Guinness
Enable an AI agent to recognise a physical Guinness beverage, assess its condition and readiness for service, and determine appropriate storage, dispensing and use.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
Researched by: Codex + Grok
Purpose and description
Enable an AI agent to recognise a physical Guinness beverage, assess its condition and readiness for service, and determine appropriate storage, dispensing and use.
Guinness is a dry Irish stout, originally brewed in Dublin from roasted barley, malt, hops, water and a nitrogen-carbon dioxide mixed-gas dispense, whose flavour, colour and creamy head are defined by the roast and the gas mix rather than by high alcohol.
It can be Verify and describe the exact Guinness product using its source container and supporting records.; Select storage and opening actions from instructions applicable to that product and package.; Prepare and dispense a portion using verified requirements for its serving format.; Assess the served portion against product-specific presentation expectations.; Hold, reject or route questionable contents for disposal when identity, condition or handling evidence is inadequate..
Distinguishing features
Require Guinness identification supported by the original label, keg identification or traceable dispensing provenance; dark colour and a pale head alone do not establish identity.
Distinguish the named Guinness product from other Guinness products using its exact designation, declared alcohol content and intended serving format.
Distinguish the beverage from Guinness-branded merchandise, ingredients or prepared foods by checking what physical material the item actually contains.
For an unlabelled served portion, distinguish verified Guinness from an unidentified stout through the source container and dispensing chain.
Scope
+ Identification of the Guinness product, variant, market formulation and physical quantity being assessed
+ Composition and declared alcohol content of the identified product
+ Condition of Guinness in a sealed container, opened container, keg or served portion
+ Storage history, freshness evidence and contamination concerns
+ Variant-specific preparation, dispensing and observable service quality
- Guinness as a company, brand asset or intellectual property
- The brewery, its production equipment and organisational operations
- The engineering and maintenance of reusable dispensing equipment
- Retail transactions, pricing and inventory policy
- Consumer medical assessment and jurisdiction-specific alcohol permissions
Characteristics
- Identity confidence
- verified against source container | supported by supplier evidence | claimed only | unresolved Prevents appearance or branding alone from establishing beverage identity.
- Exact product designation
- Exact label designation, market and formulation version where available Guinness-specific handling decisions must attach to the identified product rather than the name alone.
- Declared alcohol content
- % alcohol by volume, with evidence source Separates products whose alcohol content changes permissible use and consumer-facing description.
- Quantity under assessment
- mL or L Clarifies whether observations concern a served portion, individual container or remaining keg contents.
- Source container
- Identified bottle, can, keg or other verified source Connects a portion to its product identity, date markings and handling history.
- Exposure state
- sealed | opened | connected for dispensing | poured | uncertain Changes which freshness evidence and handling instructions apply.
- Beverage temperature
- °C, with measurement time and location Supports comparison with verified storage or serving guidance for the exact product.
- Elapsed time since opening or dispensing
- minutes or hours since a specified event; unknown where unrecorded Makes exposure history explicit when judging whether further service is appropriate.
- Observed presentation
- Recorded liquid appearance, head formation, settling behaviour and unexpected odour Supports variant-specific quality assessment without treating a familiar appearance as proof of identity or safety.
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 6 bundles · 11 layers · 18 findings · 28 questions.
Guinness product identity Establishes what the registered name denotes in the physical instance being assessed.
The Guinness name alone does not identify a formulation, serving format or traceable beverage.
Product designation
Separates brand recognition from identification of the actual beverage.
Label-supported identity
Record the exact Guinness designation and the evidence supporting it.
- What exact product name and market information appear on the Guinness source container? definition
- What evidence distinguishes this beverage from another Guinness product or a different stout? boundary
Portion provenance
Connects the assessed liquid to an identifiable source.
Source-to-portion link
Preserve the identity chain when Guinness leaves its labelled container.
- Which bottle, can or keg supplied this portion, and how was that link established? provenance
- Has the portion been mixed with another beverage or ingredient so that a prepared-drink model must own the resulting mixture? boundary
Guinness formulation Captures the material distinctions needed to use the identified Guinness product correctly.
Alcohol, ingredients and gas-related properties must be established for the actual product rather than inferred from a familiar Guinness presentation.
Declared composition
Records composition evidence relevant to product description and use.
Alcohol and ingredient evidence
Attach alcohol and ingredient declarations to their applicable market and formulation.
- What alcohol content, ingredients and allergen declarations are documented for this exact product? measurement
- Which label or producer document establishes those declarations for this market and production version? provenance
Gas and texture
Identifies whether gas delivery is part of the product's intended presentation.
Variant-specific gas behaviour
Record verified gas-related expectations without assuming every Guinness product behaves alike.
- What carbonation, nitrogen or other gas-related characteristics are documented for this Guinness product? definition
- Which observed texture or head characteristics can be assessed against those documented expectations? measurement
Guinness package and service format Connects the beverage's container and delivery mechanism to preparation and service.
A serving method appropriate to one Guinness package cannot be assumed appropriate to every package.
Container-dependent preparation
Identifies package features that affect how the contents should be opened and served.
Package serving instructions
Record whether this package has a widget, device dependency or other specified preparation requirement.
- What serving mechanism or package feature is explicitly identified for this container? definition
- What opening and pouring sequence does the applicable product guidance require? action
Draught service interface
Owns the beverage's requirements at the dispensing interface when supplied from a keg.
Verified dispensing compatibility
Connect the kegged product to documented dispensing requirements while leaving equipment engineering to its own model.
- What dispensing system and operating conditions are specified for this exact kegged Guinness product? definition
- What evidence must be checked before connecting or serving this keg through the available system? action
Guinness freshness and condition Assesses the contents using date markings, exposure history and physical condition.
A recognisable Guinness container or familiar head does not establish that its contents remain suitable for service.
Freshness history
Interprets the relevant date and storage evidence for the current exposure state.
Date and exposure evidence
Keep printed dates distinct from opening, keg connection and pouring events.
- What does the printed date mean for this package, and which source explains its interpretation? provenance
- What storage temperatures and elapsed times since opening, connection or pouring are known? measurement
Condition-based disposition
Determines whether evidence supports service, holding or rejection.
Condition and service decision
Assess package integrity and abnormal contents separately from expected Guinness presentation.
- What leakage, seal damage, foreign material or unexpected odour is present, and what remains unobservable? measurement
- Under applicable handling guidance, do the observations require holding or rejecting the contents? action
Guinness pour and presentation Evaluates preparation and the resulting served beverage against expectations for the identified product.
Guinness presentation must be judged against the specific variant and serving method, with quality observations kept distinct from safety conclusions.
Serving sequence
Establishes the relevant temperature, vessel and pour procedure.
Applicable pour procedure
Use a verified procedure rather than applying a familiar Guinness pouring ritual universally.
- What serving temperature, vessel preparation and pouring stages are documented for this product and package? action
- Does this product require a settling interval, and what observable condition marks readiness if it does? measurement
Served quality
Records the portion's presentation and identifies justified corrective action.
Presentation against product expectations
Compare observed head, liquid appearance and settling with supported expectations for the identified Guinness product.
- How do head formation, persistence, liquid appearance and settling compare with the applicable product guidance? measurement
- Does a presentation defect justify waiting, preparing a fresh portion or investigating the source and dispensing conditions? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Kinds and varieties
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Draught stout (nitrogenated, typically 4.1-4.3 % ABV)
- Extra Stout / Foreign Extra Stout (higher gravity, often bottled or canned, historically hop-bitter and sometimes tropically conditioned)
- Guinness Original / Extra Smooth and market-specific draught variants
- Nitro cold brew and ready-to-drink flavoured line extensions (non-stout SKUs under the brand)
- 0.0 / alcohol-free stout
- Historical export and tropical stouts (e.g. Foreign Extra Stout West Africa, Caribbean)
- Special and limited brews (e.g. Foreign Extra Stout, Special Export, anniversary editions)
- Canned draught with in-can widget (nitrogenated packaged draught)
- Which of these kinds and varieties hold for the sense of Guinness this model covers, and on what evidence? provenance
Identifiers and schemes
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Wikidata - Q372533 - Item for Guinness the stout/brand.
- GS1 GTIN / EAN-13 - SKU-specific 13-digit codes (e.g. draught can, Extra Stout bottle, 0.0) - not a single code for the kind - Each pack format and market SKU has its own GTIN; there is no one Guinness GTIN.
- Which of these identifiers and schemes hold for the sense of Guinness this model covers, and on what evidence? provenance
Standards and regulation
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- EU Regulation (EU) No 1169/2011 - food information to consumers (labelling, allergens such as barley gluten) - European Union
- EU spirit/beer fiscal and compositional rules as implemented nationally (Ireland: Revenue Commissioners beer duty; UK: HMRC beer duty) - national tax authorities
- Codex Alimentarius General Standard for Food Additives and national food-law implementation for beer - FAO/WHO Codex / competent authorities
- Alcohol advertising and health-warning rules (e.g. Irish Public Health (Alcohol) Act 2018) - Ireland
- Voluntary responsible-drinking labelling (e.g. Portman Group / equivalent industry codes) - industry bodies
- Which of these standards and regulation hold for the sense of Guinness this model covers, and on what evidence? provenance
Real-world use
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Served as draught stout in pubs, typically through a two-part pour with mixed gas (nitrogen-rich) to produce a dense creamy head
- Sold as widget cans and bottles for home consumption
- Used as a culinary ingredient (stews, breads, gravies, desserts) where roast and bitterness contribute flavour
- Consumed as a session beer (draught ~4.2 % ABV) or as a stronger Extra/Foreign Extra Stout in export markets
- Brand used in sponsorship, tourism (Storehouse, Dublin) and licensed merchandising
- Which of these real-world use hold for the sense of Guinness this model covers, and on what evidence? provenance
Typical measurements
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Alcohol by volume (draught) - 4.1-4.3 - % ABV
- Alcohol by volume (Extra / Foreign Extra Stout) - 5.6-7.5 - % ABV
- Original gravity / typical draught OG - about 1.038-1.046 - specific gravity
- Colour (EBC) - very dark, typically >70-100+ - EBC
- Bitterness - roughly 35-45 for classic draught character (recipe-dependent) - IBU
- Serving temperature (draught) - 6-8 - °C
- Dispense gas mix (draught nitro) - typically ~70-75 % N2 / 25-30 % CO2 (system-dependent) - % gas by volume
- Pack carbonation / nitrogenation (widget can) - low CO2 plus dissolved N2; widget releases N2 on opening - volumes CO2 / dissolved N2
- Which of these typical measurements hold for the sense of Guinness this model covers, and on what evidence? provenance
Failure modes and hazards
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Stale or oxidised flavour if stored warm, in light, or past best-before; nitrogenated draught is especially sensitive to poor gas mix and dirty lines
- Incorrect pour or wrong gas (100 % CO2) yields a large fizzy head and thin body instead of a creamy collar
- Infection or off-flavours from poorly cleaned draught lines (acetaldehyde, diacetyl, bacterial sourness)
- Gluten from barley - not suitable for people with coeliac disease unless a specifically labelled gluten-free product
- Alcohol-related harm; Extra Stout and Foreign Extra Stout are materially stronger than draught
- Allergen and duty mislabelling risk across SKUs and markets
- Which of these failure modes and hazards hold for the sense of Guinness this model covers, and on what evidence? provenance
Regional variation
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Ireland and UK: draught nitro stout is the default 'Guinness'; Extra Stout is a minority bottled product
- West Africa (Nigeria, Ghana, etc.): Foreign Extra Stout is the dominant Guinness, higher ABV, more hop-bitter, often not nitrogenated
- Caribbean and parts of Asia: Foreign Extra Stout / local high-gravity recipes, sometimes with local adjunct or conditioning practice
- North America: draught and widget cans; recipes and ABV have differed from Dublin draught over time
- Alcohol-free 0.0 availability and strength labelling differ by market; some markets historically had slightly different draught ABVs
- Which of these regional variation hold for the sense of Guinness this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Murphy's Irish Stout / Beamish - Other Cork dry stouts; typically sweeter or less roast-bitter than Dublin Guinness; brand, yeast and roast bill differ - compare roast intensity, hop bitterness and nitrogen-pour behaviour, not colour alone.
- English/oatmeal/milk stouts (e.g. Mackeson, oatmeal stout) - Often residual sweetness, lactose or oatmeal body, and CO2 rather than nitro; Guinness draught is dry, roast-forward and nitrogenated.
- Porter - Historically overlapping; modern porter is usually less roast-harsh, often brown rather than opaque black, and rarely nitro-dispensed as a default.
- Irish red ale / other Irish beers - Different malt bill and colour; not a roast-barley stout.
- Nitro cold brew coffee (Guinness-branded or generic) - Not a fermented malt beer; caffeine and no ABV (or separate RTD). Check ingredients: barley malt and hops vs coffee.
- Guinness World Records / Arthur Guinness the person / Diageo the company - Homonyms: the book, the founder, and the parent company are not the beverage. Wikidata Q372533 is the stout; the records book and the person have different items.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of Guinness this model covers, and on what evidence? provenance
Sources
- Guinness product and brand information - Brand identity, draught vs Extra Stout vs 0.0 product lines, Dublin origin and roast-barley character.
- Guinness (Q372533) - Wikidata identifier for the stout brand and brewery product.
- Codex Alimentarius / national beer compositional and labelling rules (general) - That beer/stout is a regulated food, not a unique ISO product class for Guinness as such.
What the second pass must settle
- Does vr.tr.guinness denote all physical Guinness beverages, a particular stout product, or another material referent?
- Does an existing Vercy world model already own this concept, requiring a registry link rather than a separate publication?
- Which product and market distinctions materially change composition, alcohol declarations or handling requirements?
- What authoritative instructions establish storage limits, opened-container or connected-keg service periods, and dispensing procedures for each included format?
- Which observable presentation criteria have producer-supported acceptance limits, and which remain subjective quality judgements?