Inside the Factory: Stout

Gregg Wallace visits the Guinness brewery in Dublin, where three million pints of the Irish stout are produced every day. He begins at the intake bay, where there is a delivery of thirty tons of malted barley, which has been steeped in germination tanks to encourage its growth. He is then taken through the different processes of creating the product, such as boiling the liquid to kill off bacteria and adding roasted barley and alcohol to the mixture