Guinness is made from water, barley, hops and brewer's yeast. Some of the barley undergoes a process called flaking in which it is steamed and rolled and this gives Guinness it's distinctive black colour. It is then pasteurised and filtered. A pint of the black stuff is that not that bad for the hips either, it contains just less than two hundred kcal which is in fact less than a equivalent measure of skimmed milk or orange juice. Draught and canned Guinness contains nitrogen and carbon dioxide. Nitrogen allows the beer to be put under high pressure without making it fizzy. High pressure is necessary to enable the formation of tiny bubbles by forcing the draught beer through very fine holes in a plate in the tap which causes the characteristic surge, the widget in the cans and bottles achieves the same effect. The smoothness of Guinness is due to the low level of carbon dioxide and the creamy head is a result of fine bubbles caused by the nitrogen and the dispensing method. The reason that "Original Extra Stout has a bubbly head and has a more fizzy constitution is due the fact that it does not contain nitrogen. There a number of different variants of the Guinness brand, including Guinness Draught, Guinness Foreign Extra Stout and Guinness Extra Stout.
Russell Shortt is a travel consultant with Exploring Ireland, the leading specialists in customised, private escorted tours, escorted coach tours and independent self drive tours of Ireland. Article source: http://www.exploringireland.net
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