Guinness Beer: Dairy-Free Delight Or Dairy Disaster?

Guinness is a popular Irish stout beer that originated in Dublin, Ireland, in the 18th century. It is now available in over 120 countries and is one of the most successful alcohol brands worldwide. The beer is made from a combination of water, barley, malt, hops, yeast, and nitrogen, resulting in its distinctive dark colour, creamy texture, and rich flavour.

Over the years, Guinness has offered various variants of its beer, including different strengths and flavours such as Foreign Extra Stout, West Indies Porter, and Blonde Lager. Some of these variants have been limited editions or sold only in specific countries.

One question that often arises about Guinness is whether it contains dairy. The answer is that Guinness is created using four key ingredients: roasted barley, malted barley, hops, yeast, and water, making it dairy-free. However, some of the variants may have dairy or lactose. For example, the Over the Moon Milk Stout is brewed with lactose, and Guinness does not recommend it for consumers sensitive to dairy or lactose.

Guinness's ingredients

Guinness is a stout beer that originated in Dublin, Ireland, in the 18th century. It is now available in over 120 countries and is one of the most successful alcohol brands worldwide.

The ingredients used to make Guinness include:

• Water
• Barley (malted and/or roasted)
• Hops
• Yeast

In the mid-20th century, a portion of unmalted barley was added to the grist, giving Guinness its distinctive dark colour and flavour. The barley is first malted, then roasted, to achieve this.

Guinness is also known for its creamy head, which is achieved by mixing the beer with nitrogen and carbon dioxide during the pouring process. This was introduced in the late 1950s and changed the texture and flavour of the beer, making it "creamier" and "smoother".

In addition to these core ingredients, Guinness has experimented with different recipes over the years, resulting in a range of variants and strengths, including:

• Guinness Draught (4.1% - 4.3% ABV)
• Guinness Foreign Extra Stout (7.5% ABV)
• Guinness Special Export Stout (8% ABV)
• Guinness Bitter (4.4% ABV)
• Guinness Extra Smooth (5.5% ABV)
• Guinness Zero ABV (non-alcoholic)
• Guinness Mid-Strength (2.8% ABV)
• Guinness Red (4% ABV)
• Guinness West Indies Porter (6% ABV)

One variety, Guinness Over the Moon Milk Stout, is brewed with lactose, a sugar derived from milk. This adds sweetness and body to the beer. However, it is important to note that not all Guinness beers contain lactose, and the original Guinness Stout is lactose-free.

Guinness and lactose

Guinness stout is a dark beer made from roasted barley or malted barley, hops, yeast, and water. It does not contain lactose or any other dairy products, and is therefore suitable for vegans and those with lactose intolerance.

However, some stouts, including Guinness's Over the Moon Milk Stout, are made with lactose, a sugar derived from milk. Lactose is unfermentable, so it adds sweetness, body, and calories to the finished beer. These types of stouts are often called milk stouts or sweet stouts.

Guinness has a long history of brewing and has become one of the most successful alcohol brands worldwide. It is available in over 120 countries and is the best-selling alcoholic drink in Ireland. The brand has also branched out into non-alcoholic and low-alcohol options, such as Guinness Zero ABV and Guinness Mid-Strength.

Guinness and lactic acid

While Guinness does not contain dairy, it does contain a small amount of lactic acid. Lactic acid is added to Guinness to give it a slightly sour 'twang' in the finish product.

Lactic acid is a natural byproduct of the brewing process. Before the late 1800s, almost every beer was populated with all sorts of non-saccharomyces organisms, and since Guinness has been brewing for such a long history, it's expected that a bit of that "infected" character is part of the recipe.

There are several ways to add the lactic acid to the beer. One way is to use a separate jug and add bacteria meant for producing sour beers, such as Lactobacillus. This method can take a long time, sometimes even months. Another way is to leave 3% of the beer out on the counter and let it sour naturally for a few weeks. This is likely the method that Guinness used to use traditionally.

Today, however, it is believed that Guinness adds food-grade lactic acid to their beer after fermentation is complete, as it is cheaper, easier, and more efficient than relying on bacteria. Only a small amount of lactic acid is needed, around 3-4 ml per 5 gallons of beer. This method allows for greater control over the taste of the beer, as the brewer can add the lactic acid gradually until the desired taste is achieved.

The addition of lactic acid to Guinness is a well-kept secret, and it is only through brewer Q&As and taste tests that we can confirm its presence in the final product.

Guinness and milk stout

Milk stouts are a variety of stouts that contain lactose, a sugar derived from milk. Lactose is unfermentable and adds sweetness, body, and calories to the finished beer, contrasting with the roasted flavour. Sweet milk stouts became popular in Great Britain following World War II and have since gained popularity in the US.

Guinness Over the Moon Milk Stout is a milk stout with 5.3% ABV. It is the first Guinness beer to be made entirely in the US, exclusively for the US market. It is brewed at the Guinness Open Gate Brewery in Baltimore, which is dedicated to experimental beers. The beer is darker and sweeter than the original Guinness recipe, with notes of chocolate and coffee. It has a smooth, creamy mouthfeel and low lingering bitterness.

Guinness Over the Moon Milk Stout is brewed with lactose, which is a sugar found in milk. The lactose retains its creamy quality and imparts a mild sweetness to the beer. Milk stouts are generally thicker, darker, creamier, and less carbonated than other stouts. They typically have notes of chocolate, espresso, and sweetened coffee.

While Guinness Over the Moon Milk Stout contains lactose, the Guinness Draught, Foreign Extra, and Stout/Original Stout do not contain lactose.

Guinness and vegans

Guinness is a stout beer that originated in Dublin, Ireland, in the 18th century. It is one of the most popular and successful alcohol brands worldwide, available in over 120 countries. The beer is famous for its dark colour, creamy texture, and rich flavour derived from malted barley, roasted barley, hops, yeast, and water.

For vegans, the topic of Guinness's suitability has been a complex and evolving issue. Traditionally, Guinness contained isinglass, a substance derived from fish bladders, used as a fining agent to remove yeast from the beer. This made Guinness unsuitable for vegans and vegetarians. However, in recent years, there have been significant changes.

In 2017, Guinness introduced a new filtration process that eliminated the use of isinglass, making their draught beer vegan-friendly. This change aligned with the company's efforts to reduce the environmental impact of brewing. The new filtration process was implemented at the St. James's Gate Brewery in Dublin, where Guinness has a long history.

As of 2024, Guinness Draught, Guinness Extra Stout, and Guinness Foreign Extra Stout are all considered vegan-friendly. The company has confirmed that these specific variants no longer use isinglass and are suitable for vegans. This information is also stated on the Guinness website, providing clarity for vegan consumers.

It is worth noting that not all Guinness beers are vegan. Some variants, such as Dublin Porter and West Indies Porter, are dry-hopped and therefore may still contain isinglass. Additionally, the availability of vegan Guinness options may vary by region, as brewing processes and ingredients can differ internationally.

While Guinness has made strides in vegan inclusivity, it is always advisable for individuals to conduct their own research and refer to the most up-to-date information from official sources before consuming any product.

Frequently asked questions