The story of Guinness started in 1752, when Arthur Guinness was left £100 from the Archbishop and three years later he set up a business as a brewer in Leixlip, County Kildare. Arthur Guinness signs a 9,000 year lease on a disused brewery at St. James Gate, Dublin for an initial £100 which included water rights, four acres, consists of copper, a keive, a mill, two malt houses, Stabling and a loft to hold 200 tons of hay. Arthur then begins brewing porter and ale. 1769 saw the first barrels of Guinness being exported to England and in 1811 saw the first barrels exported to Lisbon. 1834 after Guinness had been exported world wide; they change their bottling from Stone to glass. 1862 saw the label change to hold the Harp and Arthur Guinness signature, it later got trademarked and is still found on the bottle today. 1886 saw Guinness become the largest brewery in the world with an annul production of 1.2 million barrels and also being the first brewery incorporated on the London stock exchange. This amount grew by 1914 where they produced 3 million barrels a year and purchase a steam boat to help with distribution worldwide. In 1929 saw the first advertisement of Guinness in poster form with the slogan, Guinness is good for you. Then came a promotion in 1954, it was called ‘message in a bottle’ and Guinness placed numbers inside 50,000 bottles and dropped them over board in various different parts of the world and if a person found one of the bottles, they then hand to return the bottle to Guinness and they would receive a memento. Bottles were return from across the globe including Liverpool, the Bahamas, Tahiti, the Azores and Mexico. 1960 saw Nigeria gain independence from Britain, and to commemorate this occasion, Guinness and Unilever set up a fifty-fifty arrangement to brew and distribute in Nigeria. This is then followed by breweries in Malaysia, Canada, Indonesia and many more. 1988 the widget was introduced in cans so Guinness could now sell their draught beer in a can. Three years later they were give an award from the queen for best technological advancement. In 1997 saw Guinness Plc and Grand Metropolitan PLC merge to form Diageo PLC. Almost 2 billion pints of Guinness were sold in 2001, and 1 million pints of Guinness sold in Britain alone, 2007 saw 10 million glasses of Guinness sold everyday.

Enjoy the perfect pint of cold smooth Guinness at home. The sweetness of the malt perfectly balances the bitterness of the hops. Guinness draught is the ideal accompaniment to good friends, good food, and good times. Just chill, open, pour at 45 degrees and enjoy.
THE BREW FOR THE BEER AND COFFEE LOVER.

Guinness Cold Coffee Brew 440ml
Aroma
Sweet smelling with a distinct coffee/caramel nose
Appearance
Dark with a rich creamy head
Taste
Perfect balance of bitter and sweet caramel with roast coffee character. Mouthfeel is rich, smooth, creamy and balanced with a notable coffee finish.
Alcohol
4.2%
Calories
148kJ/35kcal per 100ml
Carbs
3g per 100ml
Fat
0g per 100ml
INGREDIENTS
Water, Malted Barley, Barley, Roasted Barley, Hops, Nitrogen, Yeast, Coffee and Natural Coffee Flavours
NOT DRINKING? THERE’S A GUINNESS FOR THAT!

Guinness 0.0 Draught Stout 440ml
Aroma
Hints of roasted coffee and chocolate
Appearance
Dark Ruby Red with a creamy head
Taste
Smoothly balanced with bitter, sweet, roasted notes
Alcohol
0%
Calories
71kJ / 17kcal per 100ml
Carbs
3.8g per 100ml
Fat
0g per 100ml
INGREDIENTS
Water , Malted Barley , Barley , Roasted Barley , Fructose, Natural Flavourings, Hops, Yeast
THERE’S NOTHING ON THIS PLANET LIKE A PINT OF THE BLACK STUFF.

Guinness Draught Stout 440ml
Aroma
Hints of roasted coffee and chocolate
Appearance
Dark Ruby Red with a creamy head
Taste
Smoothly balanced with bitter, sweet, roasted notes
Alcohol
4.2%
Calories
148kJ/35kcal per 100ml
Carbs
3g per 100ml
Fat
0g per 100ml
INGREDIENTS
Water , Malted Barley , Barley , Roasted Barley , Hops, Yeast
THE PRECURSOR TO EVERY GUINNESS INNOVATION YOU’VE EVER ENJOYED.

Guinness Original Extra Stout 440ml
Aroma
Subtly fruity with warming, roasted notes of coffee and dark chocolate
Appearance
Dark ruby red with a frothy head
Taste
Crisp and balanced with bitter, sweet, roasted notes and a dry finish
Alcohol
4.2%
Calories
148kJ/35kcal per 100ml
Carbs
3g per 100ml
Fat
0g per 100ml
INGREDIENTS
Water , Malted Barley , Barley , Roasted Barley , Hops, Yeast
GUINNESS CAN
GUINNESS BOTTLE
GUINNESS SIX NATIONS


RELATED RECIPES
GUINNESS SKEWERS
- Serve: 4
- Prep: 30mins
- Cooking time: 1hr : 10mins
- Serve with: Flatbread and Side Salad

RELATED RECIPES
GUINNESS CHOCOLATE SAUCE
- Serve: 12
- Prep: 10mins
- Cooking time: 20mins

RELATED RECIPES
GUINNESS AND BEEF PIE
- Serve: 6
- Prep: 1hr
- Cooking time: 2hr : 40min

RELATED RECIPES
GUINNESS NACHOS
- Serve: 8
- Prep: 15mins
- Cooking time: 10mins
GUINNESS SKEWERS
INGREDIENTS - BBQ MARINADE
- 5 large banana shallots, sliced
- 4bay leaf
- 5 garlic, chopped
- 2 star anise
- 1cm square fresh ginger
- 1/2 level tsp cumin powder
- 1 tbsp tomato puree
- 1 can GUINNESS DRAUGHT 1 tsp caster sugar 1 red chilli, deseeded and chopped 100g demerara sugar 80ml apple cider vinegar
- 1 tsp caster sugar
- 1 red chilli, deseeded and chopped
- 100g demerara sugar
- 80ml apple cider vinegar
INGREDIENTS - VEGGIE SKEWER
- 1 red pepper
- 1 red onion
- 1 courgette
- 1 packet of goof quality,
- Locally produced halloumi
RECIPE
1. Star with a small amount of olive oil. Cook the shallots, bay leaf, garlic, star anise, ginger, cumin powder and tomato puree in a trick based pot. Cook low and slow for 45 minutes, stirring regularly.
2. Deglaze the pot with the GUINNESS DRAUGHT, then the caster sugar and reduce by half. Add in the chili, Demerara sugar and apple cider vinegar. Bring to the boil and stir frequently. Reduce to a simmer, skimming any fat present on the top.
3. Dice the red pepper, red onion, courgette and halloumi.
4. Skewer and spray of brush with little sunflower oil and add to a hot barbecue.
5.Brush with BBQ marinade and cook for 10-15 minutes. Serve with flatbreads, salads, and enjoy with a Guinness.
GUINNESS CHOCOLATE SAUCE
INGREDIENTS
- 350g 70% Dark chocolate - the better quality chocolate results in a richer chocolate sauce
- 150ml milk
- 50ml GUINNESS DRAFT
- 40g unsalted butter, diced
- 2 drops vanilla essence
- 80g caster sugar
- 2 tbsp cream
RECIPE
1. Melt chocolate, milk and sugar together in a steel bowl over a simmering pot of water (make sure bowl isn’t touching water)!
2. Once all above is incorporated and smooth slowly add Guinness, folding with a spatula - don’t over mix!
3. Now add in the diced cold butter and vanilla essence stirring slowly till completely smooth and all sugar is dissolved. Finish with cream and leave to cool.
GUINNESS CHOCOLATE SAUCE
FILLING
- 25g butter
- 25g flour
- 1 tbsp oil
- 2 onions, chopped
- 2 carrots, cubed
- 1 leek
- 2 tbsp Worcestershire sauce
- 900g chunk steak, cubed
- 2 tsp tomato puree
- 300ml beef stock
- 2 tbsp water
- 1 egg, beaten
PASTRY
- 200g flour
- Pinch of salt
- 100g butter
- 3 tbsp ice cold water
PART ONE – THE FILLING
1.In a large bowl, season the flour with salt and pepper before adding in the cubes of steak and mixing thoroughly.
2.Melt the bitter and oil in a flameproof casserole dish. Batch by batch, brown the meat for 1 minute at a time and set aside on a plate once done.
3. Fry the onions, leeks and carrots for 2 minutes, before adding the meat back in the pan. Season to taste, then add in the tomato puree, Worcestershire sauce, beef stock and Guinness.
4.Bring the boil, cover and cook at a low heat for around 2 hours until you have a deliciously thick sauce and tender meat. Take off the heat and put filing in a pie dish to cool.
PART ONE – THE FILLING
1.Preheat your oven to 200 C/400 F. Use your fingers to combine the flour, salt and butter until it resembles breadcrumbs. Add in the cold water and combine until a dough forms. Wrap in cling film and chill for 30 minutes before rolling.
2.Roll out pastry to 3mm thickness and cut a 2cm strip and place aside. Once the filling had cooled, brush water on one side of the pastry strip and press around the rim of the pie dish. Place a pie funnel in the centre to prevent a soggy crust.
3.Cover the top with pastry, making it 1 inch bigger than the dish itself. Seal the pie edges by pressing them down with a fork or your fingers. Brush the beaten egg and make a hole to reveal the pie funnel.
4.Decorate as you like, then bake for 30-40 minutes until it’s perfectly golden. Serve with baby potatoes, savoy cabbage and enjoy with a pint of Guinness.
GUINNESS NACHOS
INGREDIENTS
- 60ml Guinness
- 2 tbsp butter
- 1 garlic clove, crushed
- 2 tbsp plain flour
- 60ml milk
- Cheddar cheese, grated
- 1 tsp cayenne pepper
- 1 bag salted McCoys
- 6 strips cooked smoke bacon
- 2 tbsp chopped chives
- Salt & pepper
PART ONE GUINNESS CHEESE SAUCE
PART ONE GUINNESS CHEESE SAUCE 1. To make the Guinness cheese sauce, melt butter in a pan over a medium heat. Whist in garlic and flour for 1 minute, until the garlic is fragrant.
2. Next, add Guinness and milk and stir until bubbling. Then reduce heat slightly, stirring in the cheese, cooking until the cheese is beautifully melted. Don’t forget to season.
PART TWO NACHOS ASSEMBLY
3. Add half of the crips to a large serving dish and drizzle about half of the Guinness cheese sauce over.
4. Top with chives and chopped smoked bacon. Finally add the remaining cheese sauce. Best enjoyed with a pink of Guiness.



