48cm x 38cm
The Shelbourne Hotel is a historic hotel in Dublin, Ireland, situated in a landmark building on the north side of St Stephen's Green. Currently owned by Kennedy Wilsonand operated by Marriott International, the hotel has 265 rooms in total and reopened in March 2007 after undergoing an eighteen-month refurbishment.
A major redesign by John McCurdy was completed in 1867, with the Foundry of Val d'Osne casting the four external caryatid style torchère statues. These were based on two repeated beaux-artsneoclassical models originally sculpted by the prolific French sculptor Mathurin Moreau entitled Égyptienne – the two female Ancient Egyptianfigures flanking either side of the front door, and Négresse – the two female ancient Kushite (Nubian)figures flanking either corner of the main building. All four statues are wearing gold coloured anklets, and are draped, with jewellery picked out in gilt while supporting a torch with a frosted glass flambeau shade.All four statues are on a circular base with a further square metal plinth with cartouches to the angles indicating royal descent.
In feint writing at the front of the circular base of all four statues can be seen the name of the foundry which produced the statues Val d'Osne. Of the several other examples of the castings, the most notable can be seen in the porch of the hôtel de ville (town hall) in the French town of Remiremont as well as outside the mausoleum of the architect Temple Hoyne Buellin Denver, Colorado and in the Jardins do Palácio de Cristal in Porto.In all three cases the door is flanked either side by one Égyptienne and one Négresse statue indicating parity.
In July 2020, the statues at the front of the building were removed by management as a precautionary response to the toppling and removal of statues following the murder of George Floyd and Black Lives Matter protests. This move resulted from the belief that either two or all four of the statues represented Nubian slaves shown in manacles. Both histories of the hotel, that of 1951 by Elizabeth Bowen and that of 1999 by Michael O'Sullivan, state that two of the statues represent slaves or servants, with Bowen stating "on each stands a female statue, Nubian in aspect, holding a torch shaped lamp". Kyle Leyden, an art historian at the Courtauld Institute, argued that none of the statues are of the established "Nubian slave" type, and that all four figures wear ankletsindicating aristocratic status, rather than shackles.After an examination by Paula Murphy, an art historian at University College Dublin, concluded that the statues were not representations of slaves, it was announced that they would be restored to their plinths.After being cleaned, they were reinstalled on the night of 14 December.
In James Joyce's Ulysses, Leopold Bloom remembers the Shelbourne as where "Mrs Miriam Dandrade", a "Divorced Spanish American" sold him "her old wraps and black underclothes
40cm x 23cm
There was a period of time during which my father — who doesn’t even truly like beer — would insist on ordering Guinness whenever we found ourselves in a restaurant that offered it. He would take a sip from his glass filled with ebony liquid topped by a frothy foam, and I’d watch as he inevitably recoiled at the bitter flavor. “I don’t know why I ordered this,” he’d usually utter, shaking his head. “I guess I just believed that Guinness was supposed to be better than most other beers. But it isn’t even really a beer, right? It’s like its own thing.”
I can understand why my father would believe that Guinness is good. After all, the “Guinness is Good” slogan was the figurative linchpin holding together the Guinness brand for decades. Along with the belief that Guinness is good — which my father and several others would vehemently disagree with — exists the belief that Guinness is good for you.
Guinness advertisement from the late 1920s
By fueling this belief, Guinness dangles the elusive hope that all barflies crave: That it’s possible to guzzle alcohol and reframe what everyone knows to be a commonly deleterious activity as surreptitiously healthy. So those are the real questions in need of answering: Can you sip a Guinness and skip the multivitamin? Can you literallydrink to your health?
WHY WOULD ANYONE BELIEVE THAT YOU COULD?
Because Guinness did everything in its power to ensure that people believed it to be true.
R
Even the Guinness ad campaigns of the 1920s and 1930s — again, built around the ubiquitous “Guinness is Good for You” slogan — were replete with fantastical references to the healthful benefits ostensibly lurking within Guinness. The standard style of the company’s advertising from this era tended to feature a general reference to the value of Guinness as a health tonic, one or more specific claims about the ways in which Guinness benefits its imbibers and then quotes allegedly extracted from the thousands of supposed letters that arrived in Guinness’ offices each month penned by “medical professionals.” Suspiciously, the medical professionals were never named; they were only referenced by their certifications as holders of the MD, LRCP, LRCPI, MRCS and MB designations, many of which are exclusive to the U.K., or are now outdated.
Some of the alleged claims about the medicinal value of Guinness are as follows:
“I have been accustomed to recommend Guinness medicinally, particularly for sleeplessness, finding it preferable to bromides and hypnotics in such cases, being in addition to its sedative action of great nutritional value.” — MRCS, LRCP“In many cases of anemia and debility after almost everything has failed, a single glass of Guinness after dinner has often been a turning point for the better.” — FRCS“I consider Guinness to be out and away the best tonic of them all.” — MB
Another Guinness advertisement included a statement that Guinness is “particularly suitable as a tonic restorative after influenza, bronchitis and other illnesses,” along with a supposed doctor’s recommendation that Guinness should be indulged in daily for its medicinal value.
WHAT IS THE TRUE NUTRITIONAL VALUE OF GUINNESS?
Well, we can start by dissecting a more contemporary analysis of Guinness. In a 2005 article from the Hartford Courant bearing the wishful-thinking title “Cheers! Certain Brands of Beer May Be Good for You,” Guinness was declared to be superior to other beers in a relative sense. It was lauded for having less alcohol, along with fewer calories and carbohydrates than Samuel Adams, Budweiser and Heineken, and Guinness proved to be twice as effective as Heineken at preventing blood clots in a University of Wisconsin study.
From there, some of the language requires parsing so as to minimize inappropriate attributions; Guinness is credited with possessing flavonoids, and these flavonoids had been demonstrated to be superior to vitamins C and E with respect to the abilities of those respective vitamins to prevent LDL cholesterol from clogging arteries.
First of all, it’s niacin — part of the vitamin B complex — that’s most heavily credited amongst the vitamins with LDL reduction. Second, the same flavonoid logic can be applied to dark chocolate, and often is. The logical takeaway in that scenario should be that dark chocolate is superior to other forms of chocolate in terms of its relative health value, which it arguably is, as opposed to taste, which it definitely isn’t.
In fact, it’s highly possible that the makers of Guinness had to sell consumers on its somewhat nebulous health benefits precisely because it wasn’t hitting any home runs in the taste department. For instance, another Guinness ad campaign from the same 1930s era provided readers with a lengthy explanation for how Guinness is intended to be consumed, instructing them how to draw Guinness into their mouths in a way that enables it to bypass the sweetness-detecting taste buds, and practically chastised customers for possessing immature palates if they felt displeasure derived from experiencing Guinness’ sour taste.
In terms of the raw numbers, when it comes to the antioxidant content in the form of the flavonoids in Guinness, they collectively possess 10 percent of the antioxidant value of a comparable amount of brewed coffee. In other words, Guinness may have some antioxidants present, but to describe it as “antioxidant rich” would be a massive stretch. Basically, if you’re looking for a substantive source of antioxidants, there are plenty of other foods and beverages you can consume.
As for vitamins and minerals, it’s critical that you consider the source that micronutrient information is being filtered through. The labeling of food items in the U.S. requires Reference Daily Intakes (RDI), while other organizations use guidelines like Recommended Daily Allowances (RDA). The recommendations generated by each are different, which means that selectively choosing one instead of the other and falling prey to confusion caused by the similarities between the two can have massive implications on how adequate you believe your food to be.
Here are the top six micronutrients contained in a pint of Guinness Stout — the most micronutrient-abundant beer within the Guinness family — along with its quantity, its RDA percentage and its RDI percentage:
Now that we’re all speaking the same language, we can get down to brass tacks. Aside from the quantity of copper present in the Guinness Stout, and the marginal amount of phosphorus contained therein, there’s nothing on this list that doesn’t get absolutely demolished by a can of Monster Energy. We can put Monster on trial for other reasons, but at least they deliver on their advertising promise of energy and never masqueraded as an all-purpose tonic for illness recovery.
Speaking of promises made in advertisements, there’s no evidence that ordinary vitamin content has a strong connection with either improving or inhibiting sleep. On the other hand, there’s an abundance of evidence — and probably plenty of personal anecdotes you can draw from — that underscores the ease with which alcohol can help to induce sleep. When you get right down to it, the “cure for insomnia” offered by Guinness was a nightly dose of drunkenness, which is also what would be required to drive most of the vitamin values of Guinness Stout into 100 percent territory.
SO GUINNESS ISN’T NUTRITIOUS?
Research indicates that Guinness is certainly more abounding in some vitamins and nutrients than several of its alcoholic brethren. Still, you’re likely to become sloppy drunk if your pursuit of micronutrient sufficiency requires you to piggyback on the overhyped shoulders of Guinness. My advice: If combining alcohol with vitamins is your thing, then pop a multivitamin and wash it down with something that actually tastes pleasant.
Ian Douglass is a volunteer firefighter, lackadaisical Concept2 rower and SkiErger and is the worst masters swimming All-American in recorded history. He also helps professional wrestlers publish their autobiographies, assists businesspeople with the writing of coherent thoughts and has overhyped degrees from Michigan and Northwestern.
Imagination is something Guinness Advertising has never been short of… From John Gilroy’s hapless zookeeper and his menagerie of creatures to a Polynesian surfer and a herd of white horses; from messages in bottles setting sail across the ocean to a single, heart-stoppingly enormous wave. Guinness have been carving out their own creative path for almost a century with decades of extraordinary and enduring print, TV and digital campaigns to their name, and hopefully they will continue to push boundaries to tell stories to the world. Here’s to original thinking !
35cm x 47cm
Imagination is something Guinness Advertising has never been short of… From John Gilroy’s hapless zookeeper and his menagerie of creatures to a Polynesian surfer and a herd of white horses; from messages in bottles setting sail across the ocean to a single, heart-stoppingly enormous wave. Guinness have been carving out their own creative path for almost a century with decades of extraordinary and enduring print, TV and digital campaigns to their name, and hopefully they will continue to push boundaries to tell stories to the world. Here’s to original thinking !
30cm x 30cm
ANOTHER great industry on the Scotch Hall site was the brewing firm of Cairnes Ltd, one of the original firms of Irish brewers dating back to 1772 with the foundation of the Castlebellingham Brewery at the picturesque Co Louth village of that name.In 1825, William Cairnes, who was related by marriage to the owners of the ’Bellingham brewery, founded the brewery at Marsh Road, Drogheda, which, for over 150 years, gave employment to almost 200 workers and the firm was famous for its ales and stout.
In 1889 the interests of the two breweries were pooled, a public company being formed under the title of the Castlebellingham and Drogheda Breweries Ltd. This title was changed for brevity in 1933 to Cairnes Ltd.
For a good many years subsequent to the merger, the breweries were worked independently, each supplying its own customers throughout Ireland and abroad.
However, in 1923, it was considered advisable to concentrate brewing in Drogheda, owing to the more advantageous position of the town, and the brewing plant and premises there, were more extensive.
Actually the plant at Drogheda was one of the most up-to-date in Ireland and compared very favourably with that of breweries in England and Wales. The supply of brewing water was obtained from a 400ft deep artesian well on the company’s premises. (I wonder if it is still there) and this water was used with the choicest hops and malt made from the best Irish barley obtainable. The hops used came chiefly from Kent and when obtainable, a percentage came from the USA.
The process through which the barley went from its arrival in the brewery until it emerged as ale or stout, was extremely interesting and quaint. The barley was first dried to a consistent level of moisture content and then stored for a few weeks before being steeped.
It was then ‘floored’ on lots which the brewery had, as well as lofts in Dominic Street and Wellington Quay.
These have, in recent years, been converted into shops and a high rise apartment block. Here on these lofts the growing process of the barley in the ground was artificially repeated, the growth however being terminated at the desired stage. The barley was then kilned and cured before being ground and mashed with hot water and the liquid was drawn off. It was then run to built-in coppers, where hops was added, then boiled, the wort, as it was called, being subsequently strained from the hops, cooled and fermented. The final stage was when the beer was casked (in wooden barrels) and matured.
Altogether there were approximately 200 people employed in the industry, for apart from the actual brewing of the beer there was a tremendous amount of activity, and the transport department built up a fine fleet of steam lorries, (I remember seeing Gerry McConville driving one of these down the Marsh Road), motor lorries and carts and Jemmy Early was in charge of town deliveries in a horse drawn wagon, from which he rolled the barrells into the pub.
While catering for an extensive home market, Cairnes Ltd had, since May 1951, been engaged in the export of bottled stout to America. This stout was much stronger than anything of its kind on sale in Ireland and the venture steadily expanded in the new market. The metal caps of the export bottles had the imprint of the Star and Crescent, which is part of the Drogheda Coat of Arms, while the label carried three reproductions of miniature photographs of St Laurence Gate.
And so one of Drogheda’s oldest industries was carrying the name of the town across the world. In Millmount museum there is a permanent exhibition of artifacts from Cairnes Brewery which were literally ‘rescued’ before and during the closing down of the brewery in 1965 when Guinness started buying out their competitors.Showcased are the various bottles with their beer labels – the famous ‘Stingo’, a most favoured ale at the time.
There are also the large enamel advertising signs with ‘W Cairnes and Son. X Porter’ showing the brewery in its heyday, and a complete set of tools which were used by the cooper (wooden barrel maker), with a mythology of names like, the adze, draw knife, the buzz, the auger and chisel, the spokeshave and the coopers anvil.
Note: A recent informant who wishes to remain anonymous, wrote the following about Cairnes Brewery: ‘The last brew was carried out in October 1960. The brew was mashed by Joseph Oliver Roche, head brewer and declared by Patrick (Paddy) Weldon.
‘In the break-up of the Brewery by Guinness, Roche was sent to Waterford, while Weldon was sent to Dundalk. Kevin Beatty was also sent to New Ross or was it Enniscorthy?’
42cm x 31cm
Vintage John Jameson Punch Magazine Advert from 1928 featuring the iconic Barrelman .
WHY A BARRELMAN?
In 1930 John Jameson made a barrelman mascot for aviator Sir C. Kingford-Smith. On June 24th 1930, the mascot took pride of place in the 'Southern Cross' plane that flew from Portmarnock, Ireland on the transatlantic odyssey to America. Since the making of this first lucky mascot, Jameson has revived the icon of the Barrelman, placing him front and centre on their communications.
47cm x 35cm
Barry's Tea is an Irish tea company founded in 1901 by James J. Barry in Cork. Until the 1960s, tea was sold from a shop in Prince's Street, but thereafter the company expanded its wholesaling and distribution operations.
By the mid-1980s Barry's Tea had become a national brand. According to their website, they are currently responsible for 38% of all tea sales in the Irish market (which is worth an estimated €85 million annually). Today, Barry's Tea is also available in the United Kingdom, Spain, and in some areas of Canada, Australia, France, Luxembourg and the United States where there are significant Irish immigrant communities.
Members of the Barry family been elected representatives for Fine Gael: the founder's son Anthony Barry (TD 1954–57 and 1961–65), Anthony's son Peter Barry (TD 1969–97) and Peter's daughter Deirdre Clune (TD 1997–2001 and 2007–11, and MEP since 2014).
47cm x 34cm
Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain before he started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.”
Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading.
The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test.
By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world.
Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.”
Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981.Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter.
Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid.
In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo.
The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.
The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world.
The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin.
Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant.
On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development.
On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with TánaisteMary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997.
In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now.
Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered.
Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians.
Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible.
Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste.
Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby.
The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
Studies claim that Guinness can be beneficial to the heart. Researchers found that “‘antioxidantcompounds’ in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls.”Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers–”Guinness is Good for You”. Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.Diageo, the company that now manufactures Guinness, says: “We never make any medical claims for our drinks.”
47cm x 35cm
The old Smithwicks brewery is on the site of a Franciscan abbey, where monks had brewed ale since the 14th century, and ruins of the original abbey still remain on its grounds. The old brewery has since been renovated and now hosts "The Smithwick's Experience Kilkenny" visitor attraction and centre.At the time of its closure, it was Ireland's oldest operating brewery.
John Smithwick was an orphan who had settled in Kilkenny. Shortly after his arrival, Smithwick went into the brewing business with Richard Cole on a piece of land that Cole had leased from the Duke of Ormond in 1705. Five years later, John Smithwick became the owner of the land. The brewery stayed small, servicing a loyal local following while John Smithwick diversified.
Following John Smithwick's death, the brewery temporarily fell out of family hands. John Smithwick's great grandson, Edmond bought the brewery land back freehold and worked to reshape its future. Edmond concentrated on discovering new markets and successfully building export trade. Drinkers in England, Scotland and Wales developed a taste for Smithwick's brews and output increased fivefold.
As a result of substantial contributions made to St Mary's Cathedral, Edmond became great friends with Irish liberal Daniel O'Connell, who later became godfather to one of his sons. Edmond Smithwick became well known and respected by the people of Kilkenny who elected him town mayor four times.
In 1800, export sales began to fall and the brewing industry encountered difficulty. To combat this, the Smithwick family increased production in their maltings, began selling mineral water and delivered butter with the ale from the back of their drays.By 1900, output was at an all-time low and the then owner James Smithwick was advised by auditors to shut the doors of the brewery. Instead, James reduced the range of beers they produced and set out to find new markets. He secured military contracts and soon after saw output increase again. James' son, Walter, took control in 1930 and steered the brewery to success through the hardships of both World War II and increasingly challenging weather conditions.By January 1950, Smithwick's was exporting ale to Boston.Smithwick's was purchased from Walter Smithwick in 1965 by Guinness and is now, along with Guinness, part of Diageo. Together, Guinness & Co. and Smithwick's developed and launched Smithwick's Draught Ale in 1966. By 1979, half a million barrels were sold each year.In 1980, Smithwick's began exporting to France. In 1993, Smithwick's Draught became Canada's leading imported ale.By 2010, Smithwick's continued to be brewed in Dundalk and Kilkenny with tankers sent to Dublin to be kegged for the on trade market. Cans and bottles were packaged by IBC in Belfast.Production in the Kilkenny brewery finished on 31 December 2013 and Smithwicks brands are now produced in the Diageo St.James' Gate brewery in Dublin.The original Kilkenny site was sold to Kilkenny County Council, with a small portion of the site dedicated to the opening of a visitor's centre, the "Smithwick's Experience Kilkenny".
47cm x 37cm Limerick
Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain before he started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.”
Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading.
The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test.
By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world.
Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.”
Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981.Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter.
Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid.
In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo.
The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.
The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world.
The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin.
Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant.
On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development.
On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with TánaisteMary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997.
In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now.
Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered.
Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians.
Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible.
Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste.
Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby.
The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
Studies claim that Guinness can be beneficial to the heart. Researchers found that “‘antioxidantcompounds’ in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls.”Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers–”Guinness is Good for You”. Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.Diageo, the company that now manufactures Guinness, says: “We never make any medical claims for our drinks.”
37cm x 47cm Limerick
Sullivan’s Brewing Company opened for business over three hundred years ago in The Maltings on James’s Street, smack bang in the middle of Kilkenny City.
Up until the early 1700s, brewing on a large scale was a rarity, this resulted in many small breweries springing up all around the country, with little or no consistency in the beer that was being produced. Back then, to guarantee that each pint was as good as the last, required brewing on a bigger, more exacting scale.
Enter Mr. Sullivan, a man of high morals, integrity and a good nose for great beer. Through his belief and hard work he established a brewery the likes of which had never been seen in Kilkenny. He only used the very best local ingredients and the very best brewing methods to ensure that every barrel of Sullivan’s Red Ale that left his brewery was as good as the one that had gone before.
Richard Sullivan was elected to represent the people of Kilkenny in the 1820s. This supposedly put one well-known Irish political figure’s nose well and truly out of joint – Daniel O’Connell.
After one particularly heated parliamentary quarrel, O’Connell even called a boycott of Sullivan’s Ale by the people of Kilkenny. But you’ll know if you’ve ever had a pint of Sullivan’s Red Ale in front of you that it can be very hard to resist, and the boycott was soon called off.
Despite this rocky start, Richard and Daniel went on to become firm friends. So good in fact, that when O’Connell was stripped of his seat in Parliament due to some underhand dealings, Sullivan was one of the few who had his back. He wrote to Daniel and offered him his seat to ensure that O’Connell’s Catholic Emancipation Act would get through Parliament.
1802
MIXING BUSINESS AND POLITICS
GOOD WILL,
KINDNESS AND
HOT SOUP
1845 was a dark year for Ireland, and we aren’t just talking about the weather – it’s always been like that.
The year marked the beginning of the Great Potato Famine, a dark chapter in the country’s history that resulted in the deaths of hundreds of thousands of people, and the emigration of millions more.
By day Richard Sullivan continued to brew his by-then world famous ale, but at mealtimes and in the evenings, the brewery transformed into one of Kilkenny’s largest soup kitchens. Brewery staff served tasty, nutritious meals to those most in need, using many of the same ingredients essential to the making of Sullivan’s Red Ale – and giving a whole new meaning to the expression of being ‘On The Soup’.
This gesture of goodwill and kindness was never forgotten by the people of Kilkenny and it’s a big part of the reason why the Sullivan Family is held in high esteem in the city to this day.
1880 was the year of ‘The Great Sullivan’s Brewery Fire’, a day that has gone down in legend among the people of Kilkenny.
The story goes that the Sullivan Family took the day off brewing to attend the funeral of a recently departed family friend in a Kilkenny hilltop chapel. Leaving a funeral before all the formalities were completed was the height of bad manners. The Sullivans could see the brewery ablaze from the hillside, but could do nothing about it.
As the first flames began to lick the outside of the brewery, the alarm was raised and the local fire brigade was sent for. But The Kilkenny Fire Brigade consisted of a few volunteers, a horse and a cart and a useless, leaking hose. Due to all their good deeds over the years, the Sullivans were a tremendously popular family in Kilkenny, so men, women and children from far and wide rallied together and grabbed the nearest buckets, pales and pots, filling them with water and battling the fire. Within an hour the fire was under control and the brewery was saved, all because a community came together.
1880
A COMMUNITY WORKING TOGETH
1918
BLACK SHEEP
AND THE LOST
WAGER
Not every member of the Sullivan Family always did the right thing – most families have a black sheep, but in the case of the Sullivans it was a black horse.
The hard work and backbreaking toil of Master Sullivan’s predecessors had left a thriving and profitable business to inherit, but he did not care much for the art of brewing. His passions were for the dice.
It was at Deauville Racecourse, France on a fateful day in
August 1918, that the shot of the starting pistol sent shock waves all the way back to Kilkenny. Legend has it that, in an attempt to impress a beautiful young lady from an aristocratic French family, Master Sullivan made a wager with a rival Venetian Count for her hand through a high-stakes bet on a horse. And as his horse lost spectacularly, Master Sullivan knew he was in a spot of bother.
Faced with either paying the Count in full or facing the count in a duel, Sullivan – more a lover than a fighter – went with the first option and within a year the doors shut on Sullivan’s Brewery.
After Sullivan’s Brewery closed for the final time in the early 1900s the tales of the good deeds of this Sullivan Family began to fade into memory.
Over the coming decades, the independent breweries that were once synonymous with Kilkenny began to drop off one by one, until its final working brewery sadly closed its doors in 2013. However, there wasn’t long to wait for a change of fortunes for Kilkenny-brewed ale, as 2016 saw two great families coming together to return traditional Irish brewing to its spiritual home.
The Smithwick Family in partnership with direct descendants of the Sullivan Family had a vision to re-open the once-great brewery in the city where it all began. They enlisted the help of Ian Hamilton, one of Ireland’s most eminent contemporary master-brewers. Together they are bringing artisan brewing back to Kilkenny.
If people thought that brewing in Kilkenny was dead and buried, they are in for a rude awakening…
24cm x 40cm
From the double-takes by people currently walking down King’s Inn Street at the doors to Williams and Woods , you might be forgiven for thinking the former confectionary factory is returning in some Willy Wonka spectacular. The building’s distinctive corner sign has snuck it into the city’s collective memory, making it deeply exciting to see boards coming away from the windows and the glazing being repaired.
Williams and Woods moved to Great Britain Street (now Parnell Street) in 1875, operating as confectionary manufacturers and wholesalers. The company acquired adjacent sites, including land across Loftus Lane, and had a factory complex that produced sweets, preserves, canned goods and vinegar. (There’s a history of acquisitions – including being bought by Cross and Blackwell in 1928 – that’s a bit involved for our purposes, but it brings in many well-known names such as Chef, Toblerone, Keiller Little Chip, The National Canning Company of Ireland and Silvermints.) This particular part of the factory seems to have been built around 1900, completely destroyed by fire in 1908, and built again by 1910 (a jam factory designed by Donnelly & Moore), though it’s a little difficult to determine which part of the block is referred to in news reports.
40cm x 24cm
A very popular Pipe Tobacco from the P.Carrolls Tobacco Company in Dundalk Co Louth was Mick McQuaids.But who was this legendary, smiling character the product was inspired by ???
The tales of Mick McQuaid were first written by William Francis Lynam – a soldier, writer and editor who was born in Galway in 1833 and died in Dublin in 1894. Little is known about his background (or his military career), but by the 1860s he was living in Dublin and was – it appears – the owner and editor of the Shamrock story paper. One of the earliest Irish story papers, it was established in 1866 as a penny weekly ‘companion’ paper to the Irishman newspaper. The Irishman, a very advanced nationalist paper, was established in 1859 by Richard Pigott – a very colourful character in Irish journalism who would acquire infamy as the forger of the damning letters supposedly written by Parnell in the 1880s. The exact editorial and proprietorial relationship between the Irishman and the Shamrock is rather murky – some sources imply Pigott owned them both, while others insist that Lynam owned the Shamrock, in which case the precise nature of their connection is unknown. Pigott and Lynam may have been actual business partners, or simply had an informal alliance.
The 1860s was of course the era of the Fenian movement in Ireland and abroad, and under Pigott’s editorship the Irishmanwas a very popular voice for Fenianism. If the Irishman was aimed at an adult readership seeking radical political news and commentary, the Shamrock was its more entertaining younger sibling, intended to instil a sense of national pride and identity in its boy (and occasional girl) readers. To do this, it specialised in exciting Irish historical fiction serials, set at key moments of Irish nationalist history such as the 1798 Rebellion or the Jacobite Wars, and usually centred around an ordinary Irish boy who readers could identify with as he became swept into political and military excitements and encountered historical figures such as Wolfe Tone or Redmond O’Hanlon. But as well as historical fiction, the Shamrock also published romances and vernacular tales of Irish life.
The most successful of these vernacular tales were, by a very long way, the Mick McQuaid stories. A series of comic tales (although to be quite honest the modern reader might take some convincing of that description) set in what was then contemporary Ireland, they all featured the adventures of central character Mick McQuaid – a quick-thinking, wise-cracking chancer who nevertheless usually managed to save the day and prevent the more straight-forward villainy of figures such as agents for absentee landlords, or local gombeen men. Each story saw Mick in a new role and setting, such as ‘Mick McQuaid, Money Lender’, ‘Mick McQuaid, Member of Parliament’, ‘Mick McQuaid, Detective’, and ‘Mick McQuaid, Evangelist’. Each story was long, with (overly) complex plots, many characters, comic tangents and multiple narrative threads to be resolved, so they were serialised in short instalments over several months of weekly issues. These kind of serial stories were crucial to story papers, designed to bring readers back week after week and build a loyal and regular readership, and the Mick McQuaid stories were a classic example of their type.
It has to be admitted it would be difficult to that claim the stories deserve to be ‘rediscovered’ by modern readers. They are an interesting window into popular fiction of the era, especially in terms of their representations of Irish life and society – however their plots are unwieldy, their humour has not aged well and they are written in an almost impenetrable ‘Irish’ dialect which was obviously part of their appeal in the 1860s but which is extremely difficult to read now. Instead what is most interesting about the Mick McQuaid stories is their extraordinary popularity across many decades. Lynam reportedly became bored with the stories after just a few years, and indeed replaced them with tales of another very similar ‘charming Irish rogue’ anti-hero, the Darby Durkan series, which in their turn were also fairly popular. But popular demand for continued Mick McQuaid stories forced him to write more of them (a common experience for authors of popular fiction, most famously in the case of Conan Doyle’s reluctant resurrection of Sherlock Holmes). Indeed, the circulation of the Shamrock reportedly dropped sharply when he attempted to end the McQuaid stories, so they had to be revived and reprinted. It is difficult to be sure exactly how many stories there are in total (perhaps ten or so), each one lasting up to 6 months of weekly instalments – but for a youthful audience this was enough to keep printing and reprinting them over years and eventually decades. Rather like the endlessly circulating repeats of television sit-coms in our own era, which happily rewatched by fans and watched for the first time by successive generations (Faulty Towers being the obvious example, with just twelve episodes ever made in the 1970s, but which are still being screened 40 years later) these very popular serials played on an endless loop in the story papers.
Lynam died in 1894, but his serials lived on without him. The Darby Durkan stories appeared in the Shamrock’s rival story paper the Emerald in the early 20thC, and after the two papers merged in 1912 the McQuaid stories also continued in the new paper until its demise in 1919 – and may well have continued to appear in other publications after that although I have yet to find them. Their popularity was such that in 1889 Carroll’s Tobacco company in Dundalk named a new brand of pipe tobacco after Mick McQuaid, who often smoked a pipe in the stories as he held forth with his distinctive folk wisdom. The brand was itself a great success (presumably the tobacco and the stories amplified each other’s standing among readers and smokers in ways that benefitted both), and by the 1920s Carroll’s had commissioned a cartoon version of Mick McQuaid for their packaging and advertising – the photograph accompanying this post is of a tobacco tin from the mid-20thC. So while the stories had not had significant illustrations during their 19thC hey-day, the Mick McQuaid character took visual form years after his author’s death, and in fact became one of mid-20thC Ireland’s most successful brands, only being discontinued in 2016 – a strange afterlife for a fictional character first invented in 1867.
48cm x 38cm The Shelbourne Hotel is a historic hotel in Dublin, Ireland, situated in a landmark building on the north side of St Stephen's Green. Currently owned by Kennedy Wilsonand operated by Marriott International, the hotel has 265 rooms in total and reopened in March 2007 after undergoing an eighteen-month refurbishment.
40cm x 23cm There was a period of time during which my father — who doesn’t even truly like beer — would insist on ordering Guinness whenever we found ourselves in a restaurant that offered it. He would take a sip from his glass filled with ebony liquid topped by a frothy foam, and I’d watch as he inevitably recoiled at the bitter flavor. “I don’t know why I ordered this,” he’d usually utter, shaking his head. “I guess I just believed that Guinness was supposed to be better than most other beers. But it isn’t even really a beer, right? It’s like its own thing.”I can understand why my father would believe that Guinness is good. After all, the “Guinness is Good” slogan was the figurative linchpin holding together the Guinness brand for decades. Along with the belief that Guinness is good — which my father and several others would vehemently disagree with — exists the belief that Guinness is good for you.
35cm x 47cm Imagination is something Guinness Advertising has never been short of… From John Gilroy’s hapless zookeeper and his menagerie of creatures to a Polynesian surfer and a herd of white horses; from messages in bottles setting sail across the ocean to a single, heart-stoppingly enormous wave. Guinness have been carving out their own creative path for almost a century with decades of extraordinary and enduring print, TV and digital campaigns to their name, and hopefully they will continue to push boundaries to tell stories to the world. Here’s to original thinking !
30cm x 30cm ANOTHER great industry on the Scotch Hall site was the brewing firm of Cairnes Ltd, one of the original firms of Irish brewers dating back to 1772 with the foundation of the Castlebellingham Brewery at the picturesque Co Louth village of that name.In 1825, William Cairnes, who was related by marriage to the owners of the ’Bellingham brewery, founded the brewery at Marsh Road, Drogheda, which, for over 150 years, gave employment to almost 200 workers and the firm was famous for its ales and stout. In 1889 the interests of the two breweries were pooled, a public company being formed under the title of the Castlebellingham and Drogheda Breweries Ltd. This title was changed for brevity in 1933 to Cairnes Ltd. For a good many years subsequent to the merger, the breweries were worked independently, each supplying its own customers throughout Ireland and abroad. However, in 1923, it was considered advisable to concentrate brewing in Drogheda, owing to the more advantageous position of the town, and the brewing plant and premises there, were more extensive. Actually the plant at Drogheda was one of the most up-to-date in Ireland and compared very favourably with that of breweries in England and Wales. The supply of brewing water was obtained from a 400ft deep artesian well on the company’s premises. (I wonder if it is still there) and this water was used with the choicest hops and malt made from the best Irish barley obtainable. The hops used came chiefly from Kent and when obtainable, a percentage came from the USA. The process through which the barley went from its arrival in the brewery until it emerged as ale or stout, was extremely interesting and quaint. The barley was first dried to a consistent level of moisture content and then stored for a few weeks before being steeped. It was then ‘floored’ on lots which the brewery had, as well as lofts in Dominic Street and Wellington Quay. These have, in recent years, been converted into shops and a high rise apartment block. Here on these lofts the growing process of the barley in the ground was artificially repeated, the growth however being terminated at the desired stage. The barley was then kilned and cured before being ground and mashed with hot water and the liquid was drawn off. It was then run to built-in coppers, where hops was added, then boiled, the wort, as it was called, being subsequently strained from the hops, cooled and fermented. The final stage was when the beer was casked (in wooden barrels) and matured.
42cm x 31cm Vintage John Jameson Punch Magazine Advert from 1928 featuring the iconic Barrelman .WHY A BARRELMAN? In 1930 John Jameson made a barrelman mascot for aviator Sir C. Kingford-Smith. On June 24th 1930, the mascot took pride of place in the 'Southern Cross' plane that flew from Portmarnock, Ireland on the transatlantic odyssey to America. Since the making of this first lucky mascot, Jameson has revived the icon of the Barrelman, placing him front and centre on their communications.
47cm x 35cm Barry's Tea is an Irish tea company founded in 1901 by James J. Barry in Cork. Until the 1960s, tea was sold from a shop in Prince's Street, but thereafter the company expanded its wholesaling and distribution operations. By the mid-1980s Barry's Tea had become a national brand. According to their website, they are currently responsible for 38% of all tea sales in the Irish market (which is worth an estimated €85 million annually). Today, Barry's Tea is also available in the United Kingdom, Spain, and in some areas of Canada, Australia, France, Luxembourg and the United States where there are significant Irish immigrant communities. Members of the Barry family been elected representatives for Fine Gael: the founder's son Anthony Barry (TD 1954–57 and 1961–65), Anthony's son Peter Barry (TD 1969–97) and Peter's daughter Deirdre Clune (TD 1997–2001 and 2007–11, and MEP since 2014).
47cm x 34cm Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain before he started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.” Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading. The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test. By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world. Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.” Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981. Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter. Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid. In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo. The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin. Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant. On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development. On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997. In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now. Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians. Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste. Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby. The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world.Studies claim that Guinness can be beneficial to the heart. Researchers found that “‘antioxidantcompounds’ in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls.”Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers–”Guinness is Good for You”. Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.Diageo, the company that now manufactures Guinness, says: “We never make any medical claims for our drinks.”
47cm x 35cm
The old Smithwicks brewery is on the site of a Franciscan abbey, where monks had brewed ale since the 14th century, and ruins of the original abbey still remain on its grounds. The old brewery has since been renovated and now hosts "The Smithwick's Experience Kilkenny" visitor attraction and centre.At the time of its closure, it was Ireland's oldest operating brewery.
John Smithwick was an orphan who had settled in Kilkenny. Shortly after his arrival, Smithwick went into the brewing business with Richard Cole on a piece of land that Cole had leased from the Duke of Ormond in 1705. Five years later, John Smithwick became the owner of the land. The brewery stayed small, servicing a loyal local following while John Smithwick diversified.
Following John Smithwick's death, the brewery temporarily fell out of family hands. John Smithwick's great grandson, Edmond bought the brewery land back freehold and worked to reshape its future. Edmond concentrated on discovering new markets and successfully building export trade. Drinkers in England, Scotland and Wales developed a taste for Smithwick's brews and output increased fivefold.
As a result of substantial contributions made to St Mary's Cathedral, Edmond became great friends with Irish liberal Daniel O'Connell, who later became godfather to one of his sons. Edmond Smithwick became well known and respected by the people of Kilkenny who elected him town mayor four times.
In 1800, export sales began to fall and the brewing industry encountered difficulty. To combat this, the Smithwick family increased production in their maltings, began selling mineral water and delivered butter with the ale from the back of their drays.By 1900, output was at an all-time low and the then owner James Smithwick was advised by auditors to shut the doors of the brewery. Instead, James reduced the range of beers they produced and set out to find new markets. He secured military contracts and soon after saw output increase again. James' son, Walter, took control in 1930 and steered the brewery to success through the hardships of both World War II and increasingly challenging weather conditions.By January 1950, Smithwick's was exporting ale to Boston.Smithwick's was purchased from Walter Smithwick in 1965 by Guinness and is now, along with Guinness, part of Diageo. Together, Guinness & Co. and Smithwick's developed and launched Smithwick's Draught Ale in 1966. By 1979, half a million barrels were sold each year.In 1980, Smithwick's began exporting to France. In 1993, Smithwick's Draught became Canada's leading imported ale.By 2010, Smithwick's continued to be brewed in Dundalk and Kilkenny with tankers sent to Dublin to be kegged for the on trade market. Cans and bottles were packaged by IBC in Belfast.Production in the Kilkenny brewery finished on 31 December 2013 and Smithwicks brands are now produced in the Diageo St.James' Gate brewery in Dublin.The original Kilkenny site was sold to Kilkenny County Council, with a small portion of the site dedicated to the opening of a visitor's centre, the "Smithwick's Experience Kilkenny".
47cm x 37cm Limerick Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain before he started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.” Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading. The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test. By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world. Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.” Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981. Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter. Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid. In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo. The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin. Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant. On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development. On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997. In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now. Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians. Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste. Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby. The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
37cm x 47cm Limerick Sullivan’s Brewing Company opened for business over three hundred years ago in The Maltings on James’s Street, smack bang in the middle of Kilkenny City.
24cm x 40cm From the double-takes by people currently walking down King’s Inn Street at the doors to Williams and Woods , you might be forgiven for thinking the former confectionary factory is returning in some Willy Wonka spectacular. The building’s distinctive corner sign has snuck it into the city’s collective memory, making it deeply exciting to see boards coming away from the windows and the glazing being repaired. Williams and Woods moved to Great Britain Street (now Parnell Street) in 1875, operating as confectionary manufacturers and wholesalers. The company acquired adjacent sites, including land across Loftus Lane, and had a factory complex that produced sweets, preserves, canned goods and vinegar. (There’s a history of acquisitions – including being bought by Cross and Blackwell in 1928 – that’s a bit involved for our purposes, but it brings in many well-known names such as Chef, Toblerone, Keiller Little Chip, The National Canning Company of Ireland and Silvermints.) This particular part of the factory seems to have been built around 1900, completely destroyed by fire in 1908, and built again by 1910 (a jam factory designed by Donnelly & Moore), though it’s a little difficult to determine which part of the block is referred to in news reports.
40cm x 24cm A very popular Pipe Tobacco from the P.Carrolls Tobacco Company in Dundalk Co Louth was Mick McQuaids.But who was this legendary, smiling character the product was inspired by ??? The tales of Mick McQuaid were first written by William Francis Lynam – a soldier, writer and editor who was born in Galway in 1833 and died in Dublin in 1894. Little is known about his background (or his military career), but by the 1860s he was living in Dublin and was – it appears – the owner and editor of the Shamrock story paper. One of the earliest Irish story papers, it was established in 1866 as a penny weekly ‘companion’ paper to the Irishman newspaper. The Irishman, a very advanced nationalist paper, was established in 1859 by Richard Pigott – a very colourful character in Irish journalism who would acquire infamy as the forger of the damning letters supposedly written by Parnell in the 1880s. The exact editorial and proprietorial relationship between the Irishman and the Shamrock is rather murky – some sources imply Pigott owned them both, while others insist that Lynam owned the Shamrock, in which case the precise nature of their connection is unknown. Pigott and Lynam may have been actual business partners, or simply had an informal alliance. The 1860s was of course the era of the Fenian movement in Ireland and abroad, and under Pigott’s editorship the Irishmanwas a very popular voice for Fenianism. If the Irishman was aimed at an adult readership seeking radical political news and commentary, the Shamrock was its more entertaining younger sibling, intended to instil a sense of national pride and identity in its boy (and occasional girl) readers. To do this, it specialised in exciting Irish historical fiction serials, set at key moments of Irish nationalist history such as the 1798 Rebellion or the Jacobite Wars, and usually centred around an ordinary Irish boy who readers could identify with as he became swept into political and military excitements and encountered historical figures such as Wolfe Tone or Redmond O’Hanlon. But as well as historical fiction, the Shamrock also published romances and vernacular tales of Irish life. The most successful of these vernacular tales were, by a very long way, the Mick McQuaid stories. A series of comic tales (although to be quite honest the modern reader might take some convincing of that description) set in what was then contemporary Ireland, they all featured the adventures of central character Mick McQuaid – a quick-thinking, wise-cracking chancer who nevertheless usually managed to save the day and prevent the more straight-forward villainy of figures such as agents for absentee landlords, or local gombeen men. Each story saw Mick in a new role and setting, such as ‘Mick McQuaid, Money Lender’, ‘Mick McQuaid, Member of Parliament’, ‘Mick McQuaid, Detective’, and ‘Mick McQuaid, Evangelist’. Each story was long, with (overly) complex plots, many characters, comic tangents and multiple narrative threads to be resolved, so they were serialised in short instalments over several months of weekly issues. These kind of serial stories were crucial to story papers, designed to bring readers back week after week and build a loyal and regular readership, and the Mick McQuaid stories were a classic example of their type. It has to be admitted it would be difficult to that claim the stories deserve to be ‘rediscovered’ by modern readers. They are an interesting window into popular fiction of the era, especially in terms of their representations of Irish life and society – however their plots are unwieldy, their humour has not aged well and they are written in an almost impenetrable ‘Irish’ dialect which was obviously part of their appeal in the 1860s but which is extremely difficult to read now. Instead what is most interesting about the Mick McQuaid stories is their extraordinary popularity across many decades. Lynam reportedly became bored with the stories after just a few years, and indeed replaced them with tales of another very similar ‘charming Irish rogue’ anti-hero, the Darby Durkan series, which in their turn were also fairly popular. But popular demand for continued Mick McQuaid stories forced him to write more of them (a common experience for authors of popular fiction, most famously in the case of Conan Doyle’s reluctant resurrection of Sherlock Holmes). Indeed, the circulation of the Shamrock reportedly dropped sharply when he attempted to end the McQuaid stories, so they had to be revived and reprinted. It is difficult to be sure exactly how many stories there are in total (perhaps ten or so), each one lasting up to 6 months of weekly instalments – but for a youthful audience this was enough to keep printing and reprinting them over years and eventually decades. Rather like the endlessly circulating repeats of television sit-coms in our own era, which happily rewatched by fans and watched for the first time by successive generations (Faulty Towers being the obvious example, with just twelve episodes ever made in the 1970s, but which are still being screened 40 years later) these very popular serials played on an endless loop in the story papers. Lynam died in 1894, but his serials lived on without him. The Darby Durkan stories appeared in the Shamrock’s rival story paper the Emerald in the early 20thC, and after the two papers merged in 1912 the McQuaid stories also continued in the new paper until its demise in 1919 – and may well have continued to appear in other publications after that although I have yet to find them. Their popularity was such that in 1889 Carroll’s Tobacco company in Dundalk named a new brand of pipe tobacco after Mick McQuaid, who often smoked a pipe in the stories as he held forth with his distinctive folk wisdom. The brand was itself a great success (presumably the tobacco and the stories amplified each other’s standing among readers and smokers in ways that benefitted both), and by the 1920s Carroll’s had commissioned a cartoon version of Mick McQuaid for their packaging and advertising – the photograph accompanying this post is of a tobacco tin from the mid-20thC. So while the stories had not had significant illustrations during their 19thC hey-day, the Mick McQuaid character took visual form years after his author’s death, and in fact became one of mid-20thC Ireland’s most successful brands, only being discontinued in 2016 – a strange afterlife for a fictional character first invented in 1867.
