When Guinness announced that, after 256 years, its stout is going vegan, a common reaction was: Wait, what? How can beer not be vegan?
But in fact, a number of alcohols use animal-derived products in their production (especially in the aging or filtration processes). There could be albumin from egg whites; casein (derived from milk); carmine, aka ground beetles; chitin from shellfish; gelatin from animal bones or tissue; or isinglass, a gelatin from fish (that’s what Guinness stout has had).
from Food52 https://ift.tt/1Q8LDUQ
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