Business 2000
SIXTH edition
On top of all this a new beer was challenging the traditional beers. This beer contained roasted barley, which gave it a characteristically dark colour. The brew was known as "porter" because of its popularity amongst the porters at Covent Garden in London. Arthur Guinness’s strategy was to tackle the English brewers at their own game. He brewed the deep, rich beverage so well that he eventually ousted all imports from the Irish market. Not only that, he even began to capture a share of the English market. By 1825 Guinness Stout was being sold abroad, and by 1838 the St. James Gate Brewery had become the largest in Ireland. Its growth continued, with annual production of more than one million barrels in 1881, and by 1914 St. James's Gate was the world's largest brewery. At the milling stage the malt is crushed.The crushed malt is mixed with flaked barley Mashing and roast barley to give a substance called grist. The Copper Boiling grist is weighed and fed into a mash vessel along with hot Fermentation water and mixed thoroughly at approximately 65 degrees Maturation celsius.This process results in a porridge-like consistency, Bright Beer Tanks which is then passed through a sieve. The sugary liquid which results (called wort) is transferred to the copper kettle, while the grains which are left behind in the sieve are sold as cattle feed.
Milling

QUALITY IN PRODUCTION
Introduction
Producing a consistently high quality product is one of the key challenges facing many organisations. However that challenge becomes greater when the product is a food or drink, requiring it not only to taste and look good but also to be safe. Guinness UDV Ireland produces more than 4 million pints of its famous stout every single day. This case study looks at how Guinness UDV Ireland uses world-class manufacturing techniques and Total Quality Management