GUINNESS has launched a new alcohol-free version of its famed stout after a four-year endeavour to replicate the same taste.
The product was developed by an innovation team based at Guinness’s brewery at St James’s Gate in Dublin.
She said: ‘It’s been a long time in the making’.
‘We’ve been working on this for over four years now, so it’s really exciting to get to this stage and finally get it outside the gates.’
The early stages of the brewing process mirror those of standard Guinness, with the same main ingredients used – water, barley, hops and yeast.
The key difference is the addition of a cold filtration stage at the end to remove the alcohol from the brew.
Ms Ryan said finding a way to take out the alcohol in a ‘gentle way’ without using heat was crucial in maintaining the Guinness taste.
‘Removing alcohol can be quite harsh and a lot of non-alcohol beers out there compromise on flavour,’ she said.
‘It’s not easy when you take away the alcohol to be left with a beer that has the quality we deem essential at Guinness.
‘We knew from the start we didn’t want to put the beer under any thermal stress or to heat treat the beer to remove the alcohol.