Have you ever wondered what really goes on beyond the iconic black gates in the heart of Dublin? We’ve ventured inside to uncover the journey of the iconic beer, from the moment Michael Ash added nitrogen to the first pint, to how Guinness is contributing to positive social change in society.

At St James Gate, the Brewers Project is a hub of beer exploration and passion, where some of the brightest brewing minds have been brewing and refining techniques since the Industrial Revolution.

The Brewers Project provided today’s brewers with a license to explore new recipes, reinterpret old ones, and collaborate to bring exciting beers to life. The project has created many successful beers, such as Dublin Porter, Hop House 13, and the Guinness Rye Pale Ale. 

This experimental brewery at St James’ Gate has been functioning for over 100 years and is the main hub for all trials, experimentation and new innovations.

Michael Ash was the brains behind the “surge and settle” effect that Draught Guinness is famous for, thanks to his 'Easy Serve' system. He joined Guinness in 1951 and changed the approach to the craft entirely. He dreamt up the idea of adding nitrogen to the beer to ensure the smooth serves.

In the late 1950s/early 1960s, as Michael Ash and his team perfected the nitrogenated stout, our brewers and scientists noted that, to attain a solid, substantial head, a two-part pour was optimal for two reasons:  

1. It guarantees the perfect taste – The creamy, nitrogenated head of Guinness has a bitter note to it that is crucial to the beer’s overall flavor profile.
2. It delivers the perfect visual presentation – The combination of a consistent surge, the perfect head height and the perfect dome result in a visually appealing, perfect serve.

Watch the video below to learn how to pour the perfect pint of Guinness.

Guinness is lovingly made from start to finish and that is what makes it stand out. This process entails:

• Barley – It all begins with Irish barley. The barley is crushed and mixed with water from Poulaphouca Reservoir. It is then heated at 232°C and mashed to separate the grain from the liquid, producing the dark–roasted barley that gives Guinness its famous taste. 
• Hops – These are combined with the roasted barley to give Guinness its perfectly balanced flavor. The sweet wort is then boiled for 90 minutes before it is left to cool and settle. 
• Yeast – Guinness yeast is a strain that has been handed down through generations. A reserve amount is kept under lock and key just in case anything happens to the main supply. This secret yeast ensures the beer is perfectly fermented and packed with the iconic Guinness flavor. 
• Nitrogen – This is the groundbreaking innovation that makes Guinness better than all the rest. It is added during packaging after it has its ‘head’ height tested to make sure it perfectly embodies the smooth creamy head that Guinness is so famous for. 
• Sensory panel – Before any beer leaves the gates, it is tested by a sensory panel to ensure everything is of the highest quality. 

Today, you can enjoy a pint of the black stuff in over 150 countries worldwide. No matter where you find it, you can rest assured it’s been brewed to the same high standards. 

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