From Guinness:
On 9th September 2014 we opened our new Brewhouse which is only our 4th in 255 years. Meet Ross Kidd, Eamon Power and James Zellar, the three friends who helped to get it up and running.
Roasting barley at Guinness is a scientific art. Just a few degrees either side of 232° spoils the produce. It has to be perfect. That's what we strive for. That's what makes Guinness.
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