When Arthur Guinness founded his brewery in Dublin in 1759, he signed the lease for 9,000 years as a precaution - an omen for the durability of his now legendary company. Steve Gilsenan tells us in an interview why tradition and innovation complement each other so perfectly at Guinness.

STEVE, YOU ARE "HEAD OF QUALITY" AT GUINNESS. WHAT EXACTLY DO YOU DO IN THIS POSITION?

I am responsible for all aspects of quality, from the raw materials used to the operations at our breweries around the world. I have now been with Guinness for more than 20 years, and my roles have taken me to more than 40 countries. We see Guinness as a promise: No matter where you enjoy a pint, the taste must remain the same. That's why we place the greatest importance on the selection of ingredients and the standards to which they are processed.

FOR ALL THOSE WHO MAY NOW ENVY YOU YOUR JOB: HOW DO YOU BECOME "HEAD OF QUALITY"?

My path led me straight from university to Guinness. First I worked at St. James's Gate Brewery, then at the brewery in Kilkenny, where I also live. Before my current job, I was a "Master Brewer," so I learned every little detail related to Guinness. For example, I visited the fields before the harvest to get an idea of the barley and how we could process it later. That's my most important qualification: I live Guinness, it's my one, big love. A dream job in every respect!

DO YOU REMEMBER THE FIRST TIME YOU WALKED THROUGH THE FAMOUS GUINNESS BREWERY GATE?

My interview took place in Dublin, but not at the brewery. Nevertheless, I knew immediately: This is the company I want to work for - no need for further applications. These people spoke with so much passion, they were so proud to be part of Guinness. This impression was confirmed when I passed St. James's Gate for the first time: you immediately feel the history and tradition behind this unique brand. I remember holding one of the original recipe books signed by Arthur Guinness in my hands - it was pure inspiration!

TRADITION AND INNOVATION GO HAND IN HAND AT GUINNESS. NEW BEERS ARE CONSTANTLY BEING CREATED AT THE OPEN GATE BREWERY. DO YOU WORK CLOSELY WITH THE BREWMASTERS THERE?

Absolutely. I regularly taste the latest creations to assess whether you fit into the Guinness family. That's our most important benchmark. But at the same time, we've been striving for innovation since our founding. For example, Guinness was the first brewery to use roasted barley instead of malt, to name just one example. At Open Gate Brewery, we create new taste experiences. Some of them remain literally unique, others become part of our product range, such as Hop House 13 or Guinness IPA.

WHAT DISTINGUISHES THE TWO BEERS?

First of all, we use the Guinness yeast strain for both, which has been used in our Draught for generations. Hop House 13 convinces with a clear, but not too strong hop aroma, which leaves enough room for the sweetness of the malt. We hop Guinness IPA three times: in the traditional way in the brewing kettle, directly after boiling the mash, and then again after fermentation. This creates a distinct bitter note with incomparable pine and citrus aromas. Such successes encourage us: Innovation continues to be a top priority at Guinness!

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