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On top of all this a new beer was challenging the traditional beers. This beer contained roasted barley, which gave it a characteristically dark colour. The brew was known as "porter" because of its popularity amongst the porters at Covent Garden in London. Arthur Guinnesss strategy was to tackle the English brewers at their own game. He brewed the deep, rich beverage so well that he eventually ousted all imports from the Irish market. Not only that, he even began to capture a share of the English market. By 1825 Guinness Stout was being sold abroad, and by 1838 the St. James Gate Brewery had become the largest in Ireland. Its growth continued, with annual production of more than one million barrels in 1881, and by 1914 St. James's Gate was the world's largest brewery. At the milling stage the malt is crushed.The crushed malt is mixed with flaked barley Mashing and roast barley to give a substance called grist. The Copper Boiling grist is weighed and fed into a mash vessel along with hot Fermentation water and mixed thoroughly at approximately 65 degrees Maturation celsius.This process results in a porridge-like consistency, Bright Beer Tanks which is then passed through a sieve. The sugary liquid which results (called wort) is transferred to the copper kettle, while the grains which are left behind in the sieve are sold as cattle feed.
Milling
QUALITY IN PRODUCTION
Introduction
Producing a consistently high quality product is one of the key challenges facing many organisations. However that challenge becomes greater when the product is a food or drink, requiring it not only to taste and look good but also to be safe. Guinness UDV Ireland produces more than 4 million pints of its famous stout every single day. This case study looks at how Guinness UDV Ireland uses world-class manufacturing techniques and Total Quality Management (TQM) to ensure that these pints are of a consistently high quality when they leave the brewery, when they arrive at the outlet, and when they are served to the customer.
The hops, which give the beer its distinctive bitter taste, are added to the copper kettle at this boiling stage.The boiling takes place for about 90 minutes. Next come fermentation, where yeast is added in the presence of oxygen. During fermentation the sugars are converted to alcohol and carbon dioxide. After this the stout is matured for a number of days, during which there is some secondary fermentation taking place. The important flavour development also happens at this time. The whole brewing process takes about 10 days, at the end of which the full flavour of Guinness has developed. An essential component of the finished product is carbon dioxide, which gives the beer its famous creamy head.The stout is next clarified, analysed and tasted before being blended into Bright Beer Tanks. In the Bright Beer Tanks the Guinness receives a final quality check. When the brewers are satisfied, the beer is transferred to kegs, or bulk tankers, for shipment to packaging plants. On the way to the kegging, a final key constituent is added. This is nitrogen, which contributes towards the smoothness and creaminess of the final draught Guinness.
Business 2000
sixth edition
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To ensure that the 5Cs became an integral part of the Total Quality Management of their products, Guinness UDV Ireland set up the Guinness Quality Team and now invests 43 million annually in Sales Quality. Guinness has entered into a partnership with the licensed trade and provides technical advice and support in all aspects of the 5Cs from refrigeration, gas systems, back bar layout, glass washing and glass storage systems. The Guinness Quality Team regularly visits all outlets where Guinness products are sold on draught. In each outlet, they carry out a range of quality assurance activities and also advise bar staff on delivering the perfect pint. Guinness also recognises the importance of having its pints pulled by well-trained bar staff.To date, more than 15,000 bar staff have attended Guinness training courses which cover all aspects of product knowledge, beer cooling, equipment maintenance and hygiene.
UV Light Test The colour of the resulting light indicates the quality of the exposed Guinness
Samples are taken at every stage in the process and checked micro-biologically in the modern, purpose-built Quality Assurance Centres in the breweries. Even after the brewing has been completed, Guinness has introduced improvements in the way the beer is loaded into the kegs, cans and bottles. These improvements have led to beers that are more consistent in flavour and appearance in the glass.
Summary
This case study has explained the Guinness supply chain from raw materials, through brewing and packaging to the presentation of the pint in the pub, hotel or club. We have seen how Guinness uses Total Quality Management to ensure that the customer always receives a pint that meets his or her expectations.
Inbound Logistics
Guinness stresses the importance of teamwork in the TQM system and recognises the value of the team in ensuring that its customers expectations are met. The team involved is not limited to those working within the company it has to include everyone throughout the process, from the suppliers of the raw materials at one end through to the publicans and bar staff at the other end.
Glossary of terms
ISO 9002 - This quality assurance model applies to organisations that produce, install, and service products. ISO expects organisations to apply this model and meet these requirements through a quality system.
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www.guinnessudvireland.ie
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Business 2000
sixth edition
www.business2000.ie