Old instructions for draught and bottled Guinness
By Jeff Renner
Brewers
This is long but I hope you will find it worth reading.
I thought you all might like to see these old instructions for handling Guinness that I found on two old metal signs in a pub on the Kerry Peninsula in Ireland three years ago. While it was a very touristy pub with lots of tour busses, the signs were definitely authentic. I suspect they were made to be posted on the wall in a pub or bottlers cellar. I would guess they date to the 1920's or 30's. (I have snapshots of the two signs, which I can scan and send if anyone would like them.)
With nitro dispense of Guinness standard since the 60s (I think), and the new "ice cold" Guinness, it may easily be forgotten that it, like all pre-WWII beers in Britain and Ireland, was once a "real ale." However, it would seem from the venting instructions that it may have been served more lively than typical English ales - hence the full head.
There are no instructions for either the cellarman or the bottler as to priming. Perhaps the casks were sent out already freshly primed, or perhaps this was common knowledge that didn't need repeating.
Jackson writes in World Guide to beer (p. 156) of Guinness Porter, "Porter survived until the 1970s in the North of Ireland, but had long been overtaken in popularity by stout, a different blend, with a slightly higher density." On p. 157 is a wonderful photo of a pub's back bar with five tapped casks of porter, each with insulated covers proclaiming "Guinness Porter - Guinness is Good for You."
The older looking sign (rusty scratches and more yellowed paint):
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GUINNESS
EXTRA STOUT
AND PORTER
Instructions for Handling on
DRAUGHT
Weekly or more frequent supplied are recommended.
ON ARRIVAL
(1) Put cask under cover immediately (2) Place cask on stillion on bulge.
(3) Sample each cask, before using, for caskiness Beer suspected of
caskiness should not be put into trade.
TEMPERATURE
Keep cool in Summer: 60F or below. Keep warm in Winter: up to 55F
STOCKS AND TREATMENT
(1) Use supplies in the order in which they are obtained.
(2) Both Extra Stout and Porter should be tapped directly they are in
condition: This according to the temperature, should in summer be
after 3 or 4 days, and in winter slightly longer.
(3) Guinness should not be served in flat condition.
(4) Casks when tapped should be consumed within a week.
(5) If the consumption is slow, small casks should be used.
VENTING
Casks should not be vented unless the beer ceases to flow freely.
To vent the cask a hole should be bored in the bung if possible.
The vent hole should be kept tightly closed except while the beer is being drawn from the cask.
EMPTIES
Casks should be closed and returned directly they are empty, corks
and spiles being put into tap holes and vent holes respectively.
COMPLAINTS
Any Extra Stout or Porter complained of should not be offered for
sale. A sample, together with the number of the cask, should be sent
at once to the Brewery or the Store concerned, and the Cask held
pending instructions.
ARTHUR GUINNESS, SON & CO., LTD
(INCORPORATED IN ENGLAND)
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The newer looking sign, or at least in better condition, but still clearly old, is interesting in that it is instructions for retail bottlers of Guinness. Independent bottlers of beers were common back then. Many breweries didn't bottle their own beer at all. Jackson has a label (p.157) from Guinness Porter bottled by GH Lett in Enniscorthy.
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GUINNESS
Memorandum for Retail Bottlers of
EXTRA STOUT
TREATMENT OF STOUT IN CASK
Put Cask under cover.
Sample every cask on arrival for "caskiness" and do not bottle if stout is "casky."
Keep cool in summer - temperature of stout to be 60F or below.
Keep warm in winter - temperature of stout to be up to 55F
When possible bottle within 24 hours of receipt.
TREATMENT OF BOTTLES
Keep cool in summer - temperature, say, 60F .
Keep warm in winter - temperature, say, 55F.
Put into Trade as soon as sufficient condition develops; usually at 5 to 10 days, according to temperature of storage.
Use different lots in the order in which they are bottled: do not hold more than one week's supply in bottle.
It is most important to use high quality corks.
TREATMENT OF EMPTY CASKS
The casks should be closed and returned directly they are empty, corks and spiles being put into tap holes and vent holes respectively.
ARTHUR GUINNESS, SON & CO., LTD
(INCORPORATED IN ENGLAND)
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Cheers
Jeff
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Jeff Renner in Ann Arbor, Michigan USA, JeffRenner@mediaone.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943