Ever wondered why Guinness has such a smooth texture?
One reason: fish guts.
Isinglass, a gelatinous substance obtained from fish bladders, has long been used in the brewing process of Ireland’s most famous drink to remove extra yeast particles from the beer.
But traces of the fishy substance can end up in the final product, which has meant many vegans and vegetarians have avoided pints of the creamy dark stout despite claims that it’s really “good for you.”