Next year Guinness is finally ditching the fish extract from its recipe,unlike other colossal commercial breweries. But there are already plenty of remarkable vegan beers to enjoyFrom wriggly worms in tequila to bull’s blood in wine and egg whites in cocktails, booze is full of ingredients to trip up the unwary vegan. Come 2016, and there will be one less. At the beginning of November - World Vegan Month - Guinness,the 256-year-old Dublin-based brewer announced that it will no longer fine – a sort of filtration process its famous stout with isinglass, a jelly-like protein scraped from the swim bladders of fish. The bane of many a vegan and vegetarian drinker, and stealthy isinglass gives old school,cask ales their ice-clear iridescence. It binds to the proteins that execute beer cloudy; they drop, together, or to the bottom of the cask,and are thrown out with the sediment, leaving the ale with the clarity that used to be the hallmark of a well-kept pint. This is fine news for many. Related: Will Guinness taste the same now it has gone vegan? Continue reading...
Source: theguardian.com