalization

Following , Guinness prioritized operational efficiencies and technological upgrades at its facilities to address material shortages and surging demand. The brewery in , operational since 1936, expanded production capacity to 650,000 barrels per year by 1949, with potential overload exceeding 1 million barrels, supporting market needs amid import challenges from . A pivotal occurred in when mathematician Michael Ash developed a method to infuse draught Guinness with alongside , producing the characteristic creamy head and "surge and settle" effect that improved consistency and consumer appeal. This advancement, part of broader draught system refinements, enabled reliable serving outside traditional cask methods and boosted export viability, as bottled and kegged variants maintained quality during long-distance transport. Global expansion intensified in the 1960s with the establishment of breweries beyond and the , starting with in 1962—the first such facility, located in , , to localize production of Foreign Extra Stout for the African market. Subsequent openings included in 1965 and by 1967, reducing reliance on exports and tapping into growing demand in former colonies, where Guinness had been imported since the . These moves capitalized on the public company's structure, established in , which provided capital for infrastructure investments without disrupting family control. By the 1980s, Guinness navigated financial pressures from diversification missteps and a recession, refocusing on core brewing amid an isolated 1986 share-trading scandal involving executives during the Distillers acquisition, which did not derail overall operations. The decade's efficiencies paved the way for the 1997 merger with , forming and consolidating global supply chains for cost savings and market reach, though production remained centered in for flagship stouts.

Recent Developments and Growth

In 2024 (ended June 30, 2024), Guinness achieved 15% organic net sales growth globally, contributing to 's segment delivering 14% organic net sales growth and 5% volume growth, amid broader company challenges including a 1.4% overall net sales decline. This performance was propelled by the success of Guinness 0.0, the non-alcoholic variant launched in 2021, whose net sales and volumes more than doubled in during the year, with draught sales rising nearly 50% between February 2023 and February 2024. Responding to surging demand—particularly for 0.0, which grew 161% in draught volumes from June 2022 to March 2025— announced plans in August 2025 to more than double capacity at its new €200 million brewery in Littleconnell, , , targeting 4.5 million hectolitres annually by early 2026. Strategic initiatives have included a four-year as the and Non-Alcoholic of the English , commencing with the 2024/25 season, which activated campaigns in over 80 countries and drove incremental matchday sales. These efforts align with reimaging to attract younger consumers and women, evidenced by 67% of 18- to 25-year-olds viewing Guinness as "cool" in 2025 (up from 22% in 2023) and a 24% rise in female drinkers, alongside over-indexing by 10 percentage points among 25- to 34-year-olds relative to the category average. Amid January 2025 rumors of a potential spinoff or sale valuing Guinness above $10 billion, firmly rejected divestment, citing the brand's strong performance—including a 4% from 2019 to 2024 driven by expanded availability—as underscoring its long-term strategic value. In fiscal year 2025 (ended June 30, 2025), reported overall net sales growth of 1.7%, with Guinness continuing to outperform despite macroeconomic pressures.

Brewing Process and Composition

Ingredients and Sourcing

Guinness is brewed from four core ingredients: water, malted barley, roasted barley, , and , with no additional additives in the traditional recipe. The roasted barley, distinct from roasted malt used in some other stouts, imparts the beer's signature dry finish and coffee-like notes through Maillard reactions during roasting, contributing causally to its flavor profile without relying on sweeteners or flavors. Water for brewing at the St. James's Gate facility in Dublin is drawn from the local municipal supply, treated to meet brewing standards, as the brewery's location determines the base water chemistry influencing mineral content and pH. Barley, both malted for fermentable sugars and roasted for color and roast character, is sourced predominantly from Irish growers; since the 2010s, Diageo (Guinness's parent company) has partnered with these farmers on regenerative agriculture initiatives, including soil health improvements and reduced tillage, to enhance sustainability and yield resilience amid climate variability. Hops provide bitterness to balance malt sweetness and contribute subtle aromatic compounds, with procurement focused on quality varieties selected by brewery experts, though specific cultivars like East Kent Goldings have been historically associated in stout brewing traditions. Yeast strains employed in fermentation trace genealogically to a 1903 isolate maintained at the Watling Street laboratory, forming a genetically unique clade distinct from other Irish ale yeasts, as confirmed by genomic sequencing of archived strains; this lineage ensures consistent attenuation and ester production causal to the beer's clean profile. The resulting composition of Guinness Draught yields an of 4.2%, consistent across product testing and specifications.

Fermentation and Maturation Techniques

The mashing process for Guinness involves combining milled malted and roasted with hot water at approximately 67°C to activate enzymes such as beta-amylase and alpha-amylase, which convert starches into fermentable sugars while preserving a dry, attenuated profile characteristic of the style. This temperature balances enzymatic activity to yield a with moderate fermentability, avoiding excessive unfermentable dextrins that would impart undue sweetness. Following and boiling with , the cooled high- —typically around 1.070 original —is transferred to fermentation vessels and pitched with Guinness's proprietary strain, traceable to 1903 and genetically distinct from other Irish yeasts. This is inoculated at about 19°C, with temperatures rising to 23–27°C during a vigorous primary phase that completes in roughly 2–3 days, producing a clean profile with moderate contributing subtle fruitiness and notes alongside the beer's roasted backbone. Unlike many top-fermenting ales that operate at higher temperatures (often 18–24°C sustained), Guinness controls the process to limit excessive ester formation, yielding a drier, less fruity character through empirical monitoring of , , and performance for batch consistency. Post-fermentation, the is racked to maturation tanks with residual for conditioning, typically lasting 3–10 days at controlled cool temperatures to allow flavor integration, reduction, and clarification without secondary . This brief maturation contrasts with longer aging in some traditional stouts but aligns with high-gravity efficiency, after which the is diluted to target strength (e.g., 4.2% ABV for Draught) and prepared for nitrogenation. Strict quality controls, including spectroscopic analysis and sensory evaluation, ensure uniformity across the proprietary 's and phenolic contributions, maintaining the stout's signature creamy yet crisp biochemistry-derived .

Nitrogenation and Distinctive Qualities

Guinness Draught employs a , typically in a 75:25 , to achieve its characteristic creamy texture and persistent head, distinguishing it from beers carbonated solely with CO2. This blend, pressurized during packaging, results in smaller bubbles due to nitrogen's significantly lower in —approximately 100 times less than CO2—which prevents rapid dissolution and coalescence, yielding a smoother upon consumption. The widget, a small device invented by Guinness scientists in the late and patented in , enables this nitrogenation in canned and bottled formats by releasing stored gas upon opening, simulating draught conditions. Filed in as a beverage package , the widget—often a hollow with a —traps nitrogenated under pressure, which surges out to nucleate over 200,000 bubbles per , far exceeding typical CO2 beers and contributing to the observed . Empirical studies on bubble dynamics confirm that nitrogen's properties foster stable, fine bubbles that enhance perceived creaminess without altering the beer's fundamental composition or imparting nutritional advantages beyond sensory qualities. This engineering approach debunks notions of mystical bubble behavior, as the initial sinking of bubbles in a poured stems from drag forces on small bubbles interacting with gradients, rather than effects; larger CO2 bubbles in other beers rise directly due to higher and solubility-driven growth. The resulting head, sustained by 's resistance to , provides visual and textural appeal but does not causally confer health benefits, as smoothness is a perceptual outcome of bubble size and distribution, not a biochemical property.

Product Varieties

Core Offerings

Guinness Draught, the flagship product, is a nitrogenated served from kegs at 4.2% ABV, designed for consumption with its characteristic creamy head formed by a mix of and . This formulation emphasizes a smooth and persistent , positioning it as the standard for on-tap Guinness in Ireland, the , and major export markets where culture prevails. Its production prioritizes volume for draught systems, making it the dominant format in licensed premises globally. Guinness Original, also known as Extra in some regions, is the bottled counterpart at 4.2% ABV, replicating the draught's profile for retail and home consumption without nitrogenation. Brewed to maintain the brand's signature balance, it features a dry finish with roasted notes, appealing to consumers seeking portable authenticity. This variant supports Guinness's positioning as an accessible everyday , available in standard bottles for broader distribution beyond pubs. Guinness Foreign Extra Stout, at 7.5% ABV, serves export markets particularly in tropical regions, formulated with additional to enhance stability during long sea voyages and in warmer climates. Its higher alcohol content and robust hopping preserve flavor integrity in high temperatures, adapting the core recipe for durability without altering the brand's roasty, bittersweet identity. This product underscores Guinness's historical focus on global reach, with a drier, more intense profile suited to diverse palates. Across these staples, Guinness maintains consistent branding around roasted malt-driven flavors—dry and roasty with subtle and biscuit undertones—derived from unmalted roasted , ensuring a uniform sensory experience despite format variations.

Specialty and Seasonal Variants

Guinness has experimented with specialty variants to target niche markets and seasonal demands, often incorporating novel ingredients or styles while retaining elements of its stout foundation, such as proprietary strains. These limited-run releases, produced at facilities like the Open Gate Brewery in , include data-informed trials to gauge consumer response amid broader stout loyalty. Discontinuation of underperformers underscores fidelity to core products over sustained innovation. The Guinness Blonde American Lager, launched in 2015 for the U.S. market at 5% ABV, featured Citra and Mosaic hops for citrus and floral notes alongside a biscuity malt finish, diverging from traditional stout darkness toward a lighter lager profile. Brewed with North American ingredients and Guinness yeast, it aimed to broaden appeal but achieved mediocre reception, scoring 74 out of 100 on BeerAdvocate from over 1,300 reviews, and was phased out by around 2023 as retail availability ceased. Critics noted its departure from the brand's roasted barley intensity risked diluting Guinness's distinctive identity, contributing to limited sales traction in a market favoring hop-forward domestics. Seasonal variants like the Red Harvest Stout, a 4.1% ABV Irish dry stout introduced for fall releases, blend lightly roasted barley with Irish malt for caramel, toffee aromas, and subtle sweetness. Its reddish hue from roasting evokes harvest themes, but reviews highlighted insufficient robustness compared to flagship Draught, with a BeerAdvocate score of 73 from 314 ratings, suggesting modest experimental uptake rather than enduring popularity. Such offerings test palatal expansions without nitrogenation, yet proprietary sales figures indicate they supplement rather than supplant core volumes, aligning with Diageo's strategy of controlled innovation amid 6% organic net sales growth in 2023. Collaborations with craft producers represent another avenue for specialty releases, exemplified by the 2024 Guinness partnership with , integrating West African fonio grain for while preserving stout profiles. This limited-edition emphasizes and impact, building on prior efforts like the 2017 Heavy Seas co-brews of Belgian-style ales infused with Guinness techniques. Successes in these data-driven pilots, though not quantified publicly, avoid over-diversification by reverting to stout bases, countering risks of brand fragmentation seen in lighter failures like Blonde.

Non-Alcoholic and Low-Alcohol Options

Guinness 0.0, a non-alcoholic with less than 0.5% ABV, was launched in the and in October 2020 as the brand's entry into the growing zero-alcohol beer segment. The product is brewed using the same process as traditional Guinness Draught, incorporating , , , and water, followed by a cold filtration method to remove alcohol while minimizing impact on flavor compounds. This technique applies pressure to separate through a , preserving the beer's roasted profile, creamy head, and nitrogenated texture via the proprietary widget in cans and draught kegs. The dealcoholization process enables Guinness 0.0 to closely replicate the sensory experience of its alcoholic counterpart, though inherent challenges in non-alcoholic brewing—such as potential loss of subtle aromas balanced by alcohol in full-strength versions—can result in minor differences in body and bitterness for discerning tasters. , Guinness's parent company, has emphasized flavor retention through precise control of temperatures to avoid degradation of volatile compounds. Sales of Guinness 0.0 have surged in response to rising consumer demand for alternatives, driven by health-conscious trends, regulatory pressures on moderate drinking, and campaigns like . Volume sales of the draught variant grew nearly 50% from February 2023 to February 2024, prompting to invest €30 million to double production capacity at Brewery in . In the off-trade market, sales rose nearly 110% to £33.2 million in the year ending July 2024, overtaking 0.0 to become the top-selling non-alcoholic . On-trade volumes increased 35% from March 2024 to March 2025, reflecting broader shifts toward sobriety without sacrificing social rituals associated with consumption. Guinness 0.0 is widely and consistently available at major UK supermarkets including Tesco, Sainsbury's, and Asda. Availability at discount retailers Aldi and Lidl is less consistent, often limited to occasional or promotional offerings. The product is commonly sold in 4x440ml can packs, with prices typically ranging from £4 to £6 depending on store promotions and location. For accurate, up-to-date stock and pricing information, including in specific locations such as Exeter (using postcodes like EX1), consumers should consult the retailers' websites or apps: tesco.com, sainsburys.co.uk, asda.com, aldi.co.uk, lidl.co.uk. No distinct low-alcohol Guinness variants (typically 0.5–1.2% ABV) are currently marketed globally beyond regional tests, with Guinness 0.0 serving as the primary option for reduced-alcohol preferences. This focus aligns with empirical patterns in the category, where non-alcoholic products often capture demand from both abstainers and moderate drinkers seeking flavor fidelity over marginal alcohol content.

Serving Practices

Optimal Pouring Technique

The optimal pouring technique for Guinness Draught involves a standardized two-part process designed to initiate the nitrogen surge and subsequent settling, which activates the beer's distinctive creamy texture and head formation. This method, promoted by the , consists of six precise steps totaling exactly 119.5 seconds from pour initiation to serving readiness. The process begins with selecting a -shaped , typically 20 fluid ounces, whose inward-curving rim and nucleated base promote superior head retention by trapping bubbles and directing aromas upward. Empirical evaluations of glassware confirm that the sustains longer compared to straight-sided alternatives, enhancing the beer's and presentation. In the initial pour, the is tilted at a 45-degree angle while dispensing from the tap toward the logo etched on the glass, filling it to approximately three-quarters capacity to trigger —a rapid cascade of bubbles driven by the release of dissolved . The is then allowed to settle vertically for about 60 to 70 seconds, permitting the surge to subside and form a preliminary head. Finally, the glass is held straight under the tap for the top-up, filling to the brim and rolling the three times to integrate the head, yielding a thick, lasting crema approximately 0.75 inches high. For canned or bottled Guinness Draught equipped with a widget—a plastic sphere storing extra —the pouring technique similarly relies on agitation during the angled initial pour to depressurize the container and activate gas release from the widget, replicating draft-like conditions through micro-bubble formation. Deviations from this ritual, such as rushing the settle phase, demonstrably diminish head creaminess and surge quality, as the physics of nitrogen coalescence requires undisturbed time for optimal bubble stability. While the official technique is uniform globally, practical adherence varies; Irish pubs often execute the full 119.5-second pour for ritualistic precision, whereas U.S. service paces may abbreviate to expedite delivery, potentially at the expense of texture fidelity, though empirical taste tests highlight fresher pours in origin locales enhancing overall quality.

Phenomenon of Sinking Bubbles

The phenomenon of sinking bubbles in , observed during the settling phase after pouring, involves smaller gas bubbles appearing to descend along the sides of the glass, contrary to the typical upward of bubbles in liquids. This counterintuitive behavior, first modeled computationally in 1999 by Sadullah Khan, arises from rather than , as confirmed by experimental studies. The primary mechanism stems from the - gas in Guinness, which produces smaller, slower-rising nitrogen bubbles compared to larger carbon dioxide bubbles from . The tulip-shaped exacerbates this: larger CO2 bubbles rise preferentially in the narrower center, displacing denser liquid downward along the wider sides and creating a circulatory current that entrains and drags the lighter nitrogen bubbles downward. Mathematical models, such as those by Benilov et al. in , quantify this by showing that downward flow velocities exceed the terminal rise velocity of small bubbles when glass geometry induces radial density gradients. In contrast, beers relying solely on CO2 exhibit no sinking bubbles, as uniform bubble sizes and lack of recirculation prevent edge-downward drag. This recirculation enhances the beer's creamy texture by promoting even head formation but has no bearing on nutritional content, which derives from ingredients and rather than gas dynamics. Verifiable high-speed videos and simulations debunk claims of "" or effects, attributing the effect purely to verifiable physics observable in controlled pours.

Marketing and Promotion

Historical Advertising Campaigns

The first official Guinness launched in 1929 with the "Guinness is Good for You," appearing in the British national press including The Daily Chronicle. This phrase originated from conducted by the S.H. Benson agency, where respondents frequently associated the brand with health benefits, reportedly citing it nine out of ten times when asked about Guinness. The leveraged perceptions of stout's iron content and prevalent in the era, contributing to heightened brand recall and positioning Guinness as a restorative tonic amid pre-World War II economic challenges, though such health associations later faced scrutiny for lacking rigorous substantiation beyond anecdotal consumer sentiment. In the 1930s, artist John Gilroy introduced whimsical poster campaigns featuring anthropomorphic animals—such as an swallowing a or a balancing a bottle—often overseen by a of Gilroy himself, with the first such design appearing around 1930. These surreal, humorous visuals marked a shift from straightforward health messaging to playful , enhancing memorability and cultural penetration; Gilroy produced over 50 variations by the 1960s, fostering strong visual brand association without direct health claims. Guinness pioneered television advertising in the UK with its 1955 debut commercial, the "Zookeeper" spot aired on the inaugural night of ITV, extending radio efforts from the prior decade to reach mass audiences through broadcast media. By the 1990s, the "Anticipation" campaign (1994) depicted a man dancing impatiently while awaiting a settling pint, achieving widespread popularity and elevated brand awareness through its rhythmic appeal and depiction of the beer's pour mechanics, though it drew plagiarism allegations resolved without admission of fault. Early health-oriented slogans like "Guinness is Good for You" reflected interwar nutritional myths but were moderated post-war as empirical evidence underscored alcohol's risks over benefits, with the company avoiding such claims in later eras to align with regulatory standards.

Sponsorships and Modern Partnerships

In June 2024, Diageo-owned Guinness entered a four-year partnership as the Official Beer of the , valued at approximately £52 million and effective from the 2024/25 season, with Guinness 0.0 designated as the official non-alcoholic beer. This marked Guinness's first major foray into top-tier football sponsorship, extending its legacy of sports alignments previously centered on rugby, such as the longstanding title sponsorship of the since 2009. The deal has yielded quantifiable returns, including nearly 500,000 confirmed visits to partnered pubs in its inaugural year and double-digit sales growth in the UK, where Guinness now accounts for one in ten pints poured in . executives have directly linked this sponsorship to offsetting weaker spirits demand and sustaining category momentum, with monthly sales rises since late 2021 further bolstered by the partnership's activation programs. Building on this, Guinness expanded into club-specific football ties in 2025, announcing multi-year global partnerships with in July and Newcastle United in August, targeting regional fan bases to amplify on-trade volume in non-traditional stout markets like . These investments, while costly at over £13 million annually for the league deal alone, demonstrate causal efficacy in driving footfall and revenue over mere brand association, though their scalability remains constrained by competition from lager-dominant sponsors. Complementing sports sponsorships, Guinness's 2020s digital engagements have intersected with Gen Z outreach, where social media trends correlated with significant usage upticks among young adults in the second half of , enhancing familiarity without direct ad spend attribution. This hybrid approach prioritizes measurable activation—such as integrations—over broad cultural signaling, yielding targeted growth in demographics historically underrepresented in consumption.

Commercial Performance

Global Sales and Distribution

Guinness achieved a 15% increase in global net sales during Diageo's 2024, ending June 30, 2024, driven by strong demand in emerging markets. Growth was particularly robust in and , where local production facilities supported volume expansions amid rising consumer preferences for beers. In the United States, imports rely on optimized supply chains from primary European breweries, supplemented by domestic facilities like the Guinness Open Gate Brewery in for specialty variants. The brand's distribution network spans production in approximately 50 countries, enabling efficient and circumvention of import tariffs that would otherwise hinder . Local brewing in regions such as , , and reduces transportation costs and ensures freshness, fostering free-market adaptations to regional dynamics. For long-haul exports, variants like incorporate higher alcohol content—typically 7.5% ABV—and additional to enhance stability during sea voyages, a practice originating from 19th-century adaptations for overseas markets. These modifications preserve product integrity in warmer climates prevalent in and , supporting sustained distribution without dependencies.

Ownership Under Diageo and Economic Impact

Diageo plc emerged from the December 17, 1997, merger of Guinness plc and Grand Metropolitan plc, consolidating the brands into a unified entity focused on premium alcoholic beverages. This structure facilitated operational efficiencies by pooling supply chains, distribution networks, and marketing expertise across a diversified portfolio, reducing redundancies that smaller entities like pre-merger Guinness faced in global expansion. Post-merger divestitures of non-core assets, such as certain food businesses, further streamlined focus on high-margin drinks like Guinness, enabling scale-driven cost savings and enhanced bargaining power with suppliers. Under 's stewardship, Guinness has integrated into a emphasizing and geographic diversification, yielding profitability through synergies like shared R&D for variants and international . In January 2025, amid rumors fueled by Guinness's robust demand, explicitly stated it has no intention to sell the brand or related stakes, prioritizing long-term value retention over short-term despite the parent company's net debt exceeding $21 billion as of June 2025. The May 20, 2025, Guinness Investor and Analyst Event in reinforced this approach, detailing causal mechanisms for growth—such as targeted and production scaling—that link to sustained returns. Diageo's ownership has amplified Guinness's economic footprint, particularly in Ireland, where anchors operations supporting direct employment and broader roles. Beer production under contributes approximately €1.5 billion annually to 's economy via , at sites like the , and related activities. Investments, including a €200 million carbon-neutral brewery in Newbridge announced in recent years, sustain jobs and while generating substantial tax revenues for the Irish exchequer. However, as a multinational, employs and relocation strategies to minimize global tax liabilities, practices criticized for eroding domestic tax bases in high-production locales like , even as effective rates align with legal frameworks. These efficiencies, rooted in merger-enabled , have bolstered overall profitability but invite scrutiny over localized fiscal contributions relative to revenue sourced from Irish heritage brands.

Health and Nutrition

Nutritional Composition

A standard imperial pint (568 ml) of Guinness Draught provides approximately 210 kilocalories, derived primarily from its 4.2% content and carbohydrates. The beverage contains no fat or added sugars, with macronutrients consisting of about 18 grams of carbohydrates (mostly complex from malted ) and 1.5–2 grams of protein. Micronutrient levels include minimal iron at approximately 0.3 mg, limited in due to the roasting of which alters mineral absorption characteristics. content contributes around 10% of the daily value, sourced from and byproducts.
NutrientAmount per 568 ml % Daily Value (approximate)
Calories210 kcal—
Total Carbohydrates18 g6%
Protein1.5 g3%
Fat0 g0%
Sugars0 g0%
Iron0.3 mg2%
~40 μg10%

Evaluation of Purported Benefits

In the early , particularly during the , physicians and Britain frequently prescribed Guinness to treat and support , attributing these recommendations to its reputed high iron content and nutritional density akin to "liquid bread." However, biochemical analysis reveals that a standard of Guinness contains only approximately 0.3 mg of iron, an amount insufficient to meaningfully combat and far lower than daily requirements of 8-18 mg for adults. Moreover, in alcoholic beverages impairs intestinal absorption of iron and by damaging mucosal linings and disrupting transporter proteins, thereby negating any potential uptake from the beer's trace minerals. The notion of Guinness as "liquid bread"—implying substantial caloric or nutrient equivalence to solid food—stems from outdated and linking fermented grains in to production, but empirical shows a provides about 210 primarily from alcohol and carbohydrates, without the sustained or protein profile of actual . While Guinness contains modest levels of B-vitamins, including higher than some imported beers (up to 20-30 μg per ), controlled studies indicate these quantities offer no net therapeutic advantage over non-alcoholic sources like leafy greens or fortified cereals, as alcohol-induced reduces . By 2025, expert consensus from nutritionists and scientists rejects any overarching "health halo" for Guinness or stouts, emphasizing that isolated polyphenols or vitamins do not offset alcohol's metabolic burdens, with itself disclaiming medicinal properties to align with regulatory standards. Historical endorsements reflect era-specific misconceptions rather than rigorous , underscoring the need for causal scrutiny over promotional legacies.

Risks and Empirical Evidence on Alcohol Consumption

Alcohol consumption, including that from Guinness stout with its typical 4.2% alcohol by volume (ABV), exposes consumers to ethanol, a toxic substance classified by the International Agency for Research on Cancer (IARC), part of the World Health Organization (WHO), as a Group 1 carcinogen—the highest risk category, indicating sufficient evidence of causing cancer in humans. This classification applies regardless of beverage type, with ethanol metabolizing into acetaldehyde, a known mutagen that damages DNA and promotes tumor formation in organs such as the mouth, throat, esophagus, liver, colon, and breast. A 2018 global analysis in The Lancet quantified these hazards across 195 countries, estimating that harmful alcohol use causes 2.8 million deaths annually, with no threshold below which risks disappear; the optimal intake for minimizing all-cause mortality and disease burden is zero grams of ethanol per week.31571-X/fulltext) 31310-2/fulltext) For Guinness Draught, a standard 568 ml (pint) serving delivers approximately 2.3 UK units of alcohol (about 18 grams of ethanol), aligning its per-drink risks with those of any equivalent ethanol source. Empirical data refute prior claims of cardiovascular from moderate intake, including stouts like Guinness. A 2022 cohort of over 100,000 U.S. adults found that even low-level consumption (up to one drink daily for women, two for men) correlated with elevated risks of , including , coronary disease, and , with no observed J-shaped protective curve after adjusting for confounders like and former drinkers misclassified as abstainers. Meta-analyses confirm this, showing apparent benefits in observational data evaporate under techniques that isolate causal effects by genetic variants influencing alcohol , revealing instead dose-dependent harm without offsets for darker beers or their polyphenols. Liver-specific risks compound these, as even low-to-moderate intake accelerates progression in at-risk individuals; a 2024 study linked consumption below 20 grams daily to increased hepatic stiffness in those with metabolic dysfunction-associated steatotic , independent of total calories.02342-0/fulltext) Habitual consumption of alcoholic beverages like Guinness, often embedded in pub-centric cultures, heightens liability due to 's psychoactive properties and reinforcement via pathways. The WHO identifies alcohol as dependence-producing, with contributing to alcohol use disorder (AUD) through sheer volume—frequent pints can exceed low-risk thresholds (14 grams daily for women, 28 for men), fostering tolerance and withdrawal. Prevalence data indicate 5-6% of global adults meet AUD criteria, with risks scaling linearly from initiation rather than type, though cultural normalization may delay recognition. Non-alcoholic variants, such as Guinness 0.0 (under 0.5% ABV), eliminate -related , cardiovascular strain, and vectors, offering a for flavor seekers, though they retain caloric density and potential microbial issues from production, as evidenced by a recall for . Traditional Guinness, however, incurs these empirically verified hazards without folklore-altering its biochemical reality.

Controversies

Corporate Scandals and Frauds

In 1986, Guinness plc engaged in a share-trading scheme during its hostile takeover bid for Limited, involving the secret purchase of Guinness shares through undisclosed networks to artificially inflate the stock price, thereby facilitating the deal's financing via share sales and enhancing the bid's appeal. The operation, orchestrated by then-CEO and associates including , , and Mark Kitner—known as the "Guinness Four"—relied on "stagging," where participants bought shares with promises of indemnities against losses, contravening securities laws on . Investigations by the 's Serious revealed payments exceeding £100 million in undisclosed fees and indemnities to supporters, with Guinness shares rising over 50% during the bid period from December 1985 to April 1986. Trials commenced in 1990, resulting in Saunders' conviction on August 27 for eight counts of false accounting, two counts of conspiracy to violate the Prevention of Fraud (Investments) Act 1958, and one count of theft; he received a five-year sentence, later reduced on appeal, serving 10 months before release amid claims of Alzheimer's disease, though the European Court of Human Rights upheld the core conviction in 1997. Ronson, Parnes, and Kitner were also convicted of fraud-related charges, with sentences including prison terms and fines totaling millions; Parnes received four years but fled to Israel before serving. Guinness plc faced regulatory penalties, including a £5.2 million fine from the Department of Trade and Industry in 1990 for breaching takeover rules by favoring certain shareholders, alongside share price volatility that saw a temporary 10-15% drop post-scandal revelation in late 1986. The prompted isolated accountability rather than systemic overhaul at the corporate level, with Guinness repaying £66 million in disputed fees by 1987 and the completing successfully, acquiring for £2.5 billion. Long-term brand repercussions were negligible, as consumer sales of Guinness maintained steady growth through the , unaffected by the financial misconduct distant from product quality; annual volumes exceeded 10 million hectoliters by decade's end, per industry continuity absent fraud-linked boycotts. No major subsequent corporate frauds emerged, though minor regulatory disputes over tax structuring in the 1970s—such as challenges to inter-company transfers—resolved via settlements without admissions of liability or operational disruption.

Historical Myths and Family Disputes

One persistent myth surrounding the founding of Guinness concerns the birth date of , traditionally cited as September 24, 1725, a date adopted by the company itself in 1991 amid ongoing speculation but lacking primary documentary support. Guinness's memorial inscription in Oughterard graveyard records him as aged 78 at his death on January 23, 1803, implying a birth year of approximately 1724, consistent with parish records and contemporary accounts that place his origins earlier than the popularized narrative suggests. This discrepancy arises from sanitized family lore propagated in corporate histories, which prioritize a neat timeline over archival , illustrating how dynastic branding can eclipse factual precision. Family memoirs, such as Ivana Lowell's 2010 account Why Not Say What Happened?, reveal internal rivalries and tragedies that fueled business innovations without romanticization, portraying a pragmatic ascent marked by personal failures rather than heroic inevitability. Lowell, a Guinness descendant, details generational conflicts—including , , and fractured alliances—that drove expansions like the 19th-century brewery consolidations under , but attributes these to empirical opportunism amid Ireland's economic upheavals, not predestined genius. Such disputes, echoed in historical records of sibling competitions for control post-Arthur's era, underscore causal drivers like inheritance battles and market pressures over mythologized unity. Scandals extending into political entanglements further complicate the sanitized image, notably through Diana Mitford's 1929 marriage to Bryan Guinness, heir to the barony of Moyne and a direct descendant of the brewing line, which linked the family to fascist sympathies via her subsequent affair and 1936 union with , founder of the . Mitford's pro-Nazi leanings, including her admiration for , drew public condemnation and imprisonment during , yet family ties persisted, as evidenced by Bryan Guinness's continued social prominence despite the divorce and scandal. These connections, often downplayed in official narratives, highlight how personal alliances amplified reputational risks without derailing commercial pragmatism. The 2025 Netflix series House of Guinness, drawing loosely from Lowell's and family lore, faced immediate backlash from descendants and historians for factual distortions, including caricatured portrayals of as cruel and inaccurate depictions of 19th-century dynamics, which prioritized dramatic stereotypes over verified events like the brewery's lease in 1759. Family member Molly Guinness expressed "righteous fury" at the "very unfair" misrepresentation of ancestors' characters and decisions, while Irish critics lambasted the production for anachronistic accents, oversimplified Fenian plots, and ahistorical British production biases that alienated authentic cultural context. A fabricated "Guinness curse"—invoked to explain recurrent tragedies like drownings, assassinations (e.g., Lord Moyne in 1944), and personal ruin—lacks empirical basis and serves as a crutch for attributing self-inflicted or coincidental misfortunes to forces, as Lowell dismisses it in her as an excuse for "generations of dysfunction" rather than a verifiable pattern. Archival evidence points instead to prosaic causes: business risks in volatile markets, familial overextension, and individual choices, with no primary sources supporting claims despite their allure in popular retellings. This myth, amplified by media like the series, contrasts with the family's documented resilience through adaptive, evidence-based strategies that sustained the enterprise across centuries.

Criticisms of Marketing and Corporate Practices

Guinness's historical advertising campaigns, including slogans like "Guinness is good for you" from the 1920s to 1940s, promoted purported benefits such as strength and , which critics argue contributed to public denialism regarding alcohol's risks despite lacking empirical support at the time. More recently, a 2015 Advertising Standards Authority decision upheld a against a Guinness post implying therapeutic qualities for the drink, violating codes against unsubstantiated claims. Similarly, a 2002 campaign featuring the word "Goodness" on a was ruled in breach of standards for suggesting nutritional superiority without evidence. As part of , Guinness has been linked to industry efforts opposing stricter alcohol regulations, including resistance to recommendations on no safe level of consumption. has advocated for "sensible " while funding initiatives like Ireland's "Stop Out of Control Drinking" campaign, which employed a former firm, raising concerns over conflicts with goals. In the U.S., spent significantly on against tax hikes and labeling requirements between 1998 and 2020, aligning with broader alcohol industry expenditures of $541 million. Corporate practices have faced scrutiny over , including a 2023 Irish court award of €114,000 to sacked Guinness lorry workers following a covert operation by security, deemed . Scottish workers, including those at Guinness-related facilities, staged strikes in 2023 over pay disputes, rejecting offers as insufficient amid , though unions later secured deals averaging 10.3%. Allegations of union-busting remain limited, with disputes often resolved through negotiation rather than systemic avoidance of . Diageo's 2025 expansions, such as doubling capacity at the Kildare brewery to meet Guinness demand, include claims of carbon-neutral operations and sourcing, but these face verification challenges amid broader revisions to targets. The company reduced Scope 3 emissions goals from 50% by 2030 to 26%, delayed net-zero operations to 2040, and adjusted recycled packaging targets, prompting criticism for easing commitments under "global uncertainty" despite prior ambitions. Independent assessments question the verifiability of grain-to-glass sourcing claims, given agriculture's volatility and limited third-party audits. Despite these critiques, Guinness's market success—evidenced by 161% growth in zero-alcohol variants from to —stems primarily from product quality and consumer preference rather than coercive practices, as indicate voluntary over regulatory circumvention. Comparable to competitors like , Diageo's approaches reflect industry-wide responses to regulatory pressures, where empirical persistence underscores efficacy of branding over undue influence.

References

  1. https://www.guinness.com/en-us/frequently-asked-questions
  2. https://www.guinness.com/en-us/beers/guinness-draught
  3. https://www.guinness-storehouse.com/en/whats-hoppening/most-popular-questions-about-guinness
  4. https://www.guinness.com/en-us/our-craft/guinness-innovation
  5. https://www.guinness.com/en-us/our-craft/guinness-story
  6. https://www.diageo.com/en/our-brands/brand-explorer/guinness
  7. https://www.historydefined.net/how-the-guinness-brewery-signed-a-9000-year-lease/
  8. https://www.historyextra.com/period/victorian/arthur-guinness-real-who-life-death/
  9. https://lepraconsf.com/the-history-of-guinness/
  10. https://www.history.com/articles/guinness-brewery-history-facts
  11. https://allaboutbeer.com/styles-evolve-guinness-example/
  12. https://www.guinness-storehouse.com/en/discover/story-of-guinness
  13. https://www.authenticvacations.com/the-true-story-of-guinness-ale/
  14. https://www.degruyterbrill.com/document/doi/10.1515/jbwg-2024-0004/html
  15. https://www.wineenthusiast.com/culture/beer/guinness-beer-history/
  16. https://uk.finance.yahoo.com/news/real-story-guinness-family-fortune-113000243.html
  17. https://www.guinntiques.com/thestory.aspx
  18. https://historyhubulster.co.uk/guinness/
  19. https://www.irishcentral.com/roots/history/how-guinness-saved-ireland-world-war-ii
  20. https://roadstothegreatwar-ww1.blogspot.com/2017/08/the-guinness-brewery-at-war.html
  21. http://barclayperkins.blogspot.com/2016/01/guinnesss-park-royal-brewery-in-1949.html
  22. http://barclayperkins.blogspot.com/2016/03/guinnesss-park-royal-brewery-in-1949.html
  23. https://vinepair.com/articles/guinness-widget-more-important-than-internet/
  24. https://ecampusontario.pressbooks.pub/gned1478/chapter/guinness/
  25. https://guinness-nigeria.com/en/our-business/our-history
  26. https://www.happy-harrys.com/guinness-brewery-beer-of-the-month-march-2022/
  27. https://www.researchgate.net/publication/275934654_Guinness_1886-1939_From_Incorporation_to_the_Second_World_War
  28. https://www.marklittler.com/history-of-diageo-whisky-company/
  29. https://www.diageo.com/en/our-business/our-history
  30. https://drinksint.com/news/fullstory.php/aid/11310/Guinness_shines_despite_Diageo_sales_decline.html
  31. https://www.diageo.com/en/investors/results-reports-and-events/annual-report-2024
  32. https://www.irishtimes.com/business/2024/10/25/diageo-to-double-guinness-00-production-as-taste-for-non-alcoholic-stout-grows/
  33. https://www.irishtimes.com/business/2025/08/21/guinness-seeks-to-double-capacity-at-kildare-brewery/
  34. https://www.thejournal.ie/diageo-plans-to-double-capacity-of-kildare-brewery-6795213-Aug2025/
  35. https://www.diageo.com/en/news-and-media/press-releases/2024/guinness-announces-first-ever-global-partnership-in-football-as-the-official-beer-of-the-premier
  36. https://www.diageo.com/en/news-and-media/press-releases/2025/guinness-spotlights-premier-league-fans-at-the-heart-of-its-new-global-campaign
  37. https://www.irishcentral.com/news/guinness-brand-ireland
  38. https://www.marketingweek.com/guinness-women-younger-drinkers/
  39. https://www.warc.com/content/feed/guinness-gets-back-to-fundamentals-and-gains-fans/en-GB/9611
  40. https://www.beveragedaily.com/Article/2025/01/27/guinness-is-not-for-sale-says-diageo/
  41. https://www.theguardian.com/business/2025/jan/26/diageo-rules-out-sale-of-guinness-brand-speculation
  42. https://adage.com/brand-marketing/aa-guinness-hottest-brands-2025/
  43. https://www.thespiritsbusiness.com/2025/08/full-year-2025-sales-up-for-diageo-despite-challenging-year/
  44. https://www.guinness-storehouse.com/en/home/our-craft
  45. https://www.healthline.com/nutrition/guinness-abv
  46. https://www.guinness.com/en/our-craft/regenerative-farming
  47. https://www.diageo.com/en/esg/sustainability/responsible-sourcing
  48. https://www.nature.com/articles/s42003-023-05587-3
  49. https://www.beeradvocate.com/beer/profile/209/754/
  50. https://pmc.ncbi.nlm.nih.gov/articles/PMC10786833/
  51. https://forum.homebrewersassociation.org/t/guiness-stout-yeast/27310
  52. https://www.beervanablog.com/beervana/2022/11/1/vignette-37-stephen-kilcullen-guinness
  53. https://www.visitdublin.com/guides/art-of-brewing
  54. https://boakandbailey.com/2020/01/complexifying-guinness-1967/
  55. https://fivebladesbrewing.com/guinness-secrets-revealed/
  56. https://www.esquire.com/food-drink/drinks/a33655/how-to-do-the-guinness-pour-problem/
  57. https://homebrewtalk.com/threads/the-great-nitrogen-bubble-debate.394874/
  58. https://www.bbc.com/news/science-environment-18247680
  59. https://www.prnewswire.com/news-releases/introducing-guinness-nitro-ipa-a-nitrogen-infused-ipa-from-the-brewer-that-perfected-beer-nitrogenation-300146141.html
  60. https://patentprose.substack.com/p/the-guinness-widget-patent-us-4832968
  61. https://www.livescience.com/how-many-bubbles-in-beer.html
  62. https://pubs.aip.org/aapt/ajp/article/81/2/88/1057987/Why-do-bubbles-in-Guinness-sink
  63. https://www.rsc.org/news/2010/march/mystery-solved-why-guinness-bubbles-go-down
  64. https://www.guinness.com/en-gb/frequently-asked-questions
  65. https://www.statista.com/topics/4674/guinness-beer/
  66. https://www.guinness.com/en-us/beers/guinness-extra-stout
  67. https://www.diageobaracademy.com/en-zz/home/our-brands/guinness-foreign-extra-stout
  68. https://www.alcoholprofessor.com/blog-posts/foreign-extra-vs-tropical-stout
  69. https://www.bjcp.org/style/2015/15/15C/irish-extra-stout/
  70. https://www.hopculture.com/irish-dry-stout-guinness/
  71. https://www.guinness.com/en-us/beers/guinness-baltimore-blonde
  72. https://untappd.com/b/guinness-guinness-blonde/733099
  73. https://www.totalwine.com/beer/ale/blonde-ale/american-blonde-ale/guinness-blonde/p/140920126
  74. https://www.beeradvocate.com/beer/profile/209/130301/
  75. https://www.reddit.com/r/beer/comments/1jkjn6f/closest_thing_to_guinness_blonde/
  76. https://untappd.com/b/guinness-red-harvest-stout/408293
  77. https://www.beeradvocate.com/beer/profile/209/98289/
  78. https://www.brewbound.com/news/diageo-sales-up-in-2023-guinness-posting-best-year-globally/
  79. https://brewpublic.com/beer-releases/guinness-and-brooklyn-brewery-launches-guinness-fonio-stout/
  80. https://www.baltimoremagazine.com/section/fooddrink/guinness-launches-first-collaboration-with-heavy-seas-beer/
  81. https://brooklynbrewery.com/news/brewing-for-impact-guinness/
  82. https://www.cnn.com/2020/10/22/business/guinness-nonalcoholic-drink
  83. https://www.guinness.com/en-us/beers/guinness-0
  84. https://www.fooddive.com/news/diageo-investment-doubles-guinness-0-zero-production-nonalcoholic-brew-beer-dublin/731257/
  85. https://www.goodbeerhunting.com/blog/2020/10/19/on-the-wagon-the-innovations-behind-the-non-alcoholic-renaissance-in-british-brewing
  86. https://www.foodbev.com/news/diageo-boosts-guinness-0-0-production-with-30m-investment
  87. https://www.thegrocer.co.uk/news/guinness-00-leapfrogs-heineken-00-to-become-uks-biggest-alcohol-free-beer/693924.article
  88. https://www.independent.ie/business/irish/guinness-00-hits-milestone-as-more-outlets-opt-for-alcohol-free-option/a2101152398.html
  89. https://www.just-drinks.com/features/drinks-giants-moves-in-no-and-low-alcohol/
  90. https://www.guinness-storehouse.com/en/whats-hoppening/how-to-pour-the-most-beautiful-pint-of-guinness
  91. https://www.kegworks.com/blog/how-to-pour-a-guinness-the-right-way-but-does-it-really-matter
  92. https://guinnesswebstore.com/products/guinness-vintage-label-pint-glass-24-pack
  93. https://www.amazon.com/Guinness-Official-Merchandise-Vintage-Design/dp/B0FCYYGMXJ
  94. https://www.foodandwine.com/guinness-widget-explained-11687258
  95. https://www.businessinsider.com/plastic-ball-guinness-smoothifier-widget-ads-nitrogen-2015-9
  96. https://beerconnoisseur.com/articles/why-guinness-tastes-better-in-dublin/
  97. https://www.foodnetwork.com/how-to/packages/food-network-essentials/is-guinness-beer-better-in-ireland
  98. https://zarelab.com/articles-presentations/do-bubbles-in-guinness-go-down/
  99. https://eugene.benilov.com/pubs/ajp13.pdf
  100. https://phys.org/news/2012-05-irish-mathematicians-guinness-video.html
  101. https://.org/abs/1205.5233
  102. https://www.hopculture.com/why-do-guinness-bubbles-sink-and-go-down/
  103. https://www.sciencedaily.com/releases/2004/03/040315072520.htm
  104. https://www.guinness.com/en-us/our-craft/guinness-advertising
  105. https://www.the-independent.com/news/media/advertising/guinness-a-campaign-that-s-been-brewing-for-80-years-1419144.html
  106. https://www.go-to-ireland.com/culture/the-guinness-is-good-for-you-slogan/
  107. https://www.swanngalleries.com/news/vintage-posters/2021/02/a-brief-history-of-guinness-posters/
  108. https://www.guinness-storehouse.com/en/discover/guinness-galleries/gilroy-advertising
  109. https://www.guinness-storehouse.com/en/discover/lovely-day-for-a-guinness
  110. https://www.creativebloq.com/branding/evolution-ad-campaign-5089326
  111. https://www.cnn.com/2017/03/17/health/gallery/guinness-ads-health
  112. https://sports.yahoo.com/guinness-makes-52m-first-move-124304166.html
  113. https://www.premierleague.com/en/about/partners/guinness
  114. https://www.guinness.com/en/sport/guinness-six-nations
  115. https://www.fanzo.com/en-ie/blog/2545/spotlight-on-guinness-premier-league-football
  116. https://www.marketingweek.com/guinness-offset-spirits-diageo/
  117. https://www.reuters.com/business/retail-consumer/price-hikes-offer-chance-guinness-rivals-diageo-pushes-zero-alcohol-brew-2024-11-18/
  118. https://sportsmintmedia.com/guinness-signs-multi-year-sponsorship-deal-with-arsenal/
  119. https://www.reddit.com/r/NUFC/comments/1mpwoho/newcastle_united_announces_global_partnership/
  120. https://theharrispoll.com/briefs/social-media-buzz-boosts-uk-demand-for-guinness-among-young-adults/
  121. https://www.marketingweek.com/guinness-growth-premier-league/
  122. https://www.beeradvocate.com/community/threads/guinness-sees-uk-and-global-sales-surge-in-2024.679329/
  123. https://www.diageo.com/en/our-business/where-we-operate/africa
  124. https://www.diageo.com/en/our-business/where-we-operate/asia-pacific
  125. https://www.guinnessbrewerybaltimore.com/
  126. https://www.reddit.com/r/beer/comments/1jsw2ye/whats_the_difference_between_foreign_export/
  127. https://www.cascade.app/studies/diageo-strategy-study
  128. https://www.diageo.com/en/news-and-media/press-releases/2017/diageo-celebrates-20-year-anniversary
  129. https://www.reuters.com/business/retail-consumer/diageo-says-it-has-no-intention-sell-guinness-or-stake-moet-hennessy-2025-01-26/
  130. https://www.diageo.com/en/news-and-media/press-releases/2025/2025-preliminary-results-year-ended-30-june-2025
  131. https://www.diageo.com/en/investors/results-reports-and-events/guinness-investor-and-analyst-event-2025
  132. https://www.guinness-storehouse.com/en/whats-hoppening/guinness-employee-family-archives
  133. https://www.irishentrepreneurblog.com/diageo-kildare-brewery-expansion-guinness-production-2025/
  134. https://www.idaireland.com/latest-news/press-release/diageo-to-invest-%25E2%2582%25AC200-million-in-carbon-neutral-brewery
  135. https://www.theguardian.com/business/2017/may/10/diageo-to-pay-revenue-107m-in-google-tax-crackdown
  136. https://www.oxfordeconomics.com/resource/diageos-economic-impact-in-europe/
  137. https://www.bbcgoodfood.com/health/nutrition/is-guinness-good-for-you
  138. https://www.ukbrewerytours.com/2024/06/04/calories-in-pint-of-guinness/
  139. https://www.toadandco.com/blogs/blog/10-reasons-why-guinness-is-good-for-you
  140. https://history.rcp.ac.uk/blog/guinness-good-you
  141. https://www.yahoo.com/news/fact-check-claim-doctors-prescribed-110000072.html
  142. https://www.pushdoctor.co.uk/nutrition-advice/is-guinness-good-for-you
  143. https://sanguina.com/blogs/lifestyle-and-wellness/how-alcohol-affect-anemia
  144. https://pmc.ncbi.nlm.nih.gov/articles/PMC9691479/
  145. https://www.kpcnews.com/features/life/kpcnews/article_bdb2157d-d001-5d6d-93b0-e72425c71baa.html
  146. https://www.eatingwell.com/article/7677513/is-guinness-actually-healthy-heres-what-a-beer-expert-says/
  147. https://www.kcra.com/article/guinness-health-benefits-risks/64203819
  148. https://abc17news.com/cnn-health/2025/03/17/is-guinness-really-good-for-you-3/
  149. https://www.masslive.com/entertainment/2025/02/beer-nut-lets-be-honest-about-alcohols-health-benefits.html
  150. https://www.cnn.com/2021/03/17/health/guinness-beer-good-for-you-wellness
  151. https://www.who.int/health-topics/alcohol
  152. https://www.cancer.gov/about-cancer/causes-prevention/risk/alcohol/alcohol-fact-sheet
  153. https://www.who.int/europe/news/item/04-01-2023-no-level-of-alcohol-consumption-is-safe-for-our-health
  154. https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2790520
  155. https://www.massgeneral.org/news/press-release/large-study-challenges-the-theory-that-light-alcohol-consumption-benefits-heart-health
  156. https://pmc.ncbi.nlm.nih.gov/articles/PMC9529807/
  157. https://www.who.int/news-room/fact-sheets/detail/alcohol
  158. https://www.niaaa.nih.gov/publications/cycle-alcohol-addiction
  159. https://www.theguardian.com/business/2020/nov/11/guinness-recalls-non-alcoholic-stout-over-contamination-fears
  160. https://www.nytimes.com/1987/01/30/business/guinness-scandal-roils-britain.html
  161. https://www.latimes.com/archives/la-xpm-1990-08-27-fi-283-story.html
  162. https://www.csmonitor.com/1990/0830/falex.html
  163. https://www.nytimes.com/1990/08/29/business/former-head-of-guinness-is-given-5-year-jail-term.html
  164. https://www.theguardian.com/business/2002/nov/15/1
  165. https://www.ebsco.com/research-starters/business-and-management/guinness-four-are-found-guilty-share-trading-fraud
  166. https://scotchwhisky.com/magazine/features/8991/the-guinness-distillers-saga-the-aftermath/
  167. https://www.latimes.com/archives/la-xpm-1988-05-13-fi-3221-story.html
  168. https://scotchwhisky.com/magazine/features/8984/the-guinness-distillers-saga-the-deal/
  169. https://www.thetakeoverpanel.org.uk/wp-content/uploads/2008/12/1989-13.pdf
  170. https://zythophile.co.uk/2012/06/28/guinness-myths-and-scandals/
  171. https://zythophile.co.uk/2019/03/30/everything-you-dont-want-to-know-about-guinness-ten-guinness-myths-that-need-stamping-out-now/
  172. https://allaboutbeer.com/article/in-search-of-arthur-guinness/
  173. https://www.amazon.com/Why-Not-Say-What-Happened-ebook/dp/B003F3PMOS
  174. https://booksupstairs.ie/product/guinness-a-family-succession-the-true-story-of-the-struggle-to-create-the-worlds-largest-brewery/
  175. https://www.newyorker.com/books/double-take/guinnesses-mitfords-and-mosleys
  176. https://www.findmypast.com/blog/history/outrageous-mitford-sisters
  177. https://www.cosmopolitan.com/entertainment/tv/a68080360/details-house-of-guinness-gets-wrong/
  178. https://www.spectator.co.uk/article/no-wonder-the-irish-hate-netflixs-house-of-guinness/
  179. https://www.irishmirror.ie/tv/house-of-guinness-netflix-backlash-35971874
  180. https://www.independent.ie/podcasts/the-indo-daily/the-indo-daily-the-guinness-curse-tragedy-scandal-and-myth-behind-irelands-most-famous-family/a471549370.html
  181. https://www.the-independent.com/arts-entertainment/tv/house-of-guinness-dynasty-curse-netflix-ivana-lowell-b2837185.html
  182. https://www.thejournal.ie/guinness-advertising-facebook-complaint-settle-2452937-Nov2015/
  183. https://www.irishtimes.com/news/guinness-goodness-ad-rejected-1.1086364
  184. https://www.reuters.com/business/healthcare-pharmaceuticals/alcohol-lobby-takes-who-battle-over-health-impacts-2025-09-24/
  185. https://www.vinetur.com/en/2025092591613/alcohol-industry-lobbying-weakens-who-backed-global-health-agreement.html
  186. https://www.diageo.com/en/esg/responsible-drinking/alcohol-policy
  187. https://www.drugs.ie/news/article/former_tobacco_lobby_group_hired_by_diageo_anti_alcohol_campaign
  188. https://movendi.ngo/blog/2017/08/14/spinning-truth-diageo-ceo-lies-tv/
  189. https://movendi.ngo/science-digest/novel-insights-into-big-alcohols-lobbying-footprint-in-the-united-states/
  190. https://www.rte.ie/news/business/2023/0505/1380989-guinness-keg-lorry-workers-win-114k-over-mass-sacking/
  191. https://www.bloomberg.com/news/articles/2023-01-13/diageo-employees-to-strike-over-pay-at-scottish-bottling-plant
  192. https://www.unitetheunion.org/news-events/news/2024/september/unite-members-at-diageo-secure-inflating-beating-pay-deal
  193. https://www.foodbusinessmea.com/diageo-to-expand-kildare-brewery-as-global-demand-for-guinness-guinness-0-0-surges/
  194. https://sustainabilitymag.com/news/why-has-diageo-slashed-so-many-key-sustainability-targets
  195. https://procurementmag.com/news/why-has-diageo-slashed-so-many-key-sustainability-targets
  196. https://www.diageo.com/en/news-and-media/stories/2025/an-update-on-diageo-sustainability-goals-to-build-climate-resilience
  197. https://www.thedrinksbusiness.com/2025/08/diageo-targets-emerging-markets-with-expanded-guinness-production/
  198. https://bigalcohol.exposed/the-largest-alcohol-producers/diageo/
Add your contribution
Related Hubs
User Avatar
No comments yet.