Marketing előadás Arthur Guinness dublini sörgyárának megnyitásáról és a Guinness áruvédjegy nemzetközileg elterjedéséről
Marketing Meeting: Arthur Guinness Son & Co: a Brewery Founded in 1756
Marketing Manager: In this part of my presentation, I’d like to focus on the product itself. First of all, let’s start with some history. The very first date is 1756 when Arthur Guinness founded his company, Arthur Guinness Son & Co. in Dublin, Ireland. He also signed a 9,000-year lease at £45 for the unused brewery.
Guinness Distributor: Which was the brewery’s most famous product?
Marketing Manager: It was a dark stout beer (a type of porter), known as Guinness. Many people in the world believe that this was the first “stout-style beer.” However, it’s not true. There are references to stout beer in manuscripts dated 1677, many years before Arthur Guinness was born at all.
Guinness Distributor: When was Guinness exported for the first time?
Marketing Manager: In 1769 Guinness beer was exported for the first time: six and a half barrels of beer was shipped to England. After a short break we’re going to continue this session with listing the ingredients that Guinness is made of.
Az új Irish Pub dolgozóinak továbbképzése üzletnyitáskor: Guinness sörcsapolás
In-Service Training for the Workers of an Irish Pub
Manager: Today we’re going to deal with the so-called “perfect pint,” which has also been part of a recent Guinness advertising campaign.
Barmen: We are eager to hear it.
Manager: The first point is about temperature: draught Guinness is thought to be at its best flavour when it is served cool, which doesn’t mean it has to be very cold.
Barman (1): And how about the pouring angle?
Manager: It should be poured slowly at a 45º angle.
Barman (2): Should we pour the whole amount of beer at a go until the glass is full?
Manager: No, you shouldn’t. Actually, you are allowed to pour it without a break until about three quarters is poured- Then you need to leave it to settle before the rest is added.
Barmen: Any other tricks?
Manager: Yes, there is one more thing. The tap handle should be pushed forward, rather than pulled, when the beer is topped off. This creates the characteristic creamy head that lasts until the last sip.
Barmen: I think it’s high time we tried to do it in practice!
Interjú egy Guinness rajongóval: Michael Jacksonnal a Guinness sörtípusokról
An Interview with Michael Jackson about Guinness Beer
Interviewer: Do you mind if I call you Jacko?
M.J.: No, that’s all right.
Interviewer: Well, I’ve heard you wrote a book entitled Michael Jackson’s Beer Companion.
M.J.: That’s right. Actually, I wrote it in 1993!
Interviewer: Jacko, could you tell us about the main categories of Guinness beers you’ve defined?
M.J.: Yes, of course. The first one is Draught Guinness (Ireland). It’ a full bodied and creamy beer. However, it’s rather mild. The second category is called Bottle Conditioned Guinness (Ireland). It‘s got a similar description to the Draught Guinness, but the presence of yeast provides for a spicier, fruitier, drier, more complex and fresh character. The third one is Bottled Guinness (Britain), which has got similar specifications to the above two beers.
Interviewer: Are there any other categories?
M.J.: Yes, there are. The fourth one is All Malt Guinness (Continental Europe). It’ available both draught and bottled. It’s got a little more of the characteristic stout bite. The next one is Guinness Extra Stout (bottled, available widely).It’s stronger with even more stout bite. And the last one is Foreign Extra Stout (primarily in tropical countries) is a blend of Guinnesses, included one aged for three months.
Interviewer: Jacko, thank you very much for talking to us. I think we’ve definitely learned something new about Guinness beers!
21. századi közoktatás - fejlesztés, koordináció (TÁMOP-3.1.1-08/1-2008-0002)
