SIGNING THE Day's PRODUCTION OF GUINNESS. ‘Guerantecing the authenticity and outstanding quality of each bole PRODUCING THE HEAD. ‘Once the liquid has become stout, itis passed intostorage vats. And, justas a consistent selection of ‘malts isused in the mash, s0 each delivery of Guinness ‘comprises balanced choice of brews. The beer from several storage vats is mixed with a little “‘gyle”” (partly fermented beer from the fermenting house). *Gyle’” gives thefully fermented Guinnesssomeextra fermentable matter; that way, further fermentation ‘occurs in each bottle, Result? The famous Guinness head. Producing the condition of a bottled beer in this way is called natural conditioning. Guinness is one ofthe very few bottled beers to use the method. Nor do we relinquish our interest in Guinness after it has left Park Royal. Far from it: our advisers ensure that the quality of bottled Guinness is uni- formly high by visiting each bottling plant regularly to test samples and give guidance as necessary. They also visit the outlets and send samples back to the brewery for serutiny. ‘That's why the signature on every bottle of Guinnessis your guarantee of only the highest quality