Packaging
 The
1950's saw the emergence of the pasturised beer process and his
meant that beer could be more stable which helped maintain the bright,
sparkling look that we now expect in a glass or a bottle of beer.
As a direct result Macardle Moore like other breweries enlarged
and improved its bottling facilities. These facilities were to become
an increasingly important part of Guinness's strategy at the time
and in 1990 Macardle Moore became the centralised bottling facility
for Guinness Ireland. The  bottling
line handled up to 1,000 containers per minute, many of which were
returnable bottles which are reused in order to be more Environmentally
Friendly. 1993 the installation of a new draft canning line costing
£22 million commenced. At speeds of up to 1,200 cans per minute,
the line packaged Canned Draught Guinness for the Global Market
through the use of its innovative In-Can system which was later
to be replaced by the 'floating widget system'. This provided a
jet of nitrogen internally into the can
which
would reproduce a naturally creamy Guinness head once the can was
opened. Many
other National and Global canned products such as Budweiser, Harp,
Carlsberg, Satzenbrau, Sapporo and of course Macardles Ale were
all canned using state-of-the-art equipment and skills at the Dundalk
plant. 1995 heralded a further major upgrade of the Macardles' bottling
capacity,
reflecting Guinness' faith in the skills of the employees and the
company's future plans at that time. The packaged (bottle and canned)
beer market was expected to show a continued growth not only in
Ireland but also in the U.K. , continental Europe and the USA. Macardle
Moore and Co was uniquely equipped to maximise the benefit of projected
sales were promised to come.
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