Skip to main content

Guinness Storehouse, Dublin




Guinness Storehouse is Ireland's No. 1 visitor attraction and a 'must see' should one ever visit Dublin.  More than a million people a year visit the home of Guinness.  
Also known as 'Black Stuff', 'Black Custard' and 'Irish Champagne', Guinness was born in the 18th century when water from the River Liffey, Ireland's river which flows through the centre of Dublin was too polluted to drink.  Guinness stout is made from water, barley, roast malt extract, hops and brewer's yeast.
Guinness Brewery is located at St. James's Gate and housed in an old fermentation plant and the story of the black stuff began 250 years ago.
We bought tickets for the 7-storey self-guided tour of the Guinness Storehouse to learn all about the world renowned Guinness Stout.  The tour ended with a complimentary pint of Guinness or a soft drink at the Gravity Bar.  When you arrive at the Gravity Bar, whichever way you turn, you will enjoy a breathtaking view of Dublin and a few of the sights to look out for.
I only managed to snap a few random pictures and wish to share them with you.





Guinness Flagship Retail Store houses the largest collection of Guinness memorabilia.




The harp, which serves as the Guinness logo is based on a famous 14th century Irish harp known as the "O'Neill" or 'Brian Boru" harp which is now preserved in the Library of Trinity College, Dublin. The harp device has been synonymous with Guinness since 1862 when it was used as a symbol on the first bottle lable for Guinness.  It was registered as a Guinness company trademark in 1876.  It is because of the harp trademark that Guinness named its first lager 'Harp' in 1960.


Comments

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and