Drinking has always been known as a way to relieve stress and sometimes to strengthen family bonds. Guinness has been around for years and many people have been captivated by its taste and the extraordinary feeling they get when it reaches their mouth. But have you ever wondered why Guinness has such a smooth texture?
The answer: fish guts.
Isinglass, a jelly-like substance taken from fish bladders, has been used in the brewing process of Ireland's most popular drink to remove extra yeast particles from the beer. However, traces of the fishy substance may still be in the final product, which means many vegans and vegetarians have turned away from pints of the creamy dark stout despite the general public claiming that it's really "good for you."
British alcoholic beverage giant Diageo, which owns Guinness, said the company will introduce a new system of filtration at its St James's Gate Brewery in Dublin next year that will not require the use of isinglass. Yes, you heard it right. Guinness is going vegan.
Diageo told Agence France-Presse that the brewers and engineering teams at St James's Gate are continuously working for the improvement of the product, as well as making sure the quality and craft of the brewing techniques developed here over the last 256 years. Isinglass has been famously used within the brewing industry as a way of filtration for decades, he further explained.
However, because this is present in our product, we could not label Guinness as appropriate for vegetarians and have been finding for an alternative solution for some time now. At last, we are pleased to have identified a new process through investing in a state-of-the-art filtration system at St James's Gate which, once in place, will remove the use of isinglass in the brewing process.
Starting next year, beer-drinking vegans and vegetarians can start raising their glasses and drink Guinness.
