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Nice image from the 1978 Guinness Calendar by the cartoonist and illustrator Giles of the ubiquitous bottle of Guinness Stout. Origins : Dublin Dimensions : 60cm x 40cm Glazed 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. 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.”
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Superb print of the 1908 Clare Hurling Team who won the Croke Cup. Origins : Ennistymon Co Clare Dimensions: 33cm x 40cm. GlazedDr Croke Cup Medal, 1908 The Dr Croke Cup was a second inter-county competition instituted in both hurling and football in 1896. Clare was the first winner of the Dr Croke Cup for Hurling in 1896. This medal was won by Ned Grace, one of seven O’Callaghan’s Mills players on the Croke Cup winning Hurling team of 1908.
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There are many chapters in Munster’s storied rugby journey but pride of place remains the game against the otherwise unbeaten New Zealanders on October 31, 1978.This is a great photo taken during the legendary celebrations which took place after that epic victory .Taken around a piano in the famous Ted's Bar & Nightclub in O'Connell St Limerick,it features Greg Barrett on the keyboard while Brendan Foley(father of the late, much lamented Anthony ),Colm Tucker & Tony Ward join in the sing song. 30cm x 39cm Limerick City There were some mighty matches between the Kiwis and Munster, most notably at the Mardyke in 1954 when the tourists edged home by 6-3 and again by the same margin at Thomond Park in 1963 while the teams also played a 3-3 draw at Musgrave Park in 1973. During that time, they resisted the best that Ireland, Ulster and Leinster (admittedly with fewer opportunities) could throw at them so this country was still waiting for any team to put one over on the All Blacks when Graham Mourie’s men arrived in Limerick on October 31st, 1978. There is always hope but in truth Munster supporters had little else to encourage them as the fateful day dawned. Whereas the New Zealanders had disposed of Cambridge University, Cardiff, West Wales and London Counties with comparative ease, Munster’s preparations had been confined to a couple of games in London where their level of performance, to put it mildly, was a long way short of what would be required to enjoy even a degree of respectability against the All Blacks. They were hammered by Middlesex County and scraped a draw with London Irish. Ever before those two games, things hadn’t been going according to plan. Tom Kiernan had coached Munster for three seasons in the mid-70s before being appointed Branch President, a role he duly completed at the end of the 1977/78 season.He said: “Tackling is as integral a part of rugby as is a majestic centre three-quarter break. There were two noteworthy tackles during the match by Seamus Dennison. He was injured in the first and I thought he might have to come off. But he repeated the tackle some minutes later.”And Tom Kiernan and Andy Haden, rugby standard bearers of which their respective countries were justifiably proud, saw things in a similar light.“I climbed up on a gate at the end of the game to get this photo and in the middle of it all is Moss Keane, one of the great characters of Irish rugby, with an expression of absolute elation. The All Blacks lost 12-0 to a side that played with as much passion as I have ever seen on a rugby field. The great New Zealand prop Gary Knight said to me later: ‘We could have played them for a fortnight and we still wouldn’t have won’. I was doing a little radio piece after the game and got hold of Moss Keane and said ‘Moss, I wonder if ...’ and he said, ‘ho, ho, we beat you bastards’.
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Framed 1964 Listowel Races Advert 28cm x 23cm Ballylongford Co Kerry The great John B Keane once said: "The Listowel Races is a state of mind." Anyone who has attended the festival will know this statement to be an undeniable truth. Because for one divine week in September, a spotlight from the gods shines on Listowel. It is a shimmering star, guiding people from all over the country for a week of devilment and roguery - a place where hatred dissolves and inhibitions release. And for as long as I can remember, I too have been steered by that very light. For a time, I thought I could never love a man the way I loved the Listowel Races. Unlike romantic relationships, I knew where I stood in the affair. There were no miscommunications or missteps. I asked for the thrill, the passion and the romance, and all the races asked of me was the entrance fee. Even as a child, I worshipped it. From the moment the festival lights were hung above Church Street, I knew magic was in the air. Any pocket money I had was spent at the Birds Amusements in the mart yard and any tears I had shed, as my mother told me, came when it was time to go home. As I grew older, I discovered another type of magic on the racecourse or 'the island' as it's otherwise known. It is a paradise on the River Feale filled with old friends, new acquaintances and disgruntled punters. Expats return from far-flung countries and wish for the week to never end, wanting one last race, drink or dance because one September evening spent on the island equals a lifetime of memories. This year will mark the 162nd anniversary of the meeting. The first took place in October 1858 and, since then, has moved from a two-day race meeting to a seven-day spectacle filled with music and wren boys. Also known as the Harvest Festival, the meeting traditionally marked the end of the harvest, and farmers came to relax and enjoy the fruits of their labour. While this remains true, Listowel now attracts a variety of attendees from across the country and beyond. The people don't just come for racing anymore. They come for the atmosphere, the people, and the promise of the time of your life. Festivals like Galway and Punchestown may have the hype, but Listowel has the mightiest heart. In 162 years, the island and its high jinks have survived war and politics, but it won't escape the ravages of 2020. Covid-19 restrictions mean the Listowel Races will take place behind closed doors for the first time. Under protocol from the HRI and the Irish Horseracing Regulatory Board, race meetings are closed to the public. Much-needed boost For Listowel, the impact will be huge. The town is small, with a population of 4,800 people. In 2018, attendance at the festival hit 90,000 for the week.
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44cm x 33cm Bray Co Wicklow In 1791 James Power, an innkeeper from Dublin, established a small distillery at his public house at 109 Thomas St., Dublin. The distillery, which had an output of about 6,000 gallons in its first year of operation, initially traded as James Power and Son, but by 1822 had become John Power & Son,and had moved to a new premises at John’s Lane, a side street off Thomas Street. At the time the distillery had three pot stills, though only one, a 500-gallon still is thought to have been in use. Following reform of the distilling laws in 1823, the distillery expanded rapidly. In 1827, production was reported at 160,270 gallons,and by 1833 had grown to 300,000 gallons per annum. As the distillery grew, so too did the stature of the family. In 1841, John Power, grandson of the founder was awarded a baronet, a hereditary title. In 1855, his son Sir James Power, laid the foundation stone for the O’Connell Monument, and in 1859 became High Sheriff of Dublin. In 1871, the distillery was expanded and rebuilt in the Victorian style, becoming one of the most impressive sights in Dublin.After expansion, output at the distillery rose to 700,000 gallons per annum, and by the 1880s, had reached about 900,000 gallons per annum, at which point the distillery covered over six acres of central Dublin, and had a staff of about 300 people.The Still House at John’s Lane Distillery, as it looked when Alfred Barnard visited in the 1800s.
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22cm x 25cm Dublin John Power & Son Dublin Three Swallow Whiskey Label as bottled by Peter Connolly Clontarf Dublin In 1791 James Power, an innkeeper from Dublin, established a small distillery at his public house at 109 Thomas St., Dublin. The distillery, which had an output of about 6,000 gallons in its first year of operation, initially traded as James Power and Son, but by 1822 had become John Power & Son,and had moved to a new premises at John’s Lane, a side street off Thomas Street. At the time the distillery had three pot stills, though only one, a 500-gallon still is thought to have been in use. Following reform of the distilling laws in 1823, the distillery expanded rapidly. In 1827, production was reported at 160,270 gallons,and by 1833 had grown to 300,000 gallons per annum. As the distillery grew, so too did the stature of the family. In 1841, John Power, grandson of the founder was awarded a baronet, a hereditary title. In 1855, his son Sir James Power, laid the foundation stone for the O’Connell Monument, and in 1859 became High Sheriff of Dublin. In 1871, the distillery was expanded and rebuilt in the Victorian style, becoming one of the most impressive sights in Dublin.After expansion, output at the distillery rose to 700,000 gallons per annum, and by the 1880s, had reached about 900,000 gallons per annum, at which point the distillery covered over six acres of central Dublin, and had a staff of about 300 people.The Still House at John’s Lane Distillery, as it looked when Alfred Barnard visited in the 1800s.
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34cm x 27cm Dublin A beautiful souvenir Powers Whiskey print advertising the company's participation at the 1893 World Fair held in Chicago to celebrate the 400th anniversary of Christopher Columbus's arrival in the New World in 1492.The fair was an influential social and cultural event and had a profound effect on architecture,sanitation,the Arts,Chicago's self image and American Industrial optimism .Powers Whiskey itself was established in 1792 before moving to Johns Lane in 1822 and then expanding its ranks and production levels rapidly to become one of the most impressive architectural sights in Victorian Dublin-an overhead view of which is depicted in this beautiful print. In 1791 James Power, an innkeeper from Dublin, established a small distillery at his public house at 109 Thomas St., Dublin. The distillery, which had an output of about 6,000 gallons in its first year of operation, initially traded as James Power and Son, but by 1822 had become John Power & Son,and had moved to a new premises at John’s Lane, a side street off Thomas Street. At the time the distillery had three pot stills, though only one, a 500-gallon still is thought to have been in use. Following reform of the distilling laws in 1823, the distillery expanded rapidly. In 1827, production was reported at 160,270 gallons,and by 1833 had grown to 300,000 gallons per annum. As the distillery grew, so too did the stature of the family. In 1841, John Power, grandson of the founder was awarded a baronet, a hereditary title. In 1855, his son Sir James Power, laid the foundation stone for the O’Connell Monument, and in 1859 became High Sheriff of Dublin. In 1871, the distillery was expanded and rebuilt in the Victorian style, becoming one of the most impressive sights in Dublin.After expansion, output at the distillery rose to 700,000 gallons per annum, and by the 1880s, had reached about 900,000 gallons per annum, at which point the distillery covered over six acres of central Dublin, and had a staff of about 300 people.The Still House at John’s Lane Distillery, as it looked when Alfred Barnard visited in the 1800s.
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39cm x 30cm Dublin John Power & Son Dublin Irish Whiskey display of Power's ephemera and one of its delivery lorries at its Johns Lane distillery. In 1791 James Power, an innkeeper from Dublin, established a small distillery at his public house at 109 Thomas St., Dublin. The distillery, which had an output of about 6,000 gallons in its first year of operation, initially traded as James Power and Son, but by 1822 had become John Power & Son,and had moved to a new premises at John’s Lane, a side street off Thomas Street. At the time the distillery had three pot stills, though only one, a 500-gallon still is thought to have been in use. Following reform of the distilling laws in 1823, the distillery expanded rapidly. In 1827, production was reported at 160,270 gallons,and by 1833 had grown to 300,000 gallons per annum. As the distillery grew, so too did the stature of the family. In 1841, John Power, grandson of the founder was awarded a baronet, a hereditary title. In 1855, his son Sir James Power, laid the foundation stone for the O’Connell Monument, and in 1859 became High Sheriff of Dublin. In 1871, the distillery was expanded and rebuilt in the Victorian style, becoming one of the most impressive sights in Dublin.After expansion, output at the distillery rose to 700,000 gallons per annum, and by the 1880s, had reached about 900,000 gallons per annum, at which point the distillery covered over six acres of central Dublin, and had a staff of about 300 people.The Still House at John’s Lane Distillery, as it looked when Alfred Barnard visited in the 1800s.
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25cm x 30cm Ballyshannon Co Donegal John Power & Son Dublin Irish Whiskey Label as bottled by James Cassidy Ballyshannon Co Donegal. In 1791 James Power, an innkeeper from Dublin, established a small distillery at his public house at 109 Thomas St., Dublin. The distillery, which had an output of about 6,000 gallons in its first year of operation, initially traded as James Power and Son, but by 1822 had become John Power & Son,and had moved to a new premises at John’s Lane, a side street off Thomas Street. At the time the distillery had three pot stills, though only one, a 500-gallon still is thought to have been in use. Following reform of the distilling laws in 1823, the distillery expanded rapidly. In 1827, production was reported at 160,270 gallons,and by 1833 had grown to 300,000 gallons per annum. As the distillery grew, so too did the stature of the family. In 1841, John Power, grandson of the founder was awarded a baronet, a hereditary title. In 1855, his son Sir James Power, laid the foundation stone for the O’Connell Monument, and in 1859 became High Sheriff of Dublin. In 1871, the distillery was expanded and rebuilt in the Victorian style, becoming one of the most impressive sights in Dublin.After expansion, output at the distillery rose to 700,000 gallons per annum, and by the 1880s, had reached about 900,000 gallons per annum, at which point the distillery covered over six acres of central Dublin, and had a staff of about 300 people.The Still House at John’s Lane Distillery, as it looked when Alfred Barnard visited in the 1800s.
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Out of stockGuinness as usual >Guinness is good for you Advert from the 1930s.Will help lend that crucial authenticity to any pub or home bar! 40cm x 32cm Castleconnell Co 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. 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.”
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16cm x 25cm. Dublin
HOLDING OF THE THIN GREEN LINE – UNIVERSITY COLLEGE DUBLIN BOAT CLUB & THE 1948 OLYMPIC GAMES
BY MORGAN MCELLIGOTT
“Telegram for you, Professor.” The year was 1948 in Mooney’s of the Strand. Jim read “Flight delayed, cannot make Mooney’s, see you at Henley- on – Thames signed Holly.” Apparently the barman was transferred from the Dublin premises near Independent House to London and recognised his erstwhile customer, Jim Meenan. “Holly” was a sobriquet for J.J.E. Holloway, representative of the Leinster branch of the Irish Amateur Rowing Union (I.A.R.U.) and to the Federation Internationale des Societes d’Aviron (F.I.S.A.). The former was secretary and later President of the union. Both were officers of Old Collegians Boat Club (O.C.B.C.) and members of the emergency committee to deal with the Irish Olympic eight-oar crew entry and were hugely involved with the development of U.C.D. rowing. The Club founded in 1918, assumed significance in the thirties and peaked in 1939 by winning the intervarsity Wylie Cup and the Irish Senior and Junior Rowing Championships, coached by Holly and captained by Dermot Pierce, brother of Denis Sugrue.1947-1948
After some lean years, the College aimed at revivification under the author’s captaincy, by intensive training twice daily in 1947, repeating the above wins and making a significant inaugural appearance at the Royal Henley Regatta by beating Reading University and Kings College London in the initial rounds in the Thames Cup before elimination in the semi-final by the eventual winners, Kent School U.S.A. It was easy to predict the outcome of the 1948 season which, captained by Paddy Dooley, repeated the above Irish competitive season, finishing by victory in the final of the Irish Senior Eights Championship over Belfast Commercial Boat Club, at present Belfast Rowing Club, on the river Lagan.
CREW SELECTED
The I.A.R.U. had ruled previously that the winning eight would be nominated as an All- Ireland entry to the Olympic Games and the relevant sub-committee met immediately after the race on the 10th July 1948 and U.C.D. were invited to form the Olympic Crew. Dominant advice was given and accepted fully from Ray Hickey, who rowed in the successful Senior Championship eight in 1940 and coached both 1947 and 1948 crews. Initial practice was on the 12th and the crew was finally selected on the 16th July as follows:-Bow
T.G. Dowdall
UCD
2E.M.A McElligott
UCD
3J. Hanly
UCD
4D.D.B. Taylor
Queen’s
5B. McDonnell
UCD
6P.D.R. Harold
Neptune
7R.W.R Tamplin
Trinity
StrokeP.O. Dooley
UCD
CoxD.L. Sugrue
UCD
Coaches
R.G. Hickey
UCD
M. Horan
Trinity
Manager
D.S.F. O’Leary
UCD
Substitutes
H.R. Chantler
Trinity
W. Stevens
Neptune
EIRE/IRELAND-26/32
So far it seemed simple, but now it was the Eire/Ireland question; briefly, “Eire” meant pick your athletes from twenty-six counties, whereas “Ireland”‘ meant thirty-two counties. Dan Taylor, Captain of the Q.U.B.C. was included and the I.A.R.U. was not yet a member of the F.I.S.A. Some seventeen days of training followed on both Liffey and Thames. Long mileage was the hallmark of the college crews in the previous two seasons and included an indelibly remembered row from Islandbridge to Poolbeg Lighthouse on a calm day, it was subsequently learned that the U.S.A. and Norway, gold and bronze medal winners, crewed for two years and nine months respectively.BORDERLINE CONSEQUENCES
But more important matters were imminent in Henley-on-Thames Town Hall, such as, “Can we row Danny from Queens, Belfast? ” John Pius Boland, of Boland’s Bread and a law graduate of Balliol College Oxford, was a commissioner under the Irish Universities Act and named the new establishment the National University of Ireland. Earlier, in 1896, after winning two gold medals for tennis in the first Olympic Games of the modern era, he caused some upset when he demanded an Irish flag. Subsequent to the establishment of the twenty-six country Irish Free State, the question of Olympic entry from a thirty-two county Ireland was debated and re-affirmed at four international Olympic committee meetings ranging from Paris in 1924 to Berlin in 1930. In 1932, Bob Tisdall, 400 meters hurdle and Pat O’Callaghan, hammer, won gold medals; the thirty-two county status was thought to be ensured in spite of persistent objections by British, representatives, which were constantly over-ruled until 1934. In context, Sean Lavan of U.C.D. achieved first and second places in various heats of 200 and 400 meters in 1924 and 1928.ORATIO RECTA 1948 dialectic included: –
BOADICEA: Conqueror of Italians: “Eire is on your stamps and on your Department of External Affairs note paper.” MACHA: war Goddess of Ulster: “Yes, and you have Helvetia on your stamps and Switzerland on your note paper.” BOADICEA: “Eirelevant! And note the spelling, if you’ve graduated from Ogham. Your swimmers are already barred because of the inclusion of Northern Ireland competitors.” MACHA: “A jarvey’s arrogance, why, you have four competitors, born in southern Ireland including Chris Barton from Kildare, who stroked the British eight, winning a silver medal. Being rather proud of our athletic exports, we never raised the issue.” BOADICEA: “Verdant remarks from a verdant person, and how about Danny Boy from Queen’s University Boat Club.” MACHA: “Well, he is entitled to British and Irish passports and that reminds me of your performance of an Irish melody, the Londonderry Air which concerns my fief. BOADICEA: “Your Kevin Myers states you cannot be “Ireland” without a referendum.” MACHA: “Anachronisms are unacceptable and on your next raid on Londinium ask the king’s equerry why he introduced my friends as “Ireland” at the Buckingham Palace tea-party”.
FAULTY TOWERS
The twin towers of Wembley stadium came into view, we were going on parade with increased confidence in our entry, while the swimmers returned to Eire/Ireland. As we took our place, it appeared that the parade sign-board was Eire rather than Ireland. A rather polemic discussion ensued between the assistant Chief Marshal and Comdt. J.F. Chisholm, the Irish Chef de Mission; the latter pointed out that our entry was submitted and accepted as “Ireland” as the English language was mandatory in context e.g. Espana marched as Spain. The Marshal’s convincing riposte was that he always wrote “Eire” when writing to his Irish brother-in-law and that P. agus T. delivered accurately; this was followed by an awesome threat to trap us in the tunnel.
CORK’S CREWMANSHIP
The ebullient Donal S.F. O Leary, who rowed in the successful 1947 Wylie Cup senior eight, with Alphie Walshe, and, at present, our team manager assessed instantly the situation and when we were directed to march in line after Iraq, declared forcibly that there were thousands of Irish, or was it Eirish, people in the stands ready to cheer their team and wouldn’t it be an huge disappointment if we failed to march, on a matter of neology.
ON STREAM
In a temperature 90 F, with 58 nations, we marched as “Eire,” saluted King GeorgeVl, were cheered loudly by our own and by countries like India which recently gained independence, as we worried about losing a day’s practice on the water. The words of the visionary Pierre Baron de Coubertin, who revived the Olympic Games in 1896 after a lapse of some 1600 years, dominated the stadium:
THE IMPORTANT THING IN THE OLYMPIC GAMES IS NOT WINNING BUT TAKING PART. THE ESSENTIAL THING IN LIFE IS NOT CONQUERING BUT FIGHTING WELL
The Olympic torch, carried through a peaceful Europe, arrived and the Olympic flame was lit by Cambridge athlete, John Mark. Donald Finlay, former Olympic hurdler swore the oath. The King proclaimed the games open, Sir Malcolm Sergent, of the Albert Hall promenade concerts, conducted the orchestra with guards massed bands and choir in a stirring performance of the Londonderry Air; thousands of pigeons were released to carry messages of peace to countries of the world.UP STREAMBut upstream to Henley, the thirty-two county body I.A.R.U., represented by its President M.V. Rowan of Neptune R.C. and J.J.E. Holloway O.C.B.C., was elected unanimously to F.I.S.A. and was therefore the first athletic unit recognised as an all Ireland body at the XIV Olympiad. A laudable photo-finish as competition started on the morrow and it’s worth mentioning that, in contrast to current debatable practice, Irish rowing officials disclaimed all expenses.
LADIES LAST AND FIRST
A liberal proposal by eastern European countries “on the organisation of feminine championships received scant attention”. An Antipodean delegate stated that in his opinion: “Rowing, as a sport had sufficient complications without adding the feminine element thereto”. In a recent season Antipodean values, not delegates, prevailed in U.C.D. Ladies Boat Club captained by Oonagh Clarke; wins of their Senior Eight included Ghent International Regatta and Henley Regatta, beating Temple University U.S.A. in the final – a glorious season for the “feminine element”.THIN GREEN LINE
During all this induction, practice continued on the water. Most of the crew thought pragmatically that as long as we rowed all else was irrelevant. Heart or head, to be conservative at twenty is to have no heart, to be socialist at forty is to have no head. Initially some of our training was alongside the British crew, whom we could beat transiently off the starting stake-boat; the objection of other crews ended this liaison. Our exercise times over parts of the course proved favourably and superior to some of our competitors but on the day we were beaten in our heat by Canada and Portugal and the repechage by Norway. To quote Michael Johnston in his totally comprehensive book on Senior Championship rowing, entitled “The Big Pot”:- “They lost their races but held the Thin Green Line and brought Ireland into the world of real international rowing for the first time. “MEMORIA
Joe Hanly and Barry McDonnell were both heavy weights on the 1947 and 1948 championship crews, and subsequently Presidents of O.C.B.C. Joe was also Vice-Captain of U.C.D.B.C. in 1947. Barry died in 1976 and Joe in 1996. The sympathy of all U.C.D. Oarsmen was extended to their wives, Helen who was Inaugural President of U.C.D.B.C. Ladies, and Jane, respectively. In 1997 Joe was honoured posthumously in the presence of Jane and Dr. Art Cosgrove, President U.C.D., by naming a new fine VIII boat, “Joe Hanly” in the presence of Barry Doyle, President U.C.D.B.C. RESURRECTI SUMUSIn 1998 the 1948 Olympic crew were honoured in the presence of some 170 crews competing in the Irish National Rowing Championships. Inscribed trophies and pennants were presented by Tom Fennessy, President of the I.A.R.U. and Michael Johnston, in his citation, stressed how the crew ensured thirty-two county representation by holding the Thin Green Line.
Similarly, twenty-five contestants, out of a total ninety-one who competed in 1948, attended a reception hosted by the Irish Olympic Council. Trophies were presented and citations declared by Patrick Hickey. President of the Council. Speeches included that of Dave Guiney, National Irish Shop-Putting Champion, who spoke for the recipients, and Dr. Kevin O’Flanagan who received a special presentation for his medical services to the Games. During his student days at U.C.D. in the 1940’s, O’Flanagan developed a career which included winning National Championships for Sprinting, playing International Soccer and Rugby for Ireland. -
26cm x 33cm Not so much the clash of the ash as the bend of the ash in this unbelievable action photograph as Clare and Limerick Hurlers do battle in a challenge game in Sixmilebridge.The art of Hurley making & the raw materials used have not changed a lot since time immemorial as this article demonstrates ; Cad a dhéanfaimid feasta gan adhmaid, tá deireadh na gcoillte ar lár…” seems an appropriate opening to an article about hurley making, as we speak to Pat Cronin in his workshop overlooking the Comeragh Mountains in Kilcash, Tipperary. “Over 90% of the timber used in hurley-making now is foreign. Irish ash is very scarce, although Coillte are working to change this”, explained Pat. “I get most of my timber from Coillte in Dundrum (Tipperary). This comes from Denmark and Sweden”. Although some makers have produced hurleys from 14 year old ash Pat believes this is too soon. “You might only get two or three slabs out of a tree that young. If you left it another five or more years you’d get more than double that. It’d really take up to 25 years to get a decent return.” Pat’s uncle, Larry Welsh, made hurleys, but Pat didn’t realise this when he started out. “John Joe O’Brien in Cahir taught me. I used to call to him to get a few now and then and it went from there. I started about 25 years ago and gave up working with Eircom to go at it full time five years ago. I’m kept busy throughout the year.” Brian Dowling’s “Star Hurleys” workshop is in the heart of Kilkenny. Despite the fact that his son Mark is also in the business they’re under constant pressure to meet demand. Brian, who served his time to become a carpenter, has been making hurleys since 1980. His father Ramie was a well known maker, who started in the early 1960’s with Brian’s grandfather Tom Neary. It probably takes about thirty minutes to make a hurley, if you were to go at it from start to finish. However, neither Pat nor Brian make them in this way. Both use copying machines to rough cut “slabs” three or four at a time. Each then finishes the hurleys by hand, to meet specific requirements. “You get phases of popularity in styles”, explained Pat Cronin, “Because of the O’Connor’s of Cork for instance, big bosses are in favour now. But there’s also a trend towards shorter and lighter sticks. There’s a risk if the hurley is too light it’ll snap more easily. And you don’t get the same distance on a puck out.” Brian, recently in Italy looking at a replacement for his aging copying machine, only cuts 33 inch sticks and bigger this way. “I do the smaller ones entirely by hand”. The style of hurling has changed over the years and naturally the hurley changes to reflect this. “Demands for particular styles naturally reflect the styles of the successful teams of the time”. Certainly the demand for personalised sticks has grown. Brian, who supplies most of the Kilkenny senior team, explains that most of them have specific demands. Every hurley maker will advise you differently about how best to look after your stick! wever, you need good quality timber to start with. Pat Cronin suggests that when you get your new hurley you should put it away for a while. “Some people hang them, rather than prop them against a wall, so they won’t warp. There are those who put them in water until they get the right weight. Then they’ll varnish or linseed oil them to keep them at that weight. Like a good wine it should also be stored somewhere cool! You definitely shouldn’t keep them in the kitchen or in the boot of your car, or they will dry out.” Brian suggests that it’s better to buy the stick unbanded. “You need to allow a bit of time for timber to settle. You might also put five or six coats of linseed oil on, or even drop them into a barrel of linseed oil for a while, to get more penetration. You have to remember that this will add weight ‘though. But whether you oil them or not, you should leave them for a good week or so before banding them. And don’t keep them in the house!” There is a Hurley Makers Guild, which was formed almost ten years ago when ash became scarce. Makers felt the need to organise themselves to address the problem. There are about fifty active members these days. Both Pat Cronin and Brian Dowling are curious to see how Jack Carey – brother of the illustrious DJ – gets on with his plan to import finished hurleys from Eastern Europe. This could have quite an impact on what might be regarded as a quintessentially Irish cottage industry. However, time will tell. Just to set up a workshop and kit it out here in Ireland would probably cost about half a million Euro, according to both Pat and Brian. Not a cheap business to get into! Little wonder the notion of foreign manufactured hurleys doesn’t seem that strange… Two great Craftsmen, continuing the wonderful tradition of hurley-making.