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"Will_D":3uz3cdgm wrote:

"Diablo":3uz3cdgm wrote: I guess its the stuff that debars the Big G from the German Reinheitsgebot accolade.
[/quote:3uz3cdgm][/quote:3uz3cdgm]

I thought roasted barley or black malt did that.

Did u noticed that few times narrator used 'porter' term when talking about G?

"Tube":x0ad33x6 wrote: "We're fortunate with the catchment area in Wicklow that the water coming to us is soft. Harder water would have higher levels of calcium, and that's something we don't need in stout brewing"[/quote:x0ad33x6]

Intersting, last time I saw an official from Guinness talking about water, he claimed it was from Kildare.

I thought it was too, but a bit of googling last night led to a site which said water originally came from the Grand Canal, and later the Vartry.

Unless they're trying to throw us off the scent.

"Tube":2vtvrp0g wrote: It would appear that it's Vartry water, not Liffey water, that's in Guinness.[/quote:2vtvrp0g]No commercial brewer has ever used the water from the river that runs through their city. Urban rivers were primarily used as sewers until very recently.

I understood that the water supply for James's Gate is from Wicklow direction. The Kildare thing may be a reference to the filter beds at the fifth lock on the Grand Canal. According to this[/url:2vtvrp0g] they still supply water to the factory but it's only used for washing.

That's very strange about the water chemistry, though.

Rivers as sewers yes (some still are: Avoca gets all the raw sewage from Arklow), but as municipal water is extracted upriver I would expect that at St James Gate the mains is at least a blend of Liffey Water, so I'm curious as to how they claim it's Vartry water. Must find that DCC water supply map again.

Anyway, it seems to put paid to all those "Liffey water is very hard making it ideal for the production of Guinness" claims.