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  •

    Vintage Bass in Bottle Advert

    €100.00
    46cm x 33cm  Limerick

    Bass,the former beer of choice of An Taoiseach Bertie Ahern,the Bass Ireland Brewery operated on the Glen Road  in West Belfast for 107 years until its closure in 2004.But despite its popularity, this ale would be the cause of bitter controversy in the 1930s as you can learn below.

    Founded in 1777 by William Bass in Burton-upon-Trent, Staffordshire, England.The main brand was Bass Pale Ale, once the highest-selling beer in the UK.By 1877, Bass had become the largest brewery in the world, with an annual output of one million barrels.Its pale ale was exported throughout the British Empire, and the company's distinctive red triangle became the UK's first registered trade mark. In the early  1930s republicans in Dublin and elsewhere waged a campaign of intimidation against publicans who sold Bass ale, which involved violent tactics and grabbed headlines at home and further afield. This campaign occurred within a broader movement calling for the boycott of British goods in Ireland, spearheaded by the IRA. Bass was not alone a British product, but republicans took issue with Colonel John Gretton, who was chairman of the company and a Conservative politician in his day.

    In Britain,Ireland and the Second World War, Ian Woods notes that the republican newspaper An Phoblacht set the republican boycott of Bass in a broader context , noting that there should be “No British ales. No British sweets or chocolate. Shoulder to shoulder for a nationwide boycott of British goods. Fling back the challenge of the robber empire.”

    In late 1932, Irish newspapers began to report on a sustained campaign against Bass ale, which was not strictly confined to Dublin. On December 5th 1932, The Irish Times asked:

    Will there be free beer in the Irish Free State at the end of this week? The question is prompted by the orders that are said to have been given to publicans in Dublin towards the end of last week not to sell Bass after a specified date.

    The paper went on to claim that men visited Dublin pubs and told publicans “to remove display cards advertising Bass, to dispose of their stock within a week, and not to order any more of this ale, explaining that their instructions were given in furtherance of the campaign to boycott British goods.” The paper proclaimed a ‘War on English Beer’ in its headline. The same routine, of men visiting and threatening public houses, was reported to have happened in Cork.

    It was later reported that on November 25th young men had broken into the stores owned by Bass at Moore Lane and attempted to do damage to Bass property. When put before the courts, it was reported that the republicans claimed that “Colonel Gretton, the chairman of the company, was a bitter enemy of the Irish people” and that he “availed himself of every opportunity to vent his hate, and was an ardent supporter of the campaign of murder and pillage pursued by the Black and Tans.” Remarkably, there were cheers in court as the men were found not guilty, and it was noted that they had no intention of stealing from Bass, and the damage done to the premises amounted to less than £5.

    119rt5j

    A campaign of intimidation carried into January 1933, when pubs who were not following the boycott had their signs tarred, and several glass signs advertising the ale were smashed across the city. ‘BOYCOTT BRITISH GOODS’ was painted across several Bass advertisements in the city.

    Throughout 1933, there were numerous examples of republicans entering pubs and smashing the supply of Bass bottles behind the counter. This activity was not confined to Dublin,as this report from late August shows. It was noted that the men publicly stated that they belonged to the IRA.

    Irish Press. 28 August 1933.

    Irish Press. 28 August 1933.

    September appears to have been a particularly active period in the boycott, with Brian Hanley identifying Dublin, Tralee, Naas, Drogheda and Waterford among the places were publicans were targetted in his study The IRA: 1926-1936. One of the most interesting incidents occurring in Dun Laoghaire. There, newspapers reported that on September 4th 1933 “more than fifty young men marched through the streets” before raiding the premises of Michael Moynihan, a local publican. Bottles of Bass were flung onto the roadway and advertisements destroyed. Five young men were apprehended for their role in the disturbances, and a series of court cases nationwide would insure that the Bass boycott was one of the big stories of September 1933.

    The young men arrested in Dun Laoghaire refused to give their name or any information to the police, and on September 8th events at the Dublin District Court led to police baton charging crowds. The Irish Times reported that about fifty supporters of the young men gathered outside the court with placards such as ‘Irish Goods for Irish People’, and inside the court a cry of ‘Up The Republic!’ led to the judge slamming the young men, who told him they did not recognise his court. The night before had seen some anti-Bass activity in the city, with the smashing of Bass signs at Burgh Quay. This came after attacks on pubs at Lincoln Place and Chancery Street. It wasn’t long before Mountjoy and other prisons began to home some of those involved in the Boycott Bass campaign, which the state was by now eager to suppress.

    Boycott protest image from Lynn Doyle’s Spirit Of Ireland (1936). (I recently found this image posted to Twitter but welcome the source)

    An undated image of a demonstration to boycott British goods. Credit: http://irishmemory.blogspot.ie/

    This dramatic court appearance was followed by similar scenes in Kilmainham, where twelve men were brought before the courts for a raid on the Dead Man’s Pub, near to Palmerstown in West Dublin. Almost all in their 20s, these men mostly gave addresses in Clondalkin. Their court case was interesting as charges of kidnapping were put forward, as Michael Murray claimed the men had driven him to the Featherbed mountain. By this stage, other Bass prisoners had begun a hungerstrike, and while a lack of evidence allowed the men to go free, heavy fines were handed out to an individual who the judge was certain had been involved.

    The decision to go on hungerstrike brought considerable attention on prisoners in Mountjoy, and Maud Gonne MacBride spoke to the media on their behalf, telling the Irish Press on September 18th that political treatment was sought by the men. This strike had begun over a week previously on the 10th, and by the 18th it was understood that nine young men were involved. Yet by late September, it was evident the campaign was slowing down, particularly in Dublin.

    The controversy around the boycott Bass campaign featured in Dáil debates on several occasions. In late September Eamonn O’Neill T.D noted that he believed such attacks were being allowed to be carried out “with a certain sort of connivance from the Government opposite”, saying:

    I suppose the Minister is aware that this campaign against Bass, the destruction of full bottles of Bass, the destruction of Bass signs and the disfigurement of premises which Messrs. Bass hold has been proclaimed by certain bodies to be a national campaign in furtherance of the “Boycott British Goods” policy. I put it to the Minister that the compensation charges in respect of such claims should be made a national charge as it is proclaimed to be a national campaign and should not be placed on the overburdened taxpayers in the towns in which these terrible outrages are allowed to take place with a certain sort of connivance from the Government opposite.

    Another contribution in the Dáil worth quoting came from Daniel Morrissey T.D, perhaps a Smithwicks man, who felt it necessary to say that we were producing “an ale that can compare favourably with any ale produced elsewhere” while condemning the actions of those targeting publicans:

    I want to say that so far as I am concerned I have no brief good, bad, or indifferent, for Bass’s ale. We are producing in this country at the moment—and I am stating this quite frankly as one who has a little experience of it—an ale that can compare favourably with any ale produced elsewhere. But let us be quite clear that if we are going to have tariffs or embargoes, no tariffs or embargoes can be issued or given effect to in this country by any person, any group of persons, or any organisation other than the Government elected by the people of the country.

    Tim Pat Coogan claims in his history of the IRA that this boycott brought the republican movement into conflict with the Army Comrades Association, later popularly known as the ‘Blueshirts’. He claims that following attacks in Dublin in December 1932, “the Dublin vitners appealed to the ACA for protection and shipments of Bass were guarded by bodyguards of ACA without further incident.” Yet it is undeniable there were many incidents of intimidation against suppliers and deliverers of the product into 1933.

    Not all republicans believed the ‘Boycott Bass’ campaign had been worthwhile. Patrick Byrne, who would later become secretary within the Republican Congress group, later wrote that this was a time when there were seemingly bigger issues, like mass unemployment and labour disputes in Belfast, yet:

    In this situation, while the revolution was being served up on a plate in Belfast, what was the IRA leadership doing? Organising a ‘Boycott Bass’ Campaign. Because of some disparaging remarks the Bass boss, Colonel Gretton, was reported to have made about the Irish, some IRA leaders took umbrage and sent units out onto the streets of Dublin and elsewhere to raid pubs, terrify the customers, and destroy perfectly good stocks of bottled Bass, an activity in which I regret to say I was engaged.

    Historian Brian Hanley has noted by late 1933 “there was little effort to boycott anything except Bass and the desperation of the IRA in hoping violence would revive the campaign was in fact an admission of its failure. At the 1934 convention the campaign was quietly abandoned.”

    Interestingly, this wasn’t the last time republicans would threaten Bass. In 1986 The Irish Times reported that Bass and Guinness were both threatened on the basis that they were supplying to British Army bases and RUC stations, on the basis of providing a service to security forces.

     
     
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  • Vintage Bass in Bottles Advert

    €100.00
    55cm x 45cm  Limerick

    Bass,the former beer of choice of An Taoiseach Bertie Ahern,the Bass Ireland Brewery operated on the Glen Road  in West Belfast for 107 years until its closure in 2004.But despite its popularity, this ale would be the cause of bitter controversy in the 1930s as you can learn below.

    Founded in 1777 by William Bass in Burton-upon-Trent, Staffordshire, England.The main brand was Bass Pale Ale, once the highest-selling beer in the UK.By 1877, Bass had become the largest brewery in the world, with an annual output of one million barrels.Its pale ale was exported throughout the British Empire, and the company's distinctive red triangle became the UK's first registered trade mark. In the early  1930s republicans in Dublin and elsewhere waged a campaign of intimidation against publicans who sold Bass ale, which involved violent tactics and grabbed headlines at home and further afield. This campaign occurred within a broader movement calling for the boycott of British goods in Ireland, spearheaded by the IRA. Bass was not alone a British product, but republicans took issue with Colonel John Gretton, who was chairman of the company and a Conservative politician in his day.

    In Britain,Ireland and the Second World War, Ian Woods notes that the republican newspaper An Phoblacht set the republican boycott of Bass in a broader context , noting that there should be “No British ales. No British sweets or chocolate. Shoulder to shoulder for a nationwide boycott of British goods. Fling back the challenge of the robber empire.”

    In late 1932, Irish newspapers began to report on a sustained campaign against Bass ale, which was not strictly confined to Dublin. On December 5th 1932, The Irish Times asked:

    Will there be free beer in the Irish Free State at the end of this week? The question is prompted by the orders that are said to have been given to publicans in Dublin towards the end of last week not to sell Bass after a specified date.

    The paper went on to claim that men visited Dublin pubs and told publicans “to remove display cards advertising Bass, to dispose of their stock within a week, and not to order any more of this ale, explaining that their instructions were given in furtherance of the campaign to boycott British goods.” The paper proclaimed a ‘War on English Beer’ in its headline. The same routine, of men visiting and threatening public houses, was reported to have happened in Cork.

    It was later reported that on November 25th young men had broken into the stores owned by Bass at Moore Lane and attempted to do damage to Bass property. When put before the courts, it was reported that the republicans claimed that “Colonel Gretton, the chairman of the company, was a bitter enemy of the Irish people” and that he “availed himself of every opportunity to vent his hate, and was an ardent supporter of the campaign of murder and pillage pursued by the Black and Tans.” Remarkably, there were cheers in court as the men were found not guilty, and it was noted that they had no intention of stealing from Bass, and the damage done to the premises amounted to less than £5.

    119rt5j

    A campaign of intimidation carried into January 1933, when pubs who were not following the boycott had their signs tarred, and several glass signs advertising the ale were smashed across the city. ‘BOYCOTT BRITISH GOODS’ was painted across several Bass advertisements in the city.

    Throughout 1933, there were numerous examples of republicans entering pubs and smashing the supply of Bass bottles behind the counter. This activity was not confined to Dublin,as this report from late August shows. It was noted that the men publicly stated that they belonged to the IRA.

    Irish Press. 28 August 1933.

    Irish Press. 28 August 1933.

    September appears to have been a particularly active period in the boycott, with Brian Hanley identifying Dublin, Tralee, Naas, Drogheda and Waterford among the places were publicans were targetted in his study The IRA: 1926-1936. One of the most interesting incidents occurring in Dun Laoghaire. There, newspapers reported that on September 4th 1933 “more than fifty young men marched through the streets” before raiding the premises of Michael Moynihan, a local publican. Bottles of Bass were flung onto the roadway and advertisements destroyed. Five young men were apprehended for their role in the disturbances, and a series of court cases nationwide would insure that the Bass boycott was one of the big stories of September 1933.

    The young men arrested in Dun Laoghaire refused to give their name or any information to the police, and on September 8th events at the Dublin District Court led to police baton charging crowds. The Irish Times reported that about fifty supporters of the young men gathered outside the court with placards such as ‘Irish Goods for Irish People’, and inside the court a cry of ‘Up The Republic!’ led to the judge slamming the young men, who told him they did not recognise his court. The night before had seen some anti-Bass activity in the city, with the smashing of Bass signs at Burgh Quay. This came after attacks on pubs at Lincoln Place and Chancery Street. It wasn’t long before Mountjoy and other prisons began to home some of those involved in the Boycott Bass campaign, which the state was by now eager to suppress.

    Boycott protest image from Lynn Doyle’s Spirit Of Ireland (1936). (I recently found this image posted to Twitter but welcome the source)

    An undated image of a demonstration to boycott British goods. Credit: http://irishmemory.blogspot.ie/

    This dramatic court appearance was followed by similar scenes in Kilmainham, where twelve men were brought before the courts for a raid on the Dead Man’s Pub, near to Palmerstown in West Dublin. Almost all in their 20s, these men mostly gave addresses in Clondalkin. Their court case was interesting as charges of kidnapping were put forward, as Michael Murray claimed the men had driven him to the Featherbed mountain. By this stage, other Bass prisoners had begun a hungerstrike, and while a lack of evidence allowed the men to go free, heavy fines were handed out to an individual who the judge was certain had been involved.

    The decision to go on hungerstrike brought considerable attention on prisoners in Mountjoy, and Maud Gonne MacBride spoke to the media on their behalf, telling the Irish Press on September 18th that political treatment was sought by the men. This strike had begun over a week previously on the 10th, and by the 18th it was understood that nine young men were involved. Yet by late September, it was evident the campaign was slowing down, particularly in Dublin.

    The controversy around the boycott Bass campaign featured in Dáil debates on several occasions. In late September Eamonn O’Neill T.D noted that he believed such attacks were being allowed to be carried out “with a certain sort of connivance from the Government opposite”, saying:

    I suppose the Minister is aware that this campaign against Bass, the destruction of full bottles of Bass, the destruction of Bass signs and the disfigurement of premises which Messrs. Bass hold has been proclaimed by certain bodies to be a national campaign in furtherance of the “Boycott British Goods” policy. I put it to the Minister that the compensation charges in respect of such claims should be made a national charge as it is proclaimed to be a national campaign and should not be placed on the overburdened taxpayers in the towns in which these terrible outrages are allowed to take place with a certain sort of connivance from the Government opposite.

    Another contribution in the Dáil worth quoting came from Daniel Morrissey T.D, perhaps a Smithwicks man, who felt it necessary to say that we were producing “an ale that can compare favourably with any ale produced elsewhere” while condemning the actions of those targeting publicans:

    I want to say that so far as I am concerned I have no brief good, bad, or indifferent, for Bass’s ale. We are producing in this country at the moment—and I am stating this quite frankly as one who has a little experience of it—an ale that can compare favourably with any ale produced elsewhere. But let us be quite clear that if we are going to have tariffs or embargoes, no tariffs or embargoes can be issued or given effect to in this country by any person, any group of persons, or any organisation other than the Government elected by the people of the country.

    Tim Pat Coogan claims in his history of the IRA that this boycott brought the republican movement into conflict with the Army Comrades Association, later popularly known as the ‘Blueshirts’. He claims that following attacks in Dublin in December 1932, “the Dublin vitners appealed to the ACA for protection and shipments of Bass were guarded by bodyguards of ACA without further incident.” Yet it is undeniable there were many incidents of intimidation against suppliers and deliverers of the product into 1933.

    Not all republicans believed the ‘Boycott Bass’ campaign had been worthwhile. Patrick Byrne, who would later become secretary within the Republican Congress group, later wrote that this was a time when there were seemingly bigger issues, like mass unemployment and labour disputes in Belfast, yet:

    In this situation, while the revolution was being served up on a plate in Belfast, what was the IRA leadership doing? Organising a ‘Boycott Bass’ Campaign. Because of some disparaging remarks the Bass boss, Colonel Gretton, was reported to have made about the Irish, some IRA leaders took umbrage and sent units out onto the streets of Dublin and elsewhere to raid pubs, terrify the customers, and destroy perfectly good stocks of bottled Bass, an activity in which I regret to say I was engaged.

    Historian Brian Hanley has noted by late 1933 “there was little effort to boycott anything except Bass and the desperation of the IRA in hoping violence would revive the campaign was in fact an admission of its failure. At the 1934 convention the campaign was quietly abandoned.”

    Interestingly, this wasn’t the last time republicans would threaten Bass. In 1986 The Irish Times reported that Bass and Guinness were both threatened on the basis that they were supplying to British Army bases and RUC stations, on the basis of providing a service to security forces.

     
     
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  • Vintage Bass Stout Advert

    €120.00
    65cm x 45cm  Limerick

    Bass,the former beer of choice of An Taoiseach Bertie Ahern,the Bass Ireland Brewery operated on the Glen Road  in West Belfast for 107 years until its closure in 2004.But despite its popularity, this ale would be the cause of bitter controversy in the 1930s as you can learn below.

    Founded in 1777 by William Bass in Burton-upon-Trent, Staffordshire, England.The main brand was Bass Pale Ale, once the highest-selling beer in the UK.By 1877, Bass had become the largest brewery in the world, with an annual output of one million barrels.Its pale ale was exported throughout the British Empire, and the company's distinctive red triangle became the UK's first registered trade mark. In the early  1930s republicans in Dublin and elsewhere waged a campaign of intimidation against publicans who sold Bass ale, which involved violent tactics and grabbed headlines at home and further afield. This campaign occurred within a broader movement calling for the boycott of British goods in Ireland, spearheaded by the IRA. Bass was not alone a British product, but republicans took issue with Colonel John Gretton, who was chairman of the company and a Conservative politician in his day.

    In Britain,Ireland and the Second World War, Ian Woods notes that the republican newspaper An Phoblacht set the republican boycott of Bass in a broader context , noting that there should be “No British ales. No British sweets or chocolate. Shoulder to shoulder for a nationwide boycott of British goods. Fling back the challenge of the robber empire.”

    In late 1932, Irish newspapers began to report on a sustained campaign against Bass ale, which was not strictly confined to Dublin. On December 5th 1932, The Irish Times asked:

    Will there be free beer in the Irish Free State at the end of this week? The question is prompted by the orders that are said to have been given to publicans in Dublin towards the end of last week not to sell Bass after a specified date.

    The paper went on to claim that men visited Dublin pubs and told publicans “to remove display cards advertising Bass, to dispose of their stock within a week, and not to order any more of this ale, explaining that their instructions were given in furtherance of the campaign to boycott British goods.” The paper proclaimed a ‘War on English Beer’ in its headline. The same routine, of men visiting and threatening public houses, was reported to have happened in Cork.

    It was later reported that on November 25th young men had broken into the stores owned by Bass at Moore Lane and attempted to do damage to Bass property. When put before the courts, it was reported that the republicans claimed that “Colonel Gretton, the chairman of the company, was a bitter enemy of the Irish people” and that he “availed himself of every opportunity to vent his hate, and was an ardent supporter of the campaign of murder and pillage pursued by the Black and Tans.” Remarkably, there were cheers in court as the men were found not guilty, and it was noted that they had no intention of stealing from Bass, and the damage done to the premises amounted to less than £5.

    119rt5j

    A campaign of intimidation carried into January 1933, when pubs who were not following the boycott had their signs tarred, and several glass signs advertising the ale were smashed across the city. ‘BOYCOTT BRITISH GOODS’ was painted across several Bass advertisements in the city.

    Throughout 1933, there were numerous examples of republicans entering pubs and smashing the supply of Bass bottles behind the counter. This activity was not confined to Dublin,as this report from late August shows. It was noted that the men publicly stated that they belonged to the IRA.

    Irish Press. 28 August 1933.

    Irish Press. 28 August 1933.

    September appears to have been a particularly active period in the boycott, with Brian Hanley identifying Dublin, Tralee, Naas, Drogheda and Waterford among the places were publicans were targetted in his study The IRA: 1926-1936. One of the most interesting incidents occurring in Dun Laoghaire. There, newspapers reported that on September 4th 1933 “more than fifty young men marched through the streets” before raiding the premises of Michael Moynihan, a local publican. Bottles of Bass were flung onto the roadway and advertisements destroyed. Five young men were apprehended for their role in the disturbances, and a series of court cases nationwide would insure that the Bass boycott was one of the big stories of September 1933.

    The young men arrested in Dun Laoghaire refused to give their name or any information to the police, and on September 8th events at the Dublin District Court led to police baton charging crowds. The Irish Times reported that about fifty supporters of the young men gathered outside the court with placards such as ‘Irish Goods for Irish People’, and inside the court a cry of ‘Up The Republic!’ led to the judge slamming the young men, who told him they did not recognise his court. The night before had seen some anti-Bass activity in the city, with the smashing of Bass signs at Burgh Quay. This came after attacks on pubs at Lincoln Place and Chancery Street. It wasn’t long before Mountjoy and other prisons began to home some of those involved in the Boycott Bass campaign, which the state was by now eager to suppress.

    Boycott protest image from Lynn Doyle’s Spirit Of Ireland (1936). (I recently found this image posted to Twitter but welcome the source)

    An undated image of a demonstration to boycott British goods. Credit: http://irishmemory.blogspot.ie/

    This dramatic court appearance was followed by similar scenes in Kilmainham, where twelve men were brought before the courts for a raid on the Dead Man’s Pub, near to Palmerstown in West Dublin. Almost all in their 20s, these men mostly gave addresses in Clondalkin. Their court case was interesting as charges of kidnapping were put forward, as Michael Murray claimed the men had driven him to the Featherbed mountain. By this stage, other Bass prisoners had begun a hungerstrike, and while a lack of evidence allowed the men to go free, heavy fines were handed out to an individual who the judge was certain had been involved.

    The decision to go on hungerstrike brought considerable attention on prisoners in Mountjoy, and Maud Gonne MacBride spoke to the media on their behalf, telling the Irish Press on September 18th that political treatment was sought by the men. This strike had begun over a week previously on the 10th, and by the 18th it was understood that nine young men were involved. Yet by late September, it was evident the campaign was slowing down, particularly in Dublin.

    The controversy around the boycott Bass campaign featured in Dáil debates on several occasions. In late September Eamonn O’Neill T.D noted that he believed such attacks were being allowed to be carried out “with a certain sort of connivance from the Government opposite”, saying:

    I suppose the Minister is aware that this campaign against Bass, the destruction of full bottles of Bass, the destruction of Bass signs and the disfigurement of premises which Messrs. Bass hold has been proclaimed by certain bodies to be a national campaign in furtherance of the “Boycott British Goods” policy. I put it to the Minister that the compensation charges in respect of such claims should be made a national charge as it is proclaimed to be a national campaign and should not be placed on the overburdened taxpayers in the towns in which these terrible outrages are allowed to take place with a certain sort of connivance from the Government opposite.

    Another contribution in the Dáil worth quoting came from Daniel Morrissey T.D, perhaps a Smithwicks man, who felt it necessary to say that we were producing “an ale that can compare favourably with any ale produced elsewhere” while condemning the actions of those targeting publicans:

    I want to say that so far as I am concerned I have no brief good, bad, or indifferent, for Bass’s ale. We are producing in this country at the moment—and I am stating this quite frankly as one who has a little experience of it—an ale that can compare favourably with any ale produced elsewhere. But let us be quite clear that if we are going to have tariffs or embargoes, no tariffs or embargoes can be issued or given effect to in this country by any person, any group of persons, or any organisation other than the Government elected by the people of the country.

    Tim Pat Coogan claims in his history of the IRA that this boycott brought the republican movement into conflict with the Army Comrades Association, later popularly known as the ‘Blueshirts’. He claims that following attacks in Dublin in December 1932, “the Dublin vitners appealed to the ACA for protection and shipments of Bass were guarded by bodyguards of ACA without further incident.” Yet it is undeniable there were many incidents of intimidation against suppliers and deliverers of the product into 1933.

    Not all republicans believed the ‘Boycott Bass’ campaign had been worthwhile. Patrick Byrne, who would later become secretary within the Republican Congress group, later wrote that this was a time when there were seemingly bigger issues, like mass unemployment and labour disputes in Belfast, yet:

    In this situation, while the revolution was being served up on a plate in Belfast, what was the IRA leadership doing? Organising a ‘Boycott Bass’ Campaign. Because of some disparaging remarks the Bass boss, Colonel Gretton, was reported to have made about the Irish, some IRA leaders took umbrage and sent units out onto the streets of Dublin and elsewhere to raid pubs, terrify the customers, and destroy perfectly good stocks of bottled Bass, an activity in which I regret to say I was engaged.

    Historian Brian Hanley has noted by late 1933 “there was little effort to boycott anything except Bass and the desperation of the IRA in hoping violence would revive the campaign was in fact an admission of its failure. At the 1934 convention the campaign was quietly abandoned.”

    Interestingly, this wasn’t the last time republicans would threaten Bass. In 1986 The Irish Times reported that Bass and Guinness were both threatened on the basis that they were supplying to British Army bases and RUC stations, on the basis of providing a service to security forces.

     
     
    Add to cart Details

  • Vintage Bendigo Tobacco Advert

    €100.00
    47cm x 37cm  Limerick Ireland has always been known for their hard tobaccos, often very stout and topped or cased with an exotic flavour. The plug form is hands down my fave, and I've tried to research its origins and evolution, but there ain't much out there documenting the historical arc. This is sorta like a supplemental edition of Antiquarian Nicotiana Brittanica - in hopes of giving people an idea of this glorious old baccy. This is primarily a visual gallery as mentioned earlier, textual traces are difficult to track, but at least I've been able to scavenge enough sufficient imagery off the vast cultural detritus known as the world wide web to at least give the viewer/reader a generalized approximation of what was what and how was how. Back then, you usually knew what you were getting if you knew the country of origin of your tobacco, it was fairly easy to know what to expect, unlike today's over-homogenized market where the lines are very blurry. We'll start this off with an American newspaper article from 1940, and it deftly illustrates the renowned, legendary, far-famed, and celebrated characteristics of what is Irish plug tobacco. : Another thing I've been highly interested in, but unable to find any concrete info about, are the steam-jacketed presses which were unique to Great Britain and Ireland. I do think that a SJPress is a crucial instrument in creating their ultra-compressed and raven black distinctive properties.
    For many years past the Meadow Foundry Company has devoted considerable attention to perfecting the various appliances in use by tobacco manufacturers, and in this direction have made their speciality, the "Mansfield" Steam Stoving Press, known as "The Mansfield Stove." This system is now applied by tobacco manufacturers throughout the world, and is acknowledged by the leading houses and the representative journal of the trade to be the only stove which meets every requirement for stoving, pressing and curing every kind of hard tobacco, ensuring solidity without loss in weight, a jet-black colour without blister, and perfect keeping quality. These stove presses are equally well adapted to large and small manufacturers, giving a greater heat, uniformly distributed, than any other stoving plan, and perform the work at less cost and in shorter time than any other system.
    There were quite a good number of different Tobacco Houses, in differing regions, that made the plugs. Here's a short rundown of what was available at one time: P. J. Carroll & Co. Ltd. Dundalk ______________________________ Mick McQuaid Plug Anti-Combine Plug (A.C.P.) Bog Oak Plug Tug-o-War Plug Donegal Plug Carroll's Golden Bar Dundalk Bar Striker brown Long Squares Spearman brown Long Squares : Wm. Clarke & Son Cork ______________________________ Galtee More Plug (Flavoured and Full) Nugget Plug Nugget Plug Special Perfect Plug Walnut Plug Cherokee Circular Plug Square Tack Onyx Bar :   Gallaher Ltd. Dublin ______________________________ War Horse Bar Army & Navy Plug Wrestler Plug HammerHead Plug Condor Bar A.1. Plug Sixpenny Plug : John Clune Ltd. Limerick ______________________________ Kincora Plug Sarsfield Plug Thomond Plug Honeybee Long square : Murray Ltd. Belfast ______________________________ Warrior Plug Erinmore Plug Yachtsman Plug Luckmore Plug Maple Plug Crowbar Long Square : Wm. Ruddell Ltd. Dublin ______________________________ Velvan Plug Curragh Plug Derby Plug Potomac Plug Best Virginia Plug Holdfast Bar Ruddell's Golden Virginia Bar : G. Spillane & Co. Ltd. Limerick ______________________________ Garryowen Plug Hazelnut Plug Poplar Plug Treaty Plug Warship Long Square : W. & M. Taylor Ltd. Dublin ______________________________ Bendigo Plug Patland Plug Taylor's Navy PLug Farrier Bar Handy Plug Sixpenny Plug : M. & P. O'Sullivan Ltd. Cork ______________________________ Erin's Pride Plug Coupon Plug Take-me Plug : Lambkin Bros. Ltd. Cork ______________________________ Cordangan Plug Exhibition Plug Kentucky Plug Shandon Plug Oaknut Plug : Grant Bros. Ltd. Buncrana, Co.Donegal ______________________________ Crana Plug Ploughman Plug : Fairweather & Sons, Ltd. Dundee _____________________________ Rose Plug Kara Bar : T.P. & R. Goodbody Ltd. Dublin ____________________________ Patriotic Plug Cora Plug
     
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  • Vintage Bord Na Mona Briquettes Advert

    €90.00
    50cm x 48cm
    ORD NA MÓNA produces some 315,000 tons of briquettes per annum from 800,000 tons of milled peat. Production takes place at three factories situated at Derrinlough (between Birr and Cloghan), Co. Offaly, Croghan (between Edenderry and Daingean), Co. Offaly, and at Lullymore, Co. Kildare. Lullymore was erected in 1935 and modified extensively in 1957-58, and production is 45,000 tons/annum. Derrinlough followed in 1959 and Croghan in 1961, each producing 135,000 tons/ annum. There are several descriptions available of earlier attempts at briquetting dried milled peat in Ireland, and of these the most interesting is that by Hodgson (Transactions of I.C.E.1. 1862, and Proceedings of the Inst. of Mech. Engineers 1865) at Derrylea, Co. Offaly. Considerable detail is given in these articles of, not alone Hodgson’s method of winning milled peat on Derrylea bog, but of the erection and operation of the associated briquette factory. Much of the technical data on the process at the time is topical still. Of particular interest is the means by which he dried the peat to 10% m.c. in a 500 foot long scraper dryer, and his development of the string type briquette press claimed to be the progenitor of all subsequent presses as used for brown coal and peat briquetting throughout the world. Bord na Móna briquettes go to customers in the form of bales (28-lb. bundles), loose or in brickeen form, i.e. single loose briquettes cut into 3 equal parts. These latter are used extensively for industrial boiler applications. The processing of the milled peat from its arrival in the factory as far as the briquetting and storage stages is shown in the accompanying flow diagram. The data and descriptions which follow refer to the new factories unless otherwise designated. Following the tippling, blending, fine milling and screening process, it will be seen that the peat tailings are used as fuel in a boiler producing steam at a pressure of 37 atmospheres for a back pressure turbo-alternator of 2,400 kW. maximum output. All power used in the factory is supplied from this source, whilst the low pressure steam at 3 atmospheres passes to the peat dryers. About 9 tons per hour of tailings are used in the boiler, whilst 36 tons per hour of fine peat are conveyed from the screens to the Peco drying process. This system of drying was developed in Scotland during the First World War and the first plant using the system was built near Dumfries. The Peco system is essentially the indirect drying of milled peat by means of hot water and steam while the peat is being pneumatically conveyed in an air/vapour stream. The peat in finely divided form (all through a 10 mm. screen) dries rapidly from its intake moisture-circa 50% m.c.-to 10% m.c. At this moisture content briquettes can be formed under a pressure of some 750 atmospheres in a specially designed press which extrudes the briquettes continuously into cooling runners some 70 metres long. This process is necessary so as to cool and thereby harden the briquettes prior to baling and storage, and to provide steady back pressure on briquettes issuing from the press mouth. The output of briquettes in the new factories averages 18 tons an hour from an input of 45 tons, or 2.5 to 1 input/output ratio.

    Special Equipment

    Milled peat as delivered to the briquette factory possesses rather variable physical characteristics in regard to moisture content, bulk density, fibre content, ash content, etc., and there is need to process this variable feed material to make it suitable for manufacturing a finished product of minimum variation from fixed standards. To this end a number of special pieces of equipment have been developed and built into each factory:
    • Blending Bunker
    • Buffer Bunker
    • Dryers
    • Spiral tubes (dryers)
    • Press Prepackers
    • Anti-corrosive devices
     

    Blending Bunker

    Each day’s factory requirements of milled peat ­ about 1,000 tons – is tippled and conveyed by belt over a 150 metre long x 10 metres wide x 12 metres high concrete box building. The belt runs overhead on the centre line of this building and distributes the milled peat in layer upon layer to a total depth of about 8 metres. Some 200 wagons per day from 3 or more bog piles are blended in this way and a mean value for each of the peat physical characteristics is obtained. The bog piles of peat have widely different characteristics and blending achieves the following results. Moisture content -This varies on receipt from 40% to 60%. As far as possible blending is arranged to yield a moisture content of around 50% in the factory supply. Ash content – In blending peat from bogs of low ash content the target is 1.5% plus/minus 1%, and from higher ash bogs the target is 3% plus/ minus 1% in practice. Bulk density – As measured at the presses ­ where the peat is both fine and free flowing – the target density is 210 grms/litre from bogs of low general density, and 240 grms/litre from higher density areas. A given blend will vary some 10 grms/litre above and below this target figure during the duration of the blend-1 day. If peat were fed to the factory directly as it came from the bog, then 2-hourly (train load) variations in density from 140 grms/litre up to 350 grms/litre could be expected, making control of the process virtually impossible. Fibre -Some areas of bog provide milled peat of very high fibre content and this is controlled during the blending operation by dilution to a figure acceptable to the factory process. Some conveyors in the factory have an upper tolerance level for fibre and these conveyors are used as controls. High fibre content restricts peat flow in ducts and chutes and can inhibit output as a result.

    Buffer Bunker

    Interposed between the blending bunker and the 125 KW. hammer mill is a buffer bunker which is designed to act as the factory feed control. Its floor consists of an infinitely variable speed chain grate to feed milled peat to the factory screens via the hammer mill. This finely regulated feed is necessary in order to present the mill with a steady load and so ensure even and regular comminution. The bunker itself has vertical walls in order to keep the milled peat flowing downwards evenly – particularly when it is in the higher moisture ranges. In the case of narrower bunkers and chutes within the factory the walls have been given negative slopes to aid flow, and are insulated where desirable. The fully automatic peat removal device in the main blending bunker bites into the milled peat pile in a regular forward motion, but for a variety of reasons the flow of peat to the underground belt conveyor can vary plus/minus 20% or more on the control figure. The buffer bunker is essential in the levelling out of this fluctuation in peat coming from the blending bunker. The forward speed of the blending bunker peat removal device is controlled automatically by upper and lower level indicators in the buffer bunker.

    Dryers

    The Peco type dryer consists essentially of an upper and lower tube plate set in a shell capable of holding either hot water (as in the first 2 of the 5 dryers in the factory dryer system) or steam (as in the last 3 dryers). Tubes are fitted between the tube plates, and fine peat is blown up through these tubes and dried due to heat transfer from the heating medium surrounding the tubes. Owing to the fact that the largest peat briquette factories built up to 1958 were for 50,000 tons briquette output, it was necessary to redesign the dryers to suit outputs of 135,000 tons/annum. Dryers for the lower output were some 2 metres diameter by 10 to 12 metres high and with tubes from 38 mm. i.d. to 55 mm. i.d. Throughputs of 8-10 tons per hour were possible but some tube chokage was a recurring factor in operation. Redesign involved lengthening the dryer to 18 metres high, increasing the diameter to 3 metres, and increasing the tube size to 70 mm. i.d. with consequential increases in all loadings and in the problems associated with the peat feed flow and distribution to the bottom tube plates. After some initial commissioning difficulties in providing the necessary air and air/vapour quantities the dryers performed satisfactorily at throughputs ranging from 18 to 24 tons per hour, depending on input moisture content, density and flow characteristics, of the peat feed.

    Dryer Tubes

    In order to obtain the highest possible specific evaporation rates from the heated tube area in 5 dryers of the system, it was essential to fit specially designed tubes with a 3-start indented spiral helix­ a form of rifling. By such means the ascending peat particles are pressed by centrifugal force against the hot walls of the tube and this effectively breaks the adhering air skin flowing at 15 m/sec. parallel with the tube inner surface. As a result heat flows more efficiently from the tube walls to the moisture in the peat.

    Press Prepackers

    Following initial experiments without any form of prepacking of the dry peat fines just prior to their entry to the ram of the press, it was found essential to fit such a device. Without a pre-packer the maximum thickness of briquette obtainable from a press was 18-21 mm. A simple push type ram prepacker was added above and behind the main press ram in such a way that the peat fines descending into the press chamber were held in a packed condition (approximately 2 to 1 by volume) awaiting the next stroke of the main ram. With this device briquette thickness is controllable up to 40 mm. (or more in the case of higher density peat).

    Anti-corrosion

    As would be anticipated when dealing with a product which has a pH value of 3.5 in its moistened condition, many problems of corrosion have had to be solved in the briquette factories. Associated with corrosive attack is that of erosion from mineral matter in the peat, and care had to be taken in deciding which form of attack was the pre­dominant one prior to prescribing a solution, as combatant materials are costly. Amongst the items of plant modified were the press formes or moulds within which the briquettes are formed. Originally made from carbon steel with a life between grindings of about 3 weeks, the use of a stainless die tool steel increased forme life to some 12-26 weeks, depending on the mineral matter content of the peat being briquetted. Apart from the elongation of time between grindings the main gain was the ability to hold a high standard of briquette finish and strength over a much longer period. Many mild steel ducts and cyclones are in use where condensation of vapour caused corrosion the products of which were soft enough to be cleaned off by low level erosion. This erosion exposed the surface to renewed corrosion and the vessels had to be clad internally, or be replaced entirely in stainless steel of suitable quality. An interesting example of this occurred on outdoor cyclones where the supports passed through the heat insulation and were welded to the vessel. A small area of the 6 mm. thick shell of the cyclone where each support was attached was colder than the vapour temperature within the cyclone. Rapid corrosion-erosion of this area showed itself by distortion of the sheeting, and settling of the cyclone. Covering of each small area with 2 mm. stainless steel eliminated further trouble. Other equipment which required protection against aggressive attack by peat vapour comprised the heat exchanger units and associated vessels and ducting, fan impellors, screw conveyor spirals and troughs etc. Erosion of the peat inlet ends of the tubes of the dryers was stopped by the insertion of 100 mm. lengths of Yorcoron CuNiFeMn alloy tubing.

    Boiler Plant

    The boilers in all three factories are pulverised peat fired type with steam outlet conditions of 37 atmospheres pressure and 425°C. temperature. Derrinlough and Croghan boilers are of 20 tons/hr. and Lullymore is 10 tons/hr. output. Each is operated for 7,200 hours per annum and is shut for maintenance every 2,000 hours. Steady and continuous running help to reduce wear and tear and the blended peat supply helps greatly to this end.

    Turbine Alternator

    A 2,400 kW. 3000 r.p.m. Stal radial flow back pressure set is installed at both Derrinlough and Croghan factories. Inlet steam pressure is 35 atmospheres and back pressure is 0.2-3 atmospheres. Generation is at 220/380 volts, 50 cycles. The turbo alternator at Lullymore is a Metropolitan Vickers 1,000 kW. B.P. set with similar inlet and outlet conditions to the other sets. Condensers are used to return unwanted steam to the hot well.

    Pressing, Baling and Storage

    The briquette presses are 7″ twin type supplied by Buckau Wolf and without the tongue adjustment which is a usual fixture on brown coal presses. Each press flywheel is of 7 tons weight and the short centred drive is by flat extramultus type belt. There are 5 such presses in each of the larger factories. The crankshaft is 180 degree two throw and press speed is variable in the range 40-80 r.p.m. normal operation being about 70 r.p.m. The motor is commutator type 3 phase, size 160/80 kW. 540/270 r.p.m. and designed to give P.F. improvement on the system. Press operation is continuous for periods up to 3 weeks or longer, between stops for forme, ram, or other routine maintenance.

    Baling

    Customer preference has increased steadily over the years for briquettes in bales of 28 lbs. weight (12.6 kg.) and these are made up at the end of the cooling runners – a distance of 70 metres from the press, and are strapped on automatic wire baling machines. Storage of bales takes place on flat pallets. Each pallet takes up to 2½ tons and is fork lifted into covered storage to a height of up to 7 metres. Prior to the onset of winter sales this storage of bales can run to 15,000 to 20,000 tons at the larger factories, with perhaps 5,000-10,000 tons of loose briquettes and brickeen stocks. Out loading of these latter from the storage bunkers into lorries is effected by remote control of the special pusher type outloader and the associated underground conveyor belt system. The operator is positioned above the lorry being loaded and can call up the precise amount of briquettes required by the lorryman.

    General

    Almost all equipment in each of the larger factories is controlled, started or stopped from a central control desk and the necessary safety devices have been incorporated to protect personnel when remote starting is in progress. The factory operators number six per shift and a 4 shift system is used. Supporting maintenance, loading and supervisory personnel bring the total factory staff to 120 people.
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  • Vintage Buy the Powers-This is good Whiskey- John Power & Son Ltd Dublin Irish Whiskey Advert

    €120.00
    48cm x 38cm  Limerick 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.
      During this period, when the Dublin whiskey distilleries were amongst the largest in the world, the family run firms of John Powers, along with John Jameson, William Jameson, and George Roe, (collectively known as the "Big Four") came to dominate the Irish distilling landscape, introducing several innovations. In 1886, John Power & Son began bottling their own whiskey, rather than following the practice customary at the time, of selling whiskey directly to merchants and bonders who would bottle it themselves. They were the first Dublin distillery to do so, and one of the first in the world.A gold label adorned each bottle and it was from these that the whiskey got the name Powers Gold Label. When Alfred Barnard, the British historian visited John's Lane in the late 1880s, he noted the elegance and cleanliness of the buildings, and the modernity of the distillery, describing it as "about as complete a work as it is possible to find anywhere". At the time of his visit, the distillery was home to five pot stills, two of which with capacities of 25,000 gallons, were amongst the largest ever built.In addition, Barnard was high in his praise for Powers whiskey, noting:"The old make, which we drank with our luncheon was delicious and finer than anything we had hitherto tasted.It was as perfect in flavour, and as pronounced in the ancient aroma of Irish Whiskey so dear to to the hearts of connoisseurs,as one could possibly desire and we found a small flask of it very useful afterwards on our travels." The last member of the family to sit on the board was Sir Thomas Talbot Power,who died in 1930,and with him the Power's Baronetcy. However, ownership remained in the family until 1966, and several descendants of his sisters remained at work with the company until recent times. In 1961, a Coffey still was installed in John's Lane Distillery, allowing the production of vodka and gin, in addition to the testing of grain whiskey for use in blended whiskey. This was a notable departure for the firm, as for many years the big Dublin distilling dynasties had shunned the use of Coffey stills, questioning if their output, grain whiskey could even be termed whiskey. However, with many of the Irish distilleries having closed in the early 20th century in part due to their failure to embrace a change in consumer preference towards blended whiskey, Powers were instrumental in convincing the remaining Irish distilleries to reconsider their stance on blended whiskey. In 1966, with the Irish whiskey industry still struggling following Prohibition in the United States, the Anglo-Irish Trade War and the rise of competition from Scotch whiskey, John Powers & Son joined forces with the only other remaining distillers in the Irish Republic, the Cork Distilleries Company and their Dublin rivals John Jameson & Son, to form Irish Distillers. Soon after, in a bold move, Irish Distillers decided to close all of their existing distilleries, and to consolidate production at a new purpose-built facility in Midleton (the New Midleton Distillery) alongside their existing Old Midleton Distillery. The new distillery opened in 1975, and a year later, production ceased at John's Lane Distillery and began anew in Cork, with Powers Gold Label and many other Irish whiskeys reformulated from single pot stills whiskeys to blends. In 1989, Irish Distillers itself became a subsidiary of Pernod-Ricard following a friendly takeover.Since the closure of the John's Lane distillery, many of the distillery buildings were demolished. However, some of the buildings have been incorporated into the National College of Art and Design, and are now protected structures. In addition, three of the distillery's pot stills were saved and now located in the college's Red Square.
     
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  • Vintage Cassidy & Co Distillery Monasterevin Advert

    €130.00
    67cm x 56cm

    In 1784 Monasterevin Distillery was opened by Mr. John Cassidy. A hundred years later, in 1884 the distillery was making 250,000 gallons of whiskey a year. It was said that the "Cassidy whiskey was the best whiskey in the country". 

    Some of the whiskey was exported to London. It was transported to Dublin  on canal boats and then shipped to England from Dublin Port. A brewery for making beer was later opened in 1860. Cassidy's Distillery and Brewery closed in 1934. 

    The Cassidy Family lived in Monasterevin House. They were friendly with Gerard Manley Hopkins, the famous poet. He stayed with them when he visited Monasterevin.                     

          

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  • Vintage Castle Bellingham Pale Ale Advert

    €130.00
    74cm x 52cm 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?’
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  • Vintage Colman’s Mustard Advert

    €100.00
    37cm x 47cm  Limerick Colman's (est. in 1814) is an English manufacturer of mustard and other sauces, formerly based and produced for 160 years at Carrow, in Norwich, Norfolk. Owned by Unilever since 1995, Colman's is one of the oldest existing food brands, famous for a limited range of products, almost all varieties of mustard. In 2019 the Colman’s factory in Norwich rolled its last jar of mustard off the production line and its Use By Date was changed for the occasion to: "Norwich's Last. By Its Finest. July 24th 2019". Colman’s continued making other condiments at the Carrow site until closing its doors in early 2020. In the early 1800s, Jeremiah Colman began making mustard at a water mill near Norwich in the village of Bawburgh. To create a tangy flavour, he blended brown mustard (Brassica juncea) with white mustard (Sinapis alba).
    Stoke Holy Cross Mill was the home of Colman's mustard from 1814 to 1862
    Jeremiah founded Colman's of Norwich in 1814, at the Stoke Holy Cross mill on the River Tas, four miles south of Norwich. In 1823 he took his adopted nephew, James, into the business which became J. & J. Colman. In 1851 J.J. Colman took over the business. By 1865 production had transferred to a large factory at Carrow Road on land at Thorpe Hamlet, bought from the Norfolk Railway to the south of Norwich,where the firm operated until the Norwich closure. From 1855 the firm introduced its distinctive yellow packaging and bull's head logo, and in 1866 was granted the Royal Warrantas manufacturers of mustard to Queen Victoria. Her Majesty's household still uses Colman's today. The Colman family's pioneering achievements in social welfare are part of Norwich's history. In 1857 a school was opened for the employees' children, while in 1864 the firm employed a nurse to help sick members of staff, a social revolution at the time. From 1896 Jeremiah Colman became chairman.In 1903, the firm took over rival mustard maker Keen Robinson & Company,through which it also acquired the Robinsons barley water and baby food business.The purpose of the acquisition was to reduce competition within the mustard business. By 1909 the company employed 2,300 people. Keen's production was moved from London to Norwich in 1925. Together with Reckitt, the company acquired French's, the American mustard manufacturer, in 1926 for £750,000. In 1938 it merged with Reckitts and Sons of Hull to form the Reckitt & Colman household products conglomerate. From 1997 to 2001, Colman's were the main sponsors of Norwich City Football Club. The Colman's part of the business was demerged in 1995 and Colman's became part of Unilever UK Ltd. As well as mustard, it applies its name to condiments, sauces and other foodstuffs. Reckitt and Colman engaged in cost-cutting as it prepared to sell the brand, getting rid of the agronomy department, which had looked after plant breeding and seed development. Colman's maintains links with Norwich. The founding family are commemorated in street names such as Colman Road (part of the A140 inner ring road), on which is situated Colman's First and Middle Schools. In addition, the Colman House residence at the University of East Anglia is named after the company and Jeremiah Colman.
     
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  • Vintage Cooper’s Sheep Dip Advert- Agent; Mrs Margaret Hayes Ironmongers Portumna Co Galway

    €90.00
    45cm x 35cm  
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  • Vintage Cowan’s of Belfast No4 Old Irish Whisky Print

    €150.00
    Fantastic Cowan's Old Irish Whisky Advertising print. 66cm x 75cm  Ballymena Co Antrim
    Featuring what appears to be smugglers offloading some of William Cowan's finest Irish Whisky ashore.Cowan's was a major distilling firm with operations on both sides of the North Channel,operating out of both Loch Lomond    and Belfast.Cowans 1907Cowans 2 1907William Cowan 1896719d3207611989ff70735946a4ffd9db129 2013619112013 540x360CowanJug 2antrCowanJug 1
    Origins : Co Antrim
    Dimensions : 56cm x 66cm   5kg
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  • Vintage Crottys Bread Advert

    €90.00
    55cm x 48cm
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  • Vintage Danny Boy Sheet Music 1913

    €70.00
    35cm x 25cm  Limerick  
    "Danny Boy" is a ballad, written by English songwriter Frederic Weatherly in 1913, and set to the traditional Irish melody of "Londonderry Air".
    "Danny Boy"
    Danny Boy p1 - cover page.jpg
    Danny Boy
    Song
    Published 1913
    Genre Folk
    Songwriter(s) Frederic Weatherly (lyrics) in 1910
    Recording
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    0:00
    Performed by Celtic Aire of the United States Air Force Band
    1940 recording by Glenn Miller and His Orchestra on RCA Bluebird, B-10612-B
    In 1910, in Bath, Somerset, the English lawyer and lyricist Frederic Weatherly initially wrote the words to "Danny Boy" to a tune other than "Londonderry Air". After his Irish-born sister-in-law Margaret Enright Weatherly (known as Jess) in the United States sent him a copy of "Londonderry Air" in 1913 (an alternative version of the story has her singing the air to him in 1912 with different lyrics), Weatherly modified the lyrics of "Danny Boy" to fit the rhyme and meter of "Londonderry Air". Weatherly gave the song to the vocalist Elsie Griffin, who made it one of the most popular songs of the new century. In 1915, Ernestine Schumann-Heink produced the first recording of "Danny Boy". Jane Ross of Limavady is credited with collecting the melody of "Londonderry Air" in the mid-19th century from a musician she encountered.

    Lyrics

    The 1913 lyrics by Frederick E. Weatherly:
    Oh, Danny boy, the pipes, the pipes are calling From glen to glen, and down the mountain side. The summer's gone, and all the roses falling, It's you, It's you must go and I must bide. But come ye back when summer's in the meadow, Or when the valley's hushed and white with snow, It's I'll be there in sunshine or in shadow,— Oh, Danny boy, Oh Danny boy, I love you so! But when ye come, and all the flowers are dying, If I am dead, as dead I well may be, Ye'll come and find the place where I am lying, And kneel and say an Avé there for me. And I shall hear, though soft you tread above me, And all my grave will warmer, sweeter be, For you will bend and tell me that you love me, And I shall sleep in peace until you come to me!

    Meaning

    There are various conjectures about the meaning of "Danny Boy".Some interpret the song to be a message from a parent to a son going off to war or participating in the Irish uprising (as suggested by the reference to "pipes calling glen to glen") or emigrating as part of the Irish diaspora. The 1918 version of the sheet music with Weatherly's printed signature included alternative lyrics ("Eily Dear"), with the instructions that "when sung by a man, the words in italic should be used; the song then becomes "Eily Dear", so that "Danny Boy" is only to be sung by a lady". Nonetheless, it is unclear whether this was Weatherly's intent.

    Usage

    • Percy Grainger's Irish Tune from County Derry adapts the Danny Boy/Londonderry Air melody for wind ensemble in 1918.
    • The song is popular for funerals; but the National Catholic Reporter wrote in 2001 that it "cannot be played during Mass."

    Select recordings

    "Danny Boy" has been recorded multiple times by a variety of performers. Several versions are listed below in chronological order.
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  • Vintage Distressed effect Guinness Is Good For you Advert

    €120.00
    Really distressed looking retro Guinness is good for you advert.Will help lend that crucial  authenticity to any pub or home bar! 24cm x 54cm      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 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 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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  • Vintage Donovans of Tralee Pig Meal Advert

    €80.00
    45cm x 35cm I got this piece of interesting information from ‘The Unquiet Grave‘, The Development of Kerry’s Burial Grounds through the Ages – that very interesting book edited by Michael Connolly for Kerry County Council. The chapter on A Tale of Two Tombs tells the fascinating story of the rise and fall of the Donovan family of Tralee, who were wealthy merchants in the town through three generations in 1800’s.   Some of you will remember that the Donovans also owned the Jeanie Johnston, which was the Donovan’s most important ship carrying emigrants on the outward journey to Quebec and bringing cargoes of timber back on the return voyage.  John Donovan was the founding father and set up a hardware business initially in the Square, Tralee and then branched out leasing and owning shipping bringing iron, coal and slate to Tralee.    His sons Nicholas and Henry followed him, they also became the leading political as well as the leading merchants in the town.  There is a brilliant description of John’s funeral .  He died in 1864 when he was 82 and we are told ‘All the stops were pulled out for the full pageantry of Victorian obsequies’.     The Kerry Evening Post reported ‘an unusual grief had fallen upon the town’.   According to the same newspaper there were 174 carriages, and there was an important extra little detail -‘the majority were drawn by two horses’ – a two-horse carriage indicated greater social standing than a one-horse carriage’  Try and get hold of this very interesting book from the County Council or log on here for the digital version.
    MKA Funeral Keening

    Woman Keening

    And were there any women there at all?    Yes, but they were there with a purpose – to provide the all important keening that was then the expected norm at all funerals of all classes.  At this funeral we are told ‘The poor of the town, beneficiaries of John Donovan’s generosity, congregated outside the house in The Square, and when the coffin was removed to the hearse, they set up an immense keening, which they continued as they followed the funeral all the way to Ballyseedy’. Another interesting fact relating to women and their own funerals at this time was that ‘while men were buried in the middle of the day, the women, on the other hand were buried early in the morning, regardless of the time of year’.  John Donovan’s own wife Catherine was buried in the dark at 6am on a February morning and Nicholas’ wife was buried at the same time in December 1878.   ‘Only Henry’s wife was buried in daylight and that was because the burial was at 8am on an August morning in 1885.    The higher status of men was constantly affirmed.  We have come a long way!    
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  • Vintage Doyles Public House ( The Bohemian Bar) Phibsboro Dublin Advert

    €70.00
    25cm x 35cm Limerick  
    And given that The Bohemian is situated on Doyle’s Corner it seems an apt subject. Doyle’s Corner has an interesting history of which this particular pub is a part of. Back around the turn of the century, the intersection of The North Circular and The Phibsborough Road was known as Dunphy’s Corner. Now, this is where it starts to get a bit confusing because the word Doyle is about to be bandied about as much as it might do in a series or two of Father Ted. The name Dunphy’s Corner was derived from another public house which sits directly across the road from The Bohemian – now named Doyle’s Corner, formerly named Doyle’s. The pub that provided this named was owned by a man named Thomas Dunphy who presided over it from the mid-1800s up to around the 1890s. The name Dunphy’s Corner must have been widely used by Dubliners because it’s well represented in song, literature and lore. It gets a mention in Peadar Kearney’s anti-enlistment Ballad about the recruiting sergeant William Bailey (Lankum do a great version), who is said to have stood on the corner in the process of his enlisting. And Peadar might have been working on a subliminal as well as a perceptible level here because ‘going round Dunphy’s Corner‘, as it would have been put, was seemingly an idiom used to describe those who had gone to the great beyond, given its nodal point on the route taken by hearses on their way to Glasnevin. Those familiar with the first half of Ulysses, might remember that Poor Dignam went the very same way along that route in the earlier stages of the book. So in the mid-1890s or so along came John Doyle. And John Doyle fancied he might usurp Dunphy and in setting about doing this, he acquired both number 160 and number 66 Phibsborough Road and placed within each of them a public house which bore his name. It was a trick the evidently worked because, as I’m sure you will know, the corner is still referred to as Doyle’s. Seemingly someone by the name of Murphy – proprietor of the nearby Botanic House – took ownership of The Bohemian in the 1970s and figured he could usurp Doyle by erecting signs which read ‘Murphy’s Corner’. But the inhabitants of Phibsborough and Dubliners alike never took to it. So it remains – Doyle’s Corner.

    Next to a statue or the freedom of the city, perhaps the most select honour you can earn in Dublin is to have a street corner named after you in perpetuity. It’s a very rare distinction, available mainly – it seems – to publicans, whose premises command an important junction for a substantial period. It’s also entirely in the public’s gift, not officialdom’s. And the vast majority of city corners are never so named. I can think of fewer than 10 that have been, including Doyle’s, Hanlon’s, Hart’s, Kelly’s, and Leonard’s. Some of those names have long outlived the original businesses, although that said, “perpetuity” may be overstating their lease, as the case of Doyle’s illustrates.

    Anyone who was at the annual Bloomsday re-enactment in Glasnevin last Sunday will have been reminded that Doyle’s Corner, in nearby Phibsboro, used to be “Dunphy’s”. As such, it was mentioned in Ulysses for its prominent role in city funerals, including the fictional Paddy Dignam’s, as the last right-angle turn towards the cemetery.

    Hence, as Leopold Bloom’s interior voice records: “Dunphy’s corner. Mourning coaches drawn up drowning their grief. A pause by the wayside. Tiptop position for a pub. Expect we’ll pull up here on the way back to drink his health. Pass around the consolation. Elixir of life.”

    It also inspires a joke by one of the other passengers in the carriage: “First round Dunphy’s, Mr Dedalus said, nodding. Gordon Bennett Cup.”

    His reference to the famous motor race may have been a nod to the haste with which some corteges used to move in those years, under pressure from the cemetery’s restrictive opening hours. In a series of newspaper essays, The Streets of Dublin 1910-11, the then Alderman Thomas Kelly complained he had never seen in any other Irish city “the galloping which, more especially on Sunday’s, disgraces Dublin funerals”.

    That same alderman – a future Sinn Féin TD – was the Kelly for whom Kelly’s Corner is named, an honour all the more unusual because he owned a shop rather than a pub. But for apparent immortality in those years, his corner would have had to bow to Dunphy’s, which enjoyed a whole different level of fame.  As he also writes, “Rounding Dunphy’s Corner” had become a popular Dublin euphemism for life’s last journey.

    Even in 1904, however, Dunphy’s pub had already made way for one called Doyle’s, and the corner name gradually followed. There must have been a period when it was known as both, because the news archives for 1906 have a story about a collapse of scaffolding at “Doyle’s Corner”, during rebuilding of the premises there. Among five people injured, incidentally, was “a man named Coleman, from Exchange Street”, who had also survived the sewer gas tragedy in a manhole on Burgh Quay the year previous (to which there remains today a monument). Talk about luck.

    No doubt even the indestructible Coleman rounded Dunphy’s Corner eventually. In any case, by the 1920s, the Phibsboro Junction was firmly established as Doyle’s Corner, and is still known as that, its latter-day notoriety secured by regular mentions on AA Roadwatch. Nobody calls it Dunphy’s Corner anymore.

    Mind you, the same location proves that mere changes of ownership do not in themselves confer naming privileges. For a time in the middle of the last century, I gather, there was also a Murphy’s pub on the site, the owner of which erected a sign proclaiming “Murphy’s Corner”. The public did not take the hint.

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  • Vintage Dunville’s Whisky Advert

    €150.00
    67cm x 52cm Dunville & Co Whisky Distillery was founded in Belfast Co Antrim in the 1820s,after initially gaining success as a whisky blender before constructing its own distillery.In 1837 Dunville began producing its most popular whiskey,Dunvilles VR.Athough Dunvilles was established and based in Ireland before partition and Irish Whiskey is normally spellt with an 'e',Dunvilles Whisky was always spelt without the vowel.
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  • Vintage Dunville’s Whisky Advert

    €90.00
    42cm x 30cm Dunville & Co Whisky Distillery was founded in Belfast Co Antrim in the 1820s,after initially gaining success as a whisky blender before constructing its own distillery.In 1837 Dunville began producing its most popular whiskey,Dunvilles VR.Athough Dunvilles was established and based in Ireland before partition and Irish Whiskey is normally spellt with an 'e',Dunvilles Whisky was always spelt without the vowel.This beautiful original print,originating from the Glens of Co Antrim,shows off the extent of the size of its Belfast distillery operation back in the day. Belfast   63cm x 80cm
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  • Vintage early Beatles at the Tower Ballroom Concert Poster

    €150.00
    63cm x 52cm The greatest band in the world came from Liverpool, a city with an Irish population so large that it’s known as “The Real Capital of Ireland”, but although The Beatles’ success is familiar to all, their Irish roots are not so well-known. “We’re all Irish” John Lennon declared when the band toured Ireland in 1963. The singer was born in war-time Liverpool on October 9, 1940 to Julia and Alfred Lennon. His father, a merchant seaman of Irish descent, was away at the time of John’s birth and for much of his life.John knew little about his connection to Ireland whilst growing up, but it was in the post-Beatles days that he became one of the most famous voices calling for a United Ireland and for an end to English presence in Northern Ireland.
    Known for their political activism, John and Yoko penned two protest songs “Sunday Bloody Sunday” and “The Luck of the Irish” inspired by the events in Northern Ireland for their 1972 album Some Time in New York City Such was the connection Lennon felt to his homeland that he had hoped to make a piece of it a place for him and Yoko Ono to retire. He purchased an island off the West Coast of Ireland, which he owned until his untimely death in 1980.
    “I'm a quarter Irish or half Irish or something, and long, long before the trouble started, I told Yoko that's where we're going to retire, and I took her to Ireland. We went around Ireland a bit and we stayed in Ireland and we had a sort of second honeymoon there. So, I was completely involved in Ireland” – John Lennon, 1971.
    James Paul McCartney was born on June 18, 1942 in Liverpool to Jim and Mary Patricia (Mahon) McCartney, and like many other Liverpool families descended from Irish immigrants. His mother’s father was born in Ireland, and was Roman Catholic, while his great-grandfather was an Irish native, and Protestant.
    It is unknown which part of Ireland Paul McCartney’s paternal side is from, but it is known that they first emigrated from Ireland to Galloway, Scotland, and then on to Liverpool. McCartney, who immortalised the Mull of Kintyre with his song of the same name also wrote about his Irish heritage in his music. Like John and Yoko, Paul and his first wife Linda wrote in response to the events of Bloody Sunday, drawing from his Irish background in their controversial song “Give Ireland Back to the Irish”. The song was completely banned in Britain but reached number one on the singles chart in Ireland.Then there’s Ringo, and while Ringo Starr is often described as the most English Beatle, Mark Lewisohn in his book Tune In describes one family line going back to County Mayo suggesting that all four of The Beatles can be accurately described as having ancestral roots in Ireland.
    It was however George Harrison who had the strongest Irish connections, coming from an Irish Catholic family on his mother’s side. Unusually for the time his grandparents never married and Mark Lewisohn suggests that the secretive aspect to his family life and their suspicion of “nosy neighbours” had a lasting effect on the attitude of ‘the quiet Beatle’. Harrison would return to Ireland throughout his life to visit family living in North Dublin, often catching the ferry across from Liverpool to Dublin. He also took his soon-to-be-wife Pattie Boyd on an early vacation to Ireland. Harrison’s music however didn't overtly draw from his Irish heritage, but the films produced through his own company are peppered with references to Ireland.
    The “Scouse” accent of Liverpool itself betrays Irish influence, the port city became a melting pot of several languages and dialects, as sailors, traders and migrants from other parts of Britain, Ireland and northern Europe established themselves in the area throughout the 19th century. The Irish have played a major role in Liverpool's population and social fabric for a good part of its 800 year history and it is apparent today when visiting the city. It’s safe to say that the people of Liverpool are extremely proud of its four sons and the way that Irish influence has helped to shape this famous musical city.
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  • Vintage Egans 10 years old Irish Whiskey Advert

    €120.00
    52cm x 44cm Patrick and Henry Egan are perhaps the two brothers whose names are most synonomous with the Tullamore business of P. & H. Egan Ltd. However it was Patrick and Henry’s father, Patrick Egan snr, who first established the business in 1852, and under whose name the company traded in the early years. Egan’s Bridge House, Tullamore, 1852-1968 Patrick Egan snr was born in 1805, the 3rd son of James Egan, a landholder and farmer from Tuarfelim near Moate in Co. Westmeath. Patrick studied law at the King’s Inns and, in 1834, when Daniel O’Connell attended a function to mark the opening of The National Bank in Moate, ‘a young Moate Solicitor named Patrick Egan read an address to O’Connell’. O’Connell would later use his considerable influence to have Egan appointed as the Crown Solicitor for Westmeath. In addition to his burgeoning legal practice, with offices in Moate and at 39 Nassau Street, Dublin, Patrick also set about establishing a number of businesses in Moate, Kilbeggan and Tullamore. The Moate enterprise was a prosperous hardware, grocery and spirit business, which traded as P. Egan & Sons, and was managed by Patrick’s sons William and Luke Egan. The Kilbeggan business was established around 1850 and traded for about thirty years as John Egan & Co. until 1884 when it was sold by P. & H. Egan. In the interim Patrick had also begun to establish himself in the commercial and political life of Tullamore where he was joined by his two eldest sons, Patrick jnr and Henry. Like their father both Patrick and Henry Egan were formidable businessmen whose energetic enterprise have left an indelible mark on the commercial, political and social history of Tullamore. In 1852 P. Egan & Sons began trading from their Bridge House premises as general merchants, provisions, and spirit dealers. The Bridge House business grew exponentially in the early years and by 1882, in addition to a dedicated smoking loft for Irish bacon, Patrick and Henry Egan were also importing bacon directly from America for the wholesale trade. In 1892 ‘the various departments include the choicest growths of teas, general groceries, provisions, Italian warehouse goods, and American and Colonial produce’. In 1866 Egan’s had also acquired an interest in the long established Tullamore Brewery owned by Richard Deverell and in 1869 P. Egan & Sons were soliciting orders ‘for their October Brewings which are in splendid condition’. By 1882 the brewery employed fifty men “drawing not less than £1,600 a year in wages.” They had also acquired ‘a steam saw mill worked by a powerful engine which cuts about 2,000 feet of timber daily’. Between their retail outlet, wholesale department, timber yard and brewery the company employed about one hundred people in 1883. The next thirty-five years represented a golden era for the brewery which produced two porters and four ales while also bottling large quantities of Bass’s ales. Their advertising at this time reflected the family’s staunch nationalist roots: ‘Why consume English and Scotch Ales and Dublin Porter when you have at you door Ales and Stouts brewed equal to the Best of them. Keep the money at home! Ask for Egans Ales and Stouts and Drink no other.’ The brewery would later cease production of porter in order to increase their output of ales while also acting as wholesale bottlers for Guinness and in 1900 they were exporting their beer to Scotland. Patrick and Henry married Elizabeth Moorhead and Lizzie O’Toole, and had large families of nine and twelve children respectively. Outside of their busy family and working lives the brothers were active in politics and were members of the Tullamore Town Commissioners. Henry was also Secretary of the Tullamore Land League. Both Henry and Patrick were ‘on the platform for a monster meeting’ of the Land League in Tullamore on March 17th. 1881. The following month Henry Egan was arrested under the Coercion Act and sent to Naas jail for five weeks. In his absence he was elected Chairman of The Town Commissioners and later became the first Chairman of Offaly County Council in April 1899. Father and Son at Bridge House, Tullamore. Henry Egan (d. 1919) and Patrick Egan (d. 1960). During World War One the Irish brewing industry went into sharp decline and Egan’s was one of the many small breweries which did not survive much beyond the war. By this time the company had diversified and grown considerably both organically and through acquisition. In 1896 P. & H. Egan Ltd. was incorporated with a nominal capital of £80,000. In March of the same year they purchased another long established Tullamore business, Stirling & Co., who were successful spirit wholesalers, retailers and mineral water makers. The acquisition enabled Egan’s to develop a strong mineral water brand which fitted neatly into its existing wholesale offering. In 1908/09 P. H. Egan Ltd had a contract to supply Guinness’ brewery with 28,000 barrels of malted barley from their extensive malt houses in Tullamore and Rathangan. The relationship with Guinness extended over seventy years as suppliers of malted barley and wholesale bottlers of Guinness’ porter. The company continued to transport their malt by canal on barge 42B which Egan’s had commissioned in 1913, until they switched to road transport in 1956. P. & H. Egan also supplied malt to both The Mountjoy Brewery and to John Power’s Distillery. The company were extensive coal merchants and builder suppliers arising out of their saw mill and timber yard. They built a strong agri-business sector supplying farmers with animal feed, seed, fertilizers and agricultural and farm machinery ‘such as ploughs, harrows, grubbers, etc’. This ‘one stop shop’ model was extended beyond The Bridge House and Tullamore as Egan’s sought to expand by developing a network of over sixteen shops and licensed premises, or ‘branch houses’, in towns and villages through five midland counties. They also acquired three hotels including Colton’s and Hayes’ in Tullamore, and Dooly’s Hotel in Birr. In 1919 the company was pleased to announce that Dooly’s Hotel, Duke Square, Birr now has “Hot and Cold Water Baths.” Other shorter lived enterprises included coach and trap building, cycle manufacturing and as contractors for the erection of haybarns, iron railings, and bridges. At the height of the company’s development it is estimated that the firm employed about three hundred people. The house most associated with the Egan family in Tullamore is Acres Hall where Patrick Egan took up residence around 1890. After Patrick’s death in 1897 his brother, Henry, lived in the house until his death in 1919. Patrick’s only son, Francis, who was a minor when his father died, later moved back into the house with his wife, Helen Byrne, and their young family. The house remained in the Egan family until the 1980s. Henry’s eldest son, Pat, became managing director in the early 1900s and in due course Chairman of P. & H. Egan Ltd. In 1919 he purchased the George Hadfield designed Annaghmore House together with 400 acres of land and later successfully contested the 1923 general election in Laois-Offaly for the Cumann na nGaedheal party. Pat’s brothers variously joined the family firm, emigrated and went to war. As wine and spirit merchants, original bonders and bottlers of many Irish whiskeys, including John Jameson, Egan’s developed an extensive wholesale whiskey trade both domestically and for export. Indeed P. & H. Egan produced their own blended whiskeys which included Egan’s No 8. and the more expensive Egan’s No. 5 which they sold by the gallon, and by the dozen in quarts, bottles, pints, half-pints and naggin. At this time they were also importing large quantities of sherry, port and rum for bottling and wholesale. Egan’s Pale Rich sherry, Egan’s EEE Port, Egan’s 3 Star Port and Egan’s 1 Star Port were among the twenty-three ports and sherries on offer from the company. A price list from 1948 gives details of over eighty spirits available from P. & H. Egan’s wholesale department in addition to Cairnes ale, Smithwicks ale and Guinness’s porter, also; ‘tea, wine and brandy shippers, whiskey bonders, manufacturers of premier mineral waters, wholesale bottlers, maltsters, provision merchants, corn buyers and millers, builder’s providers, hardware, sawmills, iromongery, furniture, seeds and manure, grower and exporters of seed potatoes. Head Office and Brewery at Tullamore. Branches at – Ardagh, Ballycumber, Banagher, Ballycommon, Clonaslee, Castletown, Foigha, Ferbane, Kilcormac, Kinnity, Moyvore, Newtowncashel, Rathangan, Riverstown, Tubber’. A price list with list of branches in the 1940s In 1944 the Directors of P. & H. Egan Ltd included Pat Egan (Chairman), Larry Egan (Managing Director), Francis Egan, Michael Kelly, Frank Slattery and Danny Lynam. The company continued to trade successfully for another twenty-five years until the firm finally entered voluntary liquidation in 1968 after one hundred and sixteen years in business.  
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  • Vintage Everbody is Drinking Smithwick’s No 1 Ale Advert

    €100.00
    40cm x 34cm  Limerick
    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".      
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  • Vintage Garryowen Plug Tobacco -The Setter of Quality-Advert

    €120.00
    40cm x 34cm  Limerick In 1929, Limerick city was the home to two large of tobacco factories Spillane’s and Clune’s who imported tobacco from the United States, Egypt and Turkey as well as locally grown tobacco to produce their famed products. Spillane’s Tobacco Factory on Sarsfield Street was started by John Spillane in 1829 and was known as ‘The House of Garryowen’. A hundred years later they were employing a hundred people. The famous Garryowen plug formed 80 per cent of the factories output while they had other products including Popular and Treaty bar plugs, Hazel Nut plug, Special Flake, Handy Cut Flake, snuffs, Cashel, High Toast, White Top and Craven A cigarettes. To meet a special demand from the North of Ireland the factory produced a type of plug known as Long Square. Spillane’s closed in 1958 with the loss of 150 jobs after the building was purchased by Murray Ltd, of Dublin the year previous. Their building is where the old Dunnes Stores building stands today.  William Spillane who was the Mayor of Limerick in 1885 built the Spillane Tower which today is better known as the ‘Snuff Box’ on the banks of the Shannon river at Corkanree.
    tobacco

    Spillane’s Two Flakes from Limerick Museum

    The other large factory was Clune’s Tobacco Factory on Denmark Street. It opened in the late 1872 and had about 60 employees in 1929. The firm specialised in Big Bar Plug, every two ounces of which is stamped Thomond. They also excelled in the Far-Famed Limerick Twist. They were also known for Kincora Plug, Sarsfield Plug, Home Rule, Hibernian, Target, Ireland’s Pride and Two Flake. A popular item associated with tobacco factories are the cigarette cards. Cigarette cards were originally produced as a small piece of card which was designed to protect the individual cigarettes from being squashed as the original packaging was paper and not the card boxes that we know today. We must not forget M.Cahill’s of Wickham Street which housed a snuff factory in 1870 in the basement of the building and operated for over sixty years. The business was founded by Michael Cahill (c.1846-1918) who was also the director of the Limerick Race Company.  Cahill’s became Ireland’s longest running tobacco store and is still in operation offering a selection of cigar, teas and “gentleman’s gifts” including Swiss army knives, hipflasks and pipes.  
     
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  • Vintage Guinness

    €70.00
    Beautifully mounted & framed 30cm x 30cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Guinness -These are Guinnessentials-Notice

    €80.00
    Framed Guinness ephemera -these are Guinnessentials- a guide to publicans selling the Black Stuff ! Dimensions : 43cm x 36cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Guinness 5 Million For Strength Every Day

    €100.00
    Beautifully mounted & framed John Gilroy Guinness Advert print commemorating the 5 millionth pint of Guinness sold ! Dimensions : 56cm x 40cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Guinness Advert 1959

    €80.00
    Framed print of vintage Guinness advert extolling the delights of a pint being poured by draught.Draught Guinness was first introduced in 1959 Dimensions : 44cmx 37cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Guinness Battle of Hastings 1966 Advert

    €80.00
    Framed print of the famous Guinness battle of Hastings 1066-1966 advert. Dimensions : 40cmx 30cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
    Add to cart Details

  • Vintage Guinness Enamel Art Advert

    €60.00
    Guinness Retro advert fashioned from the blood, sweat,tears and spillage of well used Irish Bar Trays  & enamel advertising signs.Using high quality reprographics we have brought every scratch,dent and mark back to life in the shape of this unique series of prints. Dimensions : 35cmx 30cm  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 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
    Add to cart Details

  • Vintage Guinness is Good For You Advert

    €100.00
    Unusual Guinness is Good For You advert with a playing card theme. Dimensions : 45cmx 30cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Out of stock

    Vintage Guinness is Good For You Advert-Red Cross

    €100.00
    Rare,fantastic vintage Guinness advert with accompanying recommendations from the Red Cross ! 42cm x  30cm  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 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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  • Vintage Guinness is good for you Showcard Print

    €90.00
    Framed print of an old Guinness showcard .Hand writing on its bottom left indicates the price of a pint at the time was 10d a pint or 10 pence which would be approx 1950s. Dimensions : 40cmx 32cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Guinness Labels & Photo Display

    €120.00
    Framed photo montage of Guinness & pub scenes from the 1950s plus 2 original Guinness bottle labels from Richard Farrell Youghal & Thomas O'Reilly Sandymount. Dimensions : 35cmx 45cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Guinness Leyland Delivery Lorry Framed Photograph 1951

    €60.00
    Framed photo of a vintage Guinness delivery lorry parked in Thomas Power's Dungarvan Co Waterford.Its number plate ZL 6621 indicates the lorry was registered in 1951! Dimensions : 25cmx 30cm  Dublin 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 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.” Origins : Dublin Dimensions : 43cm x 35cm
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  • Vintage Holland America Shipping Line Advert

    €80.00
    50cm x 35cm  Birr Co Offaly "The Holland-America Line, a steamship company with passenger and freight steamers plying between Rotterdam and New York, is the only steamship line carrying emigrants from the Netherlands to the United States of America. Emigrants from the interior of the continent of Europe, who purchase their steamship tickets from the branch offices of the Holland-America Line in Germany, Austria, Switzerland, and Italy, arrive in Rotterdam on international trains, in which several cars have been set apart for their accommodation, from five to six days before the departure of the steamer on which they expect to sail; while emigrants from parts not far distant from this city, like southern Germany and the interior of the Netherlands, arrive at Rotterdam by train and river boat until the day previous to the departure of the steamer. All emigrants for the Holland-America Line are met at the railway station and boat landing at Rotterdam by runners of the line, who conduct them, immediately upon arrival, per steam tug to the NASM Hotel, the emigrant hotel owned and controlled by the Holland-America Line and situated opposite to the line's wharf. Here the emigrants remain until the departure of the steamer on which they are to sail or, in case they should be found undesirable immigrants by one of the medical inspectors, by the steamship company, or by the consul-general or vice-consul-general, until the time that they are returned again to the countries whence they came. The NASM Hotel was designed and built exclusively for the accommodation of the immigrants traveling per Holland-America Line. In the construction, besides the comfort of the emigrants, the sanitary requirements for a building of its kind have been given due consideration. The dining rooms and coffee or conversation rooms are, though necessarily somewhat sober in appearance in order to insure cleanliness, bright, spacious, and pleasant. The dormitories are spacious, clean, and airy. Sleeping apartments, open on top, each containing from four to six iron berths, similar to those used in the steerage of the company's twin-screw steamers, have been partitioned off along the walls. This gives the immigrants the desired privacy, besides the advantage of being together with the members of their family in one apartment. Between the partitions a wide space is left in the center of the dormitories for chairs, tables, etc., while windows and ventilators provide light and air on every side. There are separate dormitories for families, for men, and for women. Spacious wash and bath rooms, with modern appointments, are located on the vestibules conveniently close to each dormitory. The hotel has been constructed in such a manner that, should the need at any time arise, it would be possible to quarantine 800 passengers within its walls as effectually as though they were on shipboard. This possibility of isolation before sailing is a great sanitary advantage. With reference to this hotel, Consul Listoe wrote in his dispatch to the Department of State, under date of April 6, 1900: The company's claim that it is furnishing good lodging and board for emigrants at a low figure and at the same time protecting them against low, boardinghouse runners and sharpers, who would fleece them, is correct, and the Holland America Line is entitled to a great deal of credit for the humane manner in which it treats and cares for its emigrants. What is of more importance, though, from a United States point of view, is the facilities furnished the examining physician at the NASM Hotel for inspecting the emigrants as well as the arrangements for cleaning, bathing, and disinfecting the latter, and taking other sanitary measures in connection with those prospective citizens of the United States. At the hotel the emigrants are, at the instance of the Holland America Line, daily subjected to a medical inspection by a Dutch physician in the employ of the line. One day before sailing the emigrants are inspected at the hotel by a prominent Rotterdam oculist, engaged by the steamship company for its own protection,' to prevent emigrants suffering from infectious eye diseases sailing on its steamers. As the medical inspections referred to are not those prescribed by the United States Quarantine Regulations, they are not witnessed by a consular officer. The work of consular inspection is carried on as follows: The day previous to the departure of a passenger steamer, the baggage of all steerage passengers is inspected by the consul-general or his deputy. Among this baggage large quantities of mildewed and otherwise spoiled eatables are found. These are taken out, this having been the practice of the Marine-Hospital surgeon formerly detailed at Rotterdam. All feather pillows and beds are taken from the baggage and undergo a steam disinfection of 1000 Cel. As many as 60 beds can be disinfected at the same time by the Holland-America Line's disinfection plants, and each disinfection will require about one and one-half hours, viz, half an hour for getting up the required steam heat, half an hour for the disinfection, and half an hour for drying purposes. When there are 200 beds or more to be disinfected, which is frequently the case, supervision of the disinfection will keep a consular officer engaged for several hours. The inspection of the baggage takes from two to four hours, according to the number of packages to be inspected. The last medical and general inspection of the emigrants at which the consul-general or vice-consul-general is present is the inspection prescribed by the Quarantine Regulations, page I5, paragraph 5. It takes place in the hotel of the Holland-American Line or in the line's covered warehouse and· begins from three to six hours before the departure of the steamer. The emigrants pass in single file before the ship's surgeon, an American physician, who inspects them in the presence of the consular officer, who, for his part, looks over their inspection cards, prescribed by the Quarantine Regulations, page 19, paragraph 40, and stamps the same with a consular rubber seal, for all emigrants approved of. There are also present an officer of the State commission controlling the transit of emigrants through the Netherlands, who tallies their numbers, and a Rotterdam police officer, who watches for fugitives from justice among them reported to the Netherlands police authorities. Immediately after the inspection, the emigrants in possession of inspection cards bearing the consular stamp board the steamer and enter the steerage, which has previously been inspected by the consul. A few minutes before departure, after looking over the freight manifests of the vessel to see if all the requirements of the Quarantine Regulations and of the regulations of the Department of Agriculture have been complied with reference to disinfection certificates and certificates of healthy origin, the bill of health is issued. The emigrants are vaccinated by the ship's surgeon as soon as practicable after the departure of the vessel. Of late years no emigrants from infected districts have passed through Rotterdam on their way to the United States. Should such occur at any time, then they can be effectually quarantined in the hotel of the Holland-America Line for the periods prescribed by the Quarantine Regulations. AIRE H. VOORWINDEN, Vice and Deputy Consul- Gtneral. In a letter by Mr. Voorwinden to Mr. Peirce. CONSULATE-GENERAL, UNITED STATES OF AMERICA, Rotterdam, Netherlands, September 23 1903.
     
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  • Vintage Hurling Poster-Tipperary v Kilkenny

    €80.00
    40cm x 34cm Hurling (Irish: iománaíocht, iomáint) is an outdoor team game of ancient Gaelic Irish origin, played by men. One of Ireland's native Gaelic games, it shares a number of features with Gaelic football, such as the field and goals, the number of players, and much terminology. There is a similar game for women called camogie (camógaíocht). It shares a common Gaelic root. The objective of the game is for players to use an ash wood stick called a hurley (in Irish a camán, pronounced /ˈkæmən/or /kəˈmɔːn/) to hit a small ball called a sliotar /ˈʃlɪtər/ between the opponents' goalposts either over the crossbar for one point, or under the crossbar into a net guarded by a goalkeeper for three points. The sliotar can be caught in the hand and carried for not more than four steps, struck in the air, or struck on the ground with the hurley. It can be kicked, or slapped with an open hand (the hand pass) for short-range passing. A player who wants to carry the ball for more than four steps has to bounce or balance the sliotar on the end of the stick, and the ball can only be handled twice while in the player’s possession. Provided that a player has at least one foot on the ground, a player may make a shoulder-to-shoulder charge on an opponent who is in possession of the ball or is playing the ball or when both players are moving in the direction of the ball to play it. No protective padding is worn by players. A plastic protective helmet with a faceguard is mandatory for all age groups, including senior level, as of 2010. The game has been described as "a bastion of humility", with player names absent from jerseys and a player's number decided by his position on the field. Hurling is administered by the Gaelic Athletic Association (GAA). It is played throughout the world, and is popular among members of the Irish diaspora in North America, Europe, Australia, New Zealand, South Africa, Argentina, and South Korea. In many parts of Ireland, however, hurling is a fixture of life.It has featured regularly in art forms such as film, music and literature. The final of the All-Ireland Senior Hurling Championship was listed in second place by CNN in its "10 sporting events you have to see live", after the Olympic Games and ahead of both the FIFA World Cup and UEFA European Championship.After covering the 1959 All-Ireland Senior Hurling Championship Final between Kilkenny and Waterford for BBC Television, English commentator Kenneth Wolstenholme was moved to describe hurling as his second favourite sport in the world after his first love, football.Alex Ferguson used footage of an All-Ireland Senior Hurling Championship final in an attempt to motivate his players during his time as manager of Premier League football club Manchester United; the players winced at the standard of physicality and intensity in which the hurlers were engaged. In 2007, Forbes magazine described the media attention and population multiplication of Thurles town ahead of one of the game's annual provincial hurling finals as being "the rough equivalent of 30 million Americans watching a regional lacrosse game".Financial Times columnist Simon Kuper wrote after Stephen Bennett's performance in the 2020 All-Ireland Senior Hurling Championship Final that hurling was "the best sport ever and if the Irish had colonised the world, nobody would ever have heard of football" UNESCO lists hurling as an element of Intangible cultural heritage.
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  • Vintage Ireland for Holidays Advert -Dingle Peninsula-Paul Henry Artist

    €120.00
    52cm x 44cm The London, Midland and Scottish Railway (LMS) was a British railway company. It was formed on 1 January 1923 under the Railways Act of 1921,which required the grouping of over 120 separate railways into four. The companies merged into the LMS included the London and North Western Railway, Midland Railway, the Lancashire and Yorkshire Railway (which had previously merged with the London and North Western Railway on 1 January 1922), several Scottish railway companies (including the Caledonian Railway), and numerous other, smaller ventures. Besides being the world's largest transport organisation, the company was also the largest commercial enterprise in the British Empire and the United Kingdom's second largest employer, after the Post Office. In 1938, the LMS operated 6,870 miles (11,056 km) of railway (excluding its lines in Northern Ireland), but its profitability was generally disappointing, with a rate of return of only 2.7%. Under the Transport Act 1947, along with the other members of the "Big Four" British railway companies (Great Western Railway, London and North Eastern Railway and Southern Railway), the LMS was nationalised on 1 January 1948, becoming part of the state-owned British Railways. The LMS was the largest of the Big Four railway companies serving routes in England, Northern Ireland, Scotland and Wales.   The LMS's commercial success in the 1920s resulted in part from the contributions of English painter, Norman Wilkinson. In 1923, Wilkinson advised Superintendent of Advertising and Publicity of the LMS, T.C Jeffrey, to improve rail sales and other LMS services by incorporating fine art into the design of their advertisement posters. In this time, fine art already had a distinguished association in Europe and North America with good taste, longevity and quality.[26] Jeffrey wanted LMS’ commercial image to align with these qualities and therefore accepted Wilkinson's advice.[27] For the first series of posters, Wilkinson personally invited 16 of his fellow alumni from the Royal Academy of London to take part. In letter correspondence, Wilkinson outlined the details of the LMS proposal to the artists.The artist fee for each participant was £100. The railway poster would measure 50 X 40 inches. In this area, the artist's design would be reproduced as a photolithographic print on double royal satin paper, filling 45 X 35 inches. The mass-produced posters were pasted inside railway stations in England, Northern Ireland, Scotland and Wales. LMS decided the subject advertised, but choices of style and approach were left to the artist's discretion. LMS’ open design brief resulted in a collection of posters that reflected the large capacity of destinations and experiences available with the transport organisation.For the Irish Free State, Wilkinson designed a poster in 1927 encouraging the public to avail of the LMS ferry and connecting boat trains to Ireland. For this promotion, Wilkinson's design was accompanied with four posters of Ireland by Belfast modernist painter, Paul Henry. The commercial success of Wilkinson and Jeffrey's collaboration manifested between 1924 and 1928, with public sale of 12,000 railway posters.Paul Henry's 1925 poster depicting the Gaeltacht region of Connemara in County Galway proved most commercially popular, with 1,500 sales. Paul Henry (11 April 1876 – 24 August 1958) was an Irish artist noted for depicting the West of Ireland landscape in a spare Post-Impressioniststyle. Henry was born at 61 University Road, Belfast, Ireland, the son of the Rev Robert Mitchell Henry, a Baptist minister (who later joined the Plymouth Brethren), and Kate Ann Berry. Henry began studying at Methodist College Belfast in 1882 where he first began drawing regularly. At the age of fifteen he moved to the Royal Belfast Academical Institution.He studied art at the Belfast School of Art before going to Paris in 1898 to study at the Académie Julian and at Whistler's Académie Carmen. He married the painter Grace Henry in 1903 and returned to Ireland in 1910. From then until 1919 he lived on Achill Island, where he learned to capture the peculiar interplay of light and landscape specific to the West of Ireland. In 1919 he moved to Dublin and in 1920 was one of the founders of the Society of Dublin Painters, originally a group of ten artists. Henry designed several railway posters, some of which, notably Connemara Landscape, achieved considerable sales.He separated from his wife in 1929. His second wife was the artist Mabel Young. In the 1920s and 1930s Henry was Ireland's best known artist, one who had a considerable influence on the popular image of the west of Ireland. Although he seems to have ceased experimenting with his technique after he left Achill and his range is limited, he created a large body of fine images whose familiarity is a testament to its influence. Henry's use of colour was affected by his red-green color blindness.He lost his sight during 1945 and did not regain his vision before his death. A commemorative exhibition of Henry's work was held at Trinity College, Dublin, in 1973 and the National Gallery of Ireland held a major exhibition of his work in 2004. A painting by Henry was featured on an episode of the BBC's Antiques Roadshow, broadcast on 12 November 2006. The painting was given a value of approximately £40,000–60,000 by the roadshow. However, due to the buoyancy of the Irish art market at that time, it sold for €260,000 on 5 December 2006 in James Adams' and Bonhams' joint Important Irish Art sale. He died at his home at 1 Sidmonton Square, Bray, County Wicklow, and was survived by his wife, Mabel.
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