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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.