The Guinness Story

In 1759, a determined young man named Arthur Guinness rode through the gate of an old, dilapidated and ill-equipped brewery sited on a small strip of land on Dublin’s James’ Gate.  He had just signed a lease on the property for 9,000 years at £45 (Irish Pounds) per annum.  His friends shook their heads in disbelief. 

Throughout the city of Dublin there were about 70 small breweries. Mr. Guinness’s newly acquired brewery was no more than average.  But Arthur was about to change all of that.  He was 34 years old.  He knew that the products of this teeming, almost domestic, industry were highly unsatisfactory.

Today, Arthur Guinness would have been proud of St. James’s Gate.  No longer the largest (although still the largest Stout brewery) it is certainly one of the most modern breweries.  GUINNESS is now also brewed in 35 other countries around the world, but all these overseas brews must contain a flavored extract brewed at St. James’s Gate.  So the very special brewing skills of Arthur’s brewery, remain at the heart of every one of the 10 million pints of GUINNESS enjoyed everyday across the world.

On you next visit to Flynn’s, try a Guinness!  The pint is Imperial in size, chilled between 39 to 44 degrees.

Flynn’s is the home of the “Perfect Pint.”  A true Guinness drinker will realize that you don’t pour a pint, you build one, and it takes a little longer.

The steps Involved in Building a Pint:

1.       The first requirement is to have an imperial pint (20 oz) glass.  The glass should be clean, dry, and room temperature.  Do not use a chilled glass, or one that has not been cleaned properly.  You are now ready to pull the perfect pint.

2.       Hold the glass at a 45 degree angle close to the spout to prevent large bubbles from forming in the head.  Pull the tap fully open and fill the glass ¾ of the way.

3.       Allow the stout to settle completely before filling the rest of the glass.  The creamy head will separate from the dark body.

4.       To top off the pint, push the tap forward slightly until the head rises just above the rim.  Never allow the stout to overflow or run down the glass.