Guinness have set the record straight on this whole ‘removing ingredients’ business

This clears things up.

There’s been a bit of confusion in the last few days over just exactly what it is Guinness are changing about their iconic stout.

We’re not all experts in the field of brewing, so luckily Guinness have explained it all in the language of the people who just like to drink Guinness as opposed to research the process by which it comes to exist.

Guinness kindly sent us an email to explain exactly what it is they’re doing:

“The recipe for Guinness will not be changing and will still remain the same great pint of Guinness that it has always been, loved by millions of people around the world. Isinglass has been used widely within the brewing industry for decades, purely as a means of filtration. We have identified an alternative process through investment in a new filtration system at St James’s Gate which, will not change the great taste of Guinness, but once in place, will remove the need for the use of isinglass in the brewing process.”

The key things to take away from Guinness’ statement is that there’ll be no more fish bladders involved in making your Guinness, and it’s going to taste as good as ever. Pretty good news, but we’ll all need to find a new source of the vitamins that are in fish bladders.

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