{"id":79849,"date":"2024-05-24T22:46:03","date_gmt":"2024-05-25T05:46:03","guid":{"rendered":"http:\/\/lilesnet.com\/dailydiary\/?p=79849"},"modified":"2024-06-04T09:56:52","modified_gmt":"2024-06-04T16:56:52","slug":"day-4-exploring-dublin-coninues","status":"publish","type":"post","link":"http:\/\/lilesnet.com\/dailydiary\/?p=79849","title":{"rendered":"Day 4 – Exploring Dublin Continues! Beer First!"},"content":{"rendered":"

Our Irish Holiday: Day 1<\/a> – Day 2<\/a> – Day 3<\/a> – Day 4<\/a> – Day 5<\/a> – Day 6<\/a>
\nDay 7<\/a> – Day 8<\/a> – Day 9<\/a> – Day 10<\/a> – Day 11<\/a> – Day 12\u00a0<\/a><\/p>\n

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Our day started with the loud blare of the 6:00 am alarm. We sprang out of bed and quickly prepared ourselves for the day’s exciting adventure!<\/p>\n

We showered, put on our cleanest dirty clothes, and went to have breakfast at our hotel.<\/p>\n

The breakfast options were great. I had dry toast, and Mary had a little of everything.\"\"<\/p>\n

To catch the bus at bus stop #6, we had to be at the bus stop by 9:18 am. Despite the heavy drizzle, everyone seemed to ignore it as we walked.<\/p>\n

As I age, I remember all the people I lost along the way, and I wonder if a career as a tour guide was the right choice.<\/p>\n

If everything goes according to plan, we should arrive at Guinness about 30 minutes before our scheduled time.<\/p>\n

The light rain\/heavy drizzle was good because it allowed us to cool off from our speed walking activity.\u00a0 \u00a0We walked to stop #6 again, this time without a map.\u00a0 Eight stops later, the bus dropped us off at Guinness.<\/p>\n

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Hello Guinness!<\/p><\/div>\n

It was lightly misting, so we hurried inside upon our arrival. I looked drenched, so they let us in early. Plus, it was time for a beer!<\/p>\n

The black stuff, Irish champagne, ebony nectar, black custard, and a pint of plain are all nicknames for this much-loved Irish institution.\u00a0 There’s no doubt that Guinness is one of the most famous beers in the world.<\/p>\n

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We are ready to go inside.<\/p><\/div>\n

Guinness converted its huge building into an area that told the whole story of Guinness, complete with merchandise on the first floor, three floors of how they make beer, two floors for food and drink, and viewing the city on the seventh floor.\u00a0 It is called The Guinness Storehouse.<\/p>\n

The Guinness Storehouse was built in 1904 as a St. James’ Gate Brewery fermentation plant.\u00a0 It was closed in 1988, and a decade later, in 2000, it was transformed into a seven-floor storehouse open to the general public.<\/p>\n

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There were seven floors to explore.<\/p><\/div>\n

How did Guinness get a 9,000-year lease? The owner of St. James’s Gate Brewery asked for \u00a3100 as a deposit and \u00a3 45 rent per month. On December 31, 1759, Arthur Guinness succeeded in getting the owner to sign a lease for a maximum of 9,000 years<\/b>. Under these conditions, Guinness beer is still brewed at St. James Gate, and the company pays loyalty every month \u00a3 45!<\/div>\n

Did I say the building was built well?\u00a0 Look at all that steel initially used to support the enormous copper vats containing the beer.<\/p>\n

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The building is old but built well.<\/p><\/div>\n

The barley display had amazing three-D effects and a sky that changed from summertime to winter as we stood there.\u00a0 It emphasized the relationship with the local farmers over the centuries.<\/p>\n

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Did You Know?\u00a0 <\/b>Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.\u00a0 It was one of the first cultivated grains, domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest.\u00a0 Its use then spread throughout Eurasia by 2000 BC.\u00a0 Barley prefers relatively low temperatures and well-drained soil to grow.\u00a0 It is relatively tolerant of drought and soil salinity but is less winter-hardy than wheat or rye.<\/p>\n

In 2022, barley was fourth among grains in quantity produced, 155 million tonnes, behind maize, wheat, and rice.\u00a0 Globally, 70% of barley production is used as animal feed.\u00a0 In comparison, 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods.<\/p>\n<\/div>\n

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Everything is grown fresh in Ireland for Guinness beers.<\/p><\/div>\n

Beer is 92% water, so the quality of the water is essential.\u00a0 The display was fantastic, with the water being controlled to show beer bottles and signage.<\/p>\n

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Even the water comes from the local mountains.<\/p><\/div>\n

The manufacturing has to be precise to ensure consistency in the beer.\u00a0 Guinness has it down to a science these days!<\/p>\n

We enjoyed several tastes as we progressed through the displays.\u00a0 In dog beers, I\u2019ve only had one.<\/p>\n

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Roasting the ingredients is a trick.\u00a0 That is 449.6 degrees Fahrenheit!<\/p><\/div>\n

There were AV displays everywhere, and we looked at old pictures of how it was made one hundred years ago.\u00a0 It was backbreaking work, from bringing the ingredients to making the barrels.\u00a0 Guinness was ahead of his time as he provided housing for his workers, complete with hot and cold running water.<\/p>\n

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Their AV displays are fabulous.<\/p><\/div>\n

They had been advertising for 100+ years, so part of the tour included a visit to all the campaigns that had taken place during that time.<\/p>\n

Remember, “Beer makes you feel the way you ought to feel without beer.”<\/p>\n

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They have old advertising displays available to view.<\/p><\/div>\n

A woman needs a man like a fish needs a bicycle – a campaign from 70 years ago!<\/p>\n

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Enough said.<\/p><\/div>\n